Home Cooking

Dinner Make Ahead Weeknight Dinner

Share your make-ahead weeknight dinners


Home Cooking 17

Share your make-ahead weeknight dinners

momnivore | Mar 16, 2011 08:42 AM

Hi all. I’m searching for recipes for dinners that aren’t super fancy (we’re talking your average night at home for a family of 4) that can be made, at least for the most part, the night before and then cooked or reheated the next evening. DH and I both work full time and with 2 little ones it is tough enough to turn on the oven sometimes without worrying about one kid climbing into the dish washer and the other trying to ride the dog (Mommy, she’s not a dog, she’s a fire engine!). Anyway, we eat pretty much everything (I try and do one vegetarian and one fish meal a week and we stay away from too much red meat). We LOVE ethnic food and we are not afraid of spice or of crock pots.

I imagine there are others on here in the same boat – anyone want to share some make ahead meals with me?

I’ll go first. Last night we ate a spinach and mushroom bread pudding that I assembled the night before but baked when I got home from work yesterday. Here is the recipe (somewhat adulterated from a 365 Ways to Cook Vegetarian cook book):


1 pound mushrooms
16-20 oz of thawed, frozen chopped spinach (make sure you've really squeezed all the water out first)
1 small onion
4 eggs
2 cups of milk
1 cup shredded cheese
15 slices of stale white bread, crusts removed, cut into 4 squares each
salt, pepper, nutmeg
(its good with hot sauce too)


Sautee a small chopped onion and a pound of sliced mushrooms in EVOO or butter on medium-low heat for about 15 minutes. Add spinach and cook for another minute or two. Add a little salt and pepper. Set aside.

Whisk together 4 eggs, 2 cups of milk, 1 tsp. nutmeg, salt and pepper.

Layer half of the bread pieces in a greased (I use PAM) casserole/baking dish. Pour half of the spinach/mushroom mix, ½ the egg mixture, and ½ c. of shredded cheese (we used mozzerella but I think the recipe originally called for Gruyere). Repeat.

Cover and refrigerate overnight. The next evening bake, uncovered, at 350 degrees for about 45 minute

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