Make ahead meals and comfort food

Interim HealthCare Blogs
Posted: 10/28/2018 10:00 AM by Interim HealthCare
I have rounded up a few of our favorite quick meals. Most can be made in advance and frozen or kept until your ready for them. I do a majority of my cooking on the weekend. All recipes can be modified for dietarty reasons and there are many alternative ways to make them. This goes for breakfast, lunches and dinners. Here are a few of the traditional comfort meals we enjoy. 

Egg Bake 
 
1 dz large eggs
1/4 cup milk
1 box 6 oz. Frozen Spinach thawed, squeeze out excess water
5 pieces well done crumbled bacon (or cubed ham whatever you prefer)
1/2 package shredded cheddar cheese ( or whatever you like) 
Salt and pepper

In a bowl whisk eggs and milk until well blended, add cheese, spinach and meat of choice, salt and pepper. Mix well. Pour mixture into a greased (oil spray is best) small casserole dish. Bake at 400 for 20-25 minutes until light golden brown. Cool then cut in squares. Separate into individual baggies or foil packs and freeze. 
 
Tasty Meat loaf
 
2 pkg meatloaf mix, chop meat or beef  or turkey ( your choice)
1/4 cup parmesan cheese
2 large eggs lightly beaten
1/4 cup 2% milk
1 Tbsp. worchester sauce
4 Tbsp. ketchup
1 cup breadcrumbs (or I also like crackers crushed into fine break crumbs.)
 
In a large bowl add meat and breadcrumbs. In a separate bowl, whisk together all other ingredients. When completely mixed, add to meat and crackers mixture. Mix well. When blended thoroughly, form and put in non stick seasoned stoneware or greased glass loaf baking dish. Cover and Bake at 400 for 35-40 minutes or until middle is thoroughly cooked. Cut into slices and wrap with cellophane or freezer bags for individual portions 
 
Pulled Pork ( Crock Pot) 
 
3-5 lb Pork Shoulder ( Bone in can be the butt too but I prefer 
shoulder)
¼ cup Apple Cider Vinegar
1 cup BBQ Sauce
Seasoning- salt pepper Combo seasoning McCormick Barbeque blend
Ciabatta rolls or flatbreads
 
 
Rinse meat and place in crock pot.  Pour Apple Cider vinegar over meat. Turn to coat. Completely season the whole outside with salt pepper, and seasoning of choice. Cover. Set crock pot for  6+ hours.  Do not add any water as there is a ton of fluids as it cooks. 
 
After completed cook time, remove meat from crock pot.  Pour liquids into gravy separator to remove fat. Store juices, get rid of fat.   In a shallow dish, Place meat. Remove the bone and check for pieces of bone fragment ( rarely happens but does occasionally) With two forks begin pulling in opposite directions which easily shreds the meat removing any fat or cartliage. Do this until completely shredded. Once shredded ( any fat removed and disposed) return meat to crockpot, add BBQ sauce of choice. Mix well. ( leftovers the next day even better) Can be seperated into portions sized ziploc bags and frozen
 
 
 
Homemade Macaroni and Cheese
 
1 Box Barilla Cellentani Pasta
¼ stick butter
1-cup milk 
½ cup heavy cream
1 bag croutons or 2 cups cubed bread
1 pkg shredded Cheddar cheese
1 pkg shredded Monterey Jack cheese. 
1 small box Velveeta Cheese.  (Cut cubed) 
Salt Pepper
 
In a large pot with boiling salted water cook pasta until al dente. Drain. Return cooked past to pot. Low heat Add milk, heavy cream, cheese and cubed Velveeta.Add croutons or large cubed breadMix so that all is completely covered. Pour into grease glass Pyrex dish. Back at 400 20 minutes or until top is crust and browning. Cut into squares and package into freezer bags. 
 
 
 
 All can be taken out and and heated as needed. 
 

 

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