2019-11-01 Cooking Light.pdf

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85 HEALTHY,
HASSLE-FREE RECIPES
make-ahead
meals
COOK ONCE
TRADITIONAL BEEF POT ROAST WITH CARROTS,
p. 32
S P EC I A L ED I T I O N
>>
EAT TWICE!
ITALIAN-STYLE SUBS WITH PEPPERONCINI,
p. 32
SECOND
PRINTING
2019
16 SLOW COOKER
FAVORITES
p. 59
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New customized meal plan
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*Members following the Cooking Light Diet, on average, lose 1/2 lb. per week.
© 2018. COOKING LIGHT is a trademark of Meredith Corporation, registered in the U.S. and other countries.
FROM THE
EDITOR
12
32
MAKE-AHEAD
MEALS
There’s a certain comfort in having dinner already done
48
when you get home. You know your family will eat well during the week,
regardless of hectic schedules, and any prep or cleanup will be
minimal. Even if you aren’t a champion meal planner, having a couple
of go-to meals stashed in the fridge or freezer can be a lifesaver.
The recipes in this book make the most of your time so none of your
effort goes to waste. Doubling a batch of roasted vegetables, for
example, adds little prep or cook time yet yields enough for two more
quick weeknight mains (page 31). In the same vein, we believe a
frozen entrée just isn’t convenient if it requires an overnight thaw or
a two-hour bake; our recipes go from freezer to table in less than
an hour. And when there’s just no time to cook, refrigerated mains
are delicious both cold and at room temperature.
We begin with a chapter of freezer-ready dishes with tips on how best
to freeze, thaw, and reheat in time for dinner. Next, “Cook Once,
Eat Three Times” makes clever use of leftovers to avoid a dinner rut.
Fridge-to-table dinners follow, and then slow cooker favorites that
can simmer during the day so you can serve them up as soon as you walk
in the door. A chapter of finish-and-serve mains lets you assemble
ahead and add final touches whenever you plan to serve—everyone
will think you’ve cooked all evening. This collection of make-ahead
recipes helps you prep, plan, and cook on your schedule so you can
enjoy truly great meals any night of the week.
67
82
COOKING LIGHT
1
Kale and
Beet Salad with
Salmon
>>>
PAGE 48

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