Ellie Krieger, New York Times best-selling and multi-award-winning author, has written a cookbook devoted to the kind of recipes that her fans have been waiting for—make-ahead meals. For those who are always short on time when it comes to cooking, Ellie is here to help. Her recipes—which include breakfast bakes, soups, salads, casseroles, and more—can all be prepared ahead of time, making putting food on the table that much easier.
While promoting her new book, You Have It Made, Ellie shared two delicious recipes that you can make ahead and eat during the week. The first is a savory lamb and chick pea stew that is perfect for the end of winter. First brown your lamb meat (boneless) add onions and a host of spices like garlic, cumin, coriander, and red pepper flakes. Add tomato sauce, diced tomatoes, and chickpeas to the meat and let simmer for two hours. Add spinach when it is finished, and you have a meal that can be served right away, or divided into single servings and stored in the freezer!
Next, she shared how to make a lamb stuffed zucchini boat. For this recipe use ground lamb mixed with nutty bulgur, raisins, and aromatic spices. Stuff it in a baked zucchini boat and cover with your favorite tomato sauce. You can freeze the lamb and bulgur mixture, and pre bake the zucchini and store in the fridge for four days.
Both of these dishes would be great served with one of Ellie's favorite make ahead salads. This one will keep in the fridge in an airtight container for up to four days. Chop up red cabbage and kale, add sunflower seeds, and when you are ready to serve use a light dressing or mix of oil and vinegar.
Find more tips from Ellie on make ahead meals in You Have It Made!