5 healthy make- ahead meals

The Denver Post - - LIFE & CULTURE -

For busy folks, it’s tempt­ing to get restau­rant meals to go or re­sort to prepack­aged frozen din­ners you can throw in the mi­crowave then serve. But for those who want to eat healthy, a bet­ter so­lu­tion is make- ahead meals.

Cook­book au­thor and food colum­nist El­lie Krieger has di­aled into this trend and made it the fo­cus of her new cook­book, “You Have It Made: De­li­cious, Healthy, Do- Ahead Meals”( Houghton Mif­flin Har­court). Each meal can be made in ad­vance then re­frig­er­ated or frozen, and we’ve reprinted five of them here. As she rec­om­mends, you’ll need heavy- duty alu­minum foil, plas­tic wrap, freezer- safe zip- top bags and a per­ma­nent marker ( for la­bel­ing meals).

Quentin Ba­con, from "You Have It Made"( Houghton Mif­flin Har­court)

Turkey sausage- stuffed pizza pock­ets.

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