Make-Ahead

This curry with chicken, lentils and a variety of warming spices to bring the heat can be made entirely in advance and simply heated up when you’re ready for it.

Liven up any gathering with this gingerbread roll that can be made in advance and refrigerated until guests arrive.

Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative fall vegetable salad.

An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.

Zesty lemons and limes lend bright flavor to salmon fillets, which then get topped in a dreamy, creamy herb sauce with dill, parsley and mint. Both sauce and salmon can be made ahead and stored separately for a fast midweek meal.

It’s here – a family-friendly casserole that’s Whole30 compliant! Everyone will dig into this bubbly mix of zucchini and chicken with savory Southwest flavors, while leftovers make fantastic lunches throughout the week.

These breakfast muffins are the perfect on-the-go meal. They’re simple to make and you can make bake them ahead of time for quick breakfast throughout the week.

Not only is clean-up minimal with this one-pot chicken dish, but you can freeze it and simply reheat and eat so you spend less time in the kitchen and more time doing the things you love.

This nutritious and delicious cauliflower pizza is packed with flavor. Topped with colorful veggies, this is a dish that everyone will enjoy. Make it ahead and reheat throughout the week for an easy lunch or dinner.

Simple one-pan meals can be your best friend when you're preparing for the week ahead. Filled with hearty kale and earthy mushrooms this frittata cooks up a satisfying meal that you can feed you for most of the week.

Chunks of apples, spicy cinnamon and walnut pieces turn these hearty pancakes into a filling breakfast or energizing snack.

This creamy takeout favorite is easily made at home and freezes beautifully. Remember to stir in the cream (or Greek yogurt) at the last minute, just before serving.

By stacking meatloaf and carrot coins over potatoes in the Instant Pot, this comforting meal is fully cooked in one go. Garnish with additional thyme.

An electric pressure cooker makes great chili in a snap, and it can also bake up delicious corn bread at the same time. When cooked, the top of the corn bread will appear pale, but the bottom will be golden brown — just invert it onto a serving plate for the best presentation.

This marinated steak uses bold flavors such as ginger and fish sauce. Make the marinade in advance, but only add the steak the same day. The pickled carrots and cucumbers are a great make-ahead side. You can also serve this dish with brown rice.

Impress your family with this lemon- and garlic-stuffed whole fish on the grill that’s surprisingly easy to put together. Make the aioli on your Sunday prep day so you can simply assemble and grill the fish right before eating.

If you can make the slaw up to a day ahead, do it – it tastes even better when it’s had time to relax and the flavors have blended. Simply cover and refrigerate until serving time. Get creative and add additional toppings like sliced radishes, diced avocado or sour cream.

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

Have your filling prepped and ready in your freezer to pull out on taco night. When you’re ready to eat, simply pop it into your Instant Pot while you prepare your toppings.

This dish is chock-full of veggies, herbs and hearty rice and chickpeas. You can fit four peppers at a time in the Instant Pot, so make two batches or save half for a future meal.

Bright tomato sauce with a splash of vodka gets simmered with juicy meatballs — and it can all be made in advance and ready to cook in the Instant Pot. We like to serve them with steamed green beans or broccoli, but you can also enjoy with crusty bread to soak up the sauce.

Make breakfast even easier by making your batter in the blender! No whisk/bowl needed. Packed with antioxidant-rich blueberries, these pancakes are as healthy as they are delicious!

Three cheeses — smoked cheddar, sharp cheddar and Parmesan cheese — commingle in this make-ahead mac and cheese. Sprinkle with green onions if you have some on hand.

An edgier take on a classic crisp, our version uses ginger and five-spice powder for a little heat. Make it in advance and pack it to go, adding yogurt to each as it’s served.

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.

Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.

Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.

Maple syrup adds a touch of sweetness to this tangy, Asian-style vinaigrette.

Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.

This paprika grilled chicken is marinated with the warm smoky flavor of paprika and the sharp tang of lemon juice. Grill it ahead of time and use it in multiple meals throughout the week.

Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.

Sometimes referred to as “the mother of all bowls,” the Korean-born bibimbap is the ultimate savory dish and also works incredibly well tucked into a burrito for on-the-go eating.

A luscious butterscotch-flavored pudding layered with caramelized bananas and a toasted oat crumble makes this a must-try dessert.

Addictive tahini and lime sauce becomes a marinade for irresistible baked wings.

This make-ahead Asian-inspired ginger apricot chicken recipe goes from freezer to crockpot, making weeknight cooking a snap.

This salad is bright, slightly sweet, pleasantly bitter and even a touch spicy – all in all, a great accompaniment to the rich flavors of roasted turkey.

Bitter arugula’s got bite, but late-summer peaches and a citrusy maple dressing hit the sweet notes to give this seasonal salad the perfect balance of flavors. If taking this salad to go, store the dressing in a separate container and toss with the salad when you’re ready to eat.

The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.

Want to do some easy batch cooking with your Instant Pot? Omit the sweet potatoes and broccoli and double the zesty chicken and barbecue sauce ingredients – the leftovers freeze beautifully.

This easy, plant-based breakfast will last up to four days refrigerated, so you can get out the door fast on busy mornings.

Pesto is not only great to have on hand for quick pastas, soups and sandwiches, but it's also delicious with scrambled eggs or tofu and whole-grain toast. Use it immediately, store in the fridge for up to 
3 days, or freeze it for future enjoyment. It is a clever way to use up all your garden-fresh herbs that are in abundance right now.

This colorful beet salad, featuring 29% of your daily fiber requirements and packed with antioxidants, is a satisfying sweet and savory side dish

This mild rice dish perfectly offsets the heat found in the Slow-Cooker Thai Green Curry Chicken.

Give your morning porridge a boost with this oatmeal simmered in aromatic chai tea – opt for a black tea if you want a pick-me-up or a decaffeinated variety if you’d rather skip it. Dried cherries add a chewy texture, but you can also add fresh or frozen raspberries or nuts over top for added flavor and crunch.

Aromatic garam masala and pungent ginger infuse this warming stew. Try serving 
with whole-wheat naan 
or baguette.

This hearty stew is full of fiber, thanks to a healthy serving of autumn veggies and barley.

This reader came up with an easy morning meal option that's versatile enough to allow you to pop in your own favorite produce.