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Jul 19, 2013 06:08 AM

Summertime make ahead meals


I hate cooking dinner on Fridays and Saturdays but like to have something available for my husband to eat. During the rest of the year I'll have soup, stew or something that can be heated and served over rice available. But I'm stumped for summertime meals. I thought of quiche, salads and antipasto but beyond that what can I make? My husband prefers that meat or another protein be included and that it not be too unhealthy, e.g. casserole with two cups of cheese.


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  1. If worse comes to worst, you can pick up a rotisserie a chicken dinner one night, over salad the next.

    I try to keep a couple of bags of frozen shrimp in the fridge...really versatile and cook up quickly on the stovetop (rather than the oven).

    If you have a grill, you can grill sausages, or saute up some sausages, onions, and arugula.

    1. Does he cook?
      We like to keep those frozen chicken tenderloins on hand, they defrost and cook quickly, and are quite versatile.

      1. Do you have a Foreman grill? I have a little one (thrift shop - $3) that I use in situations like you describe. A pasta salad made in advance with lots of chopped veggies, marinate a chicken breast in Dijon vinaigrette, slap it in the Foreman for a few minutes and presto, dinner.

        1. I really like Ina Garten's Roasted Vegetable Orzo. To add some protein, you can easily add some chopped cooked chicken from a rotisserie chicken or grill some up yourself if you'd rather. Shrimp would also work well.

          1. I watch the forecast like a hawk, and when there's a cool evening I make several quarts of soup, even if it's at 2 a.m.
            Into the fridge and freezer it goes, once cooled. This is Better than Bouillon weather, no time to do homemade stock.
            I buy good bread or rolls to accompany it, sometimes toasting with some shredded cheese. Reheat the soup in the microwave, and use the toaster oven for the bread.

            You can also make a large batch of scrambled egg with diced sausage, onion, and peppers. Lay out an assembly line of shredded cheese and tortillas, to make "breakfast burritos" that you will have as lunches and dinners. Roll them up, Saran wrap tightly, and freeze them all in a big container or baggie. To eat one, nuke the frozen, still-wrapped burrito for 60-90 seconds. Leave it wrapped until the temp equalizes a bit.