Make-Ahead Meals: Cook 20 weeknight dinners in one day

RachaelRaymag.com

With our genius make-ahead plan, a single day in the kitchen will score you the building blocks for almost a month's worth of amazing family dinners. Get ready to freeze: It's go time!

THE BIG DAY
These simple guidelines map out the best way to cook up your five building-block recipes on Saturday or Sunday-so you can get out of the kitchen faster than ever during the weeks ahead.
* Get plenty of resealable sandwich-size and freezer storage bags when you buy your ingredients.
* Get family and friends into the kitchen to help. Grown-ups and big kids can chop and little kids can help organize ingredients.
* Have everyone clean as they go! Make the building-block recipes in the following order.

NOW WE'RE COOKIN'!

PORK: Preheat the oven and get the meat going.
TOMATO SAUCE: While the pork is in the oven, start the sauce so it can simmer at the same time.
VEGGIES: Next up, vegetable prep. Arrange the cut veggies on the baking sheets and, as soon as the pork is out of the oven, increase the oven temperature and pop them in.
CHICKEN: Have all the ingredients ready. If you need the baking sheets the vegetables are on, scrape the veggies onto a platter or cutting board to cool. Simply line the sheets with parchment and get roasting.
RICE: While the bird cooks, make the pilaf.

After you make your building-block recipes, you're all set to put together these superfast weeknight meals. You can cook any or all of them, in any order that pleases you, but if you follow the sequence below you'll get the most variety possible.

20 WEEKNIGHT DINNERS AT A GLACE:

Spanish Rice with Shrimp
Use your tomato sauce, roasted veggies and rice pilaf
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Mango, Pork and Watercress Salad
Use your pulled pork
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Fusilli with Chicken and Tomato Sauce
Use your tomato sauce and pulled chicken
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Pork-and-Avocado Tacos
Use your pulled pork
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Butternut Squash-and-Spinach Strata
Use your roasted veggies
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Easy Brunswick Stew
Use your pulled pork and tomato sauce
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Veggie Flatbreads with Hummus
Use your roasted veggies
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Lemon Chicken Frittata
Use your pulled chicken and rice pilaf
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Pulled Pork-and-Slaw Sandwiches
Use your pulled pork
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Creamy Chicken with Soft Polenta
Use your roasted veggies and pulled chicken
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Pork and Ginger Noodle Soup
Use your pulled pork
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Cheesy Spinach-and-Pepper Calzones
Use your tomato sauce and roasted veggies
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Pork Fried Rice
Use your pulled pork and rice pilaf
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Swiss Chard with Bacon and Eggs
Use your roasted veggies
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Roast Pork-and-Veggie Burritos
Use your pulled pork, roasted veggies and rice pilaf
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Warm Chicken Salad
Use your pulled chicken
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Pork Chilaquiles
Use your pulled pork and tomato sauce
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Mediterranean Chicken Salad Pitas
Use your roasted veggies and pulled chicken
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Rigatoni with Apple and Squash
Use your roasted veggies
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Mexican Chicken-and-Rice Soup
Use your pulled chicken and rice pilaf
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THE BASIC RECIPES:

Pulled Pork
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FREEZE IT! Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
* Add some oregano or rosemary to the rub.
* Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.
* Toss the pork with adobo sauce, orange juice and beer in Step 2.
* Toss the pork with some BBQ sauce in the last 10 minutes.

Tomato Sauce
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FREEZE IT! Store in 1- and 2-cup containers. (You'll need at least two 1-cup containers.)

USE IT! Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT UP!
* Add minced carrots with the garlic to sweeten the sauce.
* Bump the red pepper to 3/4 tbsp. for extra spice.
* Double the wine for a more intense flavor.
* Stir in 2 small links chopped cured chorizo and omit the anchovies.

Roasted Veggies
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FREEZE IT! Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and fl atten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
* Brush the squash with maple syrup before roasting.
* Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.
* Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.
* Toss the roasted squash with sesame oil and toasted sesame seeds after cooking.

Pulled Chicken
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FREEZE IT! Divide into 1 1/2-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store fl at in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
* Use hot or smoked paprika instead of regular.
* Add a little bit of sesame oil in addition to the EVOO.
* Substitute limes for the lemons.
* Swap in tarragon for the thyme.

Rice Pilaf
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FREEZE IT! Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
* Halve the amount of onions and add 3 minced jalapeños.
* Use corn instead of peas and add chopped cilantro.
* Swap in 1 cup white wine for 1 cup broth.
* Add thyme or rosemary when cooking the onions. Omit the peas and stir in chopped olives and toasted almonds.

By Teri Tsang Barrett | Photography by Marcus Nilsson

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