make ahead meals

Pressure Cooker Mexican Pork is a cook once, eat twice pork recipe! The sky is the limit when it comes to using up the leftovers; tacos, salads, tortas, pizza, enchiladas, burritos, quesadillas, and soup! You can serve this basic pork recipe to your family several times in one week and they will never know they're eating leftovers!

Pressure Cooker Mexican Pork

pork butt roast

tsp smoked paprika

tsp cumin

tsp chili powder

onion powder

oregano

tsp salt

tsp black pepper

orange juice

lime juice

lemon juice

soy sauce

olive oil

Mix all the spices together. Set asideAdd pork roast to a pressure cooker. Rub pork roast with olive oil. Sprinkle spice mixture over pork roast. Gently rub to help it stick to the pork roast.In a seperate bowl add orange, lime, and lemon juice, and soy sauce. Whisk together. Pour in the pressure cooker. Pour it next to the pork so the liquid doesn't wash seasonings off of the roast.Set pressure cooker to high pressure and cook for 90 minutes. After cooking time allow pressure cooker to naturally release.Remove pork from pressure cooker and shred with two forks. Discard fat.Return pork to pressure cooker allowing it to soak up the juices.Serve any way you like! Store leftovers in an airtight container for up to 4 days.

Mexican Pork can easily be made in the slow cooker. Follow the instructions the same as listed for a pressure cooker, except cook on high for 6 hours in the pressure cooker.&nbsp;Leftover Mexican Pork is fantastic in tacos, enchiladas, burritos, soups, salad, tortas, or on pizza.

NOTES:

These Freezer Breakfast Burritos make mornings a breeze! Filled with cheese, sausage, potatoes and eggs, it's a delicious, hearty, portable breakfast on the go!

Freezer Breakfast Burritos

pork sausage

cheddar cheese, shredded

butter

Kosher salt and fresh black pepper

flour tortillas

Cook the potatoes in a large skillet, according to the package directions. Once brown and crispy, remove to a bowl and set aside.

Add the sausage to the same skillet and cook while breaking up into crumbles until browned and cooked through. Remove to a bowl and set aside.

Add the tablespoon of butter to the same skillet (or use non-stick cooking spray if needed) and scramble the eggs to your liking, then set aside in a bowl. Wipe out the skillet and remove from the heat.

Place the tortillas on a board or work surface. Add a portion of the eggs, potatoes and sausage to each tortilla, and then top with the shredded cheese.

Fold the tortillas up burrito style, ending with the seam down. Heat the skillet up over medium heat and add non-stick cooking spray or a little oil to the pan. Once hot, add a few of the burritos to the skillet, seam side down and let the burritos crips until brown on each side. This should only take about 2-3 minutes on each side. Repeat with the remaining burritos.

Let the burritos cool completely, then wrap in plastic wrap and store in a resealable freezer bag. Slicing the burritos in half before freezing helps to reheat the burritos faster. When ready to reheat, remove a burrito from the plastic wrap and wrap in a paper towel.

Place the burrito on a microwave safe plate and cook on the defrost setting for 2 minutes. Now cook the burrito on full power for 45 seconds to 1 minute depending on the size of your burrito. Just give it a few more seconds if the filling isn&#8217;t warmed through.

To Freeze And Reheat The Burritos:

This great collection of make-ahead Meal Prep Recipes will help you eat healthier, cheaper and more convenient! We especially love this pasta salad:

40 BEST Ways to Meal Prep

1/2 cup olive oil

3 Tbsp red wine vinegar

2 Tbsp lemon juice

1/2 tsp salt or

1 tsp pepper or

2 cloves garlic minced

2 Tbsp parsley fresh, chopped

2 Tbsp oregano fresh, chopped (or 1 tbsp dried oregano)

2 Tbsp basil fresh, chopped (or 1 tbsp dried basil)

1/4 tsp red pepper flakes

penne

green bell pepper, chopped

red bell pepper, chopped

yellow bell pepper, chopped

carrots, chopped

2 cups cherry tomatoes, halved

cucumber, chopped

black olives, chopped

garbanzo beans

feta cheese

Cook the pasta according to the package directions....

Cook the pasta according to the package directions.  Add salt to your water, at least 2 tbsp of salt.  After draining your pasta add a little olive oil to prevent it from sticking together.

In a small bowl or jar add all...

In a small bowl or jar add all the dressing ingredients together and whisk well. If using a jar, put the lid on and close it, then shake well.

Toss all salad ingredients together, mix in dressing....

Toss all salad ingredients together, mix in dressing. Chill before serving.

This soup is so hearty and comforting you'll want to make it all year long! This soup has the most amazing, flavorful broth made with chicken broth AND beef broth, cream and white wine.

Creamy Potato Soup with Italian Sausage

Italian sausage, loose

Yukon gold, Russet or Red potatoes cut into a 1″ dice, skins on

olive oil (If needed)

onion

garlic

salt

black pepper

flour

dry white wine

chicken broth

beef broth

spinach,

can diced tomatoes with juice

thyme

heavy cream

parmesan cheese

Spray a large dutch oven or soup pot with non-stick cooking spray over medium heat. Add the sausage, breaking up with a spoon or spatula until almost cooked through.

Add the onions and garlic to the pot with the sausage and the drippings, stirring and cooking until softened about 3-4 minutes. Add the diced potatoes and cook another 3-4 minutes, then season with salt and pepper. If your sausage didn&#8217;t produce enough drippings you can add an additional tablespoon of olive oil to the pot.

Add the flour, stir to combine and then pour in the wine, stirring to scrape up the bottom of the pot as the wine reduces. Let the wine reduce for 2 minutes and then add the chicken and beef broths, spinach, diced tomatoes and thyme sprigs. Bring to a simmer and cook, partially covered for 20-25 minutes, stirring occasionally so the potatoes don&#8217;t stick to the bottom of the pot as they cook.

Check to see if the potatoes are tender, then remove about 1 cup of the potatoes to a bowl and mash with a fork or a potato masher. Return the mashed potatoes to the soup and stir to combine. Stir in the heavy cream and parmesan cheese and then taste the soup for seasonings.

Cook the soup for another 10 minutes, uncovered on low heat so that the flavors can combine. Remove the thyme sprigs and serve.

This was delicious and made for a great dinner on a rainy day! Hubby and I made the recipe as directed, though we subbed fresh rosemary for the thyme and used fresh spinach instead of frozen. The recipe says the potatoes should be cut in 2 in. dices but that seemed unusually large - not sure if that was a typo or not. We diced them down smaller than that. Also added a jalapeno which gave it a nice spiciness along with the hot Italian sausage that we used. Will definitely make again - next time, we may omit the tomato juice in the can as that may have been unnecessary liquid/acidity in the dish. Served with crusty French Rolls. Very good - will definitely make again!

As written I LOVE this recipe.  But I HATE tomatoes.  Could I use tomato sauce?  I soooo want 
to make this.  

Thanks, Jan

I had this for dinner tonight and it was absolutely incredible. 10/10 SO GOOD

I made this tonight as written.  It was absolutely delicious.  Served with biscuits.  Yum!

Left tomatoes out ,used celery  with onions and garlic.   Added a little velveeta ar the end!  Fantastic!  Thank you.

Absolutely awesome! I used turkey Italian sausage and fresh spinach because it’s what I had on hand. Wishing I had doubled it!

I used cabbage instead of spinach, coconut milk instead of cream, and extra water instead of wine (I didn't have those on hand so I substituted with what I could). It came out Fabulous! I used mild Italian sausage and cut it out of the casing. The fennel was incredible in it. I used extra potatoes because I'm trying to use them up and I just did the immersion blender a little more. Thank you for an incredible way to use the sausage.

Great soup, added more garlic, and l used fresh spinach, didn’t have any heavy creame so l used 1 cup of milk with 2 tablespoons of cornstarch and it was perfect

So delicious that even my picky 8yr old raved about how yummy to the tummy this was for her.   Definitely gonna be a keeper in our binder. 
Keep almost all the ingredients the same other than using fresh spinach, which I always have on hand, vs frozen. 

Thank you for such a fabulous recipe that is full of flavor.

I’ve made similar soups, but decided to leave those trusty recipes behind and try this one out. Well, the others have been replaced. I made this for my parents one night and my dad is one of the pickiest eaters on the planet. He hates warm tomatoes, but…he said he was delicious! I even forced the spinach on him and couldn’t believe he ate such a big bowl. Truly, he has a toddlers palate. This soup is so damn good. Simple recipe to follow and we will definitely make this again. My dads one request was that we try next time with spicy sausage, which I’m fine with. Thank you for the great recipe!

I made this soup tonight for my wife. It turned out excellent. I stayed pretty true to the recipe but added fresh spinach, mushrooms and diced carrots and also chose fire roasted diced tomatoes.  I broiled crusty black olive and rosemary sourdough bread and used a little butter and shredded Parmesan to melt on top of it. Used a Pinot Gris in the soup and had it with dinner. Just a hearty delicious combination. Thank you. Oh yeah my wife loved it and I had to give her the recipe.

I rarely comment on recipes, but this soup is SO good that I felt compelled to do so!  We live in Savannah, Ga., and even in the heat, my husband requests this soup again and again! Absolutely delish!! 😊

This was amazing! Made as directed except used hot Italian sausage and no wine (I drink it before I can cook with it..lol). I'm not a fan of chunks of tomatos or spinach, but this was so good I didn't even know they were there. Served with some brioche and it was perfection. I'm sharing recipe with friends and will be making again. Thanks for an outstanding dish!

Hi Shawnee,
Personally, I think the Parmesan definitely adds a wonderful depth of flavor to this soup. You might try leaving it out of the pot, and serving it with the individual bowls of soup as an option for others. Just a thought and idea. Either way, enjoy!
Cindy

Excellent recipe, didn’t change a thing! Thank you, Dan.

I love making soups and decided to make this last night for dinner. It was amazing!  Hubby said it may be his new favourite soup!  I made exactly as shown just used dried thyme instead of fresh. Served with crusty olive bread and was oh so good. Definitely making again!

This soup was a hit in my house. So rich and filling. Flavors were on point. I didn't use spinach as I forgot to get it, but added carrots. Followed the recipe other than that. Will make this again for sure. We did garlic ciabatta buns as a side. Thank you for sharing!

Soup was delicious! Forgot the spinach on my shopping trip, but soup was just fine. Can’t wait to make again.

I made this for supper last night.  It is a wonderful soup.  I will make it again.  Easy and delicious.

Left out the wine and cream and it was fabulous! Also used kale instead of spinach. Can't wait to eat more tomorrow!

OMG! This soup is outstanding! So flavorful and creamy. My entire family absolutely loved it - hubby and each child. Definitely a go to! Pinot Grigio was a perfect compliment.   My only disappointment was that I failed to get a crusty bread. Next time I’ll make sure I do! Thanks for sharing.

This soup is so fantastically hearty and delicious! I used a half &amp; half combo of sweet potatoes and yukon golds to match the savory of this dish with a bit of sweetness. I also probably tripled the amount of garlic called for and used sprigs of both fresh thyme and rosemary. There are many happy full bellies tonight at my house. Thanks!

Fantastic!! I used leftover taco meat!, half and half and some Colby Jack cheese- it’s wonderfully delicious. A new favorite for us 👍

Absolutely delicious! I imagine this will become a regular in my soup rotation. Thanks for this fantastic recipe!

During the pandemic we started making our own sausage…Wow!! What flavors! Added fresh spinach instead of frozen and more cheese. Will make again!!👍

We started to make own sausage during the pandemic.. we used are homemade sausage and added fresh spinach and lots of cheese! What a marriage of flavors! This is a keeper!

Excellent  recipe!  I love the thickness, creamy and cheesy.  We will add this to our winter rotation for sure!  I made this exactly as written, chose the red potatoes since I already had them, only used fresh spinach instead of frozen since I like the texture better.  It was really, really good!

I make soup all the time.  This one is hands down one if the best ones I have ever made. Next time will use sweet sausage, the hot sausage was a little to spicy.

This soup had lots of delicious flavor! My husband and kids liked it too and I have enjoyed the leftovers. I will use baby spinach next time (the frozen was a slightly stringy) and may add some cannellini beans.

All I can say is OMG! Used half white and half red wine because thats all I had. I used 2 5oz boxes of fresh baby spinach and no thyme. One of the best soups Ive ever made. Loaf of crusty bread and perfection!!!

Added a can of corn, Made with biscuits. Delicious.

This soup is so good! I made it last night for dinner and had three bowls and I don’t even like Italian sausage 😂 I did adjust it to be made in the instant pot omitted the spinach and added more parm and served with fresh bread. Hands down this is a keeper ❤️

Double the cook means double the flavour when it comes to these twice-cooked pork ribs! Tender on the inside yet crispy on the outside, these handheld morsels are made for sharing with friends and family. Served with pineapple hot sauce on the side (make it as mild or spicy as you dare), and you’ve got the best pork ribs recipe ever.

Twice-Cooked Pork Ribs with Pineapple Hot Sauce

pork

tsp white peppercorns, crushed

4cm (1.5”) piece ginger, peeled, finely diced

garlic,

chicken stock

mirin

brown sugar

tbsp honey

potato starch (or cornflour/cornstarch)

vegetable oil,

Pineapple hot sauce

pineapple,

lime, juice only

habanero

coriander

white vinegar

white sugar, plus extra if needed

sea salt

1.Preheat oven to 160°C (320°F). Let’s start by making the marinade for the ribs. Using a mortar and pestle, crush the peppercorns, ginger and garlic to a rough paste, then transfer to a large mixing bowl. Add the chicken stock, soy sauce, mirin, honey, brown sugar and salt, then whisk to combine. Place the ribs into the braising liquid and ensure they’re evenly coated all over. You could leave them to marinade for a couple of hours, otherwise they’re good to go straight away.



2.Transfer the ribs to a shallow baking tray and spread out into an even, single layer. Pour the liquid over the top of them. Now cover the ribs with a layer of baking paper, followed by aluminium foil (the double wrap will keep as much steam and moisture in with the ribs as possible to help ensure they get nice and tender). Transfer tray to the oven and cook for 45 minutes, then remove from oven. Turn the ribs over and baste with the cooking liquid, then return to the oven and cook for a further 45 minutes or until tender. Once cooked, remove the ribs from the liquid (this can be discarded) and transfer to a clean tray. Refrigerate until chilled.



3.Meanwhile, for the pineapple hot sauce, place the pineapple, lime juice, habanero peppers and coriander into a food processor. Blitz until smooth then transfer to a saucepan placed over medium-high heat. Add in the vinegar, sugar and salt, adding in extra sugar and salt to taste if needed. Cook until the sugar has dissolved, then remove from heat and set aside to cool and for the flavours to infuse. 



4.Fill a wok or large saucepan one-third of the way up with vegetable oil and place over a medium-high heat.



5.While the oil is coming to temperature, place the potato starch on a large shallow tray. Transfer the ribs into the potato starch, then toss to coat them evenly all over.

 

6.Once the oil is hot (small bubbles will appear when you did in the handle of a wooden spoon), fry the coated ribs, in batches, for about 2–3 minutes or until golden and crispy. Transfer to a tray lined with paper towel to drain any excess oil. Serve immediately with pineapple hot sauce



NOTES - If you like to make ahead, you could prepare the pineapple hot sauce in advance – it will keep in the fridge for up to 1 month.

Bring new life into velvety, delicate eggplant with this vegetable side dish that’s a wonderful warm salad to share alongside your dinnertime offerings. Drizzled with my Japanese-style dressing, it’s a wonderful blend of garlic, ginger and sesame, with pops of chilli for a lovely bit of freshness, crunch and heat.

Japanese-style Roasted Eggplant Salad

(2 lb) eggplant,

garlic cloves, very finely chopped

red chilli, thinly sliced

onions

Japanese-style Ginger & Sesame Salad Dressing

sesame seeds, toasted, to sprinkle

1.Preheat oven to 200°C/390°F. Pour the oil into a large roasting dish and place in the oven for 5 minutes or until hot.



2.Carefully remove the hot dish from the oven. Add the eggplant to the dish and toss with a spatula to coat with the oil. Place into the oven to roast for 15 minutes. Remove from the over, then use the spatula to carefully turn the eggplant. Return to the oven to cook for a further 15 minutes or until soft.

 

3.Remove the dish again from the oven and stir the garlic, chilli and the white part of the spring onions through the eggplant. Place back into the oven for a further 5 minutes.

 

4.Transfer the roasted eggplant to a bowl and drizzle with the Japanese-style Ginger and Sesame Salad Dressing. Serve sprinkled with sesame seeds and the green part of the spring onions.

It’s pizza… made in a microwave! This recipe for spicy salami and 3-cheese pizza features homemade pizza dough that’s airy, crispy and light, with a fresh tomato base and assorted cheese topping. Oh, and it takes just 10 minutes to cook, so… winning. In collaboration with Panasonic.

Spicy Salami and Three Cheese Pizza | Marion&#039;s Kitchen

tbsp pecorino cheese, finely grated

(3.5 oz) comte

(7 oz) spicy salami

(3.5 oz) fresh mozzarella,

basil leaves, torn, to serve

chilli flakes, to serve (optional)

extra virgin olive oil,

Basic pizza dough:

(10.5 oz) 00 flour

(10.5 oz) plain (all-purpose) flour, plus extra for dusting

(0.14 oz) active dry yeast

(0.5 oz) fine salt

Pizza sauce:

tomatoes

garlic clove, crushed

basil

red chilli, scored lengthways

tsp sea salt (or

1.To make the dough, combine both flours, yeast and salt in a large bowl. Mix until well combined. Add 2 cups of lukewarm water and mix until a sticky dough forms. Use your hands to lightly knead the dough in the bowl (it will be very sticky but that’s okay). Cover with a damp cloth and set aside to prove for 60-90 minutes or until doubled in size.



2.In the meantime, for the pizza sauce, place all the ingredients in a saucepan over medium-high heat. Bring the sauce to a simmer and then turn the heat to low and simmer for 2 minutes to allow the flavours to infuse. If your tomatoes are whole, use a fork to crush them as the sauce cooks. Then turn the heat off and set your sauce aside until you’re ready to assemble your pizza.



3.Tip the dough onto a floured surface. Sprinkle with a little more flour, then knead for 5 minutes or until smooth.



4.Use a knife to cut the dough into 4 even portions. Use your hands to form each portion into smooth balls. Place onto a large tray sprinkled with plenty of flour. Cover with a damp tea towel and allow to rise for 30 minutes to an hour or until puffy and almost doubled in size.



5.Preheat the Panasonic Combination Steam Microwave on the oven setting at 220°C (430°F). Alternatively, use your conventional oven setting on your regular oven. Place the grill tray in the microwave (if using your oven, use a large flat baking tray) to preheat at the same time. Also ensure the integrated water chamber is filled with water.



6.To form the pizza base, carefully transfer a dough ball to a floured surface (try not to disturb the top of the dough – it helps to use a pastry scraper for this). Use your fingers to start flattening the dough through the centre. Then stretch and shape the dough into a round, leaving the ‘crust’ higher than the centre. Flip the dough over a few times to stretch it out, too. Watch the video for my technique if you need a visual reference!



7.Place the pizza base on a sheet of baking paper. Spoon over 2-3 tablespoons of the pizza sauce, spreading it out over the dough. Drizzle with a little olive oil. Sprinkle with one-quarter of the grated pecorino and comte or gruyere. Top with slices of salami or pepperoni, then some pieces of mozzarella. Carefully transfer the pizza (using the baking paper to hold it) to the microwave grill tray. Place in the microwave, close the door and then select the Combination 1 (microwave power + grill). Immediately hold down the steam button to trigger a 1-minute ‘steam shot’. Cook for 10-12 minutes (or 20-25 minutes if using a regular oven) or until the top of the pizza is starting to char and the cheese is golden.



8.Remove the pizza from the microwave and sprinkle with some extra fresh mozzarella, torn basil and chilli flakes.



9.Repeat with remaining pizza dough and ingredients.



Notes - This recipe was made using the Panasonic Combination Steam Microwave (NN-DS59N).



-We have collaborated with Panasonic to produce this content and may get compensation from content. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

That’s it: from now on, I’m always saving my leftover ham at Christmas to upgrade my instant ramen stock. This is an ingenious way to get maximum flavour from something you’d probably normally just discard. Life-changing, you guys. Get amongst it!

Ham-broth Ramen Noodle Soup

ham hock

noodles

tsp sea salt

baby spinach leaves

eggs,

spring onion (scallions),

1.Add 3 litres of water to a large pot and bring to the boil over a high heat. Gently lower the ham hock into the boiling water. 


2.Remove the seasoning packets from the instant noodles and empty into the broth to pack in some flavour. Turn down the heat to medium and simmer for 2 hours to allow things to get tasty.


3.Add the soy sauce and salt to the broth and season to taste. Carefully remove the ham hock from the broth and transfer to a cutting board. Shred any meat off the bone and set aside.


4.Add the dried packet noodles to the ramen broth and cook according to packet instructions. Using tongs, transfer the noodles to serving bowls. Divide shredded ham between bowls on top of the noodles, as well as the baby spinach. 


5.Ladle over the hot broth. Top with halved eggs and a sprinkling of spring onion. Serve.

In Thai cuisine, we often use coriander roots as a foundation to build up flavour in marinades, just like with this recipe for Thai-style grilled chicken. Mixed with garlic and white pepper, and you’ve got the start of something wonderful – and that’s before you even add the other flavour makers. Try it with seafood and other meats too, and you’ll see why this is a favourite in my family.

Top 32 make ahead meals recipes from across the web

The most viewed make ahead meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 32 make ahead meals recipes from across the web

The most viewed make ahead meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pressure Cooker Mexican Pork

Freezer Breakfast Burritos

Freezer Breakfast Burritos

40 BEST Ways to Meal Prep

Creamy Potato Soup with Italian Sau...

Twice-Cooked Pork Ribs with Pineapp...

Japanese-style Roasted Eggplant Sal...

Spicy Salami and Three Cheese Pizza...

Ham-broth Ramen Noodle Soup

Thai-style Grilled Chicken

Immune-boosting Slow-braised Beef

Chilli Lime Grilled Prawns

Yen Ta Fo (Thai Pink Noodle Soup) |...

Marion’s Ultimate Roast Potatoes | ...

Mexican Chicken Scallopini Fajitas

Make-Ahead Lentil Chili

Slow-cooker Filipino Beef &amp; Pea...

Healthy White Chicken Enchiladas

Vietnamese Chicken Curry Traybake &...

Marion’s Massaman Roast Chicken Tra...

Singapore Katong Laksa | Marion&#03...

Mongolian Beef Udon Noodles

Yum Cha Black Bean Pork Ribs

Easy Korean Kimchi | Marion&#039;s ...

Hoisin Chicken Stir-Fry | Marion&#0...

Braised Beef Ragout

Fish Head Curry￼

Thai Mango Sticky Rice | Marion&#03...

Peanut Chilli Crisp Pork Nachos | M...

Classic Crispy Pork Belly | Marion’...

One-Pan Coconut Chicken and Peanut ...

Vietnamese Chicken Salad (Goi Ga Ba...

The most viewed make ahead meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Slow-cooker Filipino Beef & Pea...

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