Is there anything better than knowing you have a meal, or at least part of a meal, tucked away in your refrigerator or freezer just waiting for you? Everyone is busy these days and we all could use a head start when it comes to meal time. I have put together a collection of some of my favorite make ahead dishes as well as tips for storage and reheating.

My mom taught me a lot about make ahead meals. We have a large family and she also entertained frequently so make-ahead was a necessity. The lessons I learned from watching her host holidays, entertain in her home or just feed our family, have stayed with me. Planning is everything! She had a system that used legal pads and hand-drawn columns with menus, where to find recipes for dishes, and tasks to be done on any given day. She would make grocery lists from this and cook accordingly.

To this day, if I’m hosting anyone at my house, no matter how large or small the group is, I still plan like this. I try to always make at least one part of the menu ahead so there isn’t so much work to do when meal time comes. It is also an excellent strategy when attacking a day in the kitchen dedicated to making meals to stock your freezer.

Refrigerating or Freezing Casseroles or Side Dishes:

• Unless I’m going to be serving the dish for a special occasion, I freeze in foil pans. They come in multiple sizes and you can split recipes in half (or smaller) when cooking for just two or you want to keep some and give some away. I have never had a problem with dishes baking properly in them, there is nothing for you to clean and no pan for someone to give back to you.

• I always let things cool completely, then wrap tightly in plastic wrap and then cover with heavy duty aluminum foil. To keep you from having to search for the recipe later when you’re ready to eat one of your make-ahead dishes, write out instructions for re-heating/cooking on paper and tape it to the foil on top of the dish.

• Some dishes work best if you thaw completely before baking, but others can go straight from freezer or fridge to the oven - always check the recipe instructions.

To help your “make-ahead” meal prep (or really any meal prep) easier, always read thru the recipe at least twice and then gather all the ingredients and equipment you will need to make the dish before you even start. Chefs call this practice mise en place. I just call it being prepared.

• If you don’t already have them, invest in a set of different size prep bowls. These don’t have to be expensive at all and can be glass, ceramic, metallic - just make sure they can go in the dishwasher. Chop your onions/garlic/other veggies and place in the bowls, cover and refrigerate until you’re ready to cook.

• Gather pantry ingredients and set them out ready to go. If anything needs to be measured out, do it ahead.

• Spices can be measured ahead, and if you add them at the same time to the recipe, all can go in the same dish and be ready to go.

Now that you’re all prepped and ready, let’s cook some great make-ahead dishes!