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Make Ahead Crispy Chicken Cutlets

This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!

Author: Anna Stockwell

Make Ahead Sheet Pan Meatballs

This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's...

Author: Anna Stockwell

Big Batch Instant Pot White Beans

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into...

Author: Anna Stockwell

Chickpea Mushroom Burgers

These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.

Author: Chris Morocco

Big Batch Pancake and Waffle Mix

This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.

Author: Anna Stockwell

Sunday Stash Braised Beef

This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more.

Author: Anna Stockwell

Big Batch Seasoned Ground Beef

Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.

Author: Anna Stockwell

Big Batch Parmesan Polenta

This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in...

Author: Anna Stockwell

Big Batch Marinated Bell Peppers

Next time you fire up the grill, char a bunch of bell peppers, then marinate them and stash in the fridge for meals throughout the week. Layer them into sandwiches, toss into salad or pasta, or serve as...

Author: Anna Stockwell

Sheet Pan Eggs

Looking for an easy way to serve eggs to a crowd? Use a blender to quickly whisk the eggs together, then bake on a sheet pan until the texture is custardy-more like a frittata than scrambled eggs. Slice...

Author: Rhoda Boone

Slow Cooker Shredded Chicken

Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any meal-tacos, fried rice, hearty soups, pastas, barbecue chicken sandwiches,...

Author: Rhoda Boone

Big Batch Rice

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

Author: Anna Stockwell

Sunday Stash Sweet Potatoes

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals: Cube them and add to a soup or salad, or simply leave in halves and top with sour cream, Greek yogurt,...

Author: Kat Boytsova

Sunday Stash Marinara Sauce

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Author: Anya Hoffman

Big Batch Roasted Kale

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

Author: Kat Boytsova

Mini Beef and Mushroom Patties

No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized...

Author: Rhoda Boone

Big Batch Strawberry Compote

Use this all-purpose fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.

Author: Kat Boytsova

Make Ahead Crispy Chicken Cutlets

This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!

Author: Anna Stockwell