Back when my husband and I commuted two hours a day, the last thing either of us wanted to do when we got home was cook. One weekend when I found myself with spare time and an overflowing refrigerator, I decided to put my skills as a recipe developer to work, and cook all our dinners for the week ahead. I planned dishes that would last a few days in the fridge or freezer and taste as good (or even better) when reheated. Most importantly, I sketched out a game plan that would let me work on several recipes simultaneously without wasting any time.
Monday came, as it always does. When I got home and opened the fridge to figure out what was for dinner, I remembered that dinner was ready! And dirty dishes? They were practically nonexistent. Ready to try it for yourself? Here are six delicious dinner recipes and a simple plan to make them all in about three-and-a-half hours.
THE GAME PLAN
Follow this timeline to have all six recipes ready in about 3 1/2 hours.
> Cook lentils for Middle Eastern Stuffed Cabbage Rolls.
> Preheat oven to 450°F.
> Prep vegetables for Roasted Vegetable Soup and Broccoli-Tomato Galette.
> Roast vegetables for Roasted Vegetable Soup.
> Make sauce and filling for Zucchini-Corn Cannelloni
> Put large pot of water on to boil.
> Roast vegetables for Broccoli-Tomato Galette.
> Blend Roasted Vegetable Soup, and transfer to storage container.
> Cook lasagna noodles for Zucchini-Corn Cannelloni, then cabbage leaves for Middle Eastern Stuffed Cabbage Rolls in a single pot of boiling water. (Remove with tongs or slotted spoon so you use only one pot.)
1 hour 15 minutes
> Reduce oven heat to 375°F.
> Assemble and bake Broccoli-Tomato Galette.
> Assemble Middle Eastern Stuffed Cabbage Rolls, and place in oven.
> Reduce oven heat to 350°F.
> Assemble and bake Zucchini-Corn Cannelloni.
> Make Thai Sloppy Joes.
> Make Mushroom Paprikash.