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Store-It Dinner

Store-It Dinner

If you only have the weekend to prepare amazing dishes, fret no more. We have awesome recipes that you could prepare on your free days and have ready for the busy nights the upcoming week.

  • Vegetable Lasagna

Not only would this scrumptious lasagna recipe be the perfect comfort food. It is also low-fat and low-calorie. Plus, this recipe makes about six servings so you could eat some now and store some for your busy and stressful nights. Moreover, it is really easy to prepare.

You would be needing two teaspoons of olive oil, one-third cup of chopped onion, two and a half cups of sliced zucchini, two cups of sliced fresh Portobello mushrooms, a cup of fat-free ricotta, three tablespoons of finely shredded parmesan cheese, a quarter teaspoon of black pepper, six whole-wheat no-boil lasagna noodles, two cups of prepared pasta sauce, a cup of shredded part-skim mozzarella cheese, and a half cup of chopped and seeded tomato.

You start with heating the oil in a non-stick skillet over medium to high heat. Next, add in the onions, zucchini, and mushrooms. Heat while stirring until tender. This would take about five minutes. Right after, remove from heat and set aside. In a small bowl, mix the ricotta, parmesan, and pepper. In assembling your dish, place three lasagna noodles in the bottom of a two-quart rectangular baking dish. Spoon half the ricotta mixture over the noodles. Top with the veggie mixture, half the pasta sauce, and half the mozzarella. Put on top of them the remaining noodles, ricotta and veggie mixtures, and sauce. Baked it uncovered in the oven with three hundred seventy five degrees of heat for half an hour. Afterwards, sprinkle with the tomato and remaining mozzarella. Bake for another five minutes. Let stand for ten minutes before serving. This could be kept in the freezer and be served some other day of the week.


  • Chicken Jambalaya

Have a taste of a meal that you could prepare in advance and is good for the heart. Plus, it is super easy to make.

Just prepare your eight ounces of skinless and boneless chicken breast halves, sixteen ounces of package frozen bell pepper and onions, eight ounces of smoked turkey sausage that are halved lengthwise and cut into half-inch slices, two cups of water, one 14.5-ounce can of diced tomatoes with jalapeno peppers (not drained), and eight ounces of package jambalaya rice mix.

First, cut the chicken into half-inch strips. Then, put the veggies in a 3.5 or four-quart slow cooker and top with the chicken strips and turkey sausages. Add in the water, tomatoes (not drained), and seasoning packet from the rice. Cover and cook on low-heat setting for five to six hours or on high-heat setting for two and a half to three hours. Stir in rice. Cover and cook for about forty five minutes more or until the liquid is absorbed and the rice is tender. Take note to shift setting to high-heat in case you are using low-heat. A very simple yet very delicious recipe.

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