Well I promised I would post the recipe once I had made it so here it is. I used my regular pizza dough recipe which you can find in the pizza post from earlier. I kept some of the sauce from the Asian BBQ chicken I made 2 nights ago and used that as my pizza sauce. In the Asian BBQ Chicken post I said I had left overs and cut those up and put it on the pizza along with some green peppers and topped everything off with some cheese. It was that easy. It pays to work harder one night and make extra (which is not that much harder to do since you're already making some in the first place) and have a really easy night later on.
It all has to do with planning. You could even go as far as prepare the pizza the night you make the chicken and then freeze it for a later date when you just don't have time or energy to cook. You could do this any time you are preparing something that left overs would work on pizza which would be most chicken and steak dishes even some sausage and hamburger meals work.
Showing posts with label Dinner Main. Show all posts
Showing posts with label Dinner Main. Show all posts
Thursday, October 21, 2010
Tuesday, October 19, 2010
Asian BBQ Chicken
After determining that I was making the sweet potato fries for dinner tonight I went into the freezer and picked chicken thighs as my protein. Then the decision of what to do with them came up. I want to use the leftovers for a pizza on thursday night so I needed some sort of sauce on the chicken to make it good for pizza. I started with an orange and worked a few more ingredients and came up with an asian bbq sauce. I think it will go really good on pizza in a few nights because it was really good on its own tonight. The sauce is similar to the sauce I used in the Asian Sausage and Pepper recipe with just a bit of tweaking.
8 chicken thighs
2 Tbsp honey
3 Tbsp Soya sauce
zest and juice of 1 orange
1 Tbsp sweet chili sauce
1 Tbsp grainy mustard (or dijon)
1/2 cup ketchup (use the cheap stuff if you have it)
2 Tbsp frozen OJ
1 tsp sesame oil
pepper
2 tsp teriyaki seasoning and/or garlic seasoning
In a large skillet (preferably one that can go in the oven) brown the chicken thighs on all sides. In a seperate bowl combine all the other ingredients and whisk until combined. Pour over browned chicken thighs and place in a 375F oven for 30 minutes. Keep an eye on them though. If the sauce reduces too much pour a little bit of water in so it does not burn.
I promise to post the pizza recipe after I make it.
8 chicken thighs
2 Tbsp honey
3 Tbsp Soya sauce
zest and juice of 1 orange
1 Tbsp sweet chili sauce
1 Tbsp grainy mustard (or dijon)
1/2 cup ketchup (use the cheap stuff if you have it)
2 Tbsp frozen OJ
1 tsp sesame oil
pepper
2 tsp teriyaki seasoning and/or garlic seasoning
In a large skillet (preferably one that can go in the oven) brown the chicken thighs on all sides. In a seperate bowl combine all the other ingredients and whisk until combined. Pour over browned chicken thighs and place in a 375F oven for 30 minutes. Keep an eye on them though. If the sauce reduces too much pour a little bit of water in so it does not burn.
I promise to post the pizza recipe after I make it.
Tuesday, September 28, 2010
Hot Macaroni Salad
I made this dish for dinner tonight to go with prok chops. I made mine a bit spicy but you can alter the flavoring any way you like it. This can be a side dish or a meal in itself.
2 cup whole wheat macaroni noodles
2 cups peas
1/2 cup mayo
1/4 ranch dressing
1 Tbsp mustard
2 cups grated cheese
1 Tbsp garlic seasoning
1 Tbsp Cajun or Taco seasoning
2 Tbsp melted butter
1 cup bread crumbs
1/4 cup cornmeal
Cook macaroni. Just before you are about to drain the macaroni pour in the peas. Don't actually cook the peas this is just so they don't go into the mixture frozen. Drain your peas and macaroni. In a casserole dish mix the mayo, ranch dressing, mustard, grated cheese, and seasonings. Add the macaroni and peas and stir to combine. Preheat oven to 350F. In a seperate bowl mix the bread crumbs and cornmeal then sprinkle over the macaroni salad. Bake for about 15 minutes or until bread crumbs are golden brown.
You can make everything but the bread crumb topping in advance and keep in fridge until ready to bake. By the time the breadcrumbs are crispy, golden brown the macaroni will be heated through.
To change the flavoring you can use any of the different flavor of ranch dressing or change up the seasoning blends. You can add any dip mix as a flavoring as well. I didn't give a specific cheese because you can use any cheese you like really. Cheddar, 1/2 cheddar 1/2 mozarella, jack cheese, Jalapeno cheese, etc. If you like it really cheesy feel free to add more cheese.
2 cup whole wheat macaroni noodles
2 cups peas
1/2 cup mayo
1/4 ranch dressing
1 Tbsp mustard
2 cups grated cheese
1 Tbsp garlic seasoning
1 Tbsp Cajun or Taco seasoning
2 Tbsp melted butter
1 cup bread crumbs
1/4 cup cornmeal
Cook macaroni. Just before you are about to drain the macaroni pour in the peas. Don't actually cook the peas this is just so they don't go into the mixture frozen. Drain your peas and macaroni. In a casserole dish mix the mayo, ranch dressing, mustard, grated cheese, and seasonings. Add the macaroni and peas and stir to combine. Preheat oven to 350F. In a seperate bowl mix the bread crumbs and cornmeal then sprinkle over the macaroni salad. Bake for about 15 minutes or until bread crumbs are golden brown.
You can make everything but the bread crumb topping in advance and keep in fridge until ready to bake. By the time the breadcrumbs are crispy, golden brown the macaroni will be heated through.
To change the flavoring you can use any of the different flavor of ranch dressing or change up the seasoning blends. You can add any dip mix as a flavoring as well. I didn't give a specific cheese because you can use any cheese you like really. Cheddar, 1/2 cheddar 1/2 mozarella, jack cheese, Jalapeno cheese, etc. If you like it really cheesy feel free to add more cheese.
Asian Sausage & Peppers
This was last nights dinner. I had sausages out but no idea what to do with them until I went to the garden to get something to go with it and I saw that I had quite a few peppers to pick. I put mine over Uncle Ben's asian rice side dish, but you can cook up some brown rice and use that instead.
6 sausages (pretty much any flavor will work)
2-3 peppers chopped in large pieces ( any color of pepper works or use 1 of each)
1 tbsp cornstarch
Sauce Ingredients
2 tbsp frozen OJ
1 tbsp sweet chili sauce
1 tsp sesame oil
2 tbsp soya sauce
1/4 cup OJ
1 tbsp honey
1 tbsp teriyaki seasoning or garlic seasoning
In a large skillet over med high heat add a tbsp of olive oil and sausages. Cook until almost done then remove and slice into chunks. While the sausage are cooking in a seperate bowl mix all the sauce ingredients. Turn the heat down to medium and add the sausages back to the pan. Now you can add the peppers. Let the peppers cook for a couple of minutes then add the sauce. Let the mixture cook for 5 minutes. In a small bowl mix cornstarch with 3 tbsp of water to make a slurry. Add slurry to pan and stir in. Let it cook for another minute or two until sauce thickens. Pour over rice and serve.
Like I said in the beginning I used a rice in a bag mixture. I read the ingredients and there was only one that is bad. Silicon Dioxide which is really sand and they use it as a filler. It's not the stuff off the beach but still. I do use these once in a while because I am not really good at cooking rice. Other than that they have no preservatives and all the other ingredients are not really bad. Just make sure you read the ingredients when you are buying as some brands use lots of extra stuff and others don't.
6 sausages (pretty much any flavor will work)
2-3 peppers chopped in large pieces ( any color of pepper works or use 1 of each)
1 tbsp cornstarch
Sauce Ingredients
2 tbsp frozen OJ
1 tbsp sweet chili sauce
1 tsp sesame oil
2 tbsp soya sauce
1/4 cup OJ
1 tbsp honey
1 tbsp teriyaki seasoning or garlic seasoning
In a large skillet over med high heat add a tbsp of olive oil and sausages. Cook until almost done then remove and slice into chunks. While the sausage are cooking in a seperate bowl mix all the sauce ingredients. Turn the heat down to medium and add the sausages back to the pan. Now you can add the peppers. Let the peppers cook for a couple of minutes then add the sauce. Let the mixture cook for 5 minutes. In a small bowl mix cornstarch with 3 tbsp of water to make a slurry. Add slurry to pan and stir in. Let it cook for another minute or two until sauce thickens. Pour over rice and serve.
Like I said in the beginning I used a rice in a bag mixture. I read the ingredients and there was only one that is bad. Silicon Dioxide which is really sand and they use it as a filler. It's not the stuff off the beach but still. I do use these once in a while because I am not really good at cooking rice. Other than that they have no preservatives and all the other ingredients are not really bad. Just make sure you read the ingredients when you are buying as some brands use lots of extra stuff and others don't.
Tuesday, September 21, 2010
Apple Cranberry Chutney with Pork Tenderloin
I am actually smelling this recipe right now. It is what I am having for dinner tonight. It also uses one of my favorite kitchen tools the crockpot. Not only is dinner ready when you get home, you walk into a house that smells so good.
6 apples peeled, cored and chopped
1/2 med onion chopped
1 c celery chopped
3 Tbsp brown sugar
juice and zest of half a lemon
1/8 tsp cinnamon
2 Tbsp holiday seasoning blend
1/4 c cranberry sauce
1/4 c vinegar (regular or red wine)
1/4 c water or apple juice or orange juice
Combine everything in your crockpot and stir. Place a pork tenderloin big enough to feed your family (if it's really big you might have to double the chutney recipe) and turn on low for 8-10 hours or high for 4-6 hours.
6 apples peeled, cored and chopped
1/2 med onion chopped
1 c celery chopped
3 Tbsp brown sugar
juice and zest of half a lemon
1/8 tsp cinnamon
2 Tbsp holiday seasoning blend
1/4 c cranberry sauce
1/4 c vinegar (regular or red wine)
1/4 c water or apple juice or orange juice
Combine everything in your crockpot and stir. Place a pork tenderloin big enough to feed your family (if it's really big you might have to double the chutney recipe) and turn on low for 8-10 hours or high for 4-6 hours.
Friday, August 20, 2010
Macaroni & Cheese
I had this for dinner last night and tought why haven't I put this one up here yet. It's a staple in any mothers cooking repetoire. You can also change it up in so many ways to keep it interesting. All you need is a good cheese sauce and some noodle and you have mac & cheese. Of course to make this a healthy choice the noodles you use make a hyge impact. We are lucky that today in your regular supermarket you ave plenty of healthy choices. Whole wheat is definitely a good choice especially if you get the kind that have flax and omega 3 as well. Your kids will eventually if not immediately prefer these kinds. Another good way to save on some fat and calories is to use stronger flavored cheeses then you don't need as much. I like to use a very sharp cheddar. Old cheddar makes great mac & cheese.
Basic Cheese Sauce
1 Tbsp butter
1 Tbsp mustard
1 Tbsp flour (can use whole wheat)
2 cups milk
1 cup grated cheese
Salt and Pepper to taste
In a pot melt the butter then add the flour. Stir them together and cook them until the mixture is slightly golden. Add the mustard and cook another minute. Add milk slowly (1/2 cup at a time) whisking constantly. At this time season your sauce with salt and pepper. Once your sauce has thickend some (consistency of cream soup) then add the cheese and stir until it is all melted. Pour over well drained pasta.
Spicy Cheese Sauce
When you add the mustard also add 1 Tbsp sweet chili sauce, 1 Tbsp honey, 1/2 tsp smoked paprika, 1 tsp taco seasoning, 1 tsp hot sauce.
Some other suggestions
Basic Cheese Sauce
1 Tbsp butter
1 Tbsp mustard
1 Tbsp flour (can use whole wheat)
2 cups milk
1 cup grated cheese
Salt and Pepper to taste
In a pot melt the butter then add the flour. Stir them together and cook them until the mixture is slightly golden. Add the mustard and cook another minute. Add milk slowly (1/2 cup at a time) whisking constantly. At this time season your sauce with salt and pepper. Once your sauce has thickend some (consistency of cream soup) then add the cheese and stir until it is all melted. Pour over well drained pasta.
Spicy Cheese Sauce
When you add the mustard also add 1 Tbsp sweet chili sauce, 1 Tbsp honey, 1/2 tsp smoked paprika, 1 tsp taco seasoning, 1 tsp hot sauce.
Some other suggestions
- You can add three onion dip mix or other flavored dip mixes (1-2 Tbsp)
- Add peas to your mac & cheese to add more nutrients
- Add meats such as cut up chicken (especially BBQ'd chicken), hot dogs, hamburger, bacon (pork or turkey)
- Change up the seasonings by adding Italian blend or garlic blend
- Use some BBQ sauce in place of the sweet chili
If you have any of your own suggestions please feel free to leave a comment so we can all benifit from what works for you family.
Monday, August 9, 2010
Red Pepper Jelly Sausage and Rice
This is another fast and easy recipe that I created by trying to use up left over sausage and the last bit of pepper jelly I had left but it was sooo good that I tried it with different flavored jellies and also with chicken and it worked just as well. I'll give you the basic recipe first and then some of the variations I have made.
4 sausage sliced
1/4 brick cream cheese
1/2 jar red pepper jelly
2 cups chopped broccoli
1 cup chopped mushroom (optional)
In a saute pan cook the sausage (speed tip: buy already cooked sausage). Once sausage is just about done pour in the jelly and continue to cook for about 3 mins add broccoli and mushrooms and cook for another 5 mins. Stir in the cream cheese and let stand for another 1-2 mins.
Serve over rice or with noodles.
The first time I made this I used a chipolte red pepper jelly and it was fantastic. I used this kind with both chicken and sausage and it works great with both. I have also used pinot noir jelly and regular red pepper jelly. You can find different varieties of jellies in specialty food stores or if your adventurous you can make your own. You can find a recipe at allrecipes.com.
4 sausage sliced
1/4 brick cream cheese
1/2 jar red pepper jelly
2 cups chopped broccoli
1 cup chopped mushroom (optional)
In a saute pan cook the sausage (speed tip: buy already cooked sausage). Once sausage is just about done pour in the jelly and continue to cook for about 3 mins add broccoli and mushrooms and cook for another 5 mins. Stir in the cream cheese and let stand for another 1-2 mins.
Serve over rice or with noodles.
The first time I made this I used a chipolte red pepper jelly and it was fantastic. I used this kind with both chicken and sausage and it works great with both. I have also used pinot noir jelly and regular red pepper jelly. You can find different varieties of jellies in specialty food stores or if your adventurous you can make your own. You can find a recipe at allrecipes.com.
Apple Jelly Chicken
This is one of the first recipes I ever created. It was one of my go tos for the longest time and now it can be one of yours. I make mine in the slow cooker, but if you prefer it oven roasted you can roast at 400F for about 1 hour. I use my homemade crabapple jelly but any apple jelly or even grape jelly works well too.
1c apple jelly
1/4c pineapple juice
2 tbsp mustard
1 tsp smoked paprika
1 tsp harissa or taco seasoning
1 tsp garlic seasoning
salt and pepper
1 small whole chicken
Mix everything together and pour over chicken in a slow cooker. Turn on high for 3 hours or low for 5-6 hours. Take chicken out. Turn slow cooker on high. In a seperate bowl mix 2 tsp cornstarch with 2 tbsp water and pour into sauce. Stir and let boil for a few minutes until thickened.
This chicken works well when served with garlic mashed potatoes, or rice and veggies.
1c apple jelly
1/4c pineapple juice
2 tbsp mustard
1 tsp smoked paprika
1 tsp harissa or taco seasoning
1 tsp garlic seasoning
salt and pepper
1 small whole chicken
Mix everything together and pour over chicken in a slow cooker. Turn on high for 3 hours or low for 5-6 hours. Take chicken out. Turn slow cooker on high. In a seperate bowl mix 2 tsp cornstarch with 2 tbsp water and pour into sauce. Stir and let boil for a few minutes until thickened.
This chicken works well when served with garlic mashed potatoes, or rice and veggies.
Friday, July 16, 2010
Pulled Pork Fajitas
This is a great recipe because it uses one of the best inventions ever to enter our kitchens...Slow Cooker. Just toss everything into the slow cooker in the morning and it's ready when you get home.
1 Boneless pork loin roast (2 1/2 pound)
1 onion thinly sliced
2 cups Ketchup (cheap kind)
2 tbsp sweet chili sauce
3/4 cup salsa (I'll let you determine how hot you like it)
2 tbsp garlic seasoning
1 tbsp BBQ seasoning
1 tsp chili powder
Combine all your ingredients in the slow cooker leaving out the roast. Whisk until combined. Place roast in and turn until coated or spoon mixture over roast. Leave on low for 8-10 hours. You'll know it's ready when the pork shreds apart with a fork. Continue to shred it all and then serve wrapped in tortillas. You can serve on a bun instead if you want a change. To make sweet and spicy you can add 1/4 cup honey or maple syrup.
I suggest serving with some coleslaw either in the fajitas or on the side. I like the crunch factor in my fajita.
Coleslaw
1 green cabbage shredded
1 raddichio shredded
3 carrots shredded
1/4 cup mayo or plain yogurt
1/4 cup sour cream
2 tbsp honey
2 tbsp mustard
1tbsp garlic seasoning
2 tsp BBQ seasoning
Since there is so much shredding to do in this recipe I suggest using the shred attachment for your food processor if you have one. I pull mine out for large shredding jobs like this or for large amounts of cheese. Combine dressing ingredients in a large bowl and stir to combine. Add shredded ingredients ontop and stir all together. I suggest making this before hand so that the flavors can get to know eachother. You can make it in the morning or the night before.
1 Boneless pork loin roast (2 1/2 pound)
1 onion thinly sliced
2 cups Ketchup (cheap kind)
2 tbsp sweet chili sauce
3/4 cup salsa (I'll let you determine how hot you like it)
2 tbsp garlic seasoning
1 tbsp BBQ seasoning
1 tsp chili powder
Combine all your ingredients in the slow cooker leaving out the roast. Whisk until combined. Place roast in and turn until coated or spoon mixture over roast. Leave on low for 8-10 hours. You'll know it's ready when the pork shreds apart with a fork. Continue to shred it all and then serve wrapped in tortillas. You can serve on a bun instead if you want a change. To make sweet and spicy you can add 1/4 cup honey or maple syrup.
I suggest serving with some coleslaw either in the fajitas or on the side. I like the crunch factor in my fajita.
Coleslaw
1 green cabbage shredded
1 raddichio shredded
3 carrots shredded
1/4 cup mayo or plain yogurt
1/4 cup sour cream
2 tbsp honey
2 tbsp mustard
1tbsp garlic seasoning
2 tsp BBQ seasoning
Since there is so much shredding to do in this recipe I suggest using the shred attachment for your food processor if you have one. I pull mine out for large shredding jobs like this or for large amounts of cheese. Combine dressing ingredients in a large bowl and stir to combine. Add shredded ingredients ontop and stir all together. I suggest making this before hand so that the flavors can get to know eachother. You can make it in the morning or the night before.
Thursday, July 15, 2010
Shake n' Bake
Why buy mass produced shake n` bake full of fillers and salt when you can make your own in minutes. Here`s a few suggestions but feel free to play around with flavors and textures.
For all recipes combine ingredients in a large ziploc bag. Dip chicken in 1/2 cup buttermilk then place in bag and shake until coated. Place on baking sheet and bake in a 350F oven until internal temperature is 170F. (see Is It Done? for average cooking times). If you don't want to buy buttermilk or don't have any you can use 1/2cup milk with the juice of 1/2 lemon. Yes it will curdle but thats what it is suppose to do. Works just as well.
Italian
1/2 cup cornmeal
1/2 cup italian bread crumbs
2 tsp onion powder
1 tbsp garlic seasoning
1 tbsp italian seasoning
1 tbsp Chopped Parsley (optional)
Triscut
1 cup crushed tricut crackers (choose your favorite flavor. I love the cracked black pepper)
1/2 cup bread crumbs
1 tbsp garlic seasong
2 tbsp onion powder
Sweet and Spicy
1 cup bread crumbs
2 tbsp brown sugar
1 tsp chili powder
1 tbsp garlic seasoning
1 tsp smoked paprika
1 tsp BBQ seasoning
For all recipes combine ingredients in a large ziploc bag. Dip chicken in 1/2 cup buttermilk then place in bag and shake until coated. Place on baking sheet and bake in a 350F oven until internal temperature is 170F. (see Is It Done? for average cooking times). If you don't want to buy buttermilk or don't have any you can use 1/2cup milk with the juice of 1/2 lemon. Yes it will curdle but thats what it is suppose to do. Works just as well.
Italian
1/2 cup cornmeal
1/2 cup italian bread crumbs
2 tsp onion powder
1 tbsp garlic seasoning
1 tbsp italian seasoning
1 tbsp Chopped Parsley (optional)
Triscut
1 cup crushed tricut crackers (choose your favorite flavor. I love the cracked black pepper)
1/2 cup bread crumbs
1 tbsp garlic seasong
2 tbsp onion powder
Sweet and Spicy
1 cup bread crumbs
2 tbsp brown sugar
1 tsp chili powder
1 tbsp garlic seasoning
1 tsp smoked paprika
1 tsp BBQ seasoning
Monday, June 21, 2010
Fish Sticks with BBQ Tartar Sauce
Fish Sticks
4 Halibut Filets
1 cup cornmeal
1 cup milk
juice of half a lemon
3 tbsp melted butter (more if needed)
Cut fish into strips. Put cornmeal in a shallow dish. Pour milk and lemon juice into another shallow bowl (the liquid will curdle but its supposed to). Dip strips into cornmeal then into milk mixture then again into cornmeal. Place onto a baking sheet. Drizzle melted butter over each fish stick. Bake in a 400F oven for 10 minutes then flip and bake for another 8 minutes.
BBQ Tartar Sauce
1/2 cup mayo
1/4 cup ketchup
1 tbsp sweet chili sauce
1 tbsp honey
2 tsp BBQ seasoning
3 finely chopped dill pickles
Juice of half a lemon
Mix everything together in a bowl. Cover and refridgerate for atleast an hour. Can make the night before.
Serve with sweet potato or regular oven baked fries. Or put fish sticks on a toasted bun with tartar sauce and lettuce and serve with carrot and celery sticks.
4 Halibut Filets
1 cup cornmeal
1 cup milk
juice of half a lemon
3 tbsp melted butter (more if needed)
Cut fish into strips. Put cornmeal in a shallow dish. Pour milk and lemon juice into another shallow bowl (the liquid will curdle but its supposed to). Dip strips into cornmeal then into milk mixture then again into cornmeal. Place onto a baking sheet. Drizzle melted butter over each fish stick. Bake in a 400F oven for 10 minutes then flip and bake for another 8 minutes.
BBQ Tartar Sauce
1/2 cup mayo
1/4 cup ketchup
1 tbsp sweet chili sauce
1 tbsp honey
2 tsp BBQ seasoning
3 finely chopped dill pickles
Juice of half a lemon
Mix everything together in a bowl. Cover and refridgerate for atleast an hour. Can make the night before.
Serve with sweet potato or regular oven baked fries. Or put fish sticks on a toasted bun with tartar sauce and lettuce and serve with carrot and celery sticks.
Citrus Herb Marinated Chicken
1 package chicken of choice (Breasts, thighs, wings, legs or small whole chicken)
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp honey
1 tsp cornstarch
1 tbsp garlic seasoning
1 tbsp herbs de provence
2 chopped green onion
Put everything in a large freezer bag and seal mush it all around until all the chicken is coated. Marinate for atleast 30 minutes. BBQ or bake at 375F until chicken reaches an internal temperature of 170F (This should take 1 hour for whole chicken and 30-45 minutes for individual parts)
Serve with Whole Roasted Carrots and rice or on a salad. Also can use any leftovers for chicken salad sandwiches.
TIP: As soon as you get home from groceries prepare your chicken and marinade. Feeze until ready to use. Take out the morning you want to cook it to defrost it. As soon as you get home put it in the oven or on the BBQ and it will be ready for dinner. Or you can precook it on a night you have time and just reheat before dinner. Will stay good in the fridge for about a week.
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp honey
1 tsp cornstarch
1 tbsp garlic seasoning
1 tbsp herbs de provence
2 chopped green onion
Put everything in a large freezer bag and seal mush it all around until all the chicken is coated. Marinate for atleast 30 minutes. BBQ or bake at 375F until chicken reaches an internal temperature of 170F (This should take 1 hour for whole chicken and 30-45 minutes for individual parts)
Serve with Whole Roasted Carrots and rice or on a salad. Also can use any leftovers for chicken salad sandwiches.
TIP: As soon as you get home from groceries prepare your chicken and marinade. Feeze until ready to use. Take out the morning you want to cook it to defrost it. As soon as you get home put it in the oven or on the BBQ and it will be ready for dinner. Or you can precook it on a night you have time and just reheat before dinner. Will stay good in the fridge for about a week.
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