You Have It Made: Delicious, Healthy, Do-Ahead Meals

by Ellie Krieger

Overview

Make-ahead recipes from the longtime Food Network star and best-selling author

Ellie Krieger, New York Times best-selling and multi-award-winning author, has written a cookbook devoted to the kind of recipes that her fans have been waiting for—make-ahead meals. For those who are always short on time when it comes to cooking, Ellie is here to help. Her recipes—which include breakfast bakes, soups, salads, casseroles, and more—can all be prepared ahead of time, making putting food on the table that much easier. Each recipe includes instructions for refrigerating and/or freezing as well as storing and reheating directions. With exciting dishes like the Pumpkin Spice Overnight Oats in Jars and the Herbed Salmon Salad, you’ll be able to have meals ready days in advance. As with her other books, all of Ellie’s recipes are healthy and come complete with nutrition information. But that doesn’t mean they sound like diet food! Just look at the Creamy Tomato Soup, Chicken Enchilada Pie, and Smoky Smothered Pork Chops, to name a few. You Have It Made helps you turn your fridge and freezer into a treasure chest of satisfying, good-for-you meals.

 

Product Details

ISBN-13:	9780544579309
Publisher:	Houghton Mifflin Harcourt
Publication date:	01/05/2016
Pages:	352
Sales rank:	58,360
Product dimensions:	7.90(w) x 9.10(h) x 1.00(d)

About the Author

New York Times best-selling author and registered dietitian ELLIE KRIEGER was the host of Food Network’s Healthy Appetite, which also aired on the Cooking Channel. She regularly contributes to CNN and USA Today, and appears often on national morning shows.

Editorial Reviews

11/02/2015
Healthy cooking often requires many steps and a reliance on daily visits to farmers’ markets, but Krieger’s new collection makes truly nourishing food more accessible to the average household. As the title suggests, all of these recipes can be made ahead, and Krieger includes freezing, storage, and reheating directions for convenience. Trendy superfoods such as chia seeds and farro make appearances, but the majority of recipes hew to more mainstream flavors and ingredients: herbed ham and cheese bread pudding; grilled steak and broccoli salad; and almond-crusted chicken tenders with apricot-mustard dipping sauce. In addition to casseroles and stews, Krieger includes prebaked flat bread and pre-simmered bouillabaisse broth. This well-crafted book provides solid inspiration for better eating. Photos. Agent: Jane Dystel, Dystel & Goderich Literary. (Jan.)

Publishers Weekly

“Besides being vibrant, flavorful, and healthy, these recipes make it easy to put a good, homemade meal on the table even when you have no time to cook. Way to go, Ellie!”
—CARLA HALL, chef, author, co-host of The Chew
 
“I have long been a fan of Ellie’s balanced approach to food and I love the recipes and stunning photos in this book! The fact that they are all make-ahead is a huge help for busy people who want to eat healthy.”
—GINA HOMOLKA, author of The Skinnytaste Cookbook
 
“Cooking at home can be easy but it’s challenging to make the right food choices. There is so much to choose from and so many decisions to make. . . . With Ellie Krieger’s new book, she leads you on a clear path to good eating that strikes a great balance between healthy and delicious. She teaches self-sufficiency through simplicity and makes anything from a yogurt parfait to a homemade braise doable. Give it a try!”
—ALEX GUARNASCHELLI, chef

“Krieger, a registered dietician, and host of the Food Network’s Healthy Appetite, maintains that “there is no need to deprive yourself or go to extremes to be healthy… balance is the key.” She suggests time-saving shortcuts, like using prewashed greens or canned or frozen foods, but avoids highly processed ingredients and artificial additives, and focuses on common and easy-to-find ingredients. Krieger delivers on her promise—the recipes are fast and fresh.”
—PUBLISHERS WEEKLY (Jan.)
 

From the Publisher

12/01/2015
Krieger (Weeknight Wonders) expands a familiar selection of healthy make-ahead dishes (e.g., apple-cinnamon baked oatmeal, chicken enchilada pie, beef and bean burrito) with innovative recipes that test the boundaries of what can be frozen and reheated. For broccoli cheddar "quiche in a bag," for instance, a raw egg mixture is frozen until needed, then thawed and poured into a crust to bake. Similarly, stout-marinated pork chops are frozen in a beer and spice mixture, so they can simultaneously marinate and defrost before they're cooked. Unlike comparable titles, this cookbook places storage instructions alongside individual recipes, not just in an introductory section. It also provides notably unconventional breakfast options, such as peach-cherry breakfast cobbler and harvest breakfast cookies. VERDICT Expect demand for another well-done volume from Krieger.

Library Journal