DIY Network

Do Ahead Weekend Cooking Recipes and ideas for preparing food for the week From "Home Made Easy" episode DHME-118

Gust Karen Bussen joins host Stephanie Lydecker and shares some great ways to prepare food for the upcoming week, along with some tasty recipes.

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Quick and Healthy Homemade Balsamic Vinaigrette

Materials:

sealable freezer bags
chef's knives
cutting board
spoons
towels
Asian marinade ingredients
wax paper
cookie dough
heavy-duty plastic wrap
mixing bowl
black marker
vinaigrette ingredients
Mexican marinade in ingredients
boneless, skinless chicken breasts

Quick and Healthy Homemade Balsamic Vinaigrette

Ingredients:

1 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 Tbs. spicy mustard
2 tsp. garlic powder
1 tsp. dried oregano
salt and pepper to taste

Preparation:

Note: A salad dressing is a great thing to make on the weekend and have on hand for the rest of the week. This one is versatile and goes well with just about any kind of salad. It is a quick and healthy homemade balsamic vinaigrette.

Combine 1/3 cup balsamic vinegar, 2 tablespoons spicy mustard, 2 teaspoons garlic powder, and 1 teaspoon dried oregano in a mixing bowl. Slowly whisk in 1 cup extra virgin olive oil, allowing the ingredients to emulsify.

Note: You can store the dressing in a squeeze bottle or recycled salad dressing bottle for easy access.

Ingredients for Easy Asian Marinade for Chicken

1/2 tsp. ground ginger
2 Tbs. rice wine vinegar
1 Tbs. honey
1/2 tsp. onion powder
3/4 cup sesame oil (or vegetable oil)

Ingredients for Mexican Marinade

1/4 cup orange juice
2 Tbs. lime juice
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. salt
pinch of dried chili flakes
3/4 cup vegetable oil

Preparation:

You can really vary these marinades to your liking. Combine the ingredients for each separate marinade and then pour the mixtures into individual jars and keep them for when you need them.

To prepare the marinades, rinse the boneless, skinless breasts in cold water and pat dry. Divide the breasts (and cut into strips or cubes for later easy cooking if you like) into heavy plastic freezer bags.

Pour in the marinades and mark the bag with date and the marinade type for easy reference. Freeze right away. This will keep for three to four weeks in the freezer.

Thaw them in the refrigerator the night before you want to use them. You can roast or sauté, using the marinades to baste, or make a glaze by heating it in a saucepan until it reduces slightly. This is great to add to whatever you happen to be cooking, like stir-fry.

Figure A

Something for the Sweet Tooth

How about cookies! Everyone loves cookies. So, if you are baking cookies on the weekend, double up the recipe. If the recipe calls for two eggs, throw in four, etc. Then, just roll half of the finished dough in wax paper and then wrap in freezer wrap, paper or heavy duty plastic wrap (figure A), stick in the freezer for the next time you have a cookie craving. This will keep for six weeks or so.

Rich batters fare better. When you are ready to eat them, just thaw until still chilled (the colder the better for slicing reasons) and slice them. Most cookies take 350-375 degrees and about 8-12 minutes.

GUESTS :

Karen Bussen
Author, Simple Stunning Weddings
E-mail: Karen@karenbussen.com
Website: www.karenbussen.com