Barbecued meatballs, a green salad turned into something special with “homemade Ranch” dressing, squash casserole and Honey Bun cake come together for a midweek menu that is sure to have your family asking for seconds!
Even though summer is not officially over, at my house we are back to a more structured routine. There’s school, work and volunteering at the top of the list with a smattering of activities sprinkled in. The family may be coming and going but I always I make it a priority to schedule a family dinner at least once a week. I don’t get fancy. I use store bought, shortcut ingredients to help me get yummy food on the table. This week, I’ve pulled together four recipes that can be prepped or made ahead of time. I love recipes that allow me to do most of my chopping, mixing and seasoning in advance so that the dish can be stored in the fridge until I ready to cook or served. That’s what’s happening with this week’s dishes and they couldn’t be easier to make.
Click on the recipe to get the full list of ingredients and instructions.
Meatballs can be made the night before and stored in fridge. This recipe can be made in the crockpot by cooking on low for 5 hours.
Make this dressing on Sunday or Monday and keep it in the fridge for use all week long. It’s also great as a dip!
Build the casserole the night before serving, cover with foil or plastic wrap and store in fridge. Let dish come to room temp, about 15 minutes on counter before cooking.
Cake can be made a day ahead of time or can bake while enjoying supper.