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eat now, eat later meal

DH is at his Hunters Safety Course again tonight. I feel bad when he gets home at 10pm and forages for food. Who has a good meal that I can make, eat myself earlier, then leave for him to reheat when he gets home. I feel like not all meals reheat as well as others. Yes, i know I am obnoxious with my 148664888 food questions.

Re: eat now, eat later meal

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    Enchiladas
    Pasta (as long as there is enough sauce so the pasta doesn't get sticky)
    Potatoes heat up well...
    Soup
    photo composite_14153800476219.jpg
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    I find that curry reheats really well!
    Daisypath Anniversary tickers
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    Chili, burgers, stew...
    ~*~*~*~*~

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    AprilH81 said:
    Enchiladas
    Pasta (as long as there is enough sauce so the pasta doesn't get sticky)
    Potatoes heat up well...
    Soup

    I have never made enchiladas,that could be tasty. . . especially since it's getting a little chilly in the evenings around here.
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    ElcaBElcaB member
    First Anniversary First Comment First Answer 5 Love Its
    edited September 2014
    Chili & cornbread!

    ETA: Extra points if it's venison chili.  
    image
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    meatballs in the crock pot. I will often boil up some pasta (doesn't take long) to eat with them. DH normally comes home and throws a few on a sub roll.






    What differentiates an average host and a great host is anticipating unexpressed needs and wants of their guests.  Just because the want/need is not expressed, doesn't mean it wouldn't be appreciated. 
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    kaos16 said:
    AprilH81 said:
    Enchiladas
    Pasta (as long as there is enough sauce so the pasta doesn't get sticky)
    Potatoes heat up well...
    Soup

    I have never made enchiladas,that could be tasty. . . especially since it's getting a little chilly in the evenings around here.
    They are very easy...  

    I do about a pound of ground beef, brown it, add in about 1/2 of a can of enchilada sauce and let it simmer a little bit.  I add some shredded Mexican cheese to thicken it up a little bit...  I then spoon it into the tortilla, roll it up, put it in a 9x13 pan (lined with foil to make clean up easier) and then pour more enchilada sauce and cheese on the top.  I bake mine at 350 for about 20 minutes to melt/brown the cheese.
    photo composite_14153800476219.jpg
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    Macaroni and Cheese! Not like, KD but actual Mac and Cheese
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    ElcaB said:
    Chili & cornbread!

    ETA: Extra points if it's venison chili.  
    haha.  he would love that!
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    Anything in the crock pot, anything Mexican, ravioli are really quick to just cook a few more of. These stuffed shells take a little effort but they reheat really well. They're one of H's favorite things that I make, and he's normally a very meat and potatoes kind of guy. I only use a few T of butter for the sauce.

    image
    image
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    Anything in the crock pot, anything Mexican, ravioli are really quick to just cook a few more of. These stuffed shells take a little effort but they reheat really well. They're one of H's favorite things that I make, and he's normally a very meat and potatoes kind of guy. I only use a few T of butter for the sauce.

    *runs to the store to get ingredients*
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    Anything in the crock pot, anything Mexican, ravioli are really quick to just cook a few more of. These stuffed shells take a little effort but they reheat really well. They're one of H's favorite things that I make, and he's normally a very meat and potatoes kind of guy. I only use a few T of butter for the sauce.
    http://www.prouditaliancook.com/2009/10/butternut-squash-stuffed-shells-with.html
    shocked animated GIF
    OMFG
    imageimage">
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    Jambalya and cornbread
    Anniversary
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    AprilH81 said:
    kaos16 said:
    AprilH81 said:
    Enchiladas
    Pasta (as long as there is enough sauce so the pasta doesn't get sticky)
    Potatoes heat up well...
    Soup

    I have never made enchiladas,that could be tasty. . . especially since it's getting a little chilly in the evenings around here.
    They are very easy...  

    I do about a pound of ground beef, brown it, add in about 1/2 of a can of enchilada sauce and let it simmer a little bit.  I add some shredded Mexican cheese to thicken it up a little bit...  I then spoon it into the tortilla, roll it up, put it in a 9x13 pan (lined with foil to make clean up easier) and then pour more enchilada sauce and cheese on the top.  I bake mine at 350 for about 20 minutes to melt/brown the cheese.
    Best enchilada recipe I've ever made:


    Tip: Double the filling. 
    image
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    FI gets home from class around 11:30 a few nights a week. His favorites are fajita meat (tortillas handy on the side), leftover chili, and lasagna.

    I to freeze leftovers and defrost when he's into his last class on nights where there are no leftovers or they won't be ideal so late at night. I'll have them to the point where they just need a few minutes in the microwave.
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    I almost never use a recipe for enchiladas... normally just cook up chicken in a little olive oil with garlic, season with cumin, onion powder (I hate fresh), salt and pepper, mix with cream cheese, shredded cheese and green chilis, roll up in tortillas and top with salsa verde. 

    image
    image
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