Make-ahead meals for busy days

By Barbie Butz · Sun Sep 21 2025

Well, here we are, going into month number 9 of a very busy year. Kids are back in school, vacations are memories, and if we are working moms, we're beginning to juggle meal-prep planning again. How well I remember those days when having something ready to pop in the oven or having the crockpot full of the night's meal took the pressure off of feeding a husband and three growing boys. T he following recipe can be made ahead and reheated, put in a slow cooker, or frozen for later use. There's a little taste of sweetness from the brown sugar that is something different than the traditional Sloppy Joe mix.

Sloppy Joe’s Sandwiches

Ingredients:

• 2 pounds ground beef
• 1 large onion, chopped
• 1 1/4 cups ketchup
• 1/2 cup water
• 1 tablespoon brown sugar
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground allspice
• 8 sandwich buns, split

Directions:

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in ketchup, water, brown sugar, vinegar, salt, mustard, chili powder, and allspice.
3. Bring mixture to a boil. Reduce heat; simmer, uncovered, until heated through, 35–40 minutes.
4. Spoon about 1/2 cup meat mixture onto each bun.

Makes 8 servings

Note:
Yes, you can top the meat with a slice of American cheese if you must! I always serve these sandwiches with a slaw or a hearty mixed green salad.

This next recipe calls for a beef chuck roast and your slow cooker—always a great combination. You’ll be using an affordable cut of meat, and the “cooker” will do the rest.

Spanish Rice and Chicken

Ingredients:

• 1 broiler/fryer chicken (3 pounds), cut up
• 1 teaspoon garlic salt
• 1 teaspoon celery salt
• 1 teaspoon paprika
• 1 cup uncooked rice
• 3/4 cup chopped onion
• 3/4 cup chopped green pepper
• 1/4 cup minced fresh parsley
• 1 1/2 cups chicken broth
• 1 cup chopped tomatoes
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt

Directions:

1. Preheat oven to 425°F. Place chicken in a greased 13×9-inch baking dish.
2. Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes.
3. Remove chicken from dish.
4. Combine rice, onion, green pepper, and parsley; spoon into the baking dish.
5. In a saucepan, bring chicken broth, tomatoes, chili powder, and salt to a boil. Pour over rice mixture; mix well.
6. Place chicken pieces on top. Cover and bake until chicken registers at least 165°F and rice is tender, 40–45 minutes.

Makes 6 servings

Note:
Garnish with additional chopped parsley sprinkled over the chicken and a few wedges of lime.

Spanish Rice and Chicken

Ingredients:

• 1 broiler/fryer chicken (3 pounds), cut up
• 1 teaspoon garlic salt
• 1 teaspoon celery salt
• 1 teaspoon paprika
• 1 cup uncooked rice
• 3/4 cup chopped onion
• 3/4 cup chopped green pepper
• 1/4 cup minced fresh parsley
• 1 1/2 cups chicken broth
• 1 cup chopped tomatoes
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt

Directions:

1. Preheat oven to 425°F. Place chicken in a greased 13×9-inch baking dish.
2. Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes.
3. Remove chicken from the dish.
4. Combine rice, onion, green pepper, and parsley; spoon into the baking dish.
5. In a saucepan, bring chicken broth, tomatoes, chili powder, and salt to a boil. Pour over the rice mixture and mix well.
6. Place chicken pieces on top of the rice mixture. Cover and bake until the chicken reaches at least 165°F and the rice is tender, about 40–45 minutes.

Makes: 6 servings

Note: Garnish with additional chopped parsley and a few wedges of lime.