14 Make-Ahead Recipes for the Day You Move Into a New House

We’re talking about big chunky clusters of lightly-sweet granola studded with pistachios and dried cherries. A handful of this makes all other afternoon snacks look puny by comparison — and a whole bag of it makes the ultimate gift for everyone from the friends in your book group to the babysitter.

The name kimbap translates to seaweed (kim) and rice (bap) rolls. For such a simple concept, one of Korea’s favorite finger foods contains multitudes. Perhaps the most easily detected kimbap is the type that is filled with thinly sliced ingredients, tightly rolled, then sliced into coins.

These (intentionally) raw cookie dough bites are packed with protein and fiber, sweetened with maple syrup, and will knock out your Cookie Monster cravings quicker than you can say “om nom nom.”

mpanadas are endlessly variable depending on region, season and how you’re grandmother may have made these delightful filled pastries. While traveling through Argentina, I sampled my favorite iteration of them all, “Empanadas Humitas” which translates to “Empanada with Corn”.

These cookies have loads of flavor and texture thanks to the mixture of nuts and seeds already in the muesli. A bonus was that there were toasted barley flakes in my muesli mix, too, giving the cookies little, crispy pieces in each bite. When you shop for your muesli, I recommend looking for this on the ingredient list!

This particular combination of rich shiitake mushrooms, chewy baked tofu, and silky cabbage is like an old and very dear friend, one that I never tire of seeing.

Be patient and curl up with a good book while you wait. You really do get to put your feet up with this meal, and the results will have your diners licking their plates.

More stew then soup, this meal-in-a-bowl is hearty, thick and impossibly satisfying.

These breakfast cookies are naturally sweetened with maple syrup and loaded with oats, walnuts, shredded carrots and raisins — making them perfect for a quick breakfast. Make them on Sunday, and grab them for breakfast all week long.

These baked pockets give us just the slightest twist on the classic. All the great peanut flavor and sticky jam, but made ahead (and frozen!) for easy lunches through the week.

The recipe I give below is about as basic as you can get, which is how I love my egg-wiches. But there’s also a lot of possibility here! You could whisk some wilted greens, cooked broccoli, or other leftover vegetables into the eggs. You could add a few shakes of hot sauce on top of the cheese. You could go completely gourmet and use brioche buns instead of the English muffins.

gg dishes are the busy cook’s best friend — especially when you can store a few in the freezer. Not only are they an inexpensive (and protein-packed) breakfast dish, but they can also be dressed up in all kinds of flavor profiles from French to Italian to this Southwest-themed oven frittata.