The Daily Beet

14 Jun 1 Dish Baking Meals

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We like to batch cook food in the beginning of the week, so that the rest of the week is easy. We have a few dishes that are similar to casseroles, they are easy to make and last the entire week in the refrigerator.

You can make these in any size baking dish. If you have a large family, simply use a larger baking dish, if you are cooking for 1 or 2 you will want to use a small baking dish, it’s really that simple. You will want to cover these so they don’t overflow in the oven.

Oatmeal crisp: (Great for breakfast or dessert)
Pre-heat oven to 350
In a baking dish layer the following:
1 layer of frozen fruit (any kind you like, you can use 2 different fruits if you like as well, we like peaches and blueberries)
1 layer of quick cooking oats (about an inch thick)
Next add: No oil/unsweetened Non dairy milk. You can do half water/half non dairy milk if you like.Pour non dairy milk over the oats so they are well covered.
Bake in the oven at 350 for about 35 minutes or until the non dairy milk has absorbed into the oats (there shouldn’t be any liquid).
This works in any size baking dish, you can have it for breakfast or dessert and it will last in the fridge for a week.
Kids LOVE this one!
Mexican Casserole:
Pre-heat oven to 350
In a baking dish:
1 thin layer diced tomatoes
1 layer frozen brown rice
1 layer chopped tomatoes (thin layer)
1 layer frozen spinach
1 layer black beans
1 layer mixed veggies or corn
1 layer of chopped tomatoes (thin layer)
Sprinkle with chili seasoning.
Bake for about 35 minutes or until it’s hot 😉
You can serve it on corn tortillas or whole grain tortillas or just plain 🙂
Polenta bake:
Pre-heat oven to 350
1 thin layer of chopped tomatoes
1 layer of sliced polenta rounds
1 layer of sliced mushrooms
1 layer frozen spinach
1 layer chopped tomatoes (thin layer)
Sprinkle with Italian seasoning
Bake for 35 minutes or until the mushrooms look done.
Potato Nachos Bake Pre-heat oven to 350
1 thin layer diced tomatoes
1 layer sliced cooked  potatoes (we slice them in rounds)
1 layer black beans
1 layer frozen spinach
optional: 1 more layer of sliced cooked potatoes
1 layer diced tomatoes
sprinkle with chili powder
bake for 35 minutes
Baked Ziti – Pre-heat oven to 350
1 layer chopped tomatoes with Italian seasoning
1 layer cooked whole grain noodles (gluten free works just fine)
1 layer of sliced mushrooms
1 layer of frozen spinach
1 layer chopped tomatoes with Italian seasoning.
Sprinkle with nutritional yeast or you can grind cashews for the top. (it is not needed, and if you have heart disease, diabetes or are trying to lose weight, you are best to keep this off)
Bake for 35 minutes
Breakfast Quinoa Bake: Pre-heat oven to 350
1 very thin layer of non dairy milk
1 layer cooked quinoa
1 layer of any frozen fruit and cinnamon
Bake for 25 minutes
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Natala Constantine
  • Kristi
    Posted at 07:25h, 14 June

    I do this too, it’s usually a big pot of soup I make on sunday and put it in individual containers to take to work every day for lunch. Since I’m the only one eating this way in my family that’s how it has to work. I can’t wait to try your potato nacho recipe, anything with potatos is my favorite! Thank you!

  • Jenn
    Posted at 11:20h, 14 June

    That oatmeal bake sounds soooo good. Thank you for sharing!

  • Kate
    Posted at 12:14h, 14 June

    These sound great!

  • Dawn Cassiday-Turner
    Posted at 12:27h, 14 June

    Thank you!! We have 7 in our family and so badly need these kind of recipes. I make a big pot of veggie chili and tons of hummus on the weekend, but need some other family style meals to help out during the week. I will try them all-sound delicious!

  • Betty
    Posted at 17:16h, 14 June

    Love this idea! TY!

  • Ninufar
    Posted at 11:26h, 15 June

    Thanks, this post inspired me to try something new, and on a very busy & tired evening!

    For an Italian-ish casserole, I made rough layers of (local) canned tomato pulp, freeze-dried green beans, and corn/quinoa pasta (uncooked), Romano beans (can), and some leftover cold fava-bean salad, filling a glass casserole dish almost full. Then I added dried onion, 1 C veggie broth, & more water & tomato until it was all swimming. Cooking it covered for ~40 min at 350 worked fine, though I had to open it up at around 30 min in to smoosh down the top layers of pasta which were drying out.

  • Jeff
    Posted at 11:50h, 15 June

    I saw the Mexican Casserole recipe yesterday and had a few things needing to be cleaned out of the fridge and freezer so I made it last night. Great stuff, I didn’t add enough spice so I had to put extra hot sauce on it. Love the one pot/dish meals.

  • kalisa
    Posted at 12:50h, 15 June

    In addition to at home, these sound like healthy recipes for the dutch oven next time we go camping! Thank you!

  • Lea
    Posted at 07:25h, 17 June

    Just what I needed! I especially like the oatmeal idea -Yum! Thanks for posting these.

  • ellen
    Posted at 22:07h, 18 June

    In the Mexican casserole, you ask for FROZEN brown rice. Do I have to freeze my rice?

  • Jenny
    Posted at 20:14h, 20 June

    Thank you for this great post! Do they freeze well? Or, do you have suggestions on dishes that might freeze well? I’m 7 months along, and I was hoping to cook up a month’s worth of dishes such as this that we can just pull out of the freezer and pop in the oven after the baby comes. Seems like the only cook/freeze-ahead stand-bys are filled with dairy and meat. Ugh.

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