Planet Green
READ MORE ABOUT:
For people who have busy weekday schedules, cooking in big batches on the weekends can be a lifesaver. One big trip to the grocery store and a plan of attack is all you need to make a week's worth of healthy, delicious and satisfying meals. My friend George has a long commute to and from work and doesn't have much time or energy to cook when he gets home. Chef Emeril is going to show him some simple and easy-to-plan dishes that will last he and his family Monday through Friday.
TIPS:
- This chicken casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.
- Minestrone, like other soups and stews, becomes more flavorful after a day or two in the fridge so it?s a perfect dish to cook in big batches.
Recipes featured on this episode:
Emeril's Bolognese Sauce
Emeril's Simple and Satisfying Lasagna
Emeril's Minestrone
Emeril's Mexican Chicken-Tortilla Casserole
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
More about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
