5 Make-Ahead Meals With 5 Ingredients Or Less

1 pound green beans

2 cups cherry tomatoes, halved

1/2 cup basil pesto

Optional: salt and pepper

Heat olive oil in a large pan over medium heat, then add chicken thighs. Season with salt and pepper, if desired. Cook until chicken is no longer pink in the center, then remove from the pan. Slice into strips. Add the green beans to the same pan and cook until tender and crisp. Return chicken to the pan, then add tomatoes and pesto. Stir until fully incorporated. Serve immediately or divide into four food containers and store in the refrigerator for up to four days.

*I like to serve this chicken recipe with roasted fingerling potatoes on the side to complete the meal.

Slow Cooker Salisbury Steak

77584-GRL Make Ahead Meals

Nothing is easier than a slow cooker meal because you can dump all the ingredients into the pot, set the cooking time and let it do its thing for a few hours until you're ready to eat. The meat in this recipe comes out incredibly moist and easy to slice — enjoy it over noodles or rice.

Serves 4

1 1/2 pounds cube steak

1 onion, chopped

2 cans cream of mushroom soup

1 packet onion soup mix

1 packet brown gravy mix

Optional: garlic powder, salt and pepper

Layer cube steak in the bottom of a greased slow cooker. Sprinkle onions over the meat. In a separate bowl, mix together mushroom soup, onion soup mix and the gravy packet (plus the seasonings if you're using them). Pour sauce over the meat and onions in the slow cooker. Cover and cook on high for 2-3 hours until meat is tender. Serve meat with the sauce over egg noodles and add a vegetable, such as steamed broccoli, on the side.

Sheet Pan Shrimp with Lemon and Butter

77584-GRL Make Ahead Meals

I love this easy, tasty dinner recipe, especially when served over warm linguini noodles (or zoodles!). It also makes a great appetizer when you serve the shrimp by itself to your guests.

Serves 4

1 1/2 pounds shrimp, peeled and deveined

1/2 cup melted butter

3 lemons thinly sliced

Italian seasoning to taste

Optional: salt, pepper, garlic powder, onion powder or red pepper flakes

Preheat oven to 350. Line a baking sheet with foil and coat with cooking spray. Place lemon slices in an even layer on the pan, then top with the shrimp. Pour melted butter over the shrimp and sprinkle the desired amount of seasonings over it all. Bake for 13-15 minutes or until shrimp is pink and opaque. I like to serve this over brown rice (pour pan drippings over rice) with a side of oven-roasted asparagus.

Pork Chop Stuffing Casserole

77584-GRL Make Ahead Meals

Pork chops and stuffing are a natural pairing and one of my favorite comfort foods. This dish from Recipes That Crock is simple to prepare ahead of time and your whole family will enjoy it.

Serves 4-6

1 1/2 pounds boneless pork chops

1 can cream of mushroom soup

1 (6-ounce) box of stuffing

2 cups chicken broth

Preheat oven to 350. In a bowl, mix stuffing and broth together and set aside. Place pork chops in the bottom of a 9x13 baking dish. Pour soup over the chops and spread evenly. Once the stuffing has absorbed all the broth, spoon it out in a layer over the chops. Cover with foil and bake for 30 minutes. Remove the foil, turn the baking dish in the oven and cook for an additional 10 minutes until pork reaches an internal temperature of 145 degrees. Serve with a salad or your favorite vegetables on the side.

What's YOUR favorite make-ahead meal? Let us know in the comments below.