Get the latest Ahead recipes from Group Recipes. http://www.grouprecipes.com/tag/ahead This dish is great for make ahead meals and can even be frozen before cooked. http://www.grouprecipes.com/53765/chicken-and-veggie-casserole.html Great twist on slaw. Allow to marinate a few hours before serving. Fantastic with barbqued chicken! http://www.grouprecipes.com/53529/red-and-yellow-pepper-coleslaw-in-honey-lime-dressing.html From A Real American Breakfast by Chery and Bill Jamison. A strata that will please everyone. Serve with mixed fresh fruit or a salad. http://www.grouprecipes.com/52866/artichoke-goat-cheese-strata.html Fresh tasting, quick, and easy to make, this salad provides a cooling accompaniment to spicier Indian dishes. http://www.grouprecipes.com/52753/kheera-ka-rayta-yoghurt-with-cucumber-and-tomato.html So named for my fiance's favourite book series, which mentions these savoury dinner pies, these are vegan meat crumbles paired with lots of delicious veggies all wrapped up in a savoury olive oil crust. Delicious warm or cold, and can be warmed (tented with foil) 15-20 minutes in a 400F oven. Freeze these (unbaked) for later, if you like, just bake them about 1 hour in the 375F oven. http://www.grouprecipes.com/51830/redwall-pasties.html This is so good going down spicy and hot! It's one of our longtime holiday favorites! NOTE: There is an overnight prep on this that's really easy, and it really enhances the spicy flavors in the wine! http://www.grouprecipes.com/51191/hot-mulled-wine.html My friend just recenlty had a little baby boy, and naturally has no time to cook for her or her husband. So, yesterday I prepared this dish for her, one she could eat that night and another to be kept frozen for up to 1 month. I think they were very pleased!! http://www.grouprecipes.com/50427/stuffed-shells-with-artichoke-spinach-and-3-cheeses.html Family favorite. It's my sister's recipe and I'm always misplacing it so I figured I put it here so I could find it again! http://www.grouprecipes.com/49733/make-ahead-mashed-potatoes.html One of those recipes somebody came up with by using whatever they had in the cabinet.....Does that sound like you? http://www.grouprecipes.com/47875/companys-a-comin.html This recipe was originally published in Bon Apetit and made with pork tenderloin. I've changed it to chicken breasts (I don't eat red meat) but think it would also lend itself easily to turkey tenderloin. Be sure to let the oil get hot before frying the leeks to avoid soggy leeks. (nothingn worse than soggy leeks!) http://www.grouprecipes.com/47273/pistachio-crusted-chicken-breasts-with-plum-sauce-and-fried-leeks.html