Cooking ahead eases dinnertime stress

Kids are back in school, which means busy weeknights with little time for cooking.

But with a little effort in the kitchen on the weekend, you can prepare dinner for the entire week. That’s a time saver for the cook and a treat for the family, since these dishes taste just as good or even better the next day.

This week, try some of our family favorites.

LASAGNA

By Hawaiian Electric Co.

• 3 teaspoons minced garlic
• 1 tablespoon vegetable oil
• 2 tablespoons dried basil
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 6 cups tomato sauce
• 1 pound ground beef
• 1 pound ground pork
• 1 (16-ounce) container sour cream
• 2 cups cottage cheese
• 2 cups grated Parmesan cheese, divided
• 1 (16-ounce) box no-boil lasagna noodles
• 1 pound mozzarella cheese, sliced

Heat oven to 350 degrees. In medium pan on medium heat, saute garlic in oil 2-3 minutes. Stir in basil, salt, pepper and tomato sauce. Simmer 10 minutes. Reduce heat to low and continue to simmer.

Meanwhile, in a medium pan on medium-high, brown beef and pork. Add to tomato sauce; continue to simmer.

In small bowl, combine sour cream, cottage cheese and 1 cup Parmesan. Set aside.

Spread 1 cup sauce on bottom of 9-by-13-inch pan. Layer with lasagna noodles, then spread another cup of sauce on noodles. Add a layer of mozzarella cheese and half the sour-cream mixture.

Add another layer of noodles, followed by a cup of sauce, another layer of mozzarella and the rest of the sour cream mixture. Top with another layer of noodles and the last of the sauce. Sprinkle with remaining Parmesan cheese. Bake 25-30 minutes. Serves 12.

Approximate nutritional information, per serving: 660 calories, 38 g total fat, 17 g saturated fat, 115 mg cholesterol, 1,400 mg sodium, 41 g carbohydrate, 2 g fiber, 8 g sugar, 37 g protein.

CLASSIC BEEF STEW

By Hawaiian Electric Co.

• 1 tablespoon vegetable oil
• 1 pound boneless beef chuck, tri-tip or round roast, cut in 1-inch cubes
• 3 cups water
• 1-1/2 teaspoons salt, divided
• 1/8 teaspoon pepper
• 2 medium carrots, cut into 1-inch pieces
• 1 large unpeeled potato, cut into 1-1/2-inch pieces
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium stalk celery, cut into 1-inch pieces
• 1 small onion, chopped (1/4 cup)
• 1 dried bay leaf
• 1/2 cup cold water
• 2 tablespoons all-purpose flour

In 12-inch skillet, heat oil over medium for 1-2 minutes. Add beef and cook 15 minutes, stirring occasionally, until brown on all sides.

Add water, 1/2 teaspoon salt and pepper. Bring to boil, reduce heat to low. Cover; simmer 2 to 2-1/2 hours, until beef is almost tender.

Stir in remaining ingredients except cold water and flour (including last teaspoon salt). Cover; cook 30 minutes, or until vegetables are tender. Remove bay leaf.

In tightly covered jar, shake cold water and flour; gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute, until thickened. Serves 4.

Approximate nutritional information, per serving (based on chuck): 350 calories, 16 g total fat, 5 g saturated fat, 90 mg cholesterol, 1,000 mg sodium, 26 g carbohydrate, 4 g fiber, 4 g sugar, 27 g protein.

MAMA’S MEATLOAF

By Hawaiian Electric Co.

• 1 cup panko (Japanese breadcrumbs)
• 1 large onion, grated
• 2 pounds ground beef
• 2 eggs
• 3 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1/4 cup ketchup
• 1/4 cup chopped parsley
• 1 teaspoon dried thyme
• 2 beef bouillon cubes, crumbled
• 1 teaspoon pepper

>> Glaze:

• 1/2 cup ketchup
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar, lightly packed

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with vegetable oil.

Combine glaze ingredients in small bowl; set aside.

In a large bowl, mix together panko and onion. Add remaining ingredients. Mix well by hand. Form into loaf shape, pinching together and smoothing over creases and cracks. Transfer into loaf pan. Brush generously with glaze, using about half. Bake 45 minutes.

Remove from oven and brush with remaining glaze. Scoop or pour out any excess fat. Bake another 30 minutes.

Let stand 10 minutes before removing from pan and slicing. Serves 8.

Approximate nutritional information, per serving: 400 calories, 25 g total fat, 9 g saturated fat, no cholesterol, 600 mg sodium, 20 g carbohydrate, 1 g fiber, 9 g sugar, 23 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.