When I use the term "make ahead", it means that the dish...or part of it can be made in advance of when you want to eat it. Sometimes, the components can be made in large batches and frozen for future use...this is the case with meatballs, tamales, and chicken cordon bleu.
Other times, it means that I make 2 or 3 meals at the same time...to use later in the week. This is the case with casseroles, or meats. You could grill steaks or burgers for tonight, but at the same time be grilling chicken for dinner on night 2...grilling an extra chicken breast to cut up for a chef's salad on night 3. Why not assemble a casserole or two now, since you may be washing and cutting up vegetables. It will keep in the fridge, after assembled, for a day or two. Then, pop it into the oven to heat up for dinner.
If you're baking a cake...why not bake runza, or meatballs, or something else that can be reheated for a meal later in the week. It uses less energy, both mine and the appliance's, to multi-task this way.
All it takes is a little planning on your part. Think about the 4 dishes you make the most....do they have any ingredients in common? Maybe 3 of them use cooked hamburger...why not cook it all at once? Then, divide it up and add it to the different dishes, or keep in the fridge until you need it for a recipe that week. Maybe they all use the same veges...I know I use celery, carrots, and onions in just about everything. I cut these up all at once to use in the different dishes I assemble at the same time. Carrots and celery, cut into sticks, will keep in the fridge in a covered container of water for a week. I can grab some to feed to my starving kids...with ranch dressing...as a quick snack before dinner, or chop them smaller to use in a recipe.
Planning is your friend, and after you practice it for a while, it'll become a habit you don't even notice. So, be encouraged...dive in and have fun!
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