Article content

Each January, we like to offer readers a week’s worth of opportunity to start the new year off eating right, and eating well. This time, there’s a bonus: Each meal can be made in advance, then refrigerated or frozen.

The dishes are excerpted from “You Have It Made: Delicious, Healthy, Do-Ahead Meals,” the new cookbook by The Washington Post’s Nourish columnist, Ellie Krieger. Try them all; the next time you want to give someone the gift of a homemade meal, you’ll find that any one of these can fill the bill.

We apologize, but this video has failed to load.

tap here to see other videos from our team. Try refreshing your browser, or Five make-ahead meals: Recipes for Cajun shrimp, Greek mixed greens pie, jerk pork loin and more Back to video

As Ellie recommends in her book, you’ll need heavy-duty aluminum foil, plastic wrap, freezer-safe zip-top bags and a permanent marker (for the all-important labeling of your make-ahead meals). Go forth, healthfully.

GREEK MIXED GREENS PIE WITH PHYLLO CRUST

Reminiscent of spanakopita, the Greek spinach pie, this is a good and easy starter recipe for those who haven’t worked with phyllo dough.

MAKE AHEAD: The unbaked pie can be refrigerated for up to 1 day; add 10 minutes to the baking time. It can be chilled in the refrigerator, wrapped in plastic wrap and aluminum foil and frozen for up to 3 months; reheat by placing it in the oven during the time it preheats to 375 degrees; once it reaches temperature, bake for 45 minutes. The baked pie can be cooled completely, then refrigerated for up to 4 days; reheat uncovered in the oven as it preheats to 350 degrees. Once it reaches temperature, bake for 20 to 30 minutes.

Adapted from “You Have It Made.”