Can you give me four super easy dinner ideas? that i can prepare in adavance for my husband.?

i will be gone and i don't think he can boil water. And he has a huge appetite. thanks in advance.Can you give me four super easy dinner ideas? that i can prepare in adavance for my husband.?
make dinners you normally would then just keep them in the freezer. he surely can use a microwave right? My hubby is the same way! I usually make baked ziti, enchiladas, hamburger helper, anything that just takes a few minutes to heat up in the microCan you give me four super easy dinner ideas? that i can prepare in adavance for my husband.?
all men love hamburger helper for some strange reason. also give him tv dinners. that is very easy. you can cook a big dinner before you leave and he can have left overs. and eggs. that is easy.
lasagna


chili


beef stew


can be frozen.
I put foods together in large ziplock bags that he can just throw in the crock pot and turn on. Pot roasts and italian style chicken breasts work well. I also do things like make and freeze meatballs in advance so all he has to do is throw them in the oven to warm them up. If he can't do much, he could order one or two large pizzas and just reheat the left overs. Canned soup is easy enough too.
Beef Pot Pies For Freezing





This recipe was developed by Consumers' Union for an August 1975 Consumers' Reports report on frozen individual-serve pot pies. It was the only pie judged excellent by their taste testers. This recipe makes eight pies and can be doubled. The published recipe notes that the ingredients cost was around $0.48 per pie (in 1975 US dollars). Notes Following Recipe By: Kenneth Herron





Filling


2 Lb. stew beef


2 Tbsp. flour


1 Medium onion


1/2 Clove garlic (or 1 tsp. garlic powder)


5 Tbsp. vegetable oil


4 Cubes beef bouillon


6 Cups water


3/4 tsp. salt


1/2 tsp. Worcestershire sauce


1/4 tsp. black pepper


med potatoes


1 c carrots


1 c frozen peas





Crust


2 c flour, sifted


1 tsp. salt


2/3 c vegetable shortening (not oil)


6 tbsp. water





Filling


Cut stew beef into 1/2-inch cubes. Dice the onion and mince the garlic.





Heat oil in a pot large enough to contain all ingredients, including the water. While it heats, coat beef with flour. Brown beef a few pieces at a time, removing each piece as it browns.





Add onion and garlic to pan drippings and cook, stirring occasionally, until the onion starts to turn transparent.





Add water and bouillon, then all other ingredients except the vegetables. Cover and heat to boiling. Reduce heat to a slow simmer and allow to cook around 1 1/2 hours, stirring occasionally.





While this cooks, chop potatoes and carrots into 1/4-1/2-inch chunks. At the end of the simmering time, stir in these ingredients and simmer 20 minutes more. Add peas and simmer 7 minutes more. Check beef and vegetables for tenderness and simmer longer if necessary.





Crust





Sift flour and salt into a 4-quart bowl. Cut in the shortening with a pastry cutter or two knives until reduced to pieces about the size of peas.





Sprinkle water over the flour, one tbsp. at a time, and stir in. Stop when dough is moist but not sticky.





Gather dough into a ball and divide into 8 pieces.





Assembling the pies:





Obtain 8 aluminum foil tart pans (they specify 5 inches in diameter and 1 1/4 inches tall; this size doesn't seem to be available any more). Divide the filling evenly among the pans; each pan should end up not quite full (chunks of food can stick up a bit above the top).





For each pie, roll out a piece of dough between two sheets of wax paper until it just covers the top of the pan. Peel it out of the waxed paper, place it on top of the pan, and pinch the crust around the edges so that it adheres. Punch a few holes in the center with a fork and lightly dust with flour.





Place each pan in a freezer bag and freeze.





Cooking a pie:





Preheat oven to 450 degrees.





Place still-frozen pie(s) on a cookie sheet and bake 40-45 minutes or until crust is well browned.








Cheesy Ham and Potatoes (Dinner Is Ready page 217)





1 24-ounce bag frozen shredded hash browns


1/2 cup minced onion


2 10.75-ounce cans cream of celery soup


1 8-ounce package cream cheese


1 1/2 cups Monterey Jack cheese, shredded


1 1/2 cups cubed ham


1/4 t pepper





Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.





To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350掳. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.
you can make a lasagna, beef stew, chili, casseroles. Just make them all in advance, freeze or refriderate and leave instructions on how to reheat. =)
Beef Stew.. easy to re-heat, just nuke it. ( if you have a crock pot cook it in that to save yourself some time.





Roast a whole chicken....he can re-heat pieces,eat cold, make sandwiches...do general picking.....





Spaghetti %26amp; meatballs....cover well will keep in fridge for 3 days, easy.





Salads such as cole slaw, potato, macaroni-either your own or the deli's.....bread %26amp; cold cuts/condiments for sandwiches





Try this for something fast....





1 %26amp; 1/2 pound of ground beef


1 small bag of frozen mixed veggies


one large can 26 oz of Campbell's Tomato Soup


2 tablespoons worchestershire sauce


generous dash of garlic powder


cooked white or brown rice.





Brown %26amp; crumble meat-drain. Add cooked, drained veggies,tomato soup,garlic powder, %26amp; worchestershire sauce and simmer on low 5 minutes.....cool %26amp; cover in fridge in a bowl with a separate bowl of cooked rice....he can ladle the stuff on the rice %26amp; reheat whenever-have some shredded cheese he can top it with...tastes like homemade Hamburger Helper....made it last night and my Hubby wiped it out....no leftovers. lol





Here's something else equally simple.....


2 pound of ground beef


1 small can of tomato soup


1 small can of diced tomatoes, well drained


water according to taco seasoning packet directions


1 package of taco seasoning


finely diced white onions


finely shredded lettuce


1 cup of cooked white rice (optional)


shredded cheese


nacho chips for scooping.





Brown %26amp; drain the beef.....to it add the taco seasoning,the soup, the tomatoes,water and simmer 5 minutes...add rice if wanted. Cool %26amp; put in fridge.





To eat all he hasta do is nuke the taco beef stuff and top it with the pre-chopped onions %26amp; lettuce, %26amp; shredded cheese. eat by scooping with nacho chips...have some taco sauce on hand if he wants to dump that on top.....it's a great meal for football game watching...hubby can crap out with his bowl, chips %26amp; beer....hahahaha......





leave heating instructions on top of each item .....