Recipe(tried): Make Ahead Recipes - Fruit Salsa with Ginger Chips, Coconut Shrimp (or Chicken), Garlic Mashed Potatoes

Here are a few good ones that are easy to freeze or last a long time.

Fruit Salsa with Ginger Chips
Coconut Shrimp (or Chicken)
Garlic Mashed Potatoes

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FRUIT SALSA WITH GINGER CHIPS

SALSA:
1 can crushed pineapple
1 large mango, peeled and chopped
2 medium kiwi, peeled and chopped
1/4 cup macadamia nuts, chopped coarsely
4 1/2 tsp brown sugar
1/4 cup coconut
3 tbsp finely chopped candied ginger
GINGER CHIPS:
1/2 cup sugar
2 tbsp water or pineapple juice
1 tbsp ground ginger
8 tortillas (8 inch)

Mix together first 7 ingredients in a medium sized bowl. Cover and chill at least 2 hours.

Mix together sugar, water, and ginger in a small bowl. Spread onto both sides of tortillas with a pastry brush. Cut each tortilla into 8 wedges.

Bake 8-10 minutes in a single layer on a cookie sheet. Serve with dip. These chips keep well, as does the dip.

This will not freeze, but will keep in the fridge for a week.

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COCONUT SHRIMP (OR CHICKEN)

1 box frozen, breaded shrimp or chicken strips
1 can coconut milk
1 cup coconut
1/4 cup apricot preserves
1/4 cup orange marmalade
1 tbsp honey
4 tbsp water or fruit juice (pineapple, orange, apple)

Pour coconut milk into a small bowl, and coconut into a small dish.

Take frozen shrimp and dip one at a time into coconut milk then roll in coconut. Place in a single layer in a baking dish.

Bake, covered, according to package directions. Meanwhile mix remaining ingredients in a small bowl and use for dipping.

You can make your own shrimp or chicken fresh if you want by simply taking them and dipping them in an egg wash them rolling them in breadcrumbs. Freeze in a single layer and then remove and use as above. This is a great timesaver for last minute meals too!

This will freeze well.

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GARLIC MASHED POTATOES

5 pounds Yukon Gold potatoes
2 packages garlic-flavor Boursin or Rondele brand spiced cheese
1 1/4 cups low-fat milk

Peel potatoes cut into 1-2 inch chunks, put into 5-6 Qt pan.

Add water to cover, bring to a boil over high heat. Reduce heat to low. Simmer until the potatoes are very tender, about 20 to 25 minutes. Drain and return potatoes to the pan.

Mash potatoes with a potato masher until light and dry. Stir in cheese and milk. Mash until smooth. Add salt and pepper to taste.

Cool potatoes to room temperature. Divide potatoes into 8- to 9-inch oven safe casserole dishes. Cover with foil; freeze.

Reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.