I know this topic makes no sense. I am going to make Champagne's recipe to go with poached salmon. I saw it made on Food Network to go with the salmon, but that recipe sounds better than one made with mint. Especially with the dill. But Champagne, what other things do you do with it? Because of the very high price of gas, 2 days ago, I started taking the train to work (along with shuttle bus ride to the train, and wonderful friend picking me up to get to work) It will save me 50 miles of driving each way. But I am going to be getting home way too late to start cooking dinner. So I want to have some things prepared over the weekend, so it will be quicker.

So I am also asking for any tips of things to make ahead of time, or things to get ready for quick put togethers. It is way too hot now to think about crock pots, especially since I am leaving earlier in the morning too. Most things would be too done.

Well, darn it. I had written out a whole long message and then the website cannot be found popped up.

You can use this sauce in a number of ways. Use it as a salad dressing or with chicken. Dip pita bread into it.

You can take any meal and increase it to the point that you have enough for two or three meals. Just divide the leftovers into meal sized portions and put them into freezer zip locs and freeze them. Poach chicken breasts according to Melindas method. You can use that to make all kinds of dishes from salad, pasta, to enchilladas. I cheat and use store bought sauce and tortillas. Make a big bag of basic salad without tomatoes and that will last about a week. Remember Melinda's vegetable trick of cooking veggies to almost done and then refrigerating them. Reheat in a skillet with butter or olive oil.

Leni, Poaching chicken breasts ahead of time is such a good idea I hadn't thought of. Thanks. Putting together a dish of enchiladas in the evening for the next day is good idea too. yummy. Thanks for the tips.

You can also make a big pot of chili or spaghetti sauce and divide it for future meals. Meatloaf, pot roast, or swiss steak all are good for more than one meal. Just divide the leftovers into meal sized portions and freeze. This is when I love that big freezer in the garage. Even if what you make over the weekend does not freeze well, you can keep it in the refrigerator for a few days.

Carrie, I'm praying for cooler temps soon!

As Leni said, the tzatziki is great with chicken (or lamb), as a salad dressing, or a dip for pita and veggies. One thing I do in this kind of weather is grill something I can use again with leftovers. We just grilled London Broil (top round) the other night and had it the next night in a Caesar salad. Those rotisserie chickens from Sam's (and elsewhere) are great on their own and as leftovers...such as in pita bread with tzatziki, red onion and tomatoes.

I think I posted a recipe here for some meatballs from Weber that are so easy and good with the tzatziki. You can also slice them up to serve in sandwiches for another meal. I'll see if I can find the recipe.

Carrie, I found the meatball recipe and will bump it up.

Thanks for doing that Champagne. I remember seeing that thread but besides the tzatziki, I didn't remember the meatballs. They sound so good, and I like the idea of making the patties then having them in the pita. Can make those ahead and heat them up.

Great idea