Ep 9. Make-Ahead Meals

In episode 9 of season 4 of Trisha's Southern Kitchen, Trisha Yearwood is sharing her favorite make-ahead meals that are perfect for busy weeknights. First up, she whips up a delicious breakfast casserole that can be prepped the night before and baked in the morning. Next, Trisha shares her recipe for slow-cooker chicken and dumplings, a comforting dish that can be made in advance and reheated throughout the week.

For lunch, Trisha prepares a hearty quinoa salad that can be made ahead and enjoyed for several days. She also creates a simple and flavorful meatloaf that can be cooked and frozen for an easy weeknight meal.

For dinner, Trisha has a crowd-pleasing recipe for shepherd's pie that can be prepped and baked ahead of time. She also shares her tips for freezing and reheating homemade pizza, a quick and easy dinner option that the whole family will love.

To round out the episode, Trisha demonstrates how to make delicious mini apple pies that can be baked and frozen for a convenient dessert option. Throughout the episode, Trisha shares her tips and tricks for making meals ahead of time and streamlining the cooking process to make weeknight dinners stress-free and delicious.

As always, Trisha's warm personality and love for Southern cooking shine through in this episode, making it a must-watch for anyone looking for easy and tasty make-ahead meal ideas.