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Make your meal stretch the whole week

With a little advance planning you can crank your stove into autopilot and get a week's worth of meals on the table faster than you can complain about having to do so. Chef Kathleen Daelemans, author of "Getting Thin and Loving Food!" was invited on the “Today” show to share her menu. Here are the recipes.Chuck Roast and Easy Beef StewKathleen DaelemansServes 4 to 6Preheat oven to 325º. Seaso
/ Source: TODAY

With a little advance planning you can crank your stove into autopilot and get a week's worth of meals on the table faster than you can complain about having to do so. Chef Kathleen Daelemans, author of "Getting Thin and Loving Food!" was invited on the “Today” show to share her menu. Here are the recipes.

Chuck Roast and Easy Beef StewKathleen Daelemans

Serves 4 to 6

Preheat oven to 325º. Season chuck roast generously with salt and pepper. Place in the smallest, heavy-bottomed pot with an ovenproof handle that will hold all your ingredients, preferably one that has a tight fitting lid. Turn heat to medium and brown until a nice crust forms on the bottom, about 10 to 12 minutes. The meat is likely to stick to the pan, but that’s okay. When nicely browned, use a metal spatula to loosen the meat from pan bottom and turn. Cook bottom side until a nice crust forms, about 10 to 12 minutes more.

In a two-cup liquid measuring cup, whisk together red wine, stock and tomato paste. Add to pot with meat. Add remaining ingredients. Make sure the mushrooms are completely submerged. Bring to a boil. Place lid on pot or cover tightly with foil and cook in the oven for 4 hours or until meat is fork tender and falling apart.

Remove vegetables and set aside. Place meat onto a large plate. When cool enough to handle, remove and discard any fat and bones. Divide meat and defatted broth evenly into three containers. Tip: The fat hardens when refrigerated overnight and is easy to lift off.

To finish preparing and to serve Easy Beef stew; place one third of meat and sauce and the vegetables back into the pot you cooked them in. Add more stock or water if necessary. Bring to a boil. Turn off heat. Divide among serving dishes. Serve immediately.

91233833959354554chuck roast3pound3 pounds chuck roastcoarse grained salt and cracked black pepperCoarse grained salt and cracked black pepperred wine0.5cup1/2 cup of red winechicken or beef stock1cup1 cup low sodium chicken or beef stocktomato paste2tablespoon2 tablespoons tomato pastedried porcini mushrooms0.25ounce1/4 ounce dried porcini mushroomscarrots22 carrots, peeled and cut into large chunkscelery2stalk2 stalks celery, cut into large chunksonion11 medium onion, about 8 ounces, cut into large chunksgarlic3clove2 to 3 cloves garlic, peeled and cut in halfbay leaf11 bay leaf

Mushroom, Beef and Barley SoupKathleen Daelemans

Serves 6 to 8

Place meat, sauce and stock into a large soup pot over medium high heat, cover and bring to a boil. Add barley, mushrooms and carrots, cover and bring back to a boil. Immediately reduce to a simmer. Cook, covered, 30 to 35 minutes or until barley is tender. Serve immediately.

9123383395935455482746meat and sauce0.331/3 of meat and saucechicken, beef, vegetable stock or water7cup7 cups low sodium chicken, beef, vegetable stock or waterpearl barley1cup1 cup pearl barleymushrooms1pound1 pound mushrooms, slicedcarrot11 carrot, peeled and cut into medium dice

Pasta With Slow Roasted Beef and Tomato Sauce Kathleen Daelemans

Serves 6

Cook pasta in plenty of boiling water according to package directions. Drain and return to pot. While pasta is cooking, heat meat and sauce, tomatoes, tomato paste and red pepper flakes in a 2-quart sauce pan over medium heat. Bring to a boil. Immediately reduce to a simmer and cook until flavors have come together, about 12 to 15 minutes. Combine sauce and noodles, toss to coat evenly. Divide pasta and sauce among serving bowls. Serve immediately.

9123383604816048754554pasta0.75pound3/4 pound pasta, such as penne meat and sauce0.331/3 of the meat and saucetomatoes11 28-ounce can ground peeled tomatoestomato paste0.25cup1/4 cup tomato pastered pepper flakes0.5teaspoon1/4 to 1/2 teaspoon red pepper flakes, more or less to taste

Lemon-Glazed Lemon Angel Food CakeKathleen Daelemans

To make the cake

Preheat oven to 325°F. In a large bowl with an electric mixer, beat egg whites until frothy. Add cream of tartar, salt, lemon oil, and vanilla. Continue beating until whites form stiff but not dry peaks.

Using a rubber spatula, gradually fold in sugar, a few tablespoons at a time. Gradually fold in flour, one quarter at a time. Be sure you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke, as opposed to beating or stirring. You just went to all that work whipping the egg whites, so you don’t want to beat them to death.

Pour batter into an ungreased 9-inch angel food cake pan. Bake for 1 hour, or until top is golden brown and cake pulls away from pan sides.

Remove cake from oven. Cool in pan for 10 minutes, then invert and cool on pan legs, or hang pan over the neck of a bottle, for 1 hour, or until cooled. Run a knife around sides and tube of cake and unmold cake.

To make the glaze

While cake is cooling, in a small bowl, whisk together confectioners’ sugar, lemon zest, and lemon juice. Let stand for 10 minutes before glazing the cake, since it will thicken a little. Using a toothpick, poke holes in top of cake, 1/2-inch apart, so that glaze can seep in. Pour glaze over cake. Serve.

91233836049126560egg whites1.25cup1-1/4 cups egg whites (from about 9 large eggs), at room temperaturecream of tartar1teaspoon1 teaspoon cream of tartarsalt0.25teaspoon1/4 teaspoon saltlemon oil1teaspoon1 teaspoon lemon oilvanilla extract1teaspoon1 teaspoon vanilla extractsifted sugar1.5cup1-1/2 cups sifted sugarcake flour1cup1 cup cake flour, sifted 3 timesconfectioners’ sugar1cup1 cup confectioners’ sugar, siftedlemon zest1tablespoon1 tablespoon finely grated lemon zestlemon juice3tablespoon2 to 3 tablespoons lemon juice

Kathleen Daelemans took herself from a size 22 to a healthy size 8 and is the author of the best-selling cookbook, “Cooking Thin With Chef Kathleen, 200 Easy Recipes for Healthy Weight Loss” and “Getting Thin and Loving Food, 200 Easy Recipes to Take You Where You Want To Be,” published by Houghton Mifflin. Speak with the chef live at