Prep-Ahead Meals From Scratch Cookbook Review ~ and ~ Skillet Scalloped Potatoes with Ham and Peas Recipe

Prep-Ahead Meals From Scratch Cookbook by Alea Milham

I absolutely LOVE this cookbook!

Prep-Ahead Meals From Sctatch by Alea Milham is full of frugal, tasty, and easy to prepare recipes that run from full flavor ethnic-inspired dishes to comfort recipes done quickly. 

This cookbook includes tips and techniques for batch cooking (using a slow cooker, roasting, pressure cooking, and a variety of other ways), storing your prepped food, and other tips for saving time and money. There is even a whole chapter on making your own frugal pantry staples. 

Honestly, all of the tips and recipes in this wonderful resource will help anyone save a lot of money, but it will help those dealing with gluten issues and other allergies save even more.  This is because she has you using simple, wholesome ingredients to make your own sauces, seasonings, mixes, as well as your meals from scratch.

To top it all off, all of the recipes include any easy adaptations necessary to make them gluten free.

You may recognize Alea from her extremely popular blog Premediatated Leftovers. If so, you already know the quality of what you will get in this cookbook. If not, trust me, she is a wealth of information and she explains it all in ways that everyone can understand. 

So, how can you get your hands on a copy of this wonderful cookbook? Just head on over to Amazon where there is a sale going on right now. It is currently on sell for $11.23. You can also get it on Kindle, but I honestly love thumbing through it and looking at all of the full page colored pictures, so I personally recommend the physical book.  Here is the link. Once you get your copy, come back here and let me know which recipes you try first and what you think!

There are so many recipes in it that I cannot wait to try. A few of the ones that I want to try right away are: 

  • Sweet and Sour Pork Pizza on a Rice Pizza Crust ~ 3 ingredient crust! 
  • Chicken Fajita Pizza with a Cornmeal Crust
  • Baked Italian Spring Rolls
  • Chicken Cordon Bleu Rice Bake
  • Mongolian Beef Meatball
Tonight, I had the opportunity to try one of the tasty recipes in the cookbook. My guys and I totally LOVED it! It was comfort food done quick on a busy weekday night!

Skillet Scalloped Potatoes with Ham and Peas

Skillet Scalloped Potatoes with Ham and Peas ~ I made it Gluten Free and
Dairy Free with no issues at all.

It serves 4 and takes approximately 25 minutes to make.
(I’m sharing this recipe with permission.)


Skillet Scalloped Potatoes with Ham and Peas while cooking.

Skillet Scalloped Potatoes with Ham and Peas

Alea Milham
Easily made gluten free and/or dairy free.
Cook Time 25 mins
Servings 4


  • 1 tbsp 14 g butter ** (use dairy free, if desired)
  • 1 cup 160 g onion strips
  • 6 medium red potatoes thinly sliced
  • cup 160 ml Vegetable Broth* (recipe for homemade in book) or water
  • 1 tsp basil
  • ¼ tsp Seasoned Salt* recipe for homemade in book
  • Pinch of pepper
  • 1 tbsp + 2 tsp 14 g cornstarch
  • 1 ½ cups 355 ml milk ** (I used unsweetened almond milk)
  • 1 cup 150 g diced ham
  • 1 cup 130 g frozen peas, thawed


  • Heat the butter in a large skillet. Add the onions and cook over medium heat until the onions are tender and just beginning to brown.
  • Spread the potatoes over the onions. Pour the broth over the potatoes and cook over medium heat until the broth begins to boil, 2 to 4 minutes.
  • Lower the heat, sprinkle the spices over the tops of the potatoes, put a lid on the skillet and cook for 5 minutes. After 5 minutes, flip the potatoes over. Cover again and cook until the potatoes are fork-tender, 3 to 5 minutes.
  • In a small bowl, whisk the cornstarch and a ¼ cup (60 ml) of the milk together. Slowly add the remaining milk while whisking continuously to remove any lumps.
  • Add the ham, peas and milk mixture to the potatoes. Cook uncovered over medium-low heat until the sauce thickens and the ham and peas are heated through, approximately 5 minutes.


Use gluten-free Vegetable Broth and Seasoned Salt to make this gluten-free.
I used unsweetened almond milk and a dairy-free butter to make this also dairy free and it turned out great!
Prep-Ahead Tip:
You can cut the onions and potatoes 1 or 2 days in advance if you wish. Store the onions in a sealed container. Store the potato slices in a bowl, covered with water.
Adapted from Premeditated Leftovers

{This post may contain affiliate links. For more information, please see my disclosure policy.}