Many busy singles and families are enjoying healthy meals in just minutes by planning ahead. Today, there are ways we can work ahead to have healthy meals in minutes.

Marinate cooked vegetables to use in salads later. Asparagus, green beans, cauliflower, cucumbers, onions and broccoli are good marinated in any French dressing variation, even low or non-fat.

Cut, chop or dice onion, celery, parsley and store in tightly covered jars or plastic bags in refrigerator for 1 to 2 days.

Cook ahead dried beans, rice, macaroni, noodles or potatoes. Use in salads, casseroles, or side dishes and use within 2 to 3 days.

Prepare molded salads and desserts one day ahead. Most gelatin mixtures loose quality if held longer than one day. Prepare frozen salads and desserts up to one month ahead.

Use cooked meat, chicken, or fish in casseroles, creamed mixtures or use in sandwich fillings. Or prepare hard cooked eggs and store up to a week in the refrigerator. If you want to shell the hard cooked eggs they can be kept covered in the refrigerator and used within 3 to 4 days for casseroles, garnishes, salads or sandwiches.

Most casserole dishes can be prepared one day, refrigerated and baked the following day. Add crisp toppings just before cooking. Another option, freeze cooked and prepared foods for later use.

Many soups and stews improve in flavor on standing. Cook them one day, cool rapidly and refrigerate for reheating the following day.

Cakes, quick breads and cookies are favorites cooked today for tomorrow's menu.

If preferred, make refrigerator dough for rolls and cookies to use in 1 to 2 days.

Keep mixes on hand, commercial or made at home, for cream sauce, gravy and puddings as well as for baked products.