Cook Once, Eat 3x
By Angie Sutton, mothersapronstrings.com
If I say it once, I say it at least twice. “Please don’t lick the guinea pig.” “Please don’t drink the bath water.” “Please don’t sit on your sister’s head.” Oh the life of having two-year-old twins.
So I’m always in search of ways that I can stretch one main entrée into two or maybe three meals. The trick is using the ingredient, usually meat, in a way that tastes different and has a varied texture for each meal. This helps avoid the “Didn’t we just have this?” question.
Chicken is a great staple that fits this theme fairly well. You can line the bottom of a slow cooker with chicken breasts and top them with chicken legs or cook them both in the oven at the time. Serve the roasted chicken legs on night one and dice the breasts for chicken pot pies on night two. Or simply dice and freeze the chicken breasts for that delectable flaky pastry meal a few nights later. Pork tenderloin is another great choice. It stands alone as a main entrée on night one and contributes to a spicy black bean taco meal on night two.
Stretching a meat product for three nights is also a reality. Night one it is a stand-alone main, night two it is the protein for a tummy-warming soup and night three the meat is a headliner for a robust salad.
Changing the texture by serving diced “planned-over” meat with stir-fried vegetables and rice or tossing it with pasta and a white or red sauce is a good way to stretch the protein. Another tip for stretching your main meat without giving up the protein punch is to add a can of black beans to your dish.
Our sample menu and recipes for stretching pot roast for three days is:
Large pot roast slow cooked (See Recipe)
Slice ½ of the cooked pot roast to serve and shred the other half
Brussel sprouts with bacon
Smothered burritos with refried beans and shredded cheese (See Recipe)
Salsa and sour cream for sides
Vegetable soup with shredded beef (See Recipe)
Click HERE to read tips about safely utilizing your “planned overs.”