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Any bright ideas on this subject? I use a chicken to make a roast then the leftovers go into chicken wraps the next day. Have you got anything you do to stretch your food to two meals instead of one?
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I cheat a bit because I use onion and peppers to fill out a pound of ground beef. I make them into burgers and whatever's left over gets chopped up and turned into a pot pie by adding carrot or turnip and gravy to make the filling.
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When I make a beef roast, the first time it gets served with potatoes, mixed veg and brown gravy. I always buy slightly more than I need and save some of it for a stir fry the next day.
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When I make a beef roast, the first time it gets served with potatoes, mixed veg and brown gravy. I always buy slightly more than I need and save some of it for a stir fry the next day.
I do that too! A big piece of leftover cooked roast also is excellent for making shredded beef. Shred it with two forks, combine it with BBQ sauce and put it in the crockpot on low all day. Fill large sesame buns with it, top with coleslaw and serve chips and dip or potato salad on the side. I like a splash of hot sauce on mine as well. You won't feel like you cooked and it's great for days when everyone's coming home at different times or you'll be needing a late supper. They can just help themselves to what's in the crockpot when they get in.
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This is a great thread. Thanks for the ideas. :)
I cook up a big pot of short pasta, usually the tricolor kind. Half goes with a hot dish like bolognese or meatballs. The other half is cooled for pasta salad the following day. It's not strictly two meals from one item but it does save on cooking time and energy another day when you make a double batch. A woman on TV said "cook once, eat twice." I'm all for spending less time in the kitchen!
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Meatloaf is good for the "hot one day, cold the next" meals. We have it with the usual potatoes and veg. Next time around I really enjoy it sliced up cold with mayo and salad on a sub or French loaf. My husband likes to reheat his. I'd have it chilled on day two. Meatloaf freezes very well too.
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When I make chili I freeze some for chili stuffed peppers. That's a very easy dish. Just mix the chili in a frying pan with leftover cooked rice, about half and half, until it's hot all through. Half your bell peppers lengthways, decore and deseed them then cook in simmering water until they're tender but still hold their shape. Seven to ten minutes approx. Drain them, fill them with the rice mixture, top with grated cheese and broil until the cheese bubbles. Fast and tasty.
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Rotisserie Chicken from the grocery store is wonderful for meal #1 and the left overs are great to make chicken salad. For $6.99 you get 2 meals...not bad.
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Rotisserie Chicken from the grocery store is wonderful for meal #1 and the left overs are great to make chicken salad. For $6.99 you get 2 meals...not bad.
3, not 2 micharch! :) You can boil the rotisserie chicken bones up for stock too. They have a very good flavor for that.
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When I make chili I freeze some for chili stuffed peppers. That's a very easy dish. Just mix the chili in a frying pan with leftover cooked rice, about half and half, until it's hot all through. Half your bell peppers lengthways, decore and deseed them then cook in simmering water until they're tender but still hold their shape. Seven to ten minutes approx. Drain them, fill them with the rice mixture, top with grated cheese and broil until the cheese bubbles. Fast and tasty.
I love chilli stuffed peppers. When you need to use up peppers fast, filling them with a packet of savory rice is good. You can ring the changes that way too.
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You can also keep some chilli aside for chilli hot dogs. Freeze it in a small microwave and freezer safe bag or container because the day you want one, that can of chilli you thought you had won't be there. ;) It doesn't take longer than a couple of minutes to reheat, even from frozen.
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If you've got a small chunk of leftover cheese when you're making a dish, you can grate it and refrigerate it in an airtight container. Decorate salads or soups with the odds and ends.
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Thanks for all the tips, everyone. I often make too much veg with a meal and never judge it right. Once they're cooled I add them to a freezer bag for my own version of mixed veg and when I have enough, I make vegetable soup with a stock cube base. What looks like not worth keeping after a meal when you're clearing up really is. I never take it off anyone's plate though!
Chicken I use for a roast as well as for soup. Once the carcass is picked almost clean I boil it up for stock and freeze it. It's saved me a trip to the store often to be able to thaw that out and throw in the veg.