Cook Once – but lots of choice
Did you try any cook once eat twice dinners last week? If you did, how much time did you save?
Our Sarah cooked a large bolognaise, 4 days and three meals of spag bol later (lunch one day and 2 dinners) she saved herself around an hour. Having the same thing over and over again can get a bit boring though (even if you love the dish) but cook once, eat twice does not mean that we have to keep eating the same meals.
It’s often quick and easy to add or change ingredients or serve it with a different side dish dishes, it is possible to turn a good basic meal that you have already prepared into something different. Many of us will have all sorts of herbs, spices, pastes and condiments in our fridge doors or kitchen cupboards that can be used to make tasty changes.
We’re all familiar with the idea of using the Sunday roast to make sandwiches or a shepherd’s pie, but here are some other ideas:
Basic mince – cook lots of this and you can make it in to bolognaise, lasagne, chilli (add kidney beans and spices), shepherd’s pie (add potatoes), pasta bake with cheese topping, serve it on a jacket Spud, eat it with wedges and sour cream, have it on toast or even bolognaise pizza!
Baked Bean Lasagne – the filling for this dish can be used in a pie, as a stew, cover it in mash and cook like a shepherd’s pie or even blended to make a soup.
Chicken with tomato sauce – have this dish once, use the rest to serve over pasta or rice, perhaps add some different vegetables. You could also cook it using different ingredients.
Cheesy ham and leek – this recipe may be a crumble but like the baked bean lasagne filling this ham and leek could be served in a pasta or potato bake or really quickly turn it in to a simple lunch with pasta.
Baked beans – not the type you find in a tin but this recipe is really versatile. Whether poured over baked potato or having crusty bread dipped in it, we’re sure you can find a few other ways to use it differently.
Sausage and beans – you’ve got the hang of this now…
A reminder from Spud