Monday, October 26, 2009

Cook once for three meals!

I've seen lots of articles on cooking once for several meals, but they most often include things my family would not eat! Then, Jessica sent me a link to this post and I love it! It looks very doable and sounds yummy! I have a chicken in the freezer and look forward to trying these recipes out!

I would love to hear how you cook once and stretch it for more than one meal!


Wendi said...

When I make pot roast I can make it last for several days. We will have pot roast, then bbq beef sandwiches and then finish off the meat with either a soup or stew. If I don't have enough left for a complete soup/stew I will put what I have into the freezer and use it next time I make a roast. I love cooking this way!

Carmen at Old House Homestead said...

First...I used to read your blog but then we got some bug and it wiped a lot out. Glad I found you again!!

For our family of 10 it's hard to double up on a lot of meals (a lot of ingredients at one time!). However, when I make lasagna, cook a chicken, and make mashed potatoes, I double up. I do a lot of prep cooking in big batches. I buy 10 lbs. of chicken or beef and then cook it all, chop, and then bag it up for the freezer for casseroles, etc.

You should check out She has a book out Family Feasts for $75 a week. I'm most of the way done reading it and I have to say she has some great ideas and some yummy sounding recipes, too!

Katie said...

I've only recently begun learning about how easy it is to *freeze* different things...meals, breads, fruit, etc. I never think to make more of a meal than we need and freeze some. However, I've been researching this a little bit lately keeping the next couple of months in mind as we are expecting a baby. Your timing of this post is very appreciated! Thanks!

Jennilee said...

With 7 mouths to feed it's hard to stretch a meal over several days. It's easier to just stretch a little of the main dish between everyone! lol! However, I have found that it is very easy to double or triple a recipe to have one to eat now and one or two for the freezer for later. Comes in handy on those busy nights!

Debbie Fisher (debbiedee) said...

I do this many times. We butchered chickens last week and I have a whole chicken in the oven. Here is what we will have:
Today: baked chicken with potatoes and carrots
Tomorrow: lunch: chicken salad sandwiches
supper: chicken and noodles (chicken will come from the breasts)

other times I use the chicken breast for chicken enchiladas instead of chick and noodles, but I have lots of homemade noodles in the freezer, so going that route. Ü

Cheryl said...

I like to cook chicken a lot. If we have eaten it for one meal and there is still some leftover I like to put it into a soup or maybe fajitas.
More often than not when I do cook I make enough for that meal as well as enough for us to eat as a second meal. Unlike most, we love leftovers.
Sometimes when I have time I will have a meatloaf in the oven and a soup on the stove. One meal for tonight and the other ready to go for the next day. All I would need to do is the side dishes. Which don't take long at all.

Heather said...

I love using the "Rubber Chicken" recipe - I can usually stretch 2 whole chickens (on sale, of course)into 5 meals! I always rely on for great recipes that I can cook once and make several meals.

Denise said...

My favorite things to have in the freezer, already cooked:

Browned ground beef: Brown 10#s at a time (when I get it on sale of course) w/onion, garlic & S/P. Keep out what I need for that night's meal. Freeze the rest in 2 cup portions. (I buy plastic freezer containers.) Then I have browned ground beef on hand for LOTS of things: tacos, taco in a pan, spanish rice, cheeseburger soup, pasta fagioli soup, loaded baked potatoes, etc., etc.

Roast beef - first cook up w/potatoes, carrots, celery, onion. Have that as meal. Portion the rest for: Hash, stew, tostados, fajitas, etc.

Pinto beans - Cook first as ham & beans; eat w/cornbread. Freeze some whole to use in chili, soups, cowboy beans, as sides, etc.; & some pureed for burritos, tostados, moneterrays, bean dip & chips (a favorite for my grandchildren.)

Maybe I should have looked at the link you provided first. :-) This may have already been stated in it. Sorry if the post is too long.

Anonymous said...

i cook enough hamburger for both chili and spaghetti at once. i also make enough red beans for chili and for beans and rice at once.

i make enough chicken for chicken soup and chicken tacos at once too.
i plan my lunches around my dinners. if we have chili for dinner we have chili potatos for lunch the next day.

if i make red beans and rice for dinner i have rice (brown)topped with brown sugar and butter for lunch the next day.

i blend tomatos up for sauce and plan my meals for the week with it. chili, red beans and rice,lentil soup, and enchiladas all use the tomato sauce up so i can grab a good deal on tomatos when i find it :)

Bonnie said...

Hi Monica!
I just wanted to pass along a book recommendation to you: No Ordinary Home: The Uncommon Art of Christ-centered Homemaking by Carol Brazzo.
I just started reading it this morning, and it has touched EXACTLY how I have been feeling of late. Even though I'm only in chapter 2, the Lord brought you and another friend specifically to mind ( not sure why exactly), so I'm passing along the title. If you get a chance to read it, I heartily suggest having tissues handy!
Have a blessed Monday-

Unknown said...

Hi, I just wanted to share about a cookbook that is available locally in WA state or online at . It's all batch cooking recepies. We had one of the authors at our women's retreat a few years back and the stuff was yummy yet simple.

Megan said...

This is wonderful, thank you! My hubby and I were just talking about "cooking once" ideas today. I love your blog!

Mrs. K said...

I have been really pleased with The Occasional Cook by Cyndi Salzman (not sure if that is the correct spelling). Even though she uses a lot of canned things, her method is specifically spelled out in her book step by step. I have used her method several times. Last summer I branched out and tried some other make ahead recipes but I was really disappointed because there was so much prep cooking it didn't save me any time. With TOC you cook your meats but there are no sauces to cook or anything else, it's more of a measure and dump method.

P.S. How fun to see my swap partner and recognize her on here!

Anonymous said...

During the holidays turkeys are always on sale for a great price. I often cook 2 or 3 and then can the meat and broth to use for soups or casseroles. If I bake one, we eat it for one meal. Then I use the leftovers for turkey noodle soup, sandwiches, and casseroles. I will often freeze the extra meat so my family doesn't get turkey overload! Beef roasts are another great stretcher. I'll make pot roast adn then use the leftovers for beef salad sandwiches, shepherd's pie, or soup.