I mentioned in my Menu Planning On A Budget video that I like to use the “cook once, eat twice” method. Planning ahead by cooking parts (or in this case, all) of one meal while working on another one saves time and helps me to execute my weekly menu plan. Here’s an example of how this works for me.
Last week I had these two recipes on the menu:
- Pizza Casserole
- Seafood Alfredo Pasta
I decided to use the same type of pasta for both dishes, allowing me to assemble both at the same time. I made the alfredo for our meal and prepped the pizza casserole for another night. Here are the ingredients I pulled out to make the dishes:
I also had some cooked ground turkey left over from another meal – it’s not pictured. I cooked the whole box of pasta and then divided it in half. While the pasta was cooking, I chopped the pepperoni as well as the crab meat. Once the pasta was drained, I mixed half of it in a large casserole dish with the pepperoni, spaghetti sauce and ground turkey. Pizza casserole – done. On the night I served it, I topped the pasta with cheese and baked it at 350 degrees for 25 minutes.
For the alfredo pasta, I simmered the sauce with the chopped crab meat until heated through. Before serving, I threw in a little parsley to give it some color. We also had french green beans and garlic toast with this meal. Here’s everything all done – the pizza casserole is ready to go into the fridge, everything else is ready to serve!
I didn’t have any extra cleanup from my double-duty cooking, since I mixed the pizza casserole right in the dish. It was so nice to have supper all ready to go later on in the week!
These may not be recipes your family would enjoy, but I hope I’ve at least given you inspiration for some meals you could prepare using the “cook once, eat twice” method!