stefani2
- 1,681
Efficient Meal Planning: Cook Once, Eat Twice Recipe Suggestions
Click For Summary
Discussion Overview
This thread centers around suggestions for recipes that align with the "Cook Once, Eat Twice" theme, with participants sharing their personal experiences and favorite dishes that can be prepared in advance and enjoyed later.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, suggests the Asian Pork and Noodle Skillet, noting it reheats well and can be adjusted based on the number of servings.
- Another participant shares their experience with the 30-minute Chicken in the Deep Covered Baker, highlighting its versatility for multiple meals.
- One user mentions the Roast Chicken & Garlic recipe from the Main Dishes cookbook, which can be used to make White Lightning Chicken Chili with leftovers.
- Several participants discuss the use of make-ahead ground beef for various recipes, including Taco Ring and Tamale Round-About.
- One participant notes that Taco Soup is quick to prepare and yields plenty of leftovers, making it suitable for larger gatherings.
- Another participant suggests searching for "Investment Cooking" or "Power Cooking" for additional resources and recipes.
- Some users express interest in the Main Dishes cookbook, with inquiries about finding recipes online.
- One participant asks about alternatives to the Deep Covered Baker for cooking the 30-minute Chicken.
Areas of Agreement / Disagreement
Views differ regarding the availability of specific recipes and cookbooks, with some participants expressing a lack of access to the Main Dishes cookbook while others share recipes from it. No clear consensus emerges on the best recipe overall.
Contextual Notes
Participants share personal experiences with meal preparation and cooking, focusing on recipes that allow for efficient use of ingredients and time.
Who May Find This Useful
Consultants looking for practical meal planning ideas and recipe suggestions that facilitate cooking in bulk and enjoying leftovers may find this discussion beneficial.
Grandmarita
Gold Member
- 910
This Fall/Winter, our Asian Pork and Noodle Skillet is perfect. I have made it
several times using as little as a one pound tenderloin, and then two of the one pound tenderloins. Depending on the number being served, you increase
the meat and number of packages of noodles. I have frozen the leftovers and
they reheat very well for a second meal.
Many folks have done the 30 minute Chicken in the Deep Covered Baker, and since it can take a 6 lb. chicken you have plenty for a second meal. I even
make a pot of soup with the juice and carcus so you can think of that as a third meal.
several times using as little as a one pound tenderloin, and then two of the one pound tenderloins. Depending on the number being served, you increase
the meat and number of packages of noodles. I have frozen the leftovers and
they reheat very well for a second meal.
Many folks have done the 30 minute Chicken in the Deep Covered Baker, and since it can take a 6 lb. chicken you have plenty for a second meal. I even
make a pot of soup with the juice and carcus so you can think of that as a third meal.
Sallie_M
- 253
Do you have a copy of the Main Dishes cookbook? There is a whole section on cook once, eat twice. The Roast Chicken & Garlic, with leftovers going in to White Lightning Chicken Chili is a family favorite here.
This is probably one to talk about, as the chicken bakes in the oven - lots of garlic to roast too! and the chili simmers for a long time.
There is also make ahead ground beef. You freeze portions, then make a taco ring, Tamale Round-About, or Shepherd's Pie.
Rings are always a good way to use leftovers. :thumbup:
This is probably one to talk about, as the chicken bakes in the oven - lots of garlic to roast too! and the chili simmers for a long time.
There is also make ahead ground beef. You freeze portions, then make a taco ring, Tamale Round-About, or Shepherd's Pie.
Rings are always a good way to use leftovers. :thumbup:
stefani2
- 1,681
RaggedyAunt
Gold Member
- 295
Taco Soup is also a good one. Very quick and easy to make, and it makes plenty, so you should have leftovers. I've made it at parties with over 10 people and there are always leftovers, so it would definitely leave leftovers for a family meal. Plus, it's quick and easy--the only real work is dicing the onion and browning it with the ground beef. Everything else is just dumped in from cans. HTH.
Tammy
Tammy
chefann
Gold Member
- 22,050
Sallie_M
- 253
They weren't on the website, but here is one of them:stefani2 said:
The Make ahead Ground Beef:
3# lean ground beef
Brown in Family Skillet; drain grease. Cool and bag up in portions for later use: 1 2/3 cup for Shepards's Pie, 1 2/3 cup for Taco Ring, 2 1/2 cups for Tamale Round-About.
Taco Ring
3/4 lb. ground beef, cooked
1 pkg taco seasoning
1 cup shredded Cheddar cheese
2 Tbsp water
2 8oz pkg crescent roll dough
1 med green pepper
1/2 head lettuce, shredded
1 med tomato, diced
1 small onion, diced
1/2 cup sliced black olives
1 cup salsa
Sour cream
Heat oven to 375. Combine meat, taco mix, cheese, and water. Arrange crescent triangles in a circle with bases overlapping and points out on the 13" stone, leaving a 5" circle in center. Spoon meat on triangle bases. Fold points over meat and tuck under. Bake 20-25 min until brown. Cut off the top of the pepper. Fill pepper with salsa and place in center of ring. Mound lettuce, tomato, onions, and olives around pepper. Garnish with sour cream.
Serves 8.
Will put the other recipes here later. Time to go to work
Sallie_M
- 253
Woo hoo! Rita had posted the Tamale Round-About in Sept!!
Tamale Round-About
Ingredients Needed:
Filling
2 1/2 cups cooked Ground beef or 1 1/4 pounds Lean (90%) ground beef
1/2 tsp Chili powder
1/2 tsp Ground cumin
1/4 tsp Salt
1 jar (16ounces) thick and Chunky medium salsa
1/4 cup Red or Green bell pepper (Or combination of both) Chopped
Corn Bread
1 1/2 cups All-purpose flour
1 cup Yellow cornmeal
1/4-1/3 cup Sugar
1 Tbls baking powder
1/2 tsp Salt
1 1/4 cups Milk
2 Eggs
1/4 cup Vegetable oil
4 ounces Sharp cheddar Cheese, shredded (1 cup)
Sour Cream (optional)
Cooking Tools:
Stoneware Fluted Plan
Baker's Joy
10" or 12" Skillet
Mix & Chop
EA Measuring Spoon
Food Chopper
EA Measuring Cup (use for dry)
Easy Read Measuring Cups (use for wet)
Classic Batter Bowl
Mix & Scraper
Deluxe Cheese Grater
Simple Additions Large Square Platter
Egg Separator (use as whisk to mix cornbread so that you can demo one more item!)
Jar Opener
Cooking Instructions:
1. Preheat oven to 375 degrees. Generously spray Stoneware Fluted Plan with nonstick cooking spray. For filling, place ground beef in skillet. Sprinkle with seasonings. Stir in salsa. Cook over medium-low heat 5 minutes.
2. Meanwhile, chop bell pepper using Food Chopper; sprinkle in bottom of pan.
3. For corn bread, combine flour, cornmeal, sugar, baking powder and salt in a separate bowl. Add milk, eggs, and oil; stir until dry ingredients are moistened. Stir in cheese.
4. Spread 1 1/2 cups batter evenly over peppers in fluted pan. Top with filling and remaining batter, spreading evenly.
5. Bake 35-40 minutes or until top is lightly browned. Loosen corn bread from edge and center of pan with knife. Invert onto Simple Additions Large Square. Slice into 16 wedges. Serve with sour cream, if desired.
Your Pampered Chef Consultant:
Rita Wester
817-909-0288
[email protected]
Welcome To My Personal Web Site
Tamale Round-About
Ingredients Needed:
Filling
2 1/2 cups cooked Ground beef or 1 1/4 pounds Lean (90%) ground beef
1/2 tsp Chili powder
1/2 tsp Ground cumin
1/4 tsp Salt
1 jar (16ounces) thick and Chunky medium salsa
1/4 cup Red or Green bell pepper (Or combination of both) Chopped
Corn Bread
1 1/2 cups All-purpose flour
1 cup Yellow cornmeal
1/4-1/3 cup Sugar
1 Tbls baking powder
1/2 tsp Salt
1 1/4 cups Milk
2 Eggs
1/4 cup Vegetable oil
4 ounces Sharp cheddar Cheese, shredded (1 cup)
Sour Cream (optional)
Cooking Tools:
Stoneware Fluted Plan
Baker's Joy
10" or 12" Skillet
Mix & Chop
EA Measuring Spoon
Food Chopper
EA Measuring Cup (use for dry)
Easy Read Measuring Cups (use for wet)
Classic Batter Bowl
Mix & Scraper
Deluxe Cheese Grater
Simple Additions Large Square Platter
Egg Separator (use as whisk to mix cornbread so that you can demo one more item!)
Jar Opener
Cooking Instructions:
1. Preheat oven to 375 degrees. Generously spray Stoneware Fluted Plan with nonstick cooking spray. For filling, place ground beef in skillet. Sprinkle with seasonings. Stir in salsa. Cook over medium-low heat 5 minutes.
2. Meanwhile, chop bell pepper using Food Chopper; sprinkle in bottom of pan.
3. For corn bread, combine flour, cornmeal, sugar, baking powder and salt in a separate bowl. Add milk, eggs, and oil; stir until dry ingredients are moistened. Stir in cheese.
4. Spread 1 1/2 cups batter evenly over peppers in fluted pan. Top with filling and remaining batter, spreading evenly.
5. Bake 35-40 minutes or until top is lightly browned. Loosen corn bread from edge and center of pan with knife. Invert onto Simple Additions Large Square. Slice into 16 wedges. Serve with sour cream, if desired.
Your Pampered Chef Consultant:
Rita Wester
817-909-0288
[email protected]
Welcome To My Personal Web Site
elizabethfox
Gold Member
- 857
stefani2
- 1,681
susanr613
Gold Member
- 2,010
stefani2
- 1,681
Frequently Asked Questions
What is the concept of "Cook Once, Eat Twice" in meal planning?
The "Cook Once, Eat Twice" concept involves preparing a larger batch of food that can be used for multiple meals throughout the week. This approach not only saves time in the kitchen but also reduces food waste and can be more cost-effective. By cooking a recipe that can be easily repurposed into different meals, you can enjoy variety without the extra effort.
Can you provide examples of recipes that work well for "Cook Once, Eat Twice"?
Absolutely! Some great examples include roasted chicken, which can be served as a main dish one night and then used in salads or sandwiches the next day. Another example is a large pot of chili, which can be enjoyed with cornbread one night and then transformed into chili nachos or a chili casserole later in the week.
How can I ensure that my "Cook Once, Eat Twice" meals stay fresh?
To keep your meals fresh, store them in airtight containers and refrigerate or freeze them promptly after cooking. Make sure to label the containers with the date and what the meal is. When reheating, ensure that food reaches a safe temperature to maintain quality and safety.
What kitchen tools from Pampered Chef can help with efficient meal planning?
Pampered Chef offers a variety of kitchen tools that can aid in efficient meal planning, such as the Food Chopper for quick vegetable prep, the Rockcrok for versatile cooking, and the Mix 'N Chop for easy meat browning. Additionally, their stoneware can help with even cooking and easy cleanup, making batch cooking more manageable.
How can I incorporate leftovers into my meal planning effectively?
Incorporating leftovers into your meal planning can be done by creatively using them in new recipes. For instance, leftover roasted vegetables can be added to omelets or grain bowls, while extra grains like rice or quinoa can be turned into salads or stir-fries. Planning your meals around what you have on hand can help minimize waste and maximize flavor.
Similar Pampered Chef Threads
- jpanzenhagen Pampered Chef Shows
linzbeth
- Teresa Lynn Pampered Chef Shows
Admin Greg
- timmygrrrl Pampered Chef Shows
timmygrrrl
- smartcookie Pampered Chef Shows
Wildfire
- JennyJennJen Pampered Chef Shows
ElieQ
- mrssyvo Pampered Chef Shows
Admin Greg
- smithcooking Pampered Chef Shows
Wildfire
- Yvonne Pampered Chef Shows
Sk8Mom209
- ElieQ Pampered Chef Shows
Admin Greg
- footballchef Pampered Chef Shows
Saturday Gourmet