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Angie Mc
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| Posted: June 18 2009 at 10:20am | IP Logged
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I mentioined here that my dd and I have a new summer meal plan that includes cooking a big or favorite meal on Sunday and taking some part of it and making a *new* meal for the following Thursday night. For example, this past Sunday we made a slow cooker turkey breast with all the fixings. We saved some turkey and going to add it to fried rice tonight.
This Sunday we'll make bean and cheese enchiladas and on Thursday we'll make a seven layer bean dip. We've brainstormed a few other matches...homemade pasta sauce on Sunday and lasagna on Thursday...curried chicken & curried chicken salad. Writing this out has me seeing that we're taking a main ingredient and using it twice.
How do you use a main ingredient for two meals? Thanks!
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Lavenderfields
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| Posted: June 18 2009 at 10:45am | IP Logged
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Our favorite is to cook a chuck roast in the crock pot with potatoes, carrots and onions, save the juice. On another day we will have roast beef sandwich aujus. The kids love them.
God Bless
Robynn
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lilac hill
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| Posted: June 18 2009 at 11:18am | IP Logged
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Hot rice or buckwheat tossed with sausage, grilled veggies, olive oil and a bit of cheese for dinner.
Add chopped tomatoes, lemon juice, fresh parsley for a cold dinner salad.
Marinated steak for fahitas for dinner, slice the leftover steak to add to a "healthier Pittsburgh stye dinner salad" with lettuce, oven fries, tomatoes, hot peppers, mozarella/cheddar cheese and ranch dressing.
Any leftover meat can be added to a fried rice dinner full of veggies, ginger and garlic topped with sesame oil and soy sauce.
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MelissaClaire
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| Posted: June 18 2009 at 11:24am | IP Logged
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Not exactly the same I guess--but whenever I'm grilling chicken I always grill extra to use later in the week.
I might make carribean jerk chicken on Sunday and grill extra chicken, then Wednesday we have chicken wraps or the grilled chicken over salads or a cold chicken pasta salad or fajitas.
I do the same with steak--save the leftovers for stroganoff or to serve over salads or for fajitas (or fajita salads !) later in the week. If I use ground beef for tacos I might save some (unseasoned) for Shepherd's pie later in the week
Leftover pork tenderloin turns into pork fried rice.
Spiral cut ham becomes quiche or ham and potato casserole.
I do the same with my sides too. I double the mashed potatoes I make to serve them again a few nights later--works great for sheperd's pie which I never usually made because I thought it was a pain to have to make the mashed potatoes and then bake it. I always make extra rice and use it later in the week or just freeze it so I always have some cooked rice on hand.
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Matilda
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| Posted: June 18 2009 at 3:56pm | IP Logged
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We make chicken taco meat in the crockpot to use for soft tacos one night and then use it for taco salads later on. We also cook garlic chicken breasts to serve with steamed veggies one night and then shred it to make garlic chicken pizzas another night.
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JodieLyn
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| Posted: June 18 2009 at 4:11pm | IP Logged
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oh goodness I think I cook like this most of the time..
extra fried chicken makes chicken salad sandwiches
extra grilled chicken (usually with a nice spicy dry rub) is great sliced and topped on a salad
beef roast winds up as hash
pork roast can be shredded and made into carnitas
turkey is too many things to name but white enchiladas are a good choice for leftover
ham again ham is so versatile with scalloped potatoes or with scrambled eggs or in a soup or fried rice
big pot of pinto beans for the first night and then anything we make with refried beans or with beans to add.. like soups or chili con carne w/ beans (actually I do a BIG pot and get 4-5 meals.. if we don't get to them fast enough they can be frozen)
any small amount of meat leftover are good for topping baked potatoes or pizza
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florasita
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| Posted: June 22 2009 at 11:24pm | IP Logged
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Ham smoked shoulder we roast it up and can make gravey out of some of the drippings for on perogies or noodles. Or have it with salad .I always save the drippings for soup . Reemmebr to place in fridge so as it cools you can skim the fat off. You can then use the fat for frying .
I can get 3-4 suppers out of this . I even use the ham the next morning to slice thinnly and fry with eggs and pancakes.
for meals ia then cube up the left over ham .
I make scalloped poptaoes with ham chunks , carrots , potoes and cheese . This is so yummy.
I then make pizza next night ham and pineapple .
Then comes soup . I boil the ham bone up with old veggie skins etc. to make stock . My kids and I prefer ham soup with cabbage , potatoe and rice carrot that sort of thing but dh loves split pea soup ... must be his frenchman coming out 
Here a ham like this costs about $12 at the most . I like the shoulder ham rather then the boneless expensive ham . dare I say I love the rind too . It reminds me of when my mum would cook ham and give me the chewy bits of rind .
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CrunchyMom
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| Posted: June 23 2009 at 8:04am | IP Logged
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I was thinking of this post the other day when we did Bacon at breakfast and the had it on cobb salad at lunch!
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Lindsay
Five Boys(6/04) (6/06) (9/08)(3/11),(7/13), and 1 girl (5/16)
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Angie Mc
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| Posted: June 23 2009 at 10:31am | IP Logged
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You all are awesome! Thanks so much for the ideas...and keep them coming  .
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Main ingredient for 2 meals?
