One of the biggest challenges I hear from my clients is that they don’t have time to cook. Well… here is a simple solution that will allow you to eat homemade meals and yet not make you feel like you spend too much time in the kitchen.
The concept is simple. Cook once and eat twice. Make twice as much of the basics when you are cooking and always make more of the meal for leftovers. You can either freeze the second half and save it for later in the week or use the main ingredient in a new dish the next day.
This could allow you a week’s worth of meals without a week’s worth of days in the kitchen. You’re already cooking so chopping a few extras won’t feel so hectic. I usually spend Sunday nights cooking a few dishes for the week, so when I come home late from work I know I have a good meal ready to heat and serve or the already made basics prepared to quickly whip up a meal.
Last night I prepared for the week and posted a few meals I made on Facebook. I got a ton of inquiries for recipes so I figured I’d post the cook once eat twice concept and the recipes on my blog.
Here’s an example of Cook Once Eat Twice:
I started with a large pot of miso soup w/ soba noodles. My husband and I ate it for dinner last night, I froze a quart, and still have plenty of leftovers for the week. I also made extra noodles and created a cold soba noodle salad.
Here are the recipes:
- 2 medium leeks
- 2 carrots sliced
- 1 bunch of baby bok choy
- 1 cup cooked chickpeas
- 1 cup of tofu
- 1 qt water
- 5 tbsp miso
Wash and cut veggies, add to water and boil.
After 15 minutes add chickpeas, tofu and bok choy, cook for 5 minutes .
Mix miso and turn off heat.
Add cooked soba noodles and garnish with parsley
Cold Noodle Salad:
Add cabbage and carrots (from a pre cut salad mix) to noodles. Added tamari, ginger, lemon and sesame oil
When the noodles were done I used the pot to boil some eggs.
Hard boiled eggs are an easy on the go breakfast or a great topper to salad.
I also made a large batch of quinoa. I took half of it and made a spinach, adzuki bean salad the other half I left plain. This morning I took a portion of the plain quinoa and added some chopped almonds and maple syrup for a warming breakfast.
Quinoa Adzuki and Spinach Salad Recipe:
- 1 cup cooked quinoa
- can of adzuki beans (rinsed well)
- 1 cup of chopped spinach
- handful of cut grape tomatoes
- 1tsp of lemon juice
- 2 tsp of braggs vinaigrette
By planning ahead you can make some of the dinner tasks you’re constantly juggling easier.
Spend a few extra minutes planning complementary menus where you “cook once and eat twice.” As you can see from the above I have plenty of healthy options in the fridge for the week and I can easily create new dishes from the leftover basics I have so I don’t feel like I am eating the same meal all week.