I didn’t get to the pot roast last week, it’s still safe in the freezer, instead the stewed chicken recipe stretched further than I ever thought it could. Everyone wanted it again the next night -with the exception of pizza, this is rare with the kids- the rest I shredded. The shredded chicken and remaining sauce was mixed with a variation of my Spanish rice recipe (I skipped the tomatoes) that was spooned into bell peppers, enchilada sauce and cheese were added and dinner was fab. I got a little carried away with the amount of rice I thought I’d need, so tonight I’ll make a very thin bechamel and turn the leftovers into a creamy Southwestern chicken and rice soup.
I call meals that evolve like this planned overs and they are quite different from leftovers in that they are part of something new.
Below are a few of our meals that transition well into other items. Usually so well that I purposely double the first batch.
Batch cooking is both time and energy saving, the oven only runs once.
Pot Roast or Wine Braised Shoulder Roast-> broiled beef and cheddar sandwiches -> cottage pie (sweat some vegetables, shred the beef, pour into a pie plate with gravy, and top with mashed potatoes and occasionally cheese, bake until bubbly) -> vegetable beef soup
Lasagna (double the sauce) -> Company worthy spaghetti or baked ziti
So Home Eccers, I’d like to hear your take.
Do you already utilize a planned-over concept, is it something you’re willing to give a try, or am I completely off in left field?
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