Chances are you are hoping to eat a little healthier in this new year. Or maybe become more organized? Or what about save more money? One way to accomplish all of this is with some time-saving cooking tips to cook once, eat twice from Utah State Extension and University of Illinois Extension.
This mindset can be life-changing. Not everyone loves leftovers, but this different than traditional leftovers. It is purposely fixing more of certain types of foods that can be used in the next few days as ingredients in several ways.
One idea is making shredded chicken in a slow cooker. Here is the simple recipe from from Utah State University Extension. Add 1 cup Italian dressing, 1 tablespoon cumin and 1 tablespoon chili powder to 3 pounds of thawed boneless, skinless chicken breasts. Cook on high for 5 hours or on low for 7 to 8 hours. Shred chicken by hand with a couple of forks or place it in a stand mixer for a quick and easy shredding job. Use the chicken for sandwiches, salads, soups, tacos or any other favorite recipe.
White or brown rice is another easy staple to purposely cook a large quantity. It may even be worth investing in a rice cooker to save additional time. A fun recipe that uses both rice and shredded chicken is Hawaiian Haystacks, with this version from University of Nevada Extension.
Ingredients
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2 (10.5 oz.) cans cream of chicken soup, reduced sodium
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8 ounces low fat sour cream
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3 cups shredded cooked chicken
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3 cups cooked rice, white or brown
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1 cup mandarin oranges, drained
Directions
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In a medium saucepan heat cream of chicken soup, sour cream and milk. Bring to a simmer and then reduce heat.
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Add chicken and seasonings, stir to coat and heat 3 to 5 minutes on medium heat. Serve over rice and top with remaining ingredients.
There really are countless possibilities for ways to use planned overs. Today’s baked potatoes can become tomorrow’s breakfast hash browns. Roast beef can become a roast beef sandwich. Even taco filling can be used to top a salad. In general, leftovers should be kept in the refrigerator for no more than 3 to 4 days or they should be frozen for later use.
You can also consider doubling any soup, stew or casserole recipe you make. Eat one now and freeze one for later. To safely defrost your food, remove from the freezer and place in your refrigerator the day before you plan to eat it. Then reheat as you normally would.
Another consideration for stretching your food dollar is to add something to the side or extend the food in a meal. For example, add black beans to your taco meat. You’ll use less meat and fill up on beans, which are generally less expensive and a great lean protein source.
Develop a list of go-to-meals and try to keep those ingredients on hand. That way, even on crazy days, you can make something quick and easy and not rely on expensive fast food. Easy go-to-meals might include chicken fajitas, spaghetti and breakfast for dinner.
And lastly, prioritize working to keep a clean and organized kitchen. There are certainly days and seasons when this is hard to do. But what a time saver when your kitchen and equipment are organized. You can immediately start cooking rather than spending time searching for what you need.
Today, I’ll leave you with this quote from H. Jackson Brown Jr.: “The best preparation for tomorrow is doing your best today.”
Emily Marrison is an OSU Extension Family & Consumer Sciences Educator and may be reached at 740-622-2265 or marrison.12@osu.edu.
This article originally appeared on Coshocton Tribune: Cook once and eat twice is an easy way to make quick meals