Renee wrote:
> I don't usually have a Monday - Sunday meal plan because many times we'll
> decide on the spur of moment to just do take-out, or pizza, or go out to
> dinner. What I like to do instead is plan for a first night's meal and a
> second night's meal somehow using the left-overs. For instance, whenever I
> buy a top round for London Broil, I make sure to buy peppers and onions for
> pepper steak to cook the second night with the left-over meat.
>
> Does anyone have any similar first and second night meal plans they often
> use? I'm always looking for ideas with this and haven't seen a lot of recipe
> sites that make it this simple.
>
> TIA
>
> Renee
>
>


i usually plan out 2 weeks worth of meals at a time- but do not decide
what to make each day till day of, usually. the method you are decribing
is the exception.

first night: flank steak w/ veggies and starchy thing
2nd night: taco-type stuff

first night: roast chicken
2nd night: chicken pot pie

1st night: chicken stock; soup made from stock w/ extra chicken cooked in it
2nd night: chicken salad from chicken poached in stock

1st night:chili
2nd night: chili dogs

1st night: spaghetti or lasagna (from scratch sauce)
2nd night: eggs cooked in tomato sauce, melted parmesan on top ("eggs in
purgatory" from 'the sopranos cookbook')

1st night: roast beef or pot roast
2nd night: shepherds pie or sandwiches (depending on amount of leftovers)

1st night: mac and cheese casserole with veggies
2nd night: baked potatoes with cheese sauce and veggies

1st night: sauteed or grilled chicken breasts w/ rice pilaf
2nd night: green salad with sliced chicken breast

often, when i make a soup as a "main dish", we eat the leftovers the
next day as a side, but thats not the same thing.

the first time i made sloppy joes, i was a cooking novice and made WAY
too much for just me and my husband. i didnt want to eat the same thing
the next day, so i thinned it with diced tomatoes and water, added
veggies and noodles, and voila! soup! it wasnt that great, but i was
very impressed with myself at the time, as it was pretty edible

i try to make as much labor intensive stuff (at least the stuff that
will hold in the fridge ok for a few days) on my days off of work, so im
not stuck in the kitchen for 2 hours a day after i get home from being
stuck in a kitchen for 8 hours

im very big on buying a load of peppers, f'rinstance, dicing them,
freezing them on a tray, and then bagging them up. gives me more time to
mince the garlic really fine.


--

saerah


aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß