Discussion:
- When cooking pasta cook enough for 2 meals you can use the leftovers in a pasta salad or same as before as leftovers
- Same applies to veggies. When cutting up veggies for a meal do 2 times the amount and have some ready for the next meal or two
- Frozen or canned veggies are a quick option as well
- Rice is the same as well. Cook enough to use some in a fried rice, salad, soup or as leftovers
- Every meal you cook can become 2 meals in the same week or frozen and used another time
- Breakfast for dinner is an amazing thing. Whip up some pancakes, a quiche, French toast or just plain scrambled eggs and toast
- Make ahead quiche, muffins, precooked bacon etc. Also quick smoothies you assemble the night before and blend the next morning
Shopping list shortcut:
- As an item finishes or you open the last of something add it to a list. This way on shopping day the list is mostly done.
- During the week talk to your family about possible meals for the following week, check your cupboards for the ingredients and add what’s needed to your running list.
Proteins:
- Roast a whole. Chicken and use some of it for chicken salad sandwich or a stir-fry. Can also be done with chicken breast or boneless chicken thighs.
- Make a pot roast and use leftovers for sandwiches or in stir-fry.
Here is a quick and tasty recipe for you to try. This is great anytime, hot or cold.
Banana Fritters
- 3 ripe bananas (very ripe and firm is best)
- 1 cup granulated sugar
- 3/4 cups all purpose flour
- 1 egg
- 1 tsp vanilla
- 1/4 tsp salt
- vegetable oil (for frying)
Peel and mash bananas in a medium bowl.
Add sugar, vanilla, salt and egg and mix until thoroughly combined.
Add flour and mix in until combined and there are no lumps.
Heat pan over medium high heat and when hot, add oil making sure the oil completely covers the pan.
When the oil is hot (it glistens or you can see littles waves or very tiny bubbles), use the large spoon to spoon your mixture into the hot oil. Then turn the heat down to medium or medium low depending on your stove, so you don’t burn the fritter.
Turn the fritter with the spatula to cook the other side when the edges start to get firm. If you would like your fritter to be darker, keep turning it until it reaches the desired colour.
Use the tongs to remove the fritter from the oil and lay it on the paper towel covered plate. This will absorb some of the oil from the fritter.
When the last batch is done, add the fritters to your serving plate and garnish with the lemon wedges.