Cook Once, Eat Twice

This is a way to earn many brownie points; eco-friendly points for using less electricity and not wasting food as well as time management points because this takes less time and makes less mess and less mess means less time spent cleaning up. Planning is a must to ensure that all parts of the menu are complimentary and that wasted food, energy and time are minimized.

How to plan a once cooked, twice eaten meal
Choose a base ingredient – one that is flexible and can be used in different ways (hot, cold, on a sandwich, in a salad).

Make the main meal up, but before serving set aside the portions needed for the second meal. As experience grows it becomes easier and easier to link meals and not only will the base ingredient be shared out during the week, but so will the side dishes.

Yes, this is just glorified leftovers, but with a subtle difference. Leftovers are usually presented in the same format as the first meal. Planned leftovers are presented in different guises each time.

Classic Example
Base Ingredient:
Roasted Chicken (Store-bought saves time)

Eat Once:
Roast Chicken with Salad & Italian Bread

Eat Twice:
Flaked Chicken Breast mixed with Sweet Chili Mayo served on rolls with a side salad.
OR
Pasta Salad with diced chicken and honey mayo dressing
If there are only two sharing a whole roast chicken it can be stretched to cover all three meals.