This is one of the questions I touched on during the last Cook Easy Foodie Blogger challenge. When I wrote about it, I gave a recipe for Penne Pasta. It’s quick and can be made from items generally in your kitchen already.
Instead of posting a recipe this time, I want to give some tips for how to figure out how to create something from your own stock. I mean, it’s great to have a recipe that’s quick, but it’s not going to do you any good if you don’t have the ingredients at that moment.
Meat, meat, meat
We’re carnivores and you can give me the whole vegan/vegetarian thing all you want, our bodies MUST have protein. As such, I’m a firm believer in building the meal around the protein. In our case, that means meat. We’re not vegetarians even though I’m more than happy to create some lunches that are high in protein without the meat. I don’t believe in a vegetarian lifestyle, but that’s something we should talk about on my wellness site, not here. lol
Meat, how do we make it stretch if people stop by?
If you were planning some kind of steak, then grill or broil it as planned but then cut it into thin slices. Instead of having people dish themselves up, you serve them a gourmet plate just like they were in a restaurant. Thin sliced beef with a nice rich sauce drizzled on there.
My go to for making pork go farther is always stir fry. As long as you have some veggies in the fridge or freezer and rice in the pantry you are golden. Cut it into small pieces and load up as many veggies as you can. If you have very little veggies and meat, then cook up extra rice and again, dish them up. You just made them a rice bowl.
No matter the chicken, it’s going to go farther if you can shred it. Shred it and add some onions and maybe some mushrooms sauteed into the mix. This can then be combined with an alfredo sauce and put over pasta. Or make a poultry gravy and spoon it over rice or potatoes. Or you can use it as a filling for enchiladas by adding some canned diced green chilies.
There are quite a few ways to make meat double in servings. I think the biggest issue is to just stay calm and look at what your other staples are that you can take advantage of.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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