What are some meals that make excellent the 2nd night too?

Discussion in 'Teacher Time Out' started by TennisPlayer, Mar 21, 2012.

  1. TennisPlayer

    TennisPlayer Cohort

    Jul 11, 2008
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    Mar 21, 2012

  3. holliday

    holliday Comrade

    Jul 30, 2006
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    Mar 22, 2012

    Interesting article!

    We love to put a roast (and veggies) in the crockpot Monday morning and eat that for dinner Monday night. Then, we take the leftover roast and shred it and keep enough to make tacos with Tuesday night (we mix it with taco sauce to change the flavor).

    We baggie the rest of the shredded meat and freeze it in meal-sized portions for use the next week. After thawing, we might mix it with barbeque sauce to throw on a baked potato or make a simple vegetable stew and throw the meat in that.

    Anyway, we can get 3-5 yummy meals from one roast (and there are 4 of us in our family) so that's always an economical choice. :)
  4. bison

    bison Habitué

    Feb 2, 2012
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    Mar 22, 2012

    It absolutely puzzles me that there are people who don't eat their leftovers. Give them to me, I'll eat them!
  5. kimrandy1

    kimrandy1 Enthusiast

    May 8, 2005
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    Mar 22, 2012

    I have an excellent crock-pot chicken recipe that makes 2 meals. This is one of my family's favorite meals, and disrgarding the "staples" that it takes (salt, pepper, basil, etc), it probably costs about $17-$18, including side dishes, to feed my family of 5 for 2 dinners, with a lunch or two for myself, too. I tend to make it about twice a month.

    1 onion
    1 bunch of celery
    3-4 carrots
    Whole chicken (cleaned, 5 lbs-ish)
    2 cups of water
    salt and pepper and basil to taste

    Chop all veggies. Put in the crock pot, add chicken on top. Add water. Sprinkle with spices. Cook on low all day.

    That evening, serve chicken with a side of rice (I make the rice by using some of the broth - usually about 1 cup of the broth and the rest water) and a steamed veggie. Reserve all of the veggies and remaining broth for day 2. Add all leftover chicken meat to this mixture.

    Day 2:
    Take reserved broth/veggies and add 2 cups of water. Bring to boil. Add mini farfalle and boil until tender. Serve soup with a side of salad and rolls.

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