So far in my time saving series, I’ve shared how to work faster in the kitchen and the “Pemmican Principle”. Today I wanted to highlight a simpler tip, cook once, eat twice. It’s kind of like the Pemmican Principle in mini form.
The concept is simple. Make twice as much when you are cooking and either freeze the second half or save it for later in the week. It doesn’t take much more work to double a recipe and you get repaid with a double yield.
What this works well with:
- Soups (Just be aware that grainy soups will absorb more liquid and some creamy style soups may not freeze well. For soups with pasta, leave the pasta out of the half of soup to freeze. )
Casseroles (freeze before you cook the second half)
Legume Dishes and Soups
Meatloaf (freeze before you cook), Meatballs (ditto), and Mexican Beef for Mexican night
Those are just a couple of examples of dishes that you can easily double for an extra meal for later.
But you can certainly do this with baking as well. If you are going to make one loaf of bread, why not make four and freeze the other three? Many muffins can be frozen too. If you want that freshly baked flavor, you can also freeze dough and defrost it at a later date. Scones, cookies, and biscuits can also be frozen and defrosted either baked or in the dough stage.
I would love to hear from you! What meals do you like to freeze?
Latest posts by KimiHarris (see all)
- How to Make Whipped Dalgona Coffee with Mushroom Coffee Option - April 10, 2020
- Making a Beautiful Pancake Charcuterie Board - April 10, 2020
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019