Fall meals that piggyback off each other

This week, with some cooler nights and mornings, I’ve had a million fall cravings. The farm stand around the corner from us is absolutely brimming with a huge array of vegetables. I had to take advantage! I was ready to get back in the kitchen more so this week I’ve tried to do some meals that piggyback off each other. That is, using ingredients from one meal in another meal later in the week while still getting an entirely new meal. It’s not only a time saver, it’s a money saver too. Here’s what I did/am doing this week!

Monday: Baked Ziti

Piggyback ingredients: large sized jarred sauce (use 1/2), mozzarella or provolone cheese, mixture of ground beef/garlic/onions/basil/oregano (use 1/2)

Tuesday: Chicken Thighs, white or brown rice (double your normal amount and use 1/2 tonight), veggies (use 1/2 of what you have)

Wednesday: Stuffed Peppers

Piggyback ingredients: jarred sauce, ground beef mixture, mozzarella or provolone cheese, some of remaining rice

Thursday: Shrimp Fried Rice

Piggyback ingredients: use remainder of rice, veggies

Friday: Homemade Pizza

Piggyback ingredients: use remainder of jarred sauce, mozzarella cheese, top with any leftover veggies

How about you, do you have any menus that piggyback ingredients?


2 thoughts on “Fall meals that piggyback off each other

  1. this is a great idea! i guess i just started to do a similiar thing, or atleast be more conscious about it. my favorite is doing a roasted chicken dinner and then using the leftover meat for chicken pot pie and the chicken carcass to make a bone broth, which i also use in the pot pie. i always have alot of broth and i’ll use it in place of water in our rice dishes.

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