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?