- "Cook once; eat twice." - I think that's a Rachael Ray-ism. I hope she doesn't have a copyright.
- Use one prep technique and cook meats each family member would eat. - I love fish; my husband does not.
It didn't quite work out that way. But let me explain.
Sunday night, I did a repeat of the salmon I'd made for my munchkin & me while the Hubben was out of town. Since he despises cooked salmon, I did the same prep on chicken cutlets. My plot was to feed one to the Hubben and use the leftovers in a pesto pasta'n'veggie combo later in the week.
- The chicken was overcooked.
- The chicken was overly lemony.
So lessons learned:
- Chicken cutlets cook more quickly than 1/2 lb of salmon fillet.
- Chicken cutlets can't stand up to much lemon.
That brings us to tonight.
2 more lessons:
Nonetheless, it wasn't a bad turnout.
- Cook ~1/2 pound of whole wheat penne.
- Meanwhile, quarter & dice 2 small zucchini.
- Micro-steam the zucchini with a little S&P + garlic powder.
- Drain the pasta.
- Toss the pasta & zucchini + a ~1/2 cup or so of frozen peas/carrots + ~1/4 prepared pesto.
A little higher on the pasta & lighter on the pesto than I'd intended, and the veggies were a little more al dente than I'd have liked. On the plus side, plenty of leftovers for lunches the rest of the week.
One downside to a one-pot-dish: it didn't allow me to feed the munchkin her veggies first, and yes -- she did pick all the penne out, took maybe a few peas but mostly left me with a pile of carrots & zucchini.