Cook it Once – Eat all Week


There are many foods that can be prepared all at one time then show back up on you family’s menu as totally different foods.

 My first thoughts are always what is in season from our large family garden and what is on special at the market.  Before I know it a menu is forming.  I make some notes to take with me for the shopping trip.  Your list of purchases may have to include things such as eggs and produce; we are blessed to have those here on the farm.  The final menu would be determined on how some of the meats looked and such. Always make a quick look through the pantry to be sure you have all the ingredients needed – you do not want to get in the middle of making potato salad to realize you are out of mustard.

Think of the building blocks of your family’s meals or try some new ideas.  Then fill in the blanks with foods that lend well to preparation ahead at time.


Boneless skinless chicken breast – allow ½ breast per person – recipes below

Flank steak (also called London Broil)

Fillet of Salmon

Extra ground beef patties

Pork Shoulder roast

Pork tenderloin

Eggs – make enough hard boiled, for potato salad and deviled eggs


Potatoes – Make extra eggs for potato salad to serve later in week

Pasta – your favorite cold salad and Baked Chicken Pasta – recipe below



Bulgur Wheat – recipes below

 Bulgur Wheat Recipes:

Hot Bulgur Wheat Pilaf

2 c. bulgur wheat

3 ½ c chicken or beef bouillon

3/4 c butter
1 c chopped celery and leaves
1 c chopped green onions (tops too!)
½ c chopped parsley
1 TBSP lemon pepper

 Use heavy skillet with lid. Sauté onions, celery and parsley lightly in 1/2 cup of the butter, then add bulgur wheat and remaining butter. Stir until all is blended, lightly browned, about 5 minutes. Lower heat and add bouillon carefully, when mixture starts to boil lower heat to simmer and cover

Cook slowly with tight lid, don’t open, until all liquid is absorbed, about 35-40 minutes. Let wheat set for about 5 minutes. More liquid can be added if not done or too dry. Serves 8

 Reserve half from the Pilaf recipe and make Tabbouleh Salad later in the week.

 Chilled Tabbouleh Salad

Half of above prepared bulgur wheat

4 ripe, medium size tomatoes, chopped into small cubes

1/2 tsp allspice

1/2 c finely chopped fresh mint

4 or 5 finely chopped spring onions (with the green parts) – chopped into ¼’ lengths

1/2 c lemon juice

1/2 jalapeno pepper, de-seeded, chopped fine (optional)

5 TBSP good olive oil

Salt and Pepper

 In a large bowl place: bulgur wheat, tomato, parsley spring onions, salt, pepper, allspice, lemon juice, olive oil, mint and jalapeno.

Toss well. Cover the bowl with plastic wrap and leave in the refrigerator for a future meal – toss daily and recover.

Serve in lettuce leaf cups and enjoy!  Serves 4

 Chicken Breast Recipes

Grilled Chicken Breasts

4 whole skinless, boneless chicken breast

 Split chicken breast into 8-pieces (1/2 breast each)   Grill your chicken breast through fully (If you don’t like to grill you can sauté, bake or broil them).


*    Grill half the breasts with BBQ sauce, or a spicy rub

*    Use Italian dressing to baste – all chicken during grilling

 Reserve ½ breasts per person for usage in Baked Pasta Recipe

 Baked Chicken Pasta

Chicken reserved from grilled chicken breast above – shredded or cut into cubes

Half of cooked pasta

1 jar favorite tomato sauce

1 egg – beaten well

8 oz shredded Mozzarella cheese

½ c Parmesan cheese

Extra Mozzarella and Parmesan cheese for top

 Preheat oven 350°

 In a large bowl mix together: tomato sauce, mozzarella cheese, parmesan cheese, well beaten egg.  Add pasta and toss together well.  Spread into 13×9 baking dish.  Cover all of top with mozzarella and parmesan.  Bake 30 minutes or until top is golden and bubbly.  Allow to rest 10-15 minutes prior to serving.

 A little planning and a lot of fun and you too can cook less and enjoy your time with your family more.

 For further meal, recipes or menu ideas – feel free to e-mail me at:


About dorifritzinger

I have been a freelance writer since the days of typewriters and snail-mail. My home life centers around a large multi-generational family and our small family farm. I am a woman, wife, mother, grandmother, daughter and mentor. In my free time I love to read, quilt, do embroidery, grow herbs & study herbology, history and languages.
This entry was posted in Family Musings, Recipes and Foods and tagged , , , , , , , , , . Bookmark the permalink.

10 Responses to Cook it Once – Eat all Week

  1. Great article. I really enjoyed what you wrote here.

  2. dorifritzinger says:

    Thank You Birgit

  3. dorifritzinger says:

    Your blog site looks great!! Are you the author of the books listed? If yes, we should talk.

    Email me at:


  4. Thanks for this great post. I surely liked every little part of it. I have you bookmarked and will be reading more.

  5. Santo Hass says:

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  6. bugys says:

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  7. Lino Jabiro says:

    This recipe looks doable. Does not seem like lot of work, and the end product that is Biryani looks tempting. For me Biryani’s is one of the best Indian food.

  8. A distinguished Blog about how to cook PESCO-VEGETARIAN recipes.

  9. dorifritzinger says:

    New “Cook Once Eat All Week”recipes posted

  10. dorifritzinger says:

    New “Cook Once Eat All Week”recipes posted

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