Mid-Week Supper Short Cut

On Sunday if you are making a hot meal such as Roast Chicken, Pork Roast or Roast of Beef make extra.

Shop and get 2 chickens, 2 packs of pork tenderloin or a larger roast of beef than you need for one meal.

It takes just as much energy to roast the larger amounts than the single.

Ideas:

On Sunday you can have your Roast chicken with all the sides and when the second bird is all cool pull it off the bones and save it for a salad supper on Tuesday.

On Sunday you can have your Roast Pork Loin with all the sides.  Cut the second pork loin into bite sized pieces and refrigerate untill Wednesday night – the stir them into your sauce and dress up your pasta. 

On Sunday you can have your Roast Beef with all the sides and be sure to remember to make extra gravy.  Cut the extra beef in to pieces and store them in a covered container with the extra gravy.  On Thursday use the left-over beef and gravy for base in stir fry.

You will find once your shopping and thinking goes this was naturally your menu will be more diversified and your budget will lower.

You can do this with shrimp kabob that spread into a simple but fancy grilled shrimp salad.

The combinations are endless.

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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.
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One Response to Mid-Week Supper Short Cut

  1. Pingback: Mid-Week Supper Short Cut Dori’s Wanderings | Fancy Dress Costume Ideas

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