People often ask me how I have time to make these intricate meals with a toddler at home… well… I cook smart, not hard.
A little forsight, a little prep here and there & being savvy with left overs- and you can eat like a queen every time!
My last 3 meals are a great example of this.
Yesterday for lunch I roasted some butternut squash. I know I can’t eat a whole (big) one in one meal. I sliced half of it in to chips, and left the other half whole for soup. Brushed it all over with bacon fat, salt & pepper & roasted it at 400F for 30-40 minutes.
The chips I ate right away. The meat of the whole one, I saved for soup (for dinner) and the took the skin off of it. Then continued to bake it until crispy. While it was baking I thought… that crunchy topping for the soup would be great with bacon too. Adding bacon to my soup will also make it heartier. So I cooked up some bacon. (This was all post lunch, while my kid napped & took no longer than 20 minutes).
Come dinner time, I had sweet, roasted butternut squash meat, crispy bacon and crispy squash skin chips. All I did was puree the butternut squash meat with chicken stock, tahini & seasoning (chili powder, garlic, salt and pepper). It was very tasty, but I wanted something to break up the flavor, so I poured a can of coconut milk in a pot and brought it to a quick simmer with some curry paste.
I served my soup with a swirl of coconut curry & the crispy goodies! I saved the rest of the coconut curry for lunch the next day.
While I made my son breakfast in the morning, instead of just boiling 2 eggs for him, I cooked 6, 6 minute eggs. Served his two and put the rest in the fridge.
So you see… if it’s protein or veg… even if you’re not eating at the moment, while you’re at it, make a little extra and it will save you some kitchen time next time 🙂
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