We eat pretty well around Casa Poolman and always have. (I’ve picked up around 10 pounds since Christmas to show for it.) Both Mrs. Poolman and I cook. She is a much better cook than I, but I hold my own and she doesn’t complain.
One thing we both try to do is to get the maximum mileage out of what we cook. If we cook one big meal, it almost always stretches to another left-over dinner and maybe a lunch or two.
We are not as frugal as one of Mrs. P’s sisters, who will scrape the last six grains of rice from the bottom of a pot to save for a future meal.
I was thinking of this when I was eating lunch today. It was the end of a two-meal combo that demonstrated some food efficiency.
–Last Saturday, I grilled two rib-eye steaks and had some leftovers.
–On Sunday, I barbecued a whole chicken. Roughly one and a half breasts were left over.
–On Tuesday, I saute’d some sliced onion and red pepper with the sliced leftover steak and chicken and some fajita seasoning. We served it on flour tortillas with some refried beans and had great fajitas. Muy bueno!
–There was still left over fajita meat and vegetables. Mrs. P and I both took fajita salads to work for lunch on Wednesday.
–And there was just enough left for another fajita salad for my lunch today.
All told, it was a pretty good use of leftovers. And good too!