Cooking for one = Cooking for leftovers
Can I first say that it is great to be back in a kitchen I can call my own? Even working 40 hours a week, I've cooked and baked more in the past two weeks than I did all summer. Having a consistent schedule really helps, along with a few easy strategies.
1) Make meals on the weekends for the week... this feta and summer squash orzo with feta cheese and
basil was the first dinner of my internship. I had no idea how I would feel after my first day and I was grateful for anything I could throw in the microwave and eat. Luckily, I had gotten to the grocery store that weekend. Unluckily, the squash was less than fresh after a day in the fridge. Live and learn.
2) If you can't cook for tonight, cook for tomorrow... I also bought chicken that week, which needed to be cooked pronto. When I got home hungry the next night, I popped a frozen dinner in the fridge, and once I was fed, I figured out what to do with all that chicken. I ended up making my own breadcrumbs and using an egg and flour wash before cooking it in the oven. It took some time, so it's a good thing I didn't wait to eat! The next night I reheated the chicken in the oven with some tomato sauce and mozzarella cheese on top, but it would also be good on a bun with some good honey mustard sauce, or my favorite, J.T Pappy's Gator Sauce.
3) If you can cook, make leftovers... sausage is one food I have a weakness for... it adds flavor to so many dishes, it keeps well, and there are so many interesting varieties. I normally get turkey sausage, but this past weekend, I found Italian chicken sausage with mozzarella cheese and I had to try it! I ended up on the Johnsonville sausage website looking for recipes and I found one with broccoli, onions, garlic, tomato, Italian sausage and pasta. I had to adapt it a little to use chunky tomato sauce instead of tomatoes, but it was still a great meal and it kept well even two days later!
1) Make meals on the weekends for the week... this feta and summer squash orzo with feta cheese and basil was the first dinner of my internship. I had no idea how I would feel after my first day and I was grateful for anything I could throw in the microwave and eat. Luckily, I had gotten to the grocery store that weekend. Unluckily, the squash was less than fresh after a day in the fridge. Live and learn.
2) If you can't cook for tonight, cook for tomorrow... I also bought chicken that week, which needed to be cooked pronto. When I got home hungry the next night, I popped a frozen dinner in the fridge, and once I was fed, I figured out what to do with all that chicken. I ended up making my own breadcrumbs and using an egg and flour wash before cooking it in the oven. It took some time, so it's a good thing I didn't wait to eat! The next night I reheated the chicken in the oven with some tomato sauce and mozzarella cheese on top, but it would also be good on a bun with some good honey mustard sauce, or my favorite, J.T Pappy's Gator Sauce.
3) If you can cook, make leftovers... sausage is one food I have a weakness for... it adds flavor to so many dishes, it keeps well, and there are so many interesting varieties. I normally get turkey sausage, but this past weekend, I found Italian chicken sausage with mozzarella cheese and I had to try it! I ended up on the Johnsonville sausage website looking for recipes and I found one with broccoli, onions, garlic, tomato, Italian sausage and pasta. I had to adapt it a little to use chunky tomato sauce instead of tomatoes, but it was still a great meal and it kept well even two days later!
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