Cook Once, Eat Twice
One of the easiest ways to simplify meal planning — while saving both time and money — is to intentionally cook for more than one meal. Instead of thinking of leftovers as “the same meal again,” look at them as building blocks for something new. For example, roasting extra chicken on Sunday can serve as a hearty dinner and then become the protein for a fresh salad, wrap, or grain bowl later in the week. The same goes for cooking extra whole grains, beans, or roasted vegetables. By planning with a little foresight, you’ll minimize food waste, reduce time in the kitchen, and keep your meals varied and exciting.
Lemon Herb Roasted Chicken → Two Ways
Serves 4–6
Ingredients
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2 lbs bone-in, skin-on chicken thighs
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2 Tbsp olive oil
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2 cloves garlic, minced
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1 Tbsp lemon zest
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2 Tbsp lemon juice
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2 tsp dried oregano
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1 tsp salt, ½ tsp black pepper
Instructions
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Preheat oven to 400°F (200°C).
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Mix olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Rub evenly over chicken.
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Roast on a lined sheet pan for 35–40 minutes, until golden and cooked through (165°F internal temp).
Meal One: Serve hot with steamed vegetables and quinoa.
Meal Two: Shred leftover chicken and toss with arugula, cherry tomatoes, cucumbers, and a light vinaigrette for a next-day salad or wrap filling.
