I do what I call "multi-meal planning," which means that I plan sequential meals that will utilize the same ingredients. For example, on one day I will cook a pot roast, and a couple of days later I'll use the leftover beef for stroganoff or stew (or both). A roast chicken leads to pot pie, soup, or chicken casserole. The problem with planning this way was that sometimes there was not as much leftover meat as I needed to make the other meal(s). Especially if we ate a leisurely dinner, people would have just a little bit more, and just another nibble, until the meat I was counting on was gone.
Here's the thing, people will fill up on whatever is in front of them...they don't necessarily want certain amounts of any particular food, they just want to be filled.
A friend of mine told me that she serves portion sizes up onto all the plates and then puts the leftovers into the fridge before they even begin the meal. It ensures that everyone eats proper portion sizes. I took her idea and adapted it to my multi-meal planning.
Now, when I cook a roast, I cut the thing in half and put half in the fridge before I even bring it to the table. We don't need very much meat in our diets, and I always serve a meat dish with plenty of vegetables on the sides so nobody is left hungry. (Did you know that tests show that potato is actually the food that leaves you feeling the most full?! So just serve mashed or roasted potatoes and people will nibble on them instead of the meat, and they'll get full faster anyway!) Meanwhile, I have enough left over meat for my other meals!
Before I started doing this I could usually make one more meal from the leftovers of a "big meat" meal, now I can usually make two. It's friendly to my budget and our health!
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