My friends think I’m insane because of how much I cook in bulk. But I’m a bang-for-buck enthusiast and only like to put in effort that’s going to pay off in a big way. That’s why there are several meals that I always double (or sometimes triple) in size. The problem that I run into though, is that my husband is a ‘food feeler’ and doesn’t like to eat the same meals on repeat (so annoying). That’s why I’ve created a go-to list of recipes that use up the leftovers but incognito. Here they are:

Crumbed Chicken Breast

When I crumb chicken breast, it’s a multi-step process. First, I roll it in seasoned flour (just salt and pepper but feel free to add paprika or other spices if that’s your vibe). Then I coat it in whisked eggs before I crumb it in homemade or store-bought breadcrumbs. This is messy and uses several bowls so if I am committing to that process, I go all-out and make a huge batch because I want it to be worth my while. In my home, this means four chicken breasts that have been sliced into 1cm thick pieces that fry for about 7mins a side in olive oil. This is then good for several different meals or can be frozen raw.

Here are four uses for crumbed chicken:

1. Chicken schnitzel and veg – self-explanatory and can be frozen for future meals (recipe found here).

2. Japanese curry – recipe from Good Wholesome Nutrition is divine (here).

3. Chicken lasagne – frickin yum (recipe found here).

4. Homemade sushi filling – recipe from Japan RecipeTinEats here.

Beef Mince

When I cook beef mince, I pack it full of hidden veg so my kids don’t know they’re eating the worst of the worst (their words, not mine). I use my Braun MultiQuick 5 to blend up any vegetables that I need to use up or those that don’t generally get the best reaction when served in isolation. I.e. celery, zucchini, capsicum, spinach, kale. Etc. If I’m going to spend time blitzing up all those vegetables, I want it to make several meals so these are my go-tos:

1. Beef patties – for burgers, served on their own with a side of veg or can be frozen raw for future meals (recipe found here).

2. Bolognese/lasagne sauce – once cooked, can be frozen for future meals (recipes found here). 

3. Cottage pie – made fresh or can be frozen for future meals (RecipeTinEats recipe found here). 

4. Nachos/tacos – once cooked, can be frozen for future meals (recipes found here).

Roast Root Veg

When I’m roasting a tray of veg, I tend to over-cater so I can facilitate the making of several meals over the next couple of days. In order to do this, I vary the shapes and sizes of the veg to suit different purposes. Generally, my oven is set to 180-200C and I vary the cook time based on the size of the pieces – smaller pieces cook faster so I ensure each tray has similar sized pieces on it so can be removed once cooked. Then I just keep the cooked veg in the fridge until I’m ready to use it. 

Here’s what I make:

1. Veg quiche/frittata/muffins – diced: pumpkin and/or sweet potato + bacon + brown onion (recipe found here)

2. Veg salad – diced: pumpkin and/or sweet potato (recipe found here)

3. Side veg – finger shaped pieces rolled in garlic, cumin or rosemary

4. Pumpkin loaf – smaller pieces cook faster so choose your own adventure (adapted recipe from Woman’s Weekly’s banana loaf found here – just sub banana for mashed pumpkin and use a quarter of the recommended sugar

Corned Beef

My mum’s recipe of corned beef is here.

1. Serve with a side of veg – I like mash and peas but you do you.

2. Mac and Cheese – cousin Sarah’s recipe is coming so stay tuned.

3. Toasties – with cheese and pickles, of course.

Pulled Pork

I use RecipeTinEats recipe found here. Can be frozen for future meals.

1. In a burger with salad – shredded cabbage, cucumber, carrot, and red onion with a drizzle of olive oil and seasoned with salt and pepper.

2. Nachos – serve pulled pork on corn chips with salad and cheese. 

3. Toasties – with cheese, of course. 

So, yes, I do cook in bulk and am often making four meals at once but who doesn’t love the efficiency of that?! To me, this is The Easy Way of catering meals for my family amidst the busyness of life because many of these meals can be frozen then thawed when time is of the essence and an easy meal is needed. Let me know if you’ve got something to add to my leftovers incognito go-to guide because I’d love to expand my horizons and learn The Easy Way from you!