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Cooking for Two: Two Days of Meals in 30 Minutes

 

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As I prepare to leave for the summer (Israel here I come!), I can’t help but think about how it can be difficult to switch gears when it comes to preparing food for fewer people.  As you can well imagine, I’m a big fan of food and therefore of cooking.  When I’m home my family’s fridge is happily stocked with meals to feed our family, if not a few more people.  If your kids are leaving for the summer, really take advantage of spending less time cooking by not only having to prepare for less people, but also by making meals which are quick and can easily be repurposed.  Below you’ll find 30 minute meals that can truly go the distance.

 

While this stir-fry is a one pan meal, the tuna is cooked in two batches allowing you to serve one batch in this flavorful Tuna Stir-Fry Over Whole-Wheat Vermecelli and save the other for tomorrow’s Fresh Tuna Nicoise Salad.

 

Portobello Mushrooms are seriously satisfying!  Their “meaty” texture and deep flavor add complexity to any dish, which is great when you’re looking for a quick meal with minimal prep time.  In both recipes, the portobello strikes a balance between stand-out star and supporting actor.  For dinner, try the Baked Portobello Shakshuka and for lunch, or as a side at dinner, try the Salad Stuffed Grilled Portobellos.

 

 

A great trick to breathe new life into your meatball recipe is to try a new sauce and grain such as the Sweet Meatballs made with duck sauce served up with Vegetable Fried Quinoa.  Repurpose left over meatballs by serving them as sliders with mini buns and toppings such as Spicy Fried Onions and sweet chili mayo (1:1 ratio of mayo to chili sauce).

 

If your supermarket sells rotisserie chicken, then these two recipes will be even easier.  If you’re like me and don’t live near a powerhouse kosher supermarket, pick up some chicken breasts for two easy meals that are  great for both lunch and dinner.  Plan to make the Grilled Chicken and Olive Panini first, since you’ll need to cook the chicken, but put some aside to use in the Thai Chicken Salad.

 

 

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About Rivka Lieberman

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Rivka Lieberman is a student at Bryn Mawr College with a major in Spanish. She is always on the hunt for the next great cookbook and enjoys spending her time cooking, learning, traveling and spending time with loved ones.

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