I’ve put together a week of ideas (some breakfasts, some lunches, some dinners) for those of you who aren’t feeding a family. They are flexible recipes in terms of ingredients, meaning you can use up leftovers or adapt to your own taste. I hope it inspires you to rediscover your own culinary creativity.
Feeding a crowd can be a challenge. Whether you’r stretching a dollar or an hour or both, these recipes will help you feed your family during a busy fall, mostly using ingredients you probably have hanging around in the cupboard.
Although anyone can get food poisoning, some people are more at risk. Those groups include pregnant women, young children, older adults and people with immune systems weakened from medical conditions (e.g., diabetics, cancer patients). It’s especially important for these groups and their caregivers to follow safe food handling practices. Here are 4 basic food safety principles from the CDC that we should all follow to reduce the risk of food poisoning:
This cook-off winning chili will easily feed a family of four for two nights, or a family of two for most of a week. Bake a big dish of Pumpkin Cornbread to go with it, and your family will smile when you lasso them for dinner.
I’m a meal planner. After all, is there any other way to feed a family of four that’s going in different directions every day, leaving me with little time to make dinner? I also hate to waste food. With both attributes in mind, I offer you this menu that will take your busy household from Sunday to Saturday with more home-cooked meals, less time in the kitchen, and likely less waste too. Scroll all the way down for a shopping list.
If you want a quick-cooking, flavorful, comforting dish with great nutrition, and which both makes a huge batch and is just as good (if not better) the next day, you may feel like you’re looking for a unicorn. You’re not. You’re looking for this fresh-as-anything dal.
I’m not known to be much of a fan of leftovers (my husband doesn’t mind taking them to work the next day for lunch, so I’m usually off the hook). However, I don’t like wasting food, so many times I will “refashion” leftovers into something that seems more like a new dish than just a reheat-and-eat situation. Even though I am pretty diligent about making quick use of leftovers that are hanging out in my fridge, sometimes something gets pushed to the back and when I finally find it, it’s a little “iffy” food safety-wise. That leads me to the first rule of leftover food safety: when in doubt, throw it out.
This recipe is easy to scale up or down for a crowd, and since it’s designed to take advantage of pantry staples like pasta and sauce, it’s the perfect recipe for dinner in a pinch.