Does anyone else do 'plan-over' meals? Yesterday's simmering [chuck] roast didn't shrink now that I bake 4 hrs., @ 250F. Tonight with a bit of fresh veg. it will reappear as Beef Wellington by adding a mushroom sauce and a cover of fz. puff pastry.
The remainder has been sliced or cubed, bagged and frozen to reappear once a week as Stroganoff, Mexicali Casserole, Creamed, Chipped Beef, Canton Crunch followed by Spanish rice to use excess rice. The next cold day the bits and pieces, overdone edges etc. will be added to PHO - the Vietnam staple soup.
We have been eating healthier with the meat portion equalling the size of your palm, double the veggies and adding either soup or salad at dinner.
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