May 18–22, 2020: What to Cook for Dinner and Lunch At the Same Time

This week, we’re making dinner in large quantities so as to have enough leftover for lunch the next day, or to simply enjoy at a later date. Don that apron, get your hands messy and let’s start batch cooking to make more than one meal!

Monday: Tofu Balls

This Meatless Monday, let’s go with versatility! Once they are rolled and cooked, they can be served in power bowls, pitas, with rice noodles, in a tomato sauce… the possibilities are yours to discover!

Tuesday: Roasted Chicken with Cabbage and Glazed Apples

Cook one or two whole chickens, and you’ve got leftovers for lunch all week. They can be enjoyed in a salad, a sandwich, soup or even in a quesadilla. Yep, we aren’t lacking ideas or creativity here!

Wednesday: Three-Bean Pork Chili

It goes without saying: the slow cooker works miracles when it comes to batch cooking. Just throw in the ingredients and, after a few hours, dinner is served! Chili is perfectly served in a thermos at lunch, and it tastes even better the next day!

Thursday: Lentil and Red Bell Pepper Soup

This tasty soup is affordable and quick to make, and there’s also the fact that you don’t need to soak your lentils in advance. Stock up on vegetables and you can even double the recipe. Made too much? Freeze the rest in servings for busy days to come. Two ladles-full, please!

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Friday: Whole Grilled Salmon Fillet

This recipe for a whole fish cooked on the grill will simplify your life, and your Friday night. Aside from dinner, there’s enough leftover for weekend brunch or to pair with fresh pasta on Saturday night. The entire family is going to be, ahem, hooked!