"Puester" > wrote in message
...

> I know the feeling.
>
> The secret for me is to cook things that will make more than
> one different meal. Not having to start every meal from
> scratch is a big motivational boost for me.

I used to grill a bunch of chicken and toss it w/ salad, serve it w/ pasta,
or make rollups. Seems like I have fallen out of the habit.
thanks for the reminder.

>
> Example: I make a big batch of meatballs, freeze in bags of
> 12-20. I can use a package to make spaghetti sauce, leftovers
> of which will go over pasta and later become the sauce for lasagna
> or be served as meatball grinders (subs, Italian sandwiches).
>
> Another package will make a sort of meatball stroganoff or
> Swedish meatballs over egg noodles.
>
> I poached 6 giant chicken breast halves a couple of days ago.
> I made chicken salad with pineapple, grapes, celery, green onion,
> and curried mayo, to be topped with toasted slivered almonds when
> I serve it.
>
> The other half was added to a batch of rice which cooked with the poaching
> broth, onion, garlic, finely chopped green pepper, celery,
> chopped tomatoes, cumin and curry powder.
>
> I could also have used the chicken in fajitas or a chinese-style stirfry
> or to make chicken pie.
>
> If you cook ground beef ahead and freeze it in meal-sized portions,
> you can make tacos or burritos or a tamale casserole.
>
> Leftover grilled flank steak makes wonderful sandwiches or tops
> a green salad. (We have flank often but usually there's none left over.)
>
> Good luck!
>
> gloria p