Day 4, More of a Concept than a Recipe

As you know last night hubby made dinner, smoked elk steaks and they were delicious.  He wanted to make sure he had enough left over for his lunch so he made two packages.  As we were cleaning up last night he said, "I guess one package would have been sufficient."

That brings me to one of my favorite time saving concepts, planned leftovers.

I'm not talking about the usual way we all make 15 gallons of spaghetti, not that there's anything wrong with that.  I'm talking about repurposing your leftovers to make an entirely different meal.

Last night's elk steak became tonight's sizzling elk fajitas. Since the elk was already cooked no defrosting was necessary and reheating the meat while sauteing the onions and peppers was a breeze.  I think we were eating within 15 minutes of getting home.

Planning ahead to have leftovers is a great way to save time.  Basically cook once, eat twice.  Whether it's a roasted chicken that you turn into soup or pot pie the next day or turning extra baked potatoes into soup or hashbrowns, you'll be happy to have several steps complete going into your next night of cooking.