I have a variety:
Casseroles: Some I cook up a few skinless chicken drumsticks, finely chopped carrot, celery, onion, capsicum and dried baking apricots (the strong flavoured ones) and when nearly done add dried red lentils to help thicken and add more protein and fibre. When the drums are cooked I shred the meat off. 6 average drums can be stretched to 8 meals. I do the same, leave out the apricot and add chopped mushrooms for a change.
Think of a variety of casseroles you can do with other cuts of meat and use various spices to create increased options when choosing what you feel like eating.
Soups are another - there are lots of varieties you can do. Make sure that you have pulses (lentils and/or dried split peas) added for extra protein and fibre.
Pizza - I make a couple large cookie slice trays using lots of veges and tomato paste and OAT BRAN (for thickening etc.), pureed as the thick sauce. I generally have the sauce about 3/4 inch thick, and then top with finely chopped veges MIXED with grated Tasty Cheddar.. By doing this it helps to stick the veges together but reduce the amount of cheese. I can get 16 serves per tray. Cut when cold and freeze. They are great with a mug of soup, or a salad.
I make hamburgers, extending the meat with cooked lentils and finely chopped veges.
As far as pasta is concerned, I freeze it and don't have any problem at all with it, and that is extended considerably with the addition of heaps of finely chopped and sauteed onion and CABBAGE AND sometimes mushrooms and/or bacon. I have been a successful professional cook (not fast food but rather Rest Home and Tourist Cafe) so nothing I cook is yucky/rubbish.
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