Have you got a freezer? If so, bulk cook a variety and freeze in individual-serve containers.
I use skinless chicken drumsticks and cook a few with lentils (thickens, adds fibre, and extends the meat) onion, capsicum, carrot, celery and a few dried apricots. That is yummy with mashed potato or over rice or couscous.
I also do the same, leaving out the apricots, but using a can of flavoured tomatoes - usually basil. Some I do with mushrooms and a little dried mushroom soup powder (helps thicken and add more mushroom flavour.)
I make a variety of beef casseroles, too, some will be with a little chilli, some will be with basil, some may be with a hint of curry.
I make a variety of thick, pureed vege soup, too.
They are all great for variety, cutting the cost re less power/gas used, reducing washing up, great for the can't-be-bothered-cooking days, or days when you are just too tired to cook. Of course, it adds variety - great for a pick'n'mix.
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