I always double my cookie recipes. I leave out enough for the week and freeze the rest. I do this with meatballs too. Keep them in the fridge for the week and you always have a quick meal on hand. Freeze the rest for later.
You can freeze left over rice and use it whenever; great for soups.
If you have left over spaghetti sauce and pasta, put pasta on the bottom of a baking pan, cover with sauce and cheese. Bake at 350 till cheese is melted and sauce is hot. Let sit for a few minutes and serve.
Whenever you are making apple crisp, double the topping so you can store 1/2 in the fridge and use later– saves some time.
Make your own pancake mix and place it in an airtight container: 10 cups flour, 3/4 cup baking powder, 8 tbsp white sugar, 4 tsp salt. When making pancakes, use 1/2 of above mix. Add 1 egg, 1 tbsp oil and about 2 cups of milk (till desired consistency). You could reduce sugar and mash up a ripe banana if you have one on hand. You’d need less milk too if using banana.
Buy peppers and mushrooms in bulk. I very finely chop them, store in a ziploc and freeze them. Whenever I need some, I just use what I need and put the rest back in the freezer.
I always very finely chop onions, peppers, mushrooms and zucchini and add them to soups, spaghetti sauce, whatever I’m making. The kids usually don’t notice them! I most often do this with zucchini.
You never need to throw out left over carrots, turnip, corn or beans after a meal. Just put them in the freezer and add to a soup whenever you make one.
One of our main rules at meal times at the EYC is that you have to try one bite before you can say you don’t like it. Generally most of the kids end up eating it all.
Mashed potatoes are one of the kids’ favourite things. I add a bit of butter, milk and parsley flakes when I mash them.