A favorite issue among retirees today is the difficulty of cooking for just two people. For the most part, I find it easy to cook for two, maybe because my husband is a big eater. He is not fat though – I just serve a ton of veggies, and he eats everything.
During the day I spend several hours marketing my book, painting any tote bag orders that may have come in, and of course, the house always needs something cleaned. I intersperse my days with lunches with friends and spending time with my husband.
I wrap up my days at 4 pm and get most of the dinner fixed at around 4:30 pm. That’s when we sit down and have a glass of wine, listen to music or maybe the news, but lately, not so much.
We never have ‘leftovers’ in our house, but I do cook for two to three meals in advance: for the next night’s dinner and perhaps to put one portion in the freezer for future eating. I cook this way mainly in the fall and winter when we are not grilling on the barbecue as much.
I love when we have a meal the second night as it feels like someone came in and left dinner for me to just warm up. I know crockpots are famous for cooking ahead, and I am seriously thinking about using mine this winter. I have never been a true fan of slow cooking, but I may change.
I have several dishes that seem to stretch for two to three meals. We even enjoy a special salad that keeps for several days. Imagine having your entire meal ready when it is time to eat. I will share with you my very simple eggplant casserole and salad.
To boot, this casserole costs so little, and nowadays, with the constantly rising food prices, it is a blessing when we can save some money.
2 cucumbers, peeled and sliced thin
3 Roma tomatoes, cut up in small pieces
1/2 of small sweet onion, cut up in small pieces
1 large can of black olives, sliced in half
1 sweet red pepper, cut in small pieces
4 marinated artichoke hearts (optional), cut in half
1/2 cup of olive oil
1/4 cup of cider vinegar
2 tablespoons of water
1 tablespoon each of oregano, basil, thyme, garlic powder
salt and pepper to taste
*This salad tastes better every day
1 large can of tomato sauce
3 tablespoons each of oregano, basil, thyme, garlic powder
1 teaspoon of red pepper flakes (optional)
Salt and pepper to your taste
1/4 cup of olive oil
1 medium eggplant
2 cups of grated mozzarella cheese (you may like more or less cheese)
4 fresh Roma tomatoes
1 large onion
1 cup of sliced fresh mushrooms
Please note that this eggplant casserole recipe is very forgiving, and it is almost impossible to be unsuccessful. Add different or more seasonings, more tomatoes or more onions and mushrooms.
Do you have a favorite quick meal that lasts for a second day? What do you do with your ‘leftovers?’ Please join the conversation below.