Flex prep is all about using what you have to save time and prevent stress. I’ve shown you how I set up my weeks with recipes, but what I did not mention is that I try and have two of the same category of meals on the menu (if not more), so that if there are left over ingredients, they can potentially be reused. This week I had two Italian dishes on the menu, Spinach and Ricotta Stuffed Shells and Sausage Rigatoni. Both dishes were pasta based and had a red sauce, and last night, I used that to my advantage to save time and prevent wasted ingredients.
Earlier this week, after I made spinach and ricotta stuffed shells, I had some of the ricotta spinach mixture, as well as, some spaghetti sauce left. In addition, on Thursday, we had grilled cheese and tomato soup, and I had cheese and leftover soup. Last night, when I was making sausage rigatoni, I looked over the rigatoni recipe and what made up the sauce, and realized why waste what I already have? So instead of adding the tomato pasta and heavy cream, I added the tomato soup and spaghetti sauce. I topped my pasta with the ricotta spinach mix, and topped the whole thing with the leftover cheese. It was a rave success and a good reminder that to make delicious homemade meals, you don’t always have to make everything from scratch. Flex prep is all about using what you have and that’s what’s so great about this dish, if you have something that goes with the theme why not use it? If you have left over enchilada sauce, it’s a delicious addition to taco meat. If you have left over coconut milk for skewers, then add it to a curry later in the week. The two feel far enough apart to be different, but save you from having to waste ingredients when a recipe only calls for a small amount.
spinach and ricotta stuffed shells https://chefsavvy.com/spinach-and-ricotta-stuffed-shells/
How can you reuse items throughout the week? What kinds of ingredients can you transform into a new dish later in the week? Let me know what you try!
Love ya’ll, stay safe, & happy cooking!!