Cooking ahead

[Marilyn]

Hubby and I have been cooking together lately. We're doing a bunch of 30 minute meal ideas we just throw together. We've cooked chicken breasts, salmon, spagetti, sausage, etc, with lots of veggies. Hubby made some stuffing with chicken (using precooked roticceri chicken) in it for a fellowship dinner at church and he made extra, so we had that one day. We got creative with the salmon. We baked salmon fillets one day and two days later, I crumbled the leftovers and made salmon patties using a little clam juice from a bottle for the liquid that is usually in a can of salmon. The taste was a little different than using canned, but it worked and was a great way to use leftover salmon.

I also make my own tartar sauce using dill pickle, onion, Tabasco and mayonaise in a small food processor. The key to making it not too runny is to slice the pickle and blot it with paper towels to get rid of a lot of the juice.

One night we had BLT's. Not really cooking ahead ideas, but some thoughts to share. We'd been eating out way too much, and it was getting more and more expensive so decided to start using our kitchen and all that equipment we have again and saving some money and actually, it's quicker than eating out and waiting for them to serve us and cook the food.