In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about maximizing your time in the kitchen. Spend the time one day cooking a base ingredient in order to make the next 3 days of meals a breeze. We share ideas for cooking one base ingredient and turning it into three completely different meals. The secret is to change the flavor profiles, textures and temperatures so each meal feels like a fresh meal.

In this episode, we talk about:

• Batch cooking a specific ingredient like rice, veggies, pork, ground beef/ground turkey, salmon or chicken
• Keeping the base seasoning neutral (only salt and pepper) so you can change the flavor profile for each meal
• Transforming the texture for the second and third meals
• Change the temperature for one of the meals
• Use different spices or sauce for each meal to change the vibe and keep it fresh

Resources & Links

Following are the ideas we reference in the episode:

Pork Chops (make 6)

1. Grilled pork chops, mashed potatoes and salad
2. Dice pork chops to make pork fried rice
3. Slice the last 2 pork chops thinly to make a sandwich

Roasted Chicken (or rotisserie chicken)

1. Chicken Enchiladas
2. Chicken Cobb Salad
3. Chicken Stir Fry

Slow-Cooker Pork Shoulder

1. Pulled Pork Carnitas Tacos
2. BBQ Pulled Pork Baked Potatoes or Sliders
3. Pork & Vegetable Stir Fry

Bulk Ground Beef (or Turkey)

1. Tacos or Burrito Bowls
2. Cheesy Pasta Bake or Spaghetti Bolognese
3. Korean Beef Rice Bowls

Roasted Salmon (or Trout)

1. Warm Salmon Filets with Roasted Veggies and Quinoa
2. Cold Salmon and Avocado Salad Bowls
3. Crispy Salmon Cakes/Patties with a salad

Sheet-Pan Roasted Mediterranean Vegetables

1. Sheet-Pan Veggie and Chickpea Pita Pocket
2. Roasted Vegetable Pesto Pasts
3. Mediterranean Grain Bowl or Frittata

https://www.mealplanvault.com/blog/budget-friendly-batch-cooking-ingredient-reuse

Support the Show

If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

Disclaimer

Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

Credit

Original Music by Matthew J. Smith

Recipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about chili - Texas Chili, Chili Beans, Football Chili, however you refer to it, we are ready to talk about it. Chili is an easy and comforting meal, whether you make it on the stove or in the slow cooker. It’s a perfect recipe for fall and football season and it couldn’t be easier to make!

In this episode, we talk about:

• Making chili in the slow cooker instead of on the stove
• Using chili spice mixes versus making your own blend
• Using Nomato Sauce instead of canned tomatoes
• Adding pumpkin to your chili
• Using unsweetened cocoa powder in your chili
• Suggested toppings for your chili bar
• How Kelly is on a roll with making up her own recipes
• The basics to make chili: ground beef, beans, chili seasoning, tomatoes
• If you don’t like beans, then leave them out!
• Vegetarian or Vegan chili ideas
• Don’t forget about making chili dogs with your leftover chili

Resources & Links

Classic Recipes

https://www.youtube.com/watch?v=kohQm8IfE7M

https://www.youtube.com/shorts/oUgTYBRML2k?is=0zNR-PqMdO2iSTDV

Chugwater Chili (Seasoning used by Stephanie)

https://www.chugwaterchili.com/blogs/recipes

Vegan Chili:

https://rainbowplantlife.com/vegan-chili/#wprm-recipe-container-17575

Pumpkin Chili Recipe:

https://www.thepioneerwoman.com/food-cooking/recipes/a36973563/pumpkin-chili-recipe/

Nomato Sauce Recipe:

https://healmedelicious.com/classic-nomato-sauce-aip/

Support the Show

If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

Disclaimer

Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

Credit

Original Music by Matthew J. Smith

Recipe Testers are Matt, Ryan, Matt and Cameron

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about the nostalgic comfort food, tuna noodle casserole. We dust off the recipe for this iconic pantry staple to see if it should be in your rotation. We talk about the classic ways to make the dish as well as some ways to elevate the dish. Plus Kelly brings us a bonus recipe!

In this episode, we talk about:

• How this dish is classic, how it stretches and is affordable
• How most tuna noodle casserole recipes include peas and use a can of cream of mushroom soup
• Some recipes use egg noodles while others use various shaped pasta
• We recommend not using peas and instead use broccoli or edamame or asparagus
• Kelly made the cream sauce from scratch and it wasn’t hard!
• The recipe Kelly followed has secret ingredients: dijon mustard and (smoked) paprika
• Kelly recommends adding fresh chopped jalapeños or sriracha to the dish to finish it
• Stephanie used Amish whole wheat noodles instead of traditional egg noodles that she got at the farm
• Stephanie’s twist on the dish was to add mushrooms, use a can of cream of chicken soup, frozen edamame, asparagus and Italian seasoning
• Kelly brings us a bonus recipe: a cold tuna pasta salad
• She made up her own recipe because she couldn’t find exactly what she wanted and it turned out pretty good

Resources & Links

https://www.thisgalcooks.com/the-best-tuna-casserole-recipe/

https://www.allrecipes.com/article/how-to-make-tuna-noodle-casserole/

Kelly’s Tuna Pasta Salad

Ingredients

2 cups bow-tie pasta

½ cup cucumber diced

¼ cup diced red onion

½ cup diced tomatoes

1 Jalapeno pepper

2 cans tuna

Sauce

¾ cup plain greek yogurt

Juice from half a lemon

1-2 tsp garlic powder

1-2 tsp salt

Pepper to taste

Directions

Boil pasta. Chop veggies and put into a bowl. Add tuna. Mix the ingredients to make the sauce. Pour the sauce over the chopped veggies and tuna. Mix well and chill before serving.

Support the Show

If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support!

Disclaimer

Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

Credit

Original Music by Matthew J. Smith

Recipe Testers are Matt, Ryan, Matt and Cameron