Cook Once, Eat All Week: 10 Big-Batch Summer Suppers
When the weather is balmy and perfect, it can sometimes feel especially hard to get dinner on the table. Wouldn’t we all rather be soaking up the sun than standing over the stove? Luckily, there is a way to have it all: Make a meal that can be stretched throughout the week. Do this one evening during the week and the rest of your week will be set. Here are 10 recipes that prove it.
Making pulled pork in your slow cooker not only means you won’t heat up the house, but doing so will also give you the makings of countless meals throughout the week. Whether the meat is piled on a bun, folded inside tortillas for tacos, used to top salads, or tossed with tomato sauce for a quick pasta ragu, you can’t go wrong.
Making one of these giant sandwiches at the beginning of the week means you can cut off wedges of it for days whenever you’re in need of a quick lunch or an impromptu picnic dinner.
This refreshing noodle salad keeps well in the fridge for up to three days and is filled with high-protein chicken and edamame, which means it will definitely keep you satisfied. Leave the sauce off and it will last even longer.
This hearty frittata may look like it’s only good for brunch, but in fact it makes for a perfect easy supper when paired with a simple salad and some crusty bread. Plus, it’s just as good cold or at room temperature as it is warm.
This is one of those comforting casseroles that really just gets better over a few days, when the flavors have extra time to meld, so just keep working your way through it all week long.
Make extra of the chicken and pepper mixtures and you can enjoy them for another meal or two — not only as another helping of fajitas, but also served over cooked rice or even a pile of greens.
This sweet and tangy Italian eggplant relish is so satisfying that you could simply pile it on bread and call it dinner. Otherwise, serve it over pasta or grilled chicken or fish, or simmer a bowl of it and top it with a fried or poached egg.
While not all pasta salads can hold up well for days, this one does, thanks to the use of hefty tortellini. Plus, it comes together in no time by using a jar of store-bought pesto to dress it.
Enjoy these grilled skewers the first night simply as is, with whatever else you’ve tossed on the grill, then use the leftovers in sandwiches and on salads throughout the week.
This salad feels light yet satisfying, thanks to the load of chickpeas in the mix. Make a double batch to enjoy for lunch and dinner throughout the week, either on its own or served over cooked rice, couscous, farro, or quinoa if you’re extra hungry.