Save-It-Forward Suppers
A Simple Strategy to Save Time, Money, and Sanity
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- $9.99
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- $9.99
Publisher Description
Meal prep without burnout! Transform leftovers from each meal into a fresh new dish and put a home-cooked dinner on the table every night with 100-plus recipes and 15 easy weekly menus, in this first cookbook by Cyndi “Hyacinth” Kane, often seen on Ree Drummond’s hit Food Network show and blog, The Pioneer Woman.
Foreword by Ree Drummond
Whether you enjoy cooking or not, it can be exhausting to cook a new meal from scratch every single night—especially if you have a family to feed. Batch cooking is a way around this but means that half your meals will be reheated leftovers, which gets unappetizing after a few days. Instead, Cyndi Kane uses her “Save-It-Forward” method to cut down on cooking time and food waste and still feed her family something new every night. She reserves components of each meal she cooks to play a part in her meal the next night, reimagining her leftovers without rehashing them.
In this beautiful, practical book, she provides 15 weekly menus for getting dinner on the table 5 to 6 days a week with as little fuss as possible, and her quirky, chatty tone makes meal prep fun, too. Each week is themed for the sort of week you expect to have, such as No Time to Spare, Mad Skills, and Simple Meats and Veggies. She follows four principles for each meal she puts in front of her family. Each dinner needs to meet the following criteria:
delicious (of course!)kid-friendly but not boringrelatively healthybudget-friendly
Each recipe is accompanied by beautiful watercolor illustrations showing the finished dishes and visual menus showing the Save-It-Forward connections between each meal. Some of the recipes (and transformations) included are:
Italian Sunday Gravy and Pasta (and Lentil Soup with Simple, Cheesy Spaghetti Squash)Skillet Smoked Sausage, Cabbage, and Potatoes (and Breakfast-for-Dinner Burritos)Stuffed Peppers over Pasta (and Italian Frittata)Shrimp Packet Dinner (and Cajun Chowder)Italian Beef Tips (and Mexican Beef Stew)
Readers will feel like dinnertime superheroes with these low-stress, super-practical, time-saving meals!
PUBLISHERS WEEKLY
"It's exhausting to cook an entire meal from the ground up every night. Stop that!" implores Kane (best friend of Pioneer Woman Ree Drummond) in her cheery debut. Her solution is to "save" ingredients "forward," by preparing food with the idea that it will be repurposed for different dishes as the week progresses. Recipes are organized into 15 weekly meal plans, each of which hews to a weeknight dinner theme; during "Shortcut Week," for instance, she relies on premade ingredients—such as rotisserie chicken and refrigerated pizza crust for stromboli—to get dinner on the table quickly. Readers will enjoy Kane's inventive ways of revitalizing leftovers: remnants of buffalo chicken taquitos during "Effortless Party Week," for example, become baked buffalo chicken dip a few days later. In "Ancient Grains Week," she starts with chicken Milanese, and then repurposes leftovers to make chicken Parmesan over creamy polenta. Kane's witty commentary ("If you are a civilized sort, you will eat this as a salad with a fork," she says of the marinated corn and artichoke dip) and amiable instructions ("Throw these ingredients into the slow cooker... and run out the door," she writes of her Irish corned beef) make for amusing encouragement along the way. This will be a lifesaver for busy home cooks.
