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Cook once/Eat twice.

 This concept is fabulous. The idea is that you make parts of meals that are usable in various meals. If you make a rotisserie chicken, perhaps you are already using the bones for making broth, but buy a chicken that is a bit larger than your family will eat in a meal and you can have extra chicken to use in a soup, salad, or dish the following day. If you are having tacos tonight, you could make extra stuffing to have with taco salad tomorrow. It's enough different that you are not necessarily having the same thing.

Rachael Ray took this idea a step further with this awesome article where she has you create the time-consuming building blocks once and you have a MONTH of food to toss together. We tried this meal series and really enjoyed it.

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