Cooking for the Week : Leisurely Weekend Cooking for Easy WeekDAY Meals

by Diane Morgan, Kathleen and Dan Taggart, Leigh Beisch (Photographer)

Smart cooks know that leftovers are a good thing. An empty refrigerator dooms the cook to a tiresome trip to the store, the agony of starting from scratch for each meal, or night after night of soulless, expensive take-out. But with a little planning ahead, a hearty weekend meal can provide several delicious meals throughout the week. In Cooking for the Week , weekend dinners are designed to provide plenty of leftovers, which are then used in clever weekday recipes. And these weekday meals are no dried-out leftovers are creatively transformed into stir-fries, salads, soups, pastas, fajitas, sandwiches, and other delectable reincarnations. Each weekend menu is tied to three or four weekday dishes, so planning a week’s worth of family meals is easier than anyone ever imagined. Cooking for the Week gives you a plan that makes it possible to eat well, feed the family, and spend weekday evenings relaxing instead of running around. Now that’s a great idea!

Genres: Cookbooks, Cooking, Food

168 pages, Paperback

First published June 1, 1999

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Reviews

[Darby · Rating 4 out of 5]

You want weekend meals that will prep you for your weeknight meals and that are slightly more upscale then this is a book to look for. This book includes 13 weeks of menus. It starts with a bigger Sunday meal such as whole roasted chicken with garlic, lemon and rosemary, steamed vegetables and herb biscuits. Then using that chicken to make a herb biscuit topped casserole with the chicken and biscuits. This book has recipe in it that are good for making when company is coming or when just having a cozy family meal.