Anytime I am being good about cooking healthy meals at home, I find myself eating the same things for meal after meal. I tend to make a few things at the beginning of the week and then eat leftovers for several meals to come. And while this isn’t necessarily a bad thing, it can get old kind of fast if it’s more than a few meals in a row. But, it can be tough to cook for one with enough variety to keep me from getting bored, while still using up all the ingredients and keeping the effort minimal. This week, I figured out a way to take three super simple staple ingredients and make them into several different meals that were easy to prep side by side.
I started with 1 pound of lean ground beef, 1 can black beans, and 1 bag of frozen brown rice.
I cooked the beef in a pan with half of an onion that I found in my fridge. After it was browned, I set aside about half of it, and then mixed some of the brown rice and black beans into the beef left in the pan.
I stuffed that beef/rice/bean mixture into two green peppers, and added one can of tomato sauce underneath and on top. I cooked those stuffed peppers for 45 minutes at 350 and that was it.
Then I took the rest of the black beans and brown rice and mixed them in the same pan I cooked the beef in until they were heated through. That left me with a good amount of rice and beans, plus the rest of the beef.
I made a salad with some of each of those to eat right away, and then added some sour cream, pickled jalapenos, and shredded cheese. I ended up packing up ingredients for a repeat salad for a future lunch.
Tonight I’m going to make fried rice with what is left of the rice and beans, plus an egg and whatever veggies I can find in my fridge to throw in there.
So this meant I was able to stretch those three staple ingredients into two stuffed peppers, two salads, and fried rice, so basically 5 meals for one person. And while each meal has a lot of the same ingredients and are fairly similar, adding in a few extra things for each dish makes it feel different enough.