Tom Walton’s easy-to-make meal ideas will help you save time, reduce waste, and stretch the dollar.
You’ll be able to make dinner in no time and have plenty left over for the next day.
Lasagne with mushrooms and lentils
This lasagne is cheesy and comforting, plus it gives you some extra ragu to use another day. Double-batch cooking will save you time and money. “You’re already going through the process, so why not put twice as many in the pan?”
Chicken Satay in a Tray Bake
One-tray baking makes cooking so much more enjoyable. This method is versatile and allows you to cook large quantities to have leftovers. This recipe can be baked on a large tray or divided into two smaller ones. Use any other vegetables you have, such as wedges of cauliflower, zucchini, or cabbage.
Tuna mornay
Tuna mornay, a retro childhood dish that can be loved or hated depending on the quality of its preparation, is one such dish. This version, with its light sauce and cheesy, punchy breadcrumb top, will make you want to come back for the leftovers. “Freeze before baking to make a quick meal right from the freezer.”
Spinach, cheese, broccoli, and chickpea pie
I’ve given the pie a Middle Eastern twist with falafel-like flavors. It’s important to make less food go further when cooking for less money and waste. I love the way a head of broccoli can stretch when finely chopped.
Moroccan meatball – chickpeas, yogurt, and Moroccan meatball
“A favorite of the family! To keep this recipe family-friendly, I have left out the spices. However, you can add some harissa oil or chili oil to give it a little kick. Trust me, the pickle juice is in the sauce. “Leftover meatballs make a great pita with hummus, pickles, and salad.”
Pumpkin, potato, and spinach gratin
This gratin is what I make when I need to use up leftovers. It’s a great way to use up potatoes, onions, and spinach. This is a great meal for the whole family. It can be served as a main dish or as part of another meal. The leftovers taste great and reheated. Save yourself the trouble of cooking it again whenever you want it.
Tom Walton, a young and accomplished chef, is passionate about health, fitness, lifestyle, and well-being. Tom Walton’s achievements in recent years include the success of The Bucket List Bondi and the Anatara in Perth, as well as hosting demonstrations in Taste Sydney, Perth, and the Anatara. He also launched the Dux Nutts and opened Deus Bar & Kitchen Camperdown. Tom launched Nudefish Poke at 3 Sydney locations in 2017. Tom is working to influence how we eat, buy, and support local producers, growers, and farmers.
