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Twice
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Jump to key moments of The Kitchen Cook Once Eat Twice
7:36
From 02:17
Cooking in the Oven
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CBC on Instagram: "Make a double batch! Cook once, eat twice. 📺: Nadiya’s Cook Once Eat Twice. Celebrate Asian Heritage Month by watching films, documentaries, and series that honour the vibrant voices and powerful stories of Asian Canadians. Stream the Asian Heritage Collection now on @cbcgem link in bio! | #AHM2025 #madeincanada"
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💰 FRUGAL KITCHEN RULES GRANDMA SWORE BY Cook once, eat twice. Freeze before it goes bad. Soup fixes almost anything. Stretch meat with beans or rice. Leftovers are planned meals. Sale days decide the menu. Nothing gets tossed without a plan. Big pots save big money. Bread fills hungry bellies cheap. Dessert gets made, not bought. | The Passport Kitchen
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✨COOK ONCE EAT TWICE ✨ Part 1: Spag Bol to Loaded Jackets 🍝 I’m so excited to finally start this series 😀 💡The idea is simple — cook a big batch of something, enjoy it that night, then save half and turn it into a completely different dinner the next night ✔️ It saves time, money & having to think “what’s for dinner” every night! Here’s how I made a classic spag bol, then turned the leftovers into loaded bolognese jacket potatoes. 💫 NIGHT 1: Spaghetti Bolognese (serves 4) 🛒 WHAT YOU NEED 1k
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COOK ONCE, EAT TWICE ~ CHICKEN & SWEETCORN SOUP ~ Any soup is really conducive to cooking once and eating twice. If you’re not purposefully making a big batch of soup to have leftovers, I’d really encourage it. Whether you make some soup and enjoy it for lunches for the week or make a big batch and freeze it for another meal or even freeze it into individual portions for a grab and go work lunch. Chicken and Sweetcorn Soup is one of my childhood favourites. This Chicken and Sweetcorn Soup take a
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COOK ONCE, EAT TWICE ~ PUMPKIN, SPINACH & FETA FRITTATA ~ A frittata is a great breakfast, lunch or dinner meal to make ahead of time and pull out when you need it. It will keep well in the fridge for 3-4 days and also freezes well. Ingredients: 3 cups diced pumpkin 1 red onion, thickly sliced Olive oil Salt and pepper 7 eggs 3 tbs cream 2 cups baby spinach, chopped 50g danish feta Method: 1. Preheat the oven to 200C and line a baking tray with baking paper. Add in the pumpkin and onion, drizzle
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