That is true. I always like to have leftovers - for a few reasons. I have to generally feed 3 or 4 people lunch every day, so having a mix of leftovers makes it a snap - we have soup, then we can make sandwiches. We have extra pasta, then we can just heat it up. Chili just requires me to throw together some guacamole. The leftovers make preparing lunch very simple and easy for me, and it always does seem that I have random people visiting at lunchtime and although sometimes I do prepare something fresh, most of my visitors don't seem to mind leftovers.
To prepare DOUBLE of something is RARELY double the work. You already dirty one set of pans making a single batch, and you don't increase the pan washing by making a double batch. Although chopping and prepping ingredients may take more time, it certainly isn't double, the actual working and putting all the ingredients together is never double the time. So for smaller amount of effort, you get double the food. One recipe that I LOVE doing this with is Turkey Meatloaf. I have one turkey meatloaf recipe where I had adapted it to eliminate eggs and hidden sources of soy and dairy. I just did it with another one - Tyler Florence's Meatloaf with Tomato Relish. This one has the lovely flavor addition of bacon. His does call for a combination of pork and beef - I just substitute turkey for the entire amount. The bell pepper tomato relish does a wonderful job of keeping the loaf moist, tender and totally delicious.
May you make double the food with less effort! Enjoy!
Turkey Meatloaf with Bell Pepper Relish (Makes 2 loaves)
Extra-virgin olive oil
2 onions, finely diced
6 garlic cloves, minced
4 bay leaves
5 red bell peppers, cored, seeded, and finely diced
5 tomatoes, halved, seeded, and finely diced
1/1 cup chopped fresh flat-leaf parsley
24 oz bottle ketchup
2 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper
6 slices wheat bread - soy and dairy free
4 lbs ground pound ground turkey
Leaves from 2 fresh thyme sprigs
Salt and freshly ground black pepper
6-8 bacon slices
Preheat the oven to 350 degrees F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 8 cups of relish.
Place the torn bread in a large bowl. Set aside about 1 1/2 cups of the relish aside. Pour the remaining relish on top. (warm or even hot is okay - let the bread soak up some of the liquid and the juices.)
This is where you get your hands dirty! Mix up and squish up the bread and the relish so that the bread has absorbed most of the liquid from the relish. It should be a sort of gloppy warm mess. Let it cool for a bit, and then add turkey meat, thyme, salt and pepper.
Lightly oil a cookie sheet or line with foil. Transfer the meat mixture to the center of the cookie sheet and form into two logs about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lattice the bacon along the top. (see picture.)
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing.
Meatloaf before oven baking.