Grill Once, Eat 6 Times: Smarter Summer Batch Cooking
If you’re already firing up the grill this summer, here’s how to make it go the distance. With one grilling session and a little strategy, you can prep six delicious meals—no repetitive leftovers, no extra cleanup.
Why It Works
- Fewer dishes: One batch of grilled meats and veggies saves you cleanup every night.
- More flexibility: Mix and match for tacos, salads, bowls, and wraps throughout the week.
- Better flavor: Grilled ingredients add depth to even simple weeknight dinners.
Here’s the Game Plan
- Grill a protein variety: chicken thighs, pork chops, steak, or tofu.
- Add grill-friendly sides: zucchini, peppers, corn, or onions.
- Cool, store, and portion: keep some plain, season others after cooking for variety.
Use It All Week
With a few sauces, grains, and wraps on hand, you’ve got a flexible base for meals like:
- Grilled Chicken Tacos with corn and pickled onions
- Pork and Veggie Rice Bowls with lime crema
- Steak Salad with grilled zucchini and feta
- Wraps with sliced grilled tofu and hummus
- Grilled Veggie Pasta tossed with olive oil and basil
- Quick Stir-Fry using your grilled meats and leftover rice
Flavor It Right
When your base ingredients are already cooked, seasoning becomes the star. Try adding bold flavor after cooking to keep things interesting:
- Dust warm meats with Shawhan Farms Cousin Kevin Montreal Steak Seasoning before slicing.
- Toss grilled veggies with garlic butter and fresh herbs for a fast side.
- Drizzle grilled tofu with soy sauce and sesame oil for an Asian twist.
Pro Tip:
Freeze a portion of the grilled protein to save even more time down the line. Label well and keep it in rotation for busy weeks.
Pork Chop 101
The Kitchen Professor preps pork chops in bulk so they can be turned into wraps, rice bowls, and even breakfast hash. Smart, simple, and stress-free.
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Shawhan Farms:
Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.