I hardly ever cook a single meal to serve the three of us. At the very least, I make enough food for dinner and for lunches the following day. Most of the time, I double whatever I'm making and save the leftovers for another day. Recently I've started making three times as much food than we need for dinner and putting some in the freezer to send back to school with Ryan. (College kids hardly ever complain about eating leftovers.)
Chicken is one of the easiest things to double without really adding much more work. I can roasted two chickens at once on my big green egg. I served one for dinner and cut the other one to add to chicken soup and make sandwiches the following day.
This herb roasted chicken is an easy and simple way to cook 2 delicious meals at once.
1/2 cup fresh parsley
1 Tablespoon fresh thyme
1 1/2 Tablespoons chopped fresh rosemary
1 love garlic
salt and pepper
1 Tablespoon olive oil
Process parsley, thyme, rosemary, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in food processor until a paste forms.
Combine 1 Tablespoon herb rub with oil.