1 Ingredient, 3 Ways
Simplified meal prep to save time, money and lower waste.
I can’t decide which I dislike more, eating the same thing over and over or wasting food. As a solo cook, I run into this often: I have a craving for something, but I don’t feel like eating it over and over, and I don’t want to spend the $ for all the ingredients and then have them go bad before I get to use them up. So I created this mini-series, 1 Ingredient, 3x Ways, to show how to stretch our budget, save time, and enjoy a little variety because we all deserve it no matter how many mouths we feed.
This Week’s Star Ingredients:
For around $20, we’re turning ground turkey, store-bought tortellini, and a handful of pantry staples into three easy, delicious, and nutritious meals.
*Cooking for a larger crowd, multiply measurements for your needs - listed is enough for 2-3 servings per meal.
Meals:
1. Meatball & Tortellini Soup
2. Bolognese, Tortellini, and Broccoli Bake
3. Stuffed Potato with Bolognese and Broccoli
Ingredient List:
• 1 lb Ground Turkey (divided)
• 10 oz Tortellini (divided)
• 14.5 oz Canned Tomatoes
• 2 Large Carrots (1/2 minced, 1/2 chopped)
• 2 Large Celery Stalks (1/2 minced, 1/2 chopped)
• 1 Large Onion (chopped, divided 3x)
• 6 Garlic Cloves (minced, divided3x)
• 1 tbs Herbs: Oregano, parsley, or Italian blend (divided)
• Cheese: Mozzarella & Parmesan (optional but highly suggested:)
• 32 oz Chicken Broth (1 cup for bolognese, the rest for soup)
• 4 Cups Broccoli (swap for green beans or your favorite veggie)
• 1 Large Potato (baked and split in half)
• Salt & Pepper to taste
Optional Ingredients: egg (meatballs), red pepper flakes, bay leaf, fresh parsley
Prep & Cook Instructions
1. Prep Your Ingredients:
• Finely chop 1/2 carrot and 1/2 celery for bolognese. Slice the rest for soup.
• Chop the onion and divide it into two portions. Mince the garlic.
2. Make the Bolognese:
• Sauté 1/2 the finely chopped onion, celery, and carrot in a large soup pot for 4–5 minutes.
• Add 1/2 lb ground turkey, garlic, salt, pepper, and herbs. Cook until no longer pink.
• Stir 1 cup of chicken broth, bay leaf, red pepper flakes, and canned tomatoes. Simmer uncovered for ~30 minutes until slightly reduced.
3. Make the Meatballs & Soup:
• Combine remaining ground turkey with 1/2 cup onion, 1 tbsp garlic, 1 egg, herbs, salt, and pepper. Form into meatballs.
• Sear meatballs in oil in a large pot. Remove once browned.
• Add more oil and sauté remaining onion, celery, and carrot for 4–5 minutes. Season with salt and pepper.
• Add the remaining broth and meatballs back in and simmer in the broth.
• Add 1/2 the tortellini and cook until tender (3–4 minutes). Serve with fresh parsley and Parmesan.
4. Prepare Broccoli:
• Wash, cut, and steam, roast, or sauté broccoli. Set aside.
5. Assemble the Tortellini Bake:
• Combine 3/4 of the finished bolognese, broccoli, and tortellini in an oven-safe dish. Top with mozzarella and Parmesan. Cover and refrigerate or freeze for later.
6. Make the Stuffed Potato:
• Bake or air-fry a large potato. Stuff each half with leftover bolognese and cheese. Serve with broccoli.
Suggested Eating Schedule
• Day 1: Cook and enjoy a bowl of soup for dinner.
• Day 2: Soup for lunch, tortellini bake for dinner (350 for 20 min).
• Day 3: Tortellini bake for lunch, stuffed potato for dinner. (bake or air fry potato)
• Day 4: Stuffed potato for lunch. Leftovers if avail & time to prep something new!
Storage Tips (for best use):
• Soup: Best eaten within 3 days.
• Tortellini Bake: Refrigerate (uncooked) for up to 3 days or freeze (wrapped well) for up to 2 months. Once cooked, enjoy within 3 days.
• Bolognese: Freeze leftovers for quick meals like stuffed potatoes or with pasta.
• Broccoli: Lasts 4–5 days in the fridge. Steam fresh as needed.
Cooking solo doesn’t mean boring or wasteful. With a little planning, you can enjoy variety, save money, and keep your meals fresh. Let me know if you try this—what ingredient should we tackle next? I’ve got a lot more to share!