When I plan out meals for the week, I often look for ways to cut some corners on time. For example, if I'm going to brown ground turkey for lettuce wraps, I make sure to buy enough meat that I can reserve half of the browned meat for spaghetti or lasagna the next day. (If you're wondering about the lettuce wraps, I brown the meat, add teriyaki sauce and a little garlic, spoon the mixture into romaine leaves, and then top with shredded carrot -- delicious and healthy!)

Cooking Light has some ideas on how you can apply the "cook once, eat twice" principle to grilling. It's a great time saver and, when it comes to outdoor cooking, lighting up the grill only once for two meals is much better for the environment.