Doubling A Recipe Assignment Notebook

Your freezer can be your best friend when it comes to planning meals for a busy week ahead.  When I know I’m going to have an especially hectic week or just a day during the week that I’ll be going non-stop, I will pull an already prepared meal out of the freezer.  I get hugely (almost weirdly) excited about defrosting a meal that I’ve already made and packed away.  Although at some earlier point I had put effort into preparing the meal, I almost feel like I’m “cheating” when I serve it because the only work I’ve done on that day is warming it up.

The easiest way to fill your freezer with homemade meals is to double recipes to freeze when you are cooking for your family and freeze one batch for a future dinner.  Generally recipes that freeze well include casseroles, soups, meats and egg dishes.  On the other hand, I don’t think that fish, potatoes, or recipes with creamy sauces lend themselves well to freezing and defrosting.

10 Scramble recipes that freeze well:

1. Taco Chili with Cilantro Sour Cream
2. Baked Pesto Penne with Italian Sausage
3. Garden Quichelettes
4. Amazing Zucchini Pie
5. Stacked Pumpkin Enchiladas
6. Butternut Squash and Apple Soup with Crispy Sage
7. Spinach and Rice Lasagna
8. Mini Meatloaf Muffins
9. Asian Chicken Fritters
10. Slow-Cooked German Pulled Pork with Apples and Sauerkraut

So when you’ve got a few free hours on a weekend afternoon, pour yourself a glass of wine (or make a cup of tea) and get cooking!  That way, next Wednesday afternoon, when you have a big work project to finish up, two carpools to drive, a dog to walk, and homework to check, you can feel good knowing that your dinner for that night is defrosting in the fridge and all you need to do is turn on the oven.

Want some additional information and tips on freezing meals?  Read here.

If you have any suggestions for making the most of the food you prepare and how to make your freezer your friend, or favorite recipes to freeze, please share them below or on The Scramble Facebook page.

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Have you ever wanted to double a recipe? Maybe you have tried and not had the best results. Personally I used to think that in order to double a recipe all I had to do was double all of the ingredients. Oops. I would highly recommend against doubling the amount of cayenne pepper in a burger recipe, especially if it was spicy to begin with. There are some online calculators for the job too, just make sure you read all the tips first.

How to Double a Recipe

So when you want to double a recipe, there is no single rule that will work. With that being said, here are some tips to make sure your recipe goes as smooth as possible.

  • Do the calculations before you begin to cook. Never calculate the doubled measurements while you are preparing the recipe. Always calculate the new measurements and write them down before you start to cook as it can be a tricky and time-consuming task.
  • Double the ingredients. If an ingredient is measured in weight, multiply the weight by 2. If an ingredient is measured in measuring spoons or cups, multiply the measurement by 2.
  • Be precise. Measurements need to be precise when doubling ingredients. A food scale will give the most precise measurements.
  • Meats, produce, eggs, stock/broth, and water. Always multiply by 2 the original amount called for in a recipe to calculate the new amount in the doubled recipe.
  • Increasing salt, pepper, dried herbs, and spices. Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe. Then, adjust to taste and add more, if needed.
  • Increasing alcohol. Be sure to measure alcohol when increasing it instead of “eye-balling” in order to achieve an exact amount. As with dried herbs and spices, multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe.
  • Be careful with spicy ingredients. Chiles, red pepper flakes, cayenne pepper, etc. are rarely doubled in recipes. Multiply by 1.25 the original amount in order to calculate the new amount in the doubled recipe. Remember that you can always add more heat, but you cannot take it away once added.
  • Fats. When sautéing or searing, use just enough coconut oil, butter, ghee, etc. to just cover the pan’s surface. When fat is an ingredient in the recipe mix, multiply the original amount by 2 to calculate the new amount in the doubled recipe.
  • Pan size. Either split the doubled recipe between two pans or use a larger size pan than what is called for in the original recipe. If using one larger pan, use a pan with the same depth as called for in the original recipe.
  • Temperature. Use the original cooking temperature called for in the recipe when using one larger pan. When cooking two pans at the same time, raise the temperature by 25 degrees from what was called for in the original recipe.
  • Cook Time. Rarely will the cook times be twice that of the original recipe. Check for doneness at the time called for in the original recipe and then check every 5 minutes until the recipe is completely cooked.
  • A word about baked goods.Paleo baking is a science, which makes it difficult to double. For this reason, when doubling a baked good recipe, it is best to prepare the recipe one batch at a time.

These are important tips to always have on hand in the kitchen. You never know when you will need to double a recipe, or even cut a recipe in half. With that being said, I made a printable guide for you to hang on your fridge or add to a scrapbook. Once you enter your email address the guide will be delivered to your inbox.



Paleo Banana Chocolate Pancakes from of A Girl Worth Saving

Spiralised Beetroot Noodle Salad from of The Foodie Teen

Lavender Lamb Loin Chops with Grilled Blood Oranges


Sweet Potato, Bacon, Egg Breakfast Skillet from The Feisty Kitchen

Fennel and Spinach Soup from Healing Family Eats

Apple Dijon Burger


Greek Cauliflower Salad from Paleo Crumbs

Cannibal Pasilla Peppers


Beef Noodle Soup with Shitake Mushrooms and Baby Bok Choy

Crockpot Hawaiian Pizza from FED + fit


Kale Banana-Berry Smoothie from Tasty Yummies

Easy Paleo Plantain Chips from Paleo Newbie

Creamy Baked Scallops


Waffle Cones with Vanilla Ice Cream

Homemade Magic Shell Ice Cream Topping from Delicious Obsessions

Category: Meal Plans

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