Spaghetti Tonight, Chili Tomorrow
This is a trick my mother-in-law taught me and works really well on a boat. Whenever I cook spaghetti I use ground beef (or turkey), green pepper, onion, mushrooms, a can of tomatoes and Ragu sauce (or whatever your favorite). The next day for lunch I add a can of kidney beans and chili powder. Then, I let it simmer on the stove for about an hour. I cover it with cheddar cheese before taking it up to the captain. He loves it and insists on having spaghetti at least once a week.
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