Make Once, Serve Three Times
Being a single-serving cook in a makes-four-servings world can be frustrating. Terrified of an entire week's worth of leftover pot roast? Does a whole roast chicken make you shudder? Then plan for it.With a little strategizing you can easily turn one meal into three, each with its own distinct flavor. When you already have cooked pork or chicken, you’re ahead of the game. Making dinner will be a snap.
Roast chicken can easily do triple-duty. On the first night, roast it with some potatoes and rosemary—the whole house will smell like heaven.
The next day, slice up some of the breast, lay it across some hearts of romaine, top with Caesar salad dressing and parmesan shavings and you have an uptown, tasty lunch right from your fridge. That night, use soft tortillas to make a chicken quesadilla with the last of the chicken. Throw in canned black beans from your pantry, and top with salsa and sour cream. Take a bite and savor your genius.
A big steak, like a London Broil, can be reinvented over several meals. On the first night, rub it with a spice mix, pop it in the broiler or on the grill and delight in slices of juicy steak.
The next day, layer some slices on a ciabatta roll, add blue cheese and sliced tomato and enjoy a hearty, big-flavor lunch that would cost a fortune at a restaurant. That night, sauté the last of the steak with sliced onions, peppers, and Mexican seasonings and serve on warm tortillas: you have fajitas.
Cook a pork tenderloin and then go international. For your next three meals, enjoy a southern-style Pulled Pork Sandwich , Asian Pork Chow Mein and Cuban Style Pork with Papaya Mango Salsa
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