Cook Once, Eat Twice With these Delicious Healthy Recipes

Posted On May 5, 2014 By Erin Kuh, MBA, RD

healthy recipes

Is it tough to find the energy and time to make a different dinner every night of the week? I sure think so! The solution: cook once and, with minimal preparation, have an entirely different meal the second night. Use these two recipes as a guideline for other 2-for-1 meals. For example, cook extra chicken one night to make fajitas or stir fry the following night. Get in the habit of doubling up on one dish to use the next evening. A little extra planning will make dinner prep quicker and healthier!

Night 1: Pork Loin, Boiled Sweet Potatoes and Sautéed Asparagus

Yield: 4 servings

Serving Size: 4 ounces pork, ½ large sweet potato, and 10 asparagus spears

Calories per serving: 350

Prep & Cook Time: 45 minutes

Ingredients

  • 2-pound boneless pork loin (Save ½ of cooked loin for tomorrow’s tacos)
  • McCormick Perfect Pinch Steak Seasoning
  • Any oven-safe dish large enough for the loin
  • 2 large sweet potatoes, peeled and cut in half
  • 1 pound asparagus, spears trimmed and cut in half
  • 2 teaspoons olive oil
  • 2 tablespoons lemon juice
  •  Meat thermometer

Directions

  1. Preheat oven 350 degrees
  2. Rub pork loin generously on all sides with the spices
  3. Bake uncovered in oven for 40 minutes or until thermometer reads 150 degrees, take out of oven and let rest for 10 min. If you don’t have a meat thermometer, slice pork and if juices run clear, it’s done.
  4. Ten minutes before the pork has finished roasting, boil sweet potatoes on stove top. They should be ready when the pork has rested.
  5. When you take pork out of oven, sauté asparagus in 2 teaspoons olive oil and 2 tablespoons lemon juice. Sprinkle with salt and pepper.

Night 2: Pork Tacos with Fiesta Slaw

Pork Tacos

Yield: 4 servings

Serving Size: 2 tacos + 1½ cups slaw

Calories per serving: 350

Prep & Cook Time: 20 minutes

Ingredients

  • Pork from night 1, sliced
  • Corn or low-carb/high-fiber tortillas
  • Salsa
  • 1 medium avocado, thinly sliced

Directions

  1. Heat tortillas over medium heat.
  2. Reheat pork over stove or in microwave.
  3. Place heated pork in folded tortillas.
  4. Top with salsa and 2 thin slices avocado per taco.

Fiesta Slaw

Yield: 4 servings

Serving Size: 1½ cups

Calories per serving: 65

Ingredients

  • 4 cups chopped green cabbage (or use one bag pre-cut coleslaw mix)
  • ½ cup cilantro
  • ½ bag of shredded carrots
  • 3 tablespoons lime juice
  • 2 teaspoons cumin
  • 1 tablespoon olive oil
  • ¼ cup rice vinegar
  • Salt and pepper to taste

Directions

1. Mix all ingredients in bowl. Refrigerate for flavors to develop. Enjoy for up to 3 days!

*Have big eaters in your family? Serve a side of black or pinto beans to the meal.