Cook Once and Eat Twice!

Do you feel like you need to get ahead when it comes to getting dinner on the table? You might know what you’re cooking tonight but what about tomorrow night? The same question and struggle can happen often and cooking a little extra one night can help you the next night or later in the week. 
“Planned overs” is very similar to left overs but then only difference is that you are actually planning ahead to use the ingredient in the recipe by cooking more one night to help you out for another. Left overs sometimes leave people struggling to rethink what to do with them other than reheat and enjoy. 
The easiest way to incorporate a planned over meal is to increase the entire recipe like chili for example and then make a lasagna, pasta or burrito with it later in the week. The other option is to take the main ingredient like steak or chicken and cook more of it one night and plan to make another recipe with it that week. Not all recipes work this way so I developed 2 recipes with this in mind using pork tenderloin. You get a tasty meal one night and then completely change it up for another. I’ve also included one of my favourite turkey chili recipes that makes a lot and is great to use up in burritos or as hearty topping to pasta or rice. If you want to make a lasagna with the chili simply use cooked lasagna noodles and add some salsa for your sauce layer and kick it up with spice using a jalapeno havarti for the cheese. 

Chili Rubbed Pork Tenderloin and Sweet Potatoes

This one pan meal is perfect tucked in the oven to give you time to prepare a salad and set the table. Roasting an extra tenderloin gives you the make ahead for another night’s dinner.

1/4 cup (60 mL) orange juice
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) dried oregano leaves
2 tsp (10 mL) Dijon mustard
2 cloves garlic, rasped or pureed
3 pork tenderloins, about 2 1/2 lb/1.25 kg total
2 sweet potatoes (about 1 1/2 lb/750 g), peeled and sliced
1 onion, sliced
8 oz (227 g) green beans, trimmed
1 cup (250 mL) chicken or vegetable broth
2 tbsp (30 mL) cider vinegar
2 tbsp (30 mL) chopped fresh parsley
1/4 tsp (1 mL) fresh ground pepper 

In a large bowl, stir together orange juice, chili powder, oregano, mustard and garlic. Add pork tenderloins and rub paste all over; set aside.

Lay potatoes and onions in a roasting pan and sprinkle beans over top. Drizzle broth and vinegar over top and sprinkle with parsley and pepper. Place pork tenderloins on top.

Roast in preheated 400 F (200 C) oven for about 40 minutes or until pork tenderloin reaches 155 F (68 C) and vegetables are tender crisp.

Remove 1 tenderloin and reserve for another recipe.

Thinly slice remaining tenderloins and serve with vegetables.

Makes 6 to 8 servings.

Pork Tenderloin and Bean Stew

This quick stew is a great way to use up leftover roasted meat. Use the Chili Rubbed pork tenderloin from another recipe and get the flavour started to speed up your dinner. Using tomato paste helps create a flavourful broth without simmering the stew for hours.

2 tsp (10 mL) canola oil
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 carrot, chopped
1 1/2 tsp (7 mL) Italian seasoning
1/4 tsp (1 mL) hot pepper flakes
1 cooked pork tenderloin (see Chili Rubbed Pork Tenderloin Recipe)
2 cups (500 mL) chicken or vegetable broth
1/4 cup (60 mL) tomato paste
1 can (19 oz/540 mL) white kidney beans, drained and rinsed

In a large shallow saucepan, heat oil over medium heat and cook, onion, garlic, celery, carrot, Italian seasoning and hot pepper flakes for about 5 minutes or until softened. 

Meanwhile, chop pork tenderloin into about 1/2 inch (1 cm) cubes; set aside.

Add broth and tomato paste to vegetables and bring to a simmer. Stir in pork and beans. Simmer, covered for about 10 minutes or until slightly thickened and heated through.

Makes 4 to 6 servings.

Best Ever Turkey Chili

This recipe from Ontario Turkey is delicious on it’s own for dinner one night but makes enough to enjoy later in the week in lasagna, burritos, nachos or a hearty pasta sauce. 
2 tbsp (30 mL) canola oil
2 cups (500 mL) diced celery (about 5 stalks)
1 large onion, diced 
1 tbsp (15 mL) minced garlic
1 jalapeno pepper, seeded and finely chopped
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) each dried oregano leaves and ground cumin
1/2 tsp (2 mL) cayenne pepper
1 1/2 lbs (750 g) ground turkey
4 cups (1 L) canned diced tomatoes, with juice
1 can (19 oz/540 mL) black beans, drained and rinsed 
1 cup (250 mL) diced roasted red peppers or diced sweet green pepper
3/4 cup (175 mL) tomato paste
1 bay leaf
2 cups (500 mL) frozen or canned corn, drained
Salt and pepper, to taste

In a large pot heat oil over medium heat. Cook celery and onion for about 5 minutes or until softened. Add garlic, jalapeno, chili powder, oregano, cumin and cayenne pepper; cook, stirring for 1 minute.

Add turkey and cook, stirring until meat is cooked and slightly browned. Stir in tomatoes, beans, roasted pepper, tomato paste and bay leaf. Reduce heat and simmer for 30 minutes, stirring occasionally.

Stir in corn and simmer 5 minutes. Season with salt and pepper and remove bay leaf before serving.

Makes about 12 servings.


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