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Week 3: Cook Once, Eat Twice
This Week:
Your challenge is to cook one large dinner and use your leftovers to prepare another meal for the next day. Maybe you roast a chicken for dinner one night and then use the leftovers to prepare a chicken soup or chicken salad for lunch the next day. Let us know how it went this week. What was your original dish, and how did you turn your leftovers into a new meal? What new ingredients did you use? Was it a success? Be creative and share your ideas here!
Tonight I made turkey meatloaf but can also be frozen for up to 3 months! Underneath the meatloaf is a bed of arugula and to the sides are roasted peppers and eggplant.
Six servings is more than plenty and today for lunch at work I will have mashed up turkey meatloaf with fresh diced tomatoes, a little cheese, and 1 WW tortilla wrap. It really cannot get any easier. I have my bean serving, protein, veggies, starch, AND amazing flavor.
6 Servings
TURKEY MEATLOAF WITH MUSHROOMS AND WHITE BEANS
Description
This healthy alternative to typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side; it lends a satisfying, piquant flavor.
MAKE-AHEAD: Cooked meatloaf freezes well for up to 3 months. Cut it into individual portions before freezing and thaw in the microwave when ready to eat.Prep time: 15 minutes
Start to finish: 75minutes
Ingredients
2 teaspoons extra-virgin olive oil
1 1⁄2 cups chopped onion
1⁄2 teaspoon dried thyme
1⁄2 teaspoon cayenne
1⁄2 teaspoon paprika
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
3⁄4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15-ounce) can great Northern beans, rinsed and drained
1 1⁄4 pounds extra-lean ground turkey
2 large eggs
1⁄2 cup chopped parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard plus extra for serving
Instructions
Heat the oven to 375ºF. Lightly coat an 8" by 4" by 2 1⁄2" metal or glass loaf pan with cooking spray.
In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.
In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.
Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.
Bake meatloaf on the middle rack of the oven for 50 minutes. Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 170°F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.
OH! And you made it look so pretty too!
I love saving time by cooking extra and having leftovers, but making extra and turning the leftovers into a whole new dinner is even BETTER! For my first Cook Once-Eat Twice challenge, I chose a recipe on the websight that I haven't made before... the Walnut-Crusted Catfish at http://www.southbeachdiet.com/mealplan/recipeview.asp?id=5345 . The catfish was served up alongside roasted radishes, kohlrabi, and homemade halloumi cheese chunks w/mint. Also, WW tortilla wedges and the fish sauce that is featured with the fish recipe. I did make one change worth mentioning...
Since I plan to use the leftover catfish & radishes to make Crusted Catfish Tacos for tomorrow's dinner, I used lime rind in the crust mix and lime pulp/juice in the fish sauce instead of the lemon rind and juice that the site recipe calls for. Also in the fish sauce,I substituted a minced pickled banana pepper for the chopped dill pickles. I think that the lime and the pickled pepper will compliment the tacos very nicely, since I plan to stuff each one with a generous amount of fresh cilantro, diced roma tomatoes, and chopped leftover roasted radishes.
Here is tonight's Walnut-Crusted Catfish. Will add a picture of tomorrow's Crusted Catfish Tacos when it is made tomorrow!
May I add that you are really making the rest of us get creative here...The walnut crusted catfish and then the fish taco later are making me never want crave them at a restaurant when I know that I can make them at home.
I was not surprised to see that you added the halloumi cheese. You are making your own!
I give you lots of kudos, keep up the good work.
Last night I made the chicken and eggplant casserole which was good but a little watery and saved just enough to add to eggs this morning.
Whoa that is totally making me crave turkey loaf!!! Yummy. You know, I never thought of putting it on top of a salad, but that is such a great alternative to the typical mashed p. and gravy.
I think I am definitely going to have to try it. I read somewhere too that you can cook mini-meatloaves in muffin tins. Has anyone very tried that? Seems like it would make perfect little portions and freezer easy.
">HI RICHARDWELL I HAVE JUST SPENT 1 HR OF FRUSTRATION TRYING TO POST MY PICTURES OF MY FOOD AND ANOTHER HOUR ON TE PHONE WITH CUSTOMER SERVICE. I FEEL I AM GOING TO BE AT A LOST IF I AM NOT ABLE TO POST. IT SEEMS THAT MY APPLE IS NOT COMPATIBLE WITH THE NEW MESSAGE BOARD . .I HOPE THE JUDGES WILL REALIZE THAT I PUT AS MUCH TIME AS THOSE WHO ARE ABLE TO POST PICTURE.
HERE GOES
I COOKED STUFFED BELL PEPPERS
6 COOKED GREEN BELL PEPPERS(YOU CAN
3#LEAN GROUND TURKEY BREAST(LEAN GROUND MEAT OR A COMBINATION) I LIKE SHRIMP BUT IS TO EXPENSIVE EVEN HERE NOW.I'N IN NEW ORLEANS
2 LARGE ONIONS CUT IN SMALL PIECE
1 CAN DICED TOMATOES
2 GLOVES OF GARLC
2TSP OREGANO
2TSP ANISEE SEEDS
2 TBSP PARSLEY LEAVES
2TBSP BASIL
1-2 CUPS WHOLE WHEAT BREAD CRUMBS
I/2 CUP PARMESAN CHEESE
THE ONIONS MUST BE CUT AND COOKED UNTIL IT IS SOFT.I USUALLY CUT MY ONIONS FIRST AND MICRO THEM WHILE CUTTNG MY BELL PEPPERS
NOW WHILE HE ONIONS ARE IN THE MICRO AND YOUR YEE HAVE STOPPE RUNNING FROM CUTTING THE ONIONS. GET YOU BELL PEPPERS CLEANED . DESEEDED, AND CUT IN 1/2/I HAVE A PASTA PLUS BLUE POT WHICH GOS IN THE MICRO AND I COOK EVERYTHING IN IT. I DON'T THINK IT EVER GET BACK IN MY CABNET
OKAY GOT HOSE THING DONE. ONIONS FINISHED SWITCH THE BELL PEPPERS TO THE MICRO OR STOVE BOILING WATER
YOU WANT THEM TENDER AND READY TO EAT. NOW I WOULD CUT UP 2 WHOLE PEPPERS (4 PIECES) THIS YOU WILL ADD TO THE COOKED TURKEY
YOU CAN START THE BROWNING THE GROUND MEAT NOW ADDING THE ONIOND AND CHOPPED GARLIC
DRAIN THE JUICE FROM THE TOMATOES BEFORE ADDING
REMOVE FROM HEAT AND PLACE IN A MIXING BOWL. WHEN MEAT IS BROWNED .
BEAT 1 EGG WHICH YOU WILL ADD THE SEASONIGS
ADD THE EGG TO THE MEAT AND MIX, THIS IS WHEN MY HANDS GET MESS. GRADUALLY ADD THE BREAD CRUMBS TLL YOU HAVE THE TEXTURE YOU WANT. IT SHOULD BE MOIST IF YOU THINK IT IS TOO DRY ADD THAT TOMATOE JUICE
NOW SPRINKLE IN THE PARAMESAN CHEESE
OKAY LET'S PUT IT TOGETHER
PREHEAT OVEN TO 325 YOU CAN MICRO BUT I STILL LIKED THE REAL BAKED ONE
START FILLING UPTHE EMPTY PEPPERS AND SPRINKLE THE CHEESE ON TOP. PLACE IN OVEN FOR ABOUT 30 MIN TILL BROWN
I SERVED THIS WITH A NICE SALAD, AND CAULIFLOWER
ANY EXTRA MEAT LEFT OVER CAN BE COOKED IN A CASSEROLE DISH.
SOMETIMES I DON'T EVEN STUFF THE PEPPERS. I JUST MAKE A CASSEROLE. BUT I WAS HAVING GUEST AND WANTED IT TO LOOK NICE, WISH I COULD HAVE SHOWN YOU MY PICTURE
WITH THE LEFTOVERS USED FOR LUNCH. BREAKFAST AND DINNER
I MADE PIZZA FROM THE MEAT ON WHLE WHEAT SPLIT BUN- FOR LUNCH
I MADE A SALADE AND PUT SOME OF THE MEAT IN THE SALAD.IT WAS LIKE HAVE A ITALIAN SAUSAGE
I HAD SOME MORE MEAT WHICH I MIXED WITH TOMATOES AND PUT ON MY SCRAMBLED EGGS
THIS TAKES AWHILE TO DO BUT IT MAKE ALOT AND CAN BE FROZENFOR LATER USE. THE PIZZA WAS REAL GOOD. I USED THOSE NEW SPLIT BUNS THAT ARE HIN. IMADE ONE AND FROZE THE OTHER
I NOW HAVE 3 PEPPERS IN THE FREZZER ALNOG WITH 2 PIZZA'S
This week I chose to make grilled chicken and vegetables with sun-dried tomato sauce. I realize I’ve got a little thing going on here with sun-dried tomatoes. I just can’t seem to get enough of them. Anyway...
On Monday night after work I stopped off at our local farmer’s market and picked up a mess of veggies. They had beautiful summer squashes, portabella mushrooms, eggplants and the biggest Vidalia onions I’ve ever seen. Instantly I thought these would be great to just grill up and use all week.
Once all the veggies were started we threw on a couple of chicken breasts to the grill. Meanwhile, I chopped up some button mushrooms and got those cooking down with the sun-dried tomatoes. I chopped up the grilled portabella and onions and threw those in with the button mushrooms and tomatoes. Then I topped it with just a couple of tablespoons of fat free half & half added a few grilled asparagus spears and – dinner was served!
On Tuesday we ran a few errands after work, went to the gym and voted in the primary elections for PA and by the time we got home it was close to 8:00! I took the remaining grilled chicken breasts and sliced them up. Then I chopped up the grilled summer squash, peppers and asparagus and threw those atop a pile of romaine lettuce. Just a few crumbles of goat cheese and that was Tuesday night dinner!
It was one of the best salads I’ve ever had!
I’ll also continue to use those same grilled veggies for a mid-morning snack with a dollop of hummus. I did a repeat of the salad for lunch on Wednesday too. The veggies will also make a great omelet too later this weekend – if there are any left that is!
Here are some pics...grilled veggies, then the chicken & grilled vegetables with sun-dried tomato sauce, finally grilled salad with goat cheese...
I had never heard of it before I saw a post from someone asking if it is Beach-Legal. I researched it and found that it is QUITE simple to make, so this past weekend I made my first batch. My hubby and I LOVE it! It actually qualifies as a reduced fat cheese, because (1) it is made from fresh goats milk and (2) after the milk is ripened and the curds are cut and set to rest, they are boiled in whey. This reboiling further reduces the fat content.
Here is the recipe that I finally settled on for the Haloumi...
How to Make Halloumi Cheese
With its ability to withstand high temperatures without melting, halloumi cheese is the perfect addition to many high-temperature dishes. In fact, it can often be grilled or even fried on its own. The cheese isn't very difficult to make, so don't panic If your meal calls for the addition of halloumi cheese.
Difficulty: Easy
Instructions
Things You'll Need:
- 8 pints of milk, 1 tsp. rennet, Pan, 2 or 3 muslin cheese bags
Making Halloumi Cheese
- Add 1 tsp. of rennet to 8 pints of fresh milk and let it set for 30 minutes or until the milk curdles. (I tripled this recipe, so... 3 gals... and my yield was about 2.5 pounds of yummy cheese!)
- Divide the curds in two (or three depending on preference) and place them in muslin bags for another 30 minutes to harden and shape. (Here, I use a coffee can sized mold lined with muslin and allowed about 90 minutes to remove more of the moisture from the curd)
- Drain any whey (leftover liquid) back into the pan and bring it to a boil.
- Remove curds from the muslin bags and put them in the boiling pan. (Before adding it back into the boiling whey, I sliced my curd mass into 1/2" thick slabs measuring about 1 by 4 or 5 inches)
- Let the curds cook in the pan for about 20 minutes or until the cheese floats to the top. (My curds all floated in 15 minutes or less, probably due to the additional "resting" time I gave the curd mass)
- Carefully remove the cheese from the pan and store it in the refrigerator for two hours. (I cooled/drained my slices of curd for about 10 minutes, sprinkled them with sea salts and chopped fresh mint leaves from my flower beds, and folded them in half with the salt/mint to the inside... THEN refridgerated for a couple hours before packaging.)
Tips & Warnings
- Although any type of milk will work, it is said that goat's milk is best for making halloumi cheese.
Inserted from <http://www.ehow.com/how_5108537_make-halloumi-cheese.html>
NICE!
So here's how yesterday's good eats became tonight's... I chopped up just a couple slices of big white onion and the onion stalk that had begun to grow from one end. One baby zucchini and a medium yellow squash got julienned. A couple roma 'maters, sliced, and some whole and chopped fresh cilantro.
- Sauteed onion & some of the cilantro til onion was translucent in equal amounts lime juice and evoo with a dash of crushed red pepper, then added julienned zucc & squash.
- Sliced catfish filets and tossed them into pan with veggies til warmed through
- Spread ww tortilla with Tzatziki Sauce, add a small bed of grean feaf lettuce and fresh cilantro, then spoon on the fish/veggie mixture
- Top with roma 'mater slices and another sprig of cilantro (Can anybody tell that I don't care much for cilantro? *snicker*)
I had some left over and added it to ratatouille the other night. OMG! It really added a twist to the ratatouille (which I love to make this time of year).
You all are so creative, and it's fun to come over and read what's cooking in your kitchens.
Linda
You really love to create as you cook. You have some wonderful pictures and ideas.
Do you make your own goat cheese? Your family is lucky to have such a master cook in their house. :-) Seriously!!
Congratulations on the win. I sure can see why. Happy for you. I will be watching.
Keep up the good work. You made it look so easy and pretty.
I was going to try this, but I think I'll just stay in my kitchen. LOL