Cook Once Serve Twice

cooking

Nov 28

Cook Once, Serve Twice IdeasCooking extra is always a good idea especially during the week - cooking once and serving twice saves time. Here are some ideas to get you started. Note that you can even do this with the recipes on this page - make extra grilled chicken for the pitas the first night and use the leftover in the stir fry the next night.• Baked or grilled chicken the first day can be used in a stir fry, soup, chili or salad the next day.• Cooked rice can be used in a stir fry the next day.• Cooked whole grain pasta can be served with pasta sauce the first day and in a stir-fry, skillet dish or salad the next day.• Baked potatoes served with broccoli and cheese one night can be used in potato salad the next night.Grilled Chicken Pita1 Tbsp olive oil3 Tbsp balsamic vinegar1/4 cup fat-free Italian dressing1 Tbsp chopped fresh basilBlack pepper to taste4 slices eggplant, 1/2 inch thick2 skinless chicken breasts2 plum tomatoes, cored and cut in half4 whole wheat pitas, cut in halfDirections:1. Preheat the grill or grill pan over medium-high heat.2. Combine the oil, vinegar, dressing, basil and pepper in a large bowl.3. Grill the eggplant, chicken and tomatoes until done, brushing with the dressing. Cut each in slices and stuff into pita halves.4. Wrap in foil and serve warm or chill for later use.Serving idea: This pita can be topped with a little feta cheese. It goes well with a tossed salad or grilled corn.Serves 4. Each serving (2 pita halves): 268 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 36 mg cholesterol, 528 mg sodium, 27 g carbohydrate, 6.5 g fiber, 21 g protein.Chicken Pepper Stir-Fry1 tablespoon grated ginger2 cups stir-fry vegetables1 cup broccoli florets1 cup red bell pepper strips4 Tbsp light soy sauce1 Tbsp sesame oilgranulated garlic to taste1 cup cooked white chicken meat, skinless and cut into cubes3 cups cooked brown riceDirections:1. Lightly spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat.2. Sauté the ginger, vegetables, broccoli, and red peppers until crisp-tender and heated through, about 5 minutes. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Serve the vegetables over the rice.Serves 4. Each serving: 2 cups: 306 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 29 mg cholesterol, 540 mg sodium, 43 g carbohydrates, 4 g fiber, 20 g protein.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Cook Once Serve Twice

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