Make-Once, Eat-Twice Meals
You’ll spend less time cooking if you use twice the ingredients, then freeze half the results. Six recipes that will double your pleasure.
Some nights you really want to cook dinner, and some nights you just want dinner to cook itself. These make-once, eat-twice recipes satisfy both urges.
Prepare a double batch, stash half in the freezer, and when you’re too tired to cook (or just too tired of cooking), pull it out and fire up the oven. Then stick a fork in it―you’re done.
To cook: Roasted-Vegetable and Feta Ziti (shown)
To freeze: Roasted-Vegetable and Feta Ziti does not freeze well as is. For best results, transform it into Cheesy Vegetable Pasta (recipe follows). After preparation, cover with foil and freeze. It will keep frozen for 3 months.
To transform: Cheesy Vegetable Pasta
To cook: Roasted Pork Tenderloin with Chili Sauce
To freeze: Place half the pork and sauce in separate freezer containers and freeze for up to 3 months.
To reheat: Thaw in the refrigerator overnight or in the microwave. To serve the Roasted Pork Tenderloin as is, slice the thawed pork and arrange it in a microwave-safe dish. Cover with plastic wrap and heat in the microwave for 10 minutes or until heated through. Or place the sliced pork in an ovenproof dish, cover with aluminum foil, and place in a 325º F oven for 20 to 25 minutes or until heated through. Heat the sauce in the microwave or in a small saucepan, then spoon over the pork.
To transform: Pork Tenderloin Sandwiches with Cilantro Slaw
To cook: Quick Chicken Curry
To freeze: Spoon the chicken curry into a freezer container. Cover and freeze for up to 3 months.
To reheat: Thaw in the refrigerator overnight or in the microwave. To serve Quick Chicken Curry as is, cover with plastic wrap and heat in the microwave for 7 to 9 minutes or until heated through, stirring once. Or spoon into an ovenproof baking dish, cover with foil, and place in a 325º F oven for 20 to 25 minutes or until heated through.
To transform: Curried Chicken Salad with Grapes