Cook One, Make Three
One Recipe, Three Meals
There are home cooks who religiously make a weekly meal plan, and then there are those who wing it. But preparing one “big” dish and splitting it into multiple meals falls somewhere in between. Essentially, it’s all about intentional creation of leftovers. Our favorite recipes start with a master protein — pork shoulder, a roast beef, even a turkey — then call for a little work to incorporate the finished product into additional preparations. Here are links to three favorite recipes you can use to kickstart a few days of meals, plus tips on how to do so.
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Master Recipe #1: Mississippi Roast
Storage Tip: Take leftover shredded roast beef and pack it into a Glad® FLEX’N SEAL™ bag or Glad® FLEX’N SEAL™ Freezer bag because it stretches to hold 30% more*! Store it in the fridge or the freezer, depending on when you next want to use it.
Sub-recipe: Shredded Beef Sliders — Preheat the oven to 350°F. Slice open mini potato or Hawaiian rolls. Top with shredded Mississippi beef and slices of provolone cheese and cover with the top halves of the rolls. Place on a sheet tray and loosely cover with foil. Bake until the sandwiches are warmed through and the cheese is melted. Serve hot.
Sub-recipe: Italian Chopped Salad — Thinly slice romaine or iceberg lettuce and place in a bowl. Top with diced pepperoncini, chopped red onions, garbanzo beans, sliced olives, shredded mozzarella cheese and shredded Mississippi beef. Drizzle with your favorite Italian dressing or bottled Hidden Valley Ranch and serve immediately.
* vs. Glad® Standard Food Bags
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Master Recipe #2: BBQ Ranch Pulled Pork
Storage Tip: Take leftover shredded pulled pork and pack it into a Glad® FLEX’N SEAL™ bag or Glad® FLEX’N SEAL™ Freezer bag, which will allow you to store more of it in the fridge or the freezer, depending on when you next want to use it.
Sub-recipe: Pulled pork Nachos — Preheat the oven to 350°F. Spread tortilla chips on a foil-lined sheet tray. Scatter with shredded cheddar or Monterey Jack cheese and spoon pulled pork over the top. Bake until the cheese is melted and the pork is heated through. Remove from oven and finish with dollops of sour cream or bottle Hidden Valley® Ranch, diced avocado or guacamole, and beans.
Sub-recipe: BBQ Bowls — Fill bowls with cooked rice. Top with pulled pork and any of the following: corn, diced avocado, coleslaw, shredded cheddar cheese, chopped red onions, chopped scallions, bottled Hidden Valley® Ranch dressing.
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Master Recipe #3: Hidden Valley Holiday Turkey
Storage Tip: Take leftover turkey on a plate and cover tightly with Glad® Press’n Seal® before storing in the fridge. When ready to use, remove Glad® Press’n Seal® and cut off pieces to shred or dice for your next recipe. Alternatively, dice or shred leftover turkey immediately, and place in a Glad® FLEX’N Seal™ Gallon bag. Make sure you remove all air from the bag and store in the fridge or freezer until ready to use.
Sub-recipe: Turkey Fried Rice — In a large sauté pan, heat a couple tablespoons of olive oil with a couple teaspoons of sesame oil. Stir in any of the following: the white and light green parts of scallions or chopped onions, frozen peas and carrots, sliced peppers or mushrooms. Add in cooked rice and diced turkey and cook, stirring occasionally, until everything is heated through and combined. Stir in soy sauce to taste and a little more sesame oil. If desired, push everything to the side, scramble an egg in the pan and stir to combine.
Sub-recipe: Turkey Vegetable Soup — Heat olive oil in a large pot. Sauté an onion with a few chopped carrots and celery stalks (or use any combo of the three). Add whatever vegetables you have in the fridge — chopped broccoli, cauliflower, diced zucchini, chopped peppers, potatoes, etc.) – and sauté for a few minutes. Season with salt, pepper and Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Add broth to at least to cover vegetables, if not more. Simmer until vegetables are cooked through. Add in shredded or diced turkey and, if desired, a can of chopped tomatoes. Simmer a few more minutes and season to taste. Serve hot.
