Double Dishes

SLOW COOKER PORK CARNITAS TACOS WITH SALSA (RECIPE PAGE 31)

PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

With a little planning, you can maximize your time and make two different meals from one

BY ROBIN ASBELL

No matter the time of year, we are all looking for better meals, but it can become difficult as we are sending a child off to school or going to and from work ourselves. If making food is sliding too far down on the to-do list, the labor-saving way to accomplish a great lunch—or even breakfast—is to make dinner. While you’re cooking tonight, cook extra prep for tomorrow’s lunch. It’s also perfectly fine as a light meal on day two.

These time-saving meals don’t require any specialized equipment, either. The sheet pan makes the Sheet Pan Chicken with Broccolini and Parmesan Potatoes a cinch. And, once that’s done, you’ll have chicken quinoa already set up for Quinoa Chicken and Veggie Bowls the next day. Use the slow cooker or the oven for savory Pork Carnitas, and then serve the meat in tacos one night and a hearty Carnitas Hash with Potatoes and Eggs the next morning. A batch of navy beans becomes a hearty soup on the first night, and a quick bean salad wrap for lunch the next day. And some mild, tender cod takes a crispy turn in sandwiches on day one, with extra cod going into an easy packable dish of lemony fish with “zoodles.”

As long as you’re cooking, it’s just as easy to set yourself up for tomorrow’s breakfast, lunch or another dinner. You’ll thank yourself later!

CARNITAS-POTATO HASH WITH EGG

MEAL ONE

Slow Cooker Pork Carnitas Tacos with Salsa MAKES ABOUT 5 PACKED CUPS PULLED PORK, ABOUT 4 SERVINGS TACOS PLUS 4 SERVINGS HASH

These easy, hands-off carnitas are a versatile item. Tonight you’ll make them into tacos. Then, use the same meat for breakfast or brunch in the Carnitas-Potato Hash with Egg. To cut kitchen time in the morning, make sure to thaw the frozen hash browns in the refrigerator overnight.

2 cloves garlic, minced 1 tablespoon cumin 1 tablespoon dried oregano 1 teaspoon salt 1 (4-pound bone-in or 3-pound boneless) pork shoulder roast 1 large orange, quartered 1 large lime, quartered For the Salsa 4 medium tomatoes, diced 1 large jalapeño, diced 1/4 cup chopped fresh cilantro 2 large scallions, chopped 1/2 teaspoon salt

For the Tacos 8 taco shells or soft corn tortillas 2 cups shredded lettuce 1 cup shredded Monterey Jack cheese

1. In a cup, mix the garlic, cumin, oregano and salt. 2. Trim extra fat layer from the roast, if desired. Place the roast in a 4- or 6-quart slow cooker. Sprinkle the spice mixture over the roast, then turn the roast over and spice the bottom. Rub the coating around to get the whole roast covered. Place the orange and lime quarters on top of and around the roast, then cover tightly. Cook on Low heat for 8 hours or High for 5. (To bake in the oven, see the Cook’s Note.) 3. When the pork is tender, take out to cool, placing the meat and fruit in a large bowl and pouring the liquids into a 4-cup measure or medium bowl. Chill the juices until the fat hardens. 4. Pull the pork from the bones, shredding it into bite-sized pieces and placing it in a large bowl, discarding the bones and gristle. Gently squeeze the oranges and limes to release their liquid into the bowl before discarding. Take the reserved juices out of the refrigerator and remove the fat and discard (unless you want to use it for cooking). Transfer the jellied juices in the bottom to the pulled pork and toss to mix. 5. For the tacos: Make the salsa by placing the tomatoes, jalapeño, cilantro and scallion in a medium bowl. Add salt and toss to mix. 6. Warm the carnitas in the microwave on High for 2 minutes per cup or oven at 300°F, covered, about 20 minutes time. 7. To warm soft corn tortillas, place 6 on a plate, cover with a damp paper towel and microwave for 30 seconds at a time until they are warmed through. To warm hard shells, unwrap and place on a plate, fanned slightly, and microwave on High for 45 seconds. 8. Serve about 1/4 cup meat per taco. Put shredded cheese and lettuce in bowls and set out the salsa for each diner to add toppings as desired.

Cook’s Notes:

• To bake the pork roast in the oven, set the oven to 300°F. Place a 2-foot long piece of foil on a sheet pan, then place the roast on the foil and rub with the spice mixture. Cover with orange and lime quarters. Wrap the foil around the roast and seal the foil by crimping the edges. Bake until the meat is falling-apart tender, about 4 to 5 hours. • If you wanted to switch to burritos for dinner, just get large flour tortillas, put 1/4 cup of the meat reserved for tacos into each one and pile with shredded lettuce, salsa and, if you want, jack cheese. • Try stirring the cooked pork into canned tomato soup as you heat it up on the stove for a heartier soup.

MEAL TWO

Carnitas-Potato Hash with Egg MAKES 4 SERVINGS

The cooked pulled pork from your Slow Cooker Pork Carnitas Tacos makes quick work of breakfast or brunch.

1 pound frozen hash browns (about 5 cups), thawed 1 tablespoon canola oil, plus more as needed 1 small onion, finely chopped 2 large red jalapeños, seeded and slivered 2 cups fresh spinach 2 cups cooked and shredded pork (from Carnitas Taco dinner) 4 large eggs

1. Thaw the shredded potatoes overnight in the refrigerator. 2. Place a large skillet over medium-high heat. Drizzle in the oil and swirl to coat the pan. Add the onion and red jalapeños and stir, reducing the heat to medium when it starts to sizzle. Stir frequently for 5 minutes. 3. Add the potatoes and let cook for about 1 minute at a time, turning with a metal spatula, for about 4 minutes. Add the spinach and pork and stir until the spinach just wilts. Using the back of a spoon, form four hollows in the potato mixture and crack an egg into each one. Cover the pan and cook for 4 minutes for eggs with runny yolks, or longer if you want a firmer yolk. Serve about 2 cups of hash and 1 egg on each plate.

MEAL ONE

Sheet Pan Chicken Breasts and Broccolini, Red Onions and Parmesan Roasted New Potatoes with Parmesan Crust MAKES 8 CUPS CHICKEN AND VEGGIES, 31/2 CUPS SHREDDED CHICKEN, 6 CUPS POTATOES, MAKES 4 SERVINGS

Chicken, veggies and a hot oven get together to make two hearty meals. The first night, a platter of colorful broccolini, tomato and red onion serves as a bed for tangy marinated chicken pieces, and a side of crispy roasted potatoes coated in golden Parmesan completes the comforting meal. On the second day, you will pack a bowl with the remaining chicken over quinoa that will be the envy of your workplace cohorts.

3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon fresh thyme, chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 pounds boneless, skinless chicken breast, divided

12 ounces broccolini 1 large red onion, sliced 1 large Roma tomato 1/2 cup chopped parsley For the Potatoes 2 pounds new potatoes, halved 1 tablespoon extra-virgin olive oil 1/2 teaspoon coarse salt 1/2 teaspoon black pepper 1/2 cup shredded Parmesan cheese

Prep for Meal Two: Chicken, Cauliflower, Spinach and Quinoa Bowls 11/2 cups quinoa 21/2 cups water

1. For the Chicken: In a storage container large enough for all the chicken, whisk the olive oil, vinegar, thyme, salt and pepper. Cut the chicken breasts across the grain into 3-inch wide pieces. Add the chicken and toss to coat. Marinate in the refrigerator for several hours or overnight. 2. Preheat oven to 425°F. In a large roasting pan, spread the vegetables. Drain the marinade from the chicken into the pan and toss with the vegetables. Place half of the chicken on top and put in the oven. Roast for 30 minutes. 3. Place the potatoes on a second sheet pan and drizzle with olive oil, sprinkle with salt and pepper, then toss to coat. Spread evenly on the pan and roast along with the chicken for 15 minutes. After, take out, sprinkle with Parmesan, and roast for another 10 minutes, until the cheese is golden brown and the potatoes are tender. Serve hot. 4. When the chicken is browned and an instant-read thermometer inserted in a large piece reads 160°F, scrape the chicken and veggies onto a platter and top with the parsley. 5. Place the reserved half of the chicken on a small oiled baking sheet and roast for 20 minutes or until it reaches 160°F on an instant read thermometer and is cooked through. Then cool, shred and transfer to a storage tub and refrigerate, reserving for the quinoa bowls. It will keep 2 to 3 days in the refrigerator. 6. While the chicken is in the oven, cook the quinoa for the bowls. Bring the water to a boil in a small pot, then add the quinoa. Cover and bring to a boil, then reduce the heat to low and cook for 15 minutes. When all the water is absorbed, remove from heat and let stand, covered, for 5 minutes, then transfer to a storage tub to cool. When cool, cover and refrigerate. Cook’s Note: You can make the Lemon-Tahini Sauce (see step 1 in recipe at right) and refrigerate or make the next day.

MEAL TWO

Chicken, Cauliflower, Spinach and Quinoa Bowls with LemonTahini Sauce MAKES 4 SERVINGS

4 cups cooked quinoa (See Sheet Pan Chicken recipe at left, step 6) 2 large tomatoes, cut in wedges 2 cups cauliflower, raw 2 cups fresh spinach, chopped 3 cups cooked shredded chicken, reserved from Sheet Pan Chicken recipe

For the Lemon-Tahini Sauce 1/4 cup tahini 3 tablespoons water 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt

1. Make the Lemon-Tahini Sauce: In a cup or small storage container, stir the tahini, water, lemon juice, olive oil and salt. You can make the night before and refrigerate. This will keep for 1 week. 2. In each (of 4) 3- to 4-cup storage containers, place 1 cup cooked quinoa, half of a tomato, 1/2 cup raw cauliflower and 1/2 cup spinach, then about 3/4 cup shredded chicken. Drizzle with 3 tablespoons Lemon-Tahini Sauce, or pack sauce in a separate small container. Keep cold until time to eat.

CHICKEN, CAULIFLOWER, SPINACH AND QUINOA BOWLS WITH LEMON-TAHINI SAUCE

SHEET PAN CHICKEN BREASTS AND BROCCOLINI, RED ONIONS AND PARMESAN ROASTED NEW POTATOES WITH PARMESAN CRUST

CREAMY NAVY BEAN SOUP WITH KALE AND PESTO TOASTS

CURRIED NAVY BEAN AND SPINACH WRAP

MEAL ONE

Creamy Navy Bean Soup with Kale and Pesto Toasts MAKES ABOUT 6 (1-CUP) SERVINGS SOUP (AND BEANS FOR 4 WRAPS)

Smart cooks keep dried beans in the pantry, and this recipe demonstrates why. A pot of inexpensive beans can be stretched to make two filling, nutritious meals. If you have room in your freezer, you can double the amount of beans you cook and freeze half for another round later in the month.

For the Beans 1 cup dried navy beans, soaked overnight (makes 3 cups cooked) 1 bay leaf For the Pesto Toast 6 slices small baguette 1 (6-ounce) jar pesto sauce

For the Soup 1 tablespoon extra-virgin olive oil 1 large onion, chopped 2 cloves garlic, chopped 4 cups kale 1 (15-ounce) can petite diced tomatoes, drained 1/4 cup white wine 1/2 teaspoon salt

1. Soak the navy beans overnight by placing them in a pot with cool water to cover by 2 inches. In the morning, drain the liquid (see box Cooking with Dried Beans at right). 2. Place beans in a medium pot with 4 cups water, then place over medium-high heat. Add the bay leaf, and bring to a boil. Reduce to low, then cover and cook for 45 minutes. The beans should be tender. Place a strainer over a bowl or measuring cup so you can drain the beans and save the cooking water. Measure 1½ cups beans to use for the soup, and reserve 1½ cups beans for the wrap filling; place the reserved beans in a sealed container in the refrigerator. 3. While the beans cook, in a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and stir until the onions start to sizzle. Reduce the heat to medium-low, stirring occasionally, for about 15 minutes, then reduce heat to low, stirring occasionally until the beans are done. 4. Transfer 1½ cups cooked beans and 1 cup of the bean water to a blender. Hold a folded kitchen towel over the lid to keep the hot liquids in as you blend. Blend until the beans are smooth. 5. Increase the heat under the onions to medium-high and add the kale to the pan. Stir for about 3 minutes, until the kale is softened and dark green. Add the drained tomatoes, wine and salt, mix to combine, and then stir in the pureed beans. Bring to a boil, then reduce the heat to a gentle simmer. Stir in reserved bean cooking water as desired to make a creamy soup. Simmer for about 5 minutes. 6. Toast the baguette slices in the toaster or by baking on an oiled sheet pan at 350°F for 10 to 15 minutes. Spread with pesto and serve with soup.

MEAL TWO

Curried Navy Bean and Spinach Wrap MAKES 4 WRAPS

1/4 cup Greek yogurt 1/4 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon curry powder 1/4 teaspoon turmeric 1 rib celery, minced 2 scallions, chopped 1½ cups cooked navy beans (reserved from soup recipe at left) 4 large whole-wheat tortillas 2 cups fresh spinach, chopped 1 large tomato, chopped

1. In a large bowl, combine the yogurt, mayo, lemon, curry powder and turmeric. Stir to mix well, then add the celery, scallions and reserved beans and stir gently to coat. 2. To assemble, place the tortillas on a clean counter or cutting board. On each, place ½ cup spinach, then ½ cup of the bean mixture. Cover with ½ of the chopped tomatoes, then fold in the ends of the tortilla and roll each one up. Wrap tightly in waxed paper or plastic wrap. They will keep for up to 2 days in the refrigerator.

COOKING WITH DRIED BEANS Cooking with dried beans is a good way to save money and make sure that your beans are cooked to your liking. - First, measure dried beans, spread them on a cookie sheet, and pick out rocks or dirt. Most beans are really clean these days, though. - Rinse the beans with cool water and place in a bowl or cooking pot and cover by 2 inches with cool water. Cover the bowl or pot and let stand, at room temperature, overnight or for at least 6 hours. Drain off the water and add clean water to cook the beans. (This helps remove some of the “gassy” compounds in the beans, so it’s O.K. to pour that first bit of water down the drain.) - Bring the beans to a boil, then reduce to low and simmer for the suggested time. Smaller beans naturally cook more quickly, larger beans take longer. - Test a bean by scooping it out with a fork or slotted spoon, and letting it cool completely before biting it. If there is any crunch or a hard, starchy core, keep cooking. You want a tender, melt-in-the-mouth texture. - Cooked beans keep for up to 4 days in the refrigerator, tightly covered.

CRISPY BAKED COD SANDWICHES WITH CHIPOTLE MAYO AND PICKLES

MEAL ONE

Crispy Baked Cod Sandwiches with Chipotle Mayo and Pickles MAKES 4 SANDWICHES AND ABOUT 6 CUPS (4 SERVINGS) ZOODLES

Cod is the fish of choice for classic “fish and chips,” so if you grab a bag of frozen french fries to go with this, you can call it a British meal. The chipotle mayo adds some zip and smoke to the sandwich, and the pickles give it crunch and tanginess. On day two, “zoodles,” or zucchini noodles, make the meal into a low-carb, high protein lunch, or you can go with regular spaghetti if that’s what you are craving.

For the Chipotle Mayo 1/4 cup mayonnaise 1 teaspoon fresh lemon juice 1/4 teaspoon kosher salt 1/2 teaspoon ground chipotle

canola oil, for pan For the Fish Sandwiches 3/4 cup panko bread crumbs 1/2 teaspoon paprika 1/4 teaspoon salt 2 large eggs, lightly beaten 1 tablespoon Dijon mustard 2 pounds skinless cod fillet, divided, about 1-inch thick (thawed if frozen) 4 buns, toasted sliced dill pickles

For the Cod for Meal Two Zoodles 1 large lemon, zested and juiced salt 1/4 cup shredded Parmesan cheese

1. For the Chipotle Mayo: In a small bowl, combine the mayo, lemon juice, salt and chipotle, and stir to mix. Reserve. 2. Heat the oven to 425°F. Lightly oil a sheet pan and reserve. For half of the cod (for sandwiches): 3. Place the panko in a medium bowl and stir in the paprika and salt. In another medium bowl, whisk the eggs and Dijon mustard. If you have a single fillet of cod, cut into 4 evenly sized portions. If you are using frozen, pre-cut fish, you may have unevenly sized portions, and it will be easier to cut them into evenly sized 1-inch wide pieces that you can arrange on the buns. 4. Pat the fish dry with paper towels. Dip the fish into the egg mixture, then the panko mixture and place on the oiled pan. 5. Bake for 15 minutes for thick fillets (10 for sliced pieces), and then check to see if a piece will flake when pierced with the tip of a paring knife. When the fish is cooked through, take out and transfer the fish to the buns. Smear the top bun with Chipotle Mayo, and top the fish with pickle slices. For the second half of the cod (for Lemony Veggie Zoodles): 6. Zest and juice the lemon, and reserve the juice (place 2 tablespoons reserved juice in container in refrigerator). Place the cod pieces on an oiled sheet pan and sprinkle with salt, lemon zest and Parmesan cheese. Bake for 10 minutes for thin fillets, longer if they are thick, until a piece flakes easily when pierced with a paring knife. Take out and let cool, then transfer to a storage tub, tightly cover and refrigerate until time to serve.

MEAL TWO

Cod with Lemony Veggie Zoodles MAKES 4 SERVINGS, PHOTO ON PAGE 2

1 pound zucchini, spiralized 6 cups or 12 ounces spaghetti 4 scallions, chopped 2 large tomatoes, chopped 1/2 cup fresh parsley 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice (reserved from cod sandwich recipe at left) 2 cloves garlic, pressed 1/2 teaspoon salt 1 pound cooked cod pieces (reserved from cod sandwich recipe at left)

1. To serve, place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes and parsley. 2. Whisk the olive oil and 2 tablespoons of the reserved lemon juice (from Baked Cod Sandwiches recipe) and the garlic in a cup, then pour over the zucchini (or spaghetti). Add the salt and toss to mix. Warm the fish pieces in the microwave for about 2 minutes, then serve zoodles/noodles topped with fish. 

SLOW COOKER PORK CARNITAS TACOS:

PER SERVING: CALORIES 1008; FAT 44g (sat. 17g); CHOL 130mg; SODIUM 1660mg; CARB 98g; FIBER 11g; ADDED SUGARS 1g; PROTEIN 56g

CARNITAS-POTATO HASH W. EGG:

PER SERVING: CALORIES 605; FAT 29g (sat. 9g); CHOL 291mg; SODIUM 469mg; CARB 40g; FIBER 6g; ADDED SUGARS 0g; PROTEIN 45g

CHICKEN BREASTS & ROASTED POTATOES:

PER SERVING: CALORIES 496; FAT 16g (sat. 5g); CHOL 80mg; SODIUM 637mg; CARB 50g; FIBER 7g; ADDED SUGARS 0g; PROTEIN 39g

CHICKEN, CAULIFLOWER, SPINACH & QUINOA BOWLS:

PER SERVING: CALORIES 609; FAT 28g (sat. 4g); CHOL 70mg; SODIUM 536mg; CARB 52g; FIBER 9g; ADDED SUGARS 0g; PROTEIN 40g

CREAMY NAVY BEAN SOUP & TOASTS:

PER SERVING: CALORIES 261; FAT 15g (sat. 2g); CHOL 3mg; SODIUM 656mg; CARB 25g; FIBER 7g; ADDED SUGARS 0g; PROTEIN 8g

CURRIED NAVY BEAN & SPINACH WRAP

PER SERVING: CALORIES 347; FAT 15g (sat. 3g); CHOL 9mg; SODIUM 425mg; CARB 45g; FIBER 11g; ADDED SUGARS 1g; PROTEIN 11g

CRISPY BAKED COD SANDWICHES W. CHIPOTLE MAYO & PICKLES:

PER SERVING: CALORIES 366; FAT 15g (sat. 3g); CHOL 116mg; SODIUM 846mg; CARB 29g; FIBER 1g; ADDED SUGARS 4g; PROTEIN 28g

COD W. LEMONY VEGGIE ZOODLES:

PER SERVING: CALORIES 209; FAT 9g (sat. 2g); CHOL 59mg; SODIUM 517mg; CARB 10g; FIBER 3g; ADDED SUGARS 0g; PROTEIN 23g