Create 2 Meals in 1 Recipe

Cooking Smarter Not Harder!

Think of your kitchen as a chef does in a restaurant.  The key is in the prepping of your meals.  All of my 2 Meals In 1 Recipes are designed to show you, through prepping, you can create 2 meals with some of the same ingredients as 1.  Since we have a big family, all of my recipes are for at least 4 servings.

Meatless Chili/Cheesy Enchiladas

DIRECTIONS

      

 

PREP TIME 

10 min

COOK TIME 

30 min

SERVES

4-6

 THINGS YOU NEED

 

2 14.5 oz cans of petite diced tomatoes, not drained

2 15.5 oz cans of dark red kidney bean, not drained

2 15.5 oz cans of black beans, drained and rinsed

1 15.25 oz can of sweet kennel corn

1 cup of shredded carrots

3 celery stalks, diced into small pieces

1 large green bell pepper, diced into small pieces

3 tbsp of minced onion

3 tbsp of minced garlic

3 tbsp of chili powder

3 tbsp of Adobo without pimento (seasoning)

3 tsp of salt

3tsp of pepper

3 tbsp of cumin

1 packet of chili seasoning mix, mild

3 Cups of meatless chili

  • This will be used for the cheesy enchiladas

2 Packets of soft white flour tortillas

  • To be used for cheesy enchiladas

8 cups of shredded Colby Jack cheese or pre-shredded Mexican blend without seasoning

  • To be used for the Cheesy Enchiladas

Sour cream (optional)

  • To be used for the Cheesy  Enchiladas

9X13  Casserole dish 

  • To be used for the cheesy enchiladas

Aluminum Foil

  • To be used for the cheesy enchiladas


      Meatless Chili

 

1

Combine all ingredients into pot

Cook on medium to high till boils

Stirring often

 2

After boiling, turn heat down to low to simmer

Stirring occasionally

 3

Place 3 cups into a container and refrigerate

This will be used for the Cheesy Enchiladas

 4


Enjoy!

 


 


 DIRECTIONS FOR CHEESY ENCHILADAS

 

1

Pre-heat oven to 395 degrees

Spray non-stick cooking spray onto bottom of casserole dish

 2

Pour 1 cup of Meatless Chili onto bottom of casserole dish and spread evenly

 3

Take 1/2 cup of shredded cheese and place onto tortilla then proceed to roll

Place into casserole dish (this should give you approximately 10 enchiladas)

 4

Pour 2 cups of Meatless Chili onto top of enchiladas evenly

 5

Place aluminum foil over casserole dish

Place casserole dish into oven for 20 min

 6

Take casserole dish out and remove aluminum foil

Spread remaining cheese over enchiladas

Return to oven for 10 min or until cheese has melted

 7

Let cool for 5 min

 

Enjoy!

 






vegetarian chili, cheese enchilada, quick and easy recipes, weeknight dinners, easy recipes
vegetarian chili, cheese enchilada, quick and easy recipes, weeknight dinners, easy recipes

Directions

PESTO PASTA WITH GRILLED CHICKEN

     

 PREP TIME  

30 min


COOK TIME 

30 min


4-6


 THINGS YOU NEED

 

1 pack of chicken tenderloins

(approximately 8 tenderloins-these can be grilled or pan seared}

  • Half will be used for Pesto Pasta & half will be used for Chicken Pesto Wrap

Your favorite pesto sauce ( or you can use my recipe located in my newsletter}

  • Half will be used for Pesto Pasta & half will be used for Grilled Chicken Pesto Wrap

1 box of penne pasta

  • To be used for the Pesto Pasta With Grilled Chicken

1 large tomato

  • To be used for the Pesto Pasta With Grilled Chicken

Salt and pepper

  • To be used for the grilled chicken and  if you are pan searing

Olive Oil (optional)

  • To be used for Pesto Pasta With Grilled Chicken
  • To be used if pan searing the chicken

1 large red bell pepper

  • To be used for Grilled Chicken Pesto Wrap

1 container of crumbled goat cheese

  • To be used for Grilled Chicken Pesto Wrap

1 packet of your favorite wraps (Usually comes in a packet of 5-8)

  • To be used for the Grilled Chicken Pesto Wrap

Salt & peppers 



PESTO PASTA WITH GRILLED CHICKEN


      

DIRECTONS

 

1

Sprinkle salt & pepper over chicken and proceed to grill till completely cooked (If pan searing, use 2 tbsp of olive oil and proceed to pan sear till completely cooked)

Cook penne pasta as directed and drain

 2

Dice large tomatoes into small pieces  and set to the side

Slice large red bell pepper into long strips and place in container to be refrigerate

  • To be used for Grilled Chicken Pesto Wrap

 3

After chicken is completely cooked, slice into small pieces

Half of your chicken will be used for the Pesto Pasta With Grilled Chicken, the other half place into container to be refrigerated’

  • To be used for the Grilled Chicken Pesto Wrap

 4

After pasta has been drained, toss half of your pesto within the pasta till well blended

  • The other half of your pesto will be used for the Grilled Chicken Pesto Wrap

Refrigerate your pesto ( you can drizzle a small amount of olive oil over the top of the pesto to keep it fresher)

 5

Place chicken over pasta

Place tomatoes over pasta

Drizzle small amount of olive oil over pasta (optional)

 6


ENJOY!      



GRILLED CHICKEN PESTO WRAPS

 

1

Lay wrap flat

Spread Pesto onto wrap, evenly, to taste

 2

Place 3 red bell pepper strips onto wrap

 3

Place chicken onto wrap, spread evenly

4

Sprinkle crumbled goat cheese over wrap

 5

Roll wrap tightly and cut in half

 


ENJOY!

 


 


 

 



 


 


 

 



Pesto chicken, pesto pasta, chicken and pesto, chicken and pasta, easy pesto, chicken flatbreaed
Pesto chicken, pesto pasta, chicken and pesto, chicken and pasta, easy pesto, chicken flatbreaed

Directions

SLOW COOKER BARBEQUE CHICKEN

PREP TIME 

10 min. 

COOK TIME

Varies on slow cooker or pressure cooker 

SERVES

4-6

THINGS YOU NEED

3 packs of chicken tenderloins or 2 packs of boneless chicken breasts

approximately 24 tenderloins or 8 chicken breasts

10 cups of favorite barbeque sauce or my barbeque sauce recipe located in newsletter

2 cups will be saved for drizzling over sandwiches and flatbread

Sandwich rolls

Pressure cooker, slow cooker, or crock pot  

1 pack of Flatbread (usually 2 in a pack) 

  • To be used for Barbeque Chicken Flatbread 

2 cups of shredded Gouda cheese

  • To be used for Barbeque Chicken Flatbread

Parchment paper

  • To be used for Barbeque Chicken Flatbread

DIRECTIONS

SLOW COOKER BARBEQUE CHICKEN 

1 For heating directions it depends on the heating element of choice…

For instance, if using a pressure cooker: 30min.

For using a slow cooker: 4hrs. On high, 6-8 hours on low

2 Place chicken into (pressure cooker, etc.)

Pour 8 cups of barbeques sauce over chicken

Stir sauce and chicken to make sure each piece is covered

3 When cooking time is complete, take each piece of chicken out and place in a container.

Use 2 forks, simultaneously, to shred chicken

4 Pour 1 cup of sauce from where the chicken was cooked in

Mix sauce in chicken till blended well.

5 Place chicken mixture on a sandwich roll, using part of your remaining 2 cups of barbeque sauce. drizzle to taste

The remaining chicken mixture and barbeque sauce will be used for the Barbeque Chicken Flatbread, please refrigerate

Enjoy!   

BARBEQUE CHICKEN FLATBREAD 

1 Follow the flatbread directions for heating in the oven

Line your baking sheet with parchment paper and place your flat bread on it

2 Spread barbeque chicken mixture onto flatbread till even

3 Drizzle barbeque sauce, from your remaining 2 cups, over chicken mixture

4 Sprinkle grated Gouda Cheese, 1 cup per flatbread, over chicken mixture

5 Place in oven for recommended time and till cheese is melted

Enjoy!   





Barbeque chicken, Slow Cooker Barbeque chicken, barbeque chicken flatbread, easy weeknight dinner
Barbeque chicken, Slow Cooker Barbeque chicken, barbeque chicken flatbread, easy weeknight dinner

Directions

Shrimp Tower/Tomato Tartare

PREP TIME 

  • 20 minutes
  • plus an extra 5 min to cool

SERVES 

THINGS YOU NEED

2 lbs of Medium Raw Shrimp

  • Cleaned

2 tbsp finely chopped ginger

2 tbsp of finely chopped garlic

1/2 cup of Oyster Sauce

1/4 cup of Tamari or Soy Sauce

1/4 cup and 3 tbsp. of rice wine vinegar

  • 3 tbsp to be used in Tomato Tartare

1 cup of mayonnaise, optional

3 tbsp of siracha, optional

Sesame seeds, optional

6 tbsp of Olive Oil

  • To be used for the Tomato Tartare

2 tbsp of lemon juice

  • Will be used for Tomato Tartare

2 avocados, mashed

  • 1 will be used for Tomato Tartare

2 tbsp of lime juice

  • 1 will be used for Tomato Tartare

1 cucumber, diced

  • 1/2 will be used for Tomato Tartare

6 cups of cooked rice

  • 3 cups to be used for Tomato Tartare

4 tomatoes, diced in small pieces

  • Will be used for Tomato Tartare

1 tsp of Dijon mustard

  • Will be used for Tomato Tartare


SHRIMP TOWER

1

Prepare rice as directed

Combine rice and 1/4 cup of rice wine vinegar and place in freezer to cool (approx. 20 min.)

2

Combine 1 mashed avocado and 1 tbsp. of lime juice, set to the side

Dice cucumber set half to the side, the remainder is to be refrigerated in a container

Dice tomatoes and refrigerate in a container

Finely chop garlic and ginger and set to the side

3

In a saute pan, heat sesame oil

Add shrimp till color turns pink

Add ginger, garlic, oyster sauce, and tamari 

Stir till sauce thickens

Take off heat and dice shrimp into small pieces

4

In a '1 cup' measuring cup layer...

Shrimp

Avocado

Cucumber

Fill rice to the top

5

Flip measuring cup onto plate

Drizzle with soy sauce to taste, optional

Sprinkle sesame seeds, optional

Finish with a spoonful of mayo/siracha mixture on top, optional

Enjoy!


TOMATO TARTARE

1

Mash 1 avocado with lime juice, set to the side

2

Get tomatoes and cucumber out of the refrigerator

3

Whisk together rice wine vinegar, lemon juice, olive oil, and Dijon mustard.

Pour over diced tomatoes to taste

4

With a '1 cup' measuring cup layer…

Tomatoes

Cucumber

Avocado

Fill with rice to the top

5

Flip measuring cup over onto plate

Enjoy! 








Shrimp tower, tomato tartare, easy shrimp ideas, easy shrimp dinner, easy tomato recipe, easy shrimp
Shrimp tower, tomato tartare, easy shrimp ideas, easy shrimp dinner, easy tomato recipe, easy shrimp

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Buffalo Chicken Salad/Chicken Milanese

Create Buffalo Chicken Salad/Chicken Milanese

      

 

PREP TIME 

25 min


COOK TIME

30 min


SERVES

4-6

 

THINGS YOU NEED

 

2 packs of chicken tenderloins(approximately 6-8 in a packet}

1 packet will be used for Buffalo Chicken Salad, 1 will be used for Chicken Milanese

5 eggs

5 cups of plain panka bread crumbs

2 cups of flour

6 tbsp of paprika

4 tbsp of Adobo seasoning without pimento

24oz of canola oil

      Your Favorite Bleu Cheese Dressing 

Your favorite buffalo wing sauce or you can use mine below

2 Bags of spinach and arugula mix

1 will be used for Chicken Milanese

1 lemon To be used for Chicken Milanese

Shredded parmesan cheese

To be used for Chicken Milanese

3 tbsp of lemon juice

To be used for Chicken Milanese

6 tbsp of red wine vinegar

to be used for Chicken Milanase

Olive oil

To be used for the Chicken Milanese

Salt


      

DIRECTIONS 

BUFFALO CHICKEN SALAD

 

1

Place flour on a plate

Beat 5 eggs in a bowl till well blended

Place panka in a bowl

Add paprika and Adobo to the panka and mix well

 2

In a sauce pot, pour canola oil in and heat on medium high, the temperature should be 365 degrees

 3

Using both packets of chicken

Take 1 tenderloin and place into flour

Then place into egg mixture

Then place into panka till well coated

Place on a plate

Repeat for remaining chicken

 4

Place into oil till golden brown

Place on a plate

Sprinkle salt on top

 5

Only using half of chicken, {the other half can be refrigerated for the Chicken Milanese

Pour hot sauce into a bowl with a lid

Place chicken tenderloins into bowl with hot sauce

Place lid on top, and toss to cover chicken with sauce evenly

 6

Place spinach and arugula mix onto each plate

Place 2-3 pieces of chicken on top of salad mix

Spoon bleu cheese dressing on top

ENJOY

 


 


 CHICKEN MILANESE

       

 

PREP TIME  

10 min


COOK TIME

10 min


SERVES

4-6

 

THINGS YOU NEED

 

Refrigerated chicken

Spinach and Arugula mix

3 tbsp of lemon juice

Olive oil

5 tbsp of red wine vinegar

1 tbsp of dijon mustard

Shredded parmesan cheese



      

DIRECTIONS

CHICKEN MILANESE

 

1

Pre-heat oven to 395

Place chicken in oven for 10 minutes

 2

While chicken is reheating, make the dressing . In a mixing cup, whisk dijon mustard, red wine vinegar, and lemon juice till well blended

 3

While whisking, drizzle olive oil to taste

 4


In a bowl, place spinach and arugula mix and pour dressing over it

Toss till well blended

 5

Place salad mixture onto a plate

Place 2 –3 pieces of chicken on top of salad mixture

Sprinkle shredded parmesan cheese on top

 6


ENJOY!

 


 


 

  




BUFFALO WINGS, BUFFALO CHICKEN SALAD, CHICKEN MILANESE, HAND BREADED CHICKEN, WEEKNIGHT DINNERS
BUFFALO WINGS, BUFFALO CHICKEN SALAD, CHICKEN MILANESE, HAND BREADED CHICKEN, WEEKNIGHT DINNERS

Ceci's Buffalo Wing Sauce

Directions

  

 

PREP TIME 

5 min



SERVES

Enough to cover approximately 8-10 chicken tenderloins or chicken wings

 

THINGS YOU NEED

 

1 12oz bottle of Franks Original Hot Sauce

2 tbsp of cayenne pepper

2 tbsp of Adobo without pimento

2 tbsp of white distilled vinegar

1 tbsp of worcester sauce

1 cup of melted butter

      

 

      

DIRECTIONS

 

1

In a large bowl, combine hot sauce, cayenne pepper, white distilled vinegar, Adobo, and Worcester sauce

 

2

Whisk together till well blended

 

3

Slowly pour a little of the melted butter into bowl and whisk till blended

***The more butter you add, the less spicy the sauce will be

 


 

Enjoy!