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One Recipe, Two Meals: 2-in-1 Dinner Recipes

Turn each of these five dishes into a quick and totally different meal the next day. That's what we call a perfect 10!

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Peter Ardito
Whole-Wheat Spaghetti and Turkey Meatballs
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
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Prev 1 of 11 Next

Whole Wheat Spaghetti and Turkey Meatballs

Makes: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes

1 large egg, beaten
3 tablespoons nonfat milk
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan
1 pound lean ground turkey
Salt
Freshly ground black pepper
3 cups prepared marinara sauce
1/2 pound whole wheat spaghetti
Fresh basil, chopped, for garnish (optional)

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

2. In a medium mixing bowl, combine the egg with the milk, bread crumbs, and Parmesan; mix until well combined. Add the turkey and mix gently to avoid overworking the meat. Season to taste with salt and black pepper. Shape into golf ball-size spheres and place about 1 inch apart on baking sheet.

3. Bake 15 minutes. Flip and bake until starting to brown, about 5 minutes more.

4. Meanwhile, bring the marinara sauce to a simmer in a large saucepan over medium heat. Once meatballs are done, carefully transfer to marinara and toss to coat; simmer 5 minutes. Reserve 4 meatballs and 1/2 cup sauce for the sliders recipe on the next slide.

5. Cook the pasta according to package directions. Drain and add to sauce, tossing to coat. Garnish with the basil if desired.

Nutrition facts per serving: 478 calories, 35g protein, 69g carbohydrate, 8g fat (2.6g saturated), 9g fiber

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Prev 2 of 11 Next

Turkey Meatball Sliders

Split 4 small whole wheat rolls. Place a few arugula leaves on the bottom of each, top with 1 meatball, and drizzle with marinara sauce. Cover with tops. Serves 2.

Nutrition facts per serving: 302 calories, 22g protein, 41g carbohydrate, 6g fat (1.8g saturated), 6g fiber

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Prev 3 of 11 Next

Cranberry-Pecan Quinoa Pilaf

Makes: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes

1 cup quinoa
2 cups water
1 tablespoon olive oil
1/2 cup thinly sliced scallions, white and green parts
1/2 cup dried cranberries
1 tablespoon chopped flat-leaf parsley
1 teaspoon lemon zest
Juice of 1 lemon
2 teaspoons honey
Salt
Freshly ground black pepper
1/2 cup pecan halves, toasted

1. In a medium saucepan, bring the quinoa and water to a boil over medium-high heat. Lower heat and simmer, covered, until liquid is absorbed and quinoa is tender, 15 to 20 minutes. Fluff quinoa with a fork and let cool slightly.

2. Meanwhile, in a large mixing bowl, combine the oil, scallions, cranberries, parsley, lemon zest, lemon juice, and honey. Stir in quinoa, reserving 1/2 cup for the ?oatmeal? recipe on the next slide. Season with salt and black pepper to taste. Top with the toasted pecans.

Nutrition facts per serving: 326 calories, 7g protein, 43g carbohydrate, 16g fat (1.6g saturated), 5g fiber

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Quinoa "Oatmeal"

Heat 1/2 cup 1% milk in a small saucepan over medium-high heat just until milk starts to steam. Remove from heat and stir in cooked quinoa to warm through. Add 2 tablespoons raisins and 1 chopped apple; stir to combine. Top with a dollop of nonfat Greek yogurt, drizzle with maple syrup or honey, and sprinkle with cinnamon. Serves 1.

Nutrition facts per serving: 337 calories, 9g protein, 73g carbohydrate, 3g fat (1g saturated), 7g fiber

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Pan-Seared Scallops with Citrus-Avocado Salsa

Makes: 4 servings
Prep time: 15 minutes
Cook time: 5 minutes

1 seedless tangerine
1 red grapefruit
1 cup diced Haas avocado (about 1 avocado)
1/4 cup finely diced red onion
2 tablespoons chopped cilantro
1/2 teaspoon lime zest
2 tablespoons freshly squeezed lime juice
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 1/2 pounds large sea scallops (about 12)

1. Using a paring knife, remove the peel and pith from the tangerine and grapefruit. Working over a large bowl, carefully cut between the membranes to release the segments and any juices. Add the avocado, red onion, cilantro, lime zest, and lime juice to bowl; gently toss to mix. Season with salt and black pepper to taste.

2. Heat the oil in a large nonstick skillet over medium-high heat. Season the scallops with salt and black pepper to taste; sear until golden brown and just cooked through, 1 1/2 to 2 1/2 minutes a side.

3. Transfer 3 scallops to each of four serving plates. Spoon salsa over scallops, reserving 1/4 cup salsa for the waffle recipe on the next slide.

Nutrition facts per serving: 271 calories, 22g protein, 20g carbohydrate, 12g fat (1.8g saturated), 5g fiber

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Savory Breakfast Waffle

Toast 1 frozen whole-grain waffle. Crack 1 egg into a nonstick skillet, season with salt and black pepper to taste and cook as desired. Transfer egg to toasted waffle; top with salsa and a splash of hot sauce. Serves 1.

Nutrition facts per serving: 229 calories, 9g protein, 21g carbohydrate, 12g fat (3.1g saturated), 3g fiber

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Shredded Barbecued Chicken Sandwiches

Makes: 4 servings
Prep time: 15 minutes
Cook time: 4 to 6 hours

1 medium onion, diced
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/3 cup apple cider vinegar
1/3 cup molasses
1 14-ounce can low-sodium tomato sauce
3 tablespoons tomato paste
4 ?boneless, skinless chicken breasts (about 2 pounds)
Salt
Freshly ground black pepper
4 whole wheat sandwich thins
4 large lettuce leaves

1. Add the onion, garlic, red pepper flakes, vinegar, molasses, tomato sauce, and tomato paste to a slow cooker and stir to combine.

2. Season the chicken breasts with salt and black pepper to taste and place in slow cooker, coating evenly with the sauce. Cover and cook on low until chicken is tender, 4 to 6 hours.

3. Transfer cooked chicken to a large bowl and shred using two forks. Return shredded chicken to slow cooker and toss to coat with sauce.

4. Split and toast the sandwich thins. Place a lettuce leaf on one half of each and pile with 1/2 cup chicken; cover with the other half of sandwich thin. Repeat with remaining sandwich thins, reserving at least 1 cup chicken for the lettuce wraps recipe on the next slide.

Nutrition facts per serving: 372 calories, 40g protein, 44g carbohydrate, 6g fat (0.9g saturated), 7g fiber

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Prev 8 of 11 Next

Spicy Chicken Lettuce Wraps

Reheat shredded chicken in a small saucepan, adding a bit of water to loosen if necessary. Place 1/4 cup warmed chicken and 2 tablespoons broccoli slaw mix in the center of each of 4 lettuce leaves. Top with lime juice and a splash of hot sauce. Serves 2.

Nutrition facts per serving: 284 calories, 35g protein, 26g carbohydrate, 4g fat (0.9g saturated), 3g fiber

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Prev 9 of 11 Next

Pomegranate-Glazed Skirt Steak with Roasted Green Beans

Makes: 4 servings
Prep time: 30 minutes
Cook time: 15 minutes

2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon light brown sugar
1 1/2 teaspoons salt plus additional for seasoning
1 1/4 pounds skirt steak
1/4 cup honey
1/2 cup pomegranate juice
2 tablespoons balsamic vinegar
1 pound green beans, trimmed
2 tablespoons olive oil
Freshly ground black pepper
1/4 cup slivered almonds
1/2 cup pomegranate seeds

1. In a small bowl, combine the chili powder, cumin, brown sugar, and salt. Rub the spice mixture into the skirt steak and set aside 25 to 30 minutes.

2. Meanwhile, whisk together the honey, pomegranate juice, and balsamic vinegar in a small saucepan. Bring to a boil over medium heat; simmer until reduced by half and thickened, 3 to 5 minutes. Remove from heat. (The glaze will continue to thicken as it cools.)

3. Preheat the oven to 425 degrees. Spread the green beans in an even layer on a large baking sheet; drizzle with the oil and season with salt and black pepper to taste. Roast until crisp-tender, 8 to 10 minutes. Remove from oven and toss with the almonds and pomegranate seeds.

4. Heat a grill pan or cast-iron skillet over high heat. Cook steak 3 minutes on each side for medium rare. Let rest 5 minutes, then cut against the grain into 1/2-inch slices. Drizzle with pomegranate glaze and serve alongside roasted green beans, reserving 1/3 of the steak for the salad recipe on the next slide.

Nutrition facts per serving: 386 calories, 20g protein, 39g carbohydrate, 18g fat (4.2g saturated), 5g fiber

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Prev 10 of 11 Next

Asian Steak Salad

Toss skirt steak with 1/2 head romaine lettuce, chopped; 1 sliced red bell pepper; a handful of snow peas; and a small handful of slivered almonds. Whisk together 2 tablespoons rice wine vinegar, 2 teaspoons honey, and 1 teaspoon orange zest. Slowly whisk in 2 tablespoons peanut oil. Drizzle dressing over salad. Serves 2.

Nutrition facts per serving: 429 calories, 23g protein, 23g carbohydrate, 29g fat (5.9g saturated), 7g fiber

Originally published in FITNESS magazine, February 2012.

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