Find out how to cook once and eat all week!

Mary Sue Milliken and Susan Feniger, chefs and co-owners of Border Grill restaurants and Truck, show how to cook one dinner and use it for other meals throughout the week.

Red roasted chicken
Servings:

Serves 4 to 6

Ingredients

    • 1 3-pound roasting chicken
    • 4 garlic cloves, finely chopped
    • Salt and pepper
    • 2 tablespoons paprika
    • 1/4 cup red wine vinegar
    • 1/3 cup Spanish olive oil
    • 3 tablespoons butter
    • 2 medium onions, finely chopped
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 8 roma tomatoes, seeded, and chopped or canned
    • 1/2 bunch parsley leaves, roughly chopped for garnish

Preparation

Baking Directions:

Cheese and poblano quesadillas with tomato soup
Servings:

Serves 6

Ingredients

    • 1 1/2 cups grated manchego cheese
    • 1 cup grated panela cheese
    • 1/2 cup grated cotija cheese
    • 6 flour tortillas, see recipe
    • 4 poblano chiles, roasted, peeled, seeded and julienned
    • 2 tablespoons unsalted butter, melted

Preparation

Baking Directions:

Tomato soup

Ingredients

    • 1 cup leftover tomato sauce (from red roasted chicken)
    • 3 cup chicken broth
    • 3 tablespoons crème fraiche
    • Sea salt and freshly ground pepper, to taste
    • 1 cup left over chicken (optional)

Preparation

Baking Directions:

Skillet chilaquiles
Servings:

Serves 4

Ingredients

    • 1 cup chipotle salsa
    • 2 cups chicken or vegetable broth
    • 1/2 cup half and half or heavy cream
    • 2 cups of your favorite vegetable combination
    • 1 cup cooked, leftover chicken, shredded (optional)
    • 6 to 8 cups corn tortilla chips
    • 1 cup panela cheese cut into 1/2-inch dice
    • 1 ripe California avocado, halved, seeded, peeled and cut into 1/2-inch dice
    • 1/2 small red onion, finely diced
    • 1 to 2 jalapeño or serrano chiles, stemmed, seeded if desired, and minced
    • 1/2 bunch cilantro, chopped
    • 1 lime, cut into wedges, for serving
    • 1/4 cup sour cream, for serving, optional

Preparation

Baking Directions:

Chipotle chicken salad sandwiches
Servings:

Serves 4

Ingredients

  • For the salad:

    • 8 ounces chicken breast cut into 1/4 inch dice (used from left over red roasted chicken)
    • 1/8 cup minced scallions
    • 1 cup pink lady apple, diced 1/8" cube
    • 3/4 cup celery, diced into 1/8" cube
    • 1/8 cup parsley, chopped
    • Freshly squeezed lime juice
    • Salt and pepper
  • For the chipotle aioli:

    • 1 cup mayonnaise
    • 4 tablespoons freshly squeezed lime juice
    • 4 tablespoons honey
    • 1/4 can chipotle

Preparation

Baking Directions:

Pasta with kale, croutons and leftover tomato sauce
Servings:

Serves 2 to 3

Ingredients

    • 6 ounces penne pasta (or any bite sized shape you like)
    • 2 tablespoons extra virgin olive oil, plus some for bread crumbs
    • 4 cloves garlic, minced
    • Sea salt and freshly ground black pepper to taste
    • 1 bunch kale, ribs removed and julienned
    • 3/4 cup tomato sauce (or your favorite tomato sauce)
    • 3 very thin slices crusty bread for breadcrumbs or 3 tablespoons panko
    • Grated parmesan cheese for serving, optional

Preparation

Baking Directions:

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