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Video: Recipes for cooking once and eating all week

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    >>> well, before you head to the supermarket, we've got a deal for you. how would you like to cook once this week and feed the family all five days?

    >> i like it. the author of "weeknight

    wonders: delicious healthy dinners in 30 minutes or less." great to see you as always.

    >> great to see you.

    >> how does this work? you cook once and break it all down for the week?

    >> one of the best things you can do for your health, for your family's health is cook more. and life is crazy. here's a way of literally cooking once and literally having meals for the rest of all the weekdays.

    >> and start off with a crock pot , of course. i love this. i just bought one.

    >> it's a 6-quart slow cooker . we're going to make this fabulous southwest chicken in there. and it's so easy and fun, actually. and the flavors are fabulous.

    >> i have to ask you, you pick chicken because it will taste good for the rest of the week? because not everything tastes yummy three days later.

    >> it depends on what kind of cut of meat you can use. but you can use -- it's really designed for chicken . i've done lots of stuff. a beef stew or something like that. this is chile powder , and basically, i like to when i'm doing slow cooker stuff, and if you want to, you can do this, sprinkle it on here.

    >> i'll do it for you.

    >> thank you.

    >> you can put -- exactly. you kind of coat that. and in the slow cooker goes some onions. i like to layer the onions and garlic and if you want to --

    >> and garlic.

    >> and peppers in there. sorry. and get those in there. okay.

    >> beautiful, now our chicken 's all coated. the chicken goes on top.

    >> do you need oil?

    >> no, you don't even need oil.

    >> okay.

    >> exactly. it's very low cal. i'll put a few pieces in so you get the idea. and on top of there goes can of tomatoes, no salt added, diced tomatoes . and some corn, frozen corn. this is all like no-fuss ingredients. lots of veggies, though. right before you serve, i put the zucchini in.

    >> very nice. got it slow cooking .

    >> four hours.

    >> you have a fabulous, southwest flavored chicken soup , you have your vegetables, i like to serve it over rice.

    >> that's your first meal.

    >> meal number one.

    >> from that, you take chicken out and you shred it up and toss it with salsa.

    >> okay.

    >> and you make these fabulous tacos. and my family loves taco night. put avocado and shredded lettuce.

    >> we had taco night two nights ago.

    >> meal number three?

    >> meal number three. now pulling some more chicken . there's enough chicken in there to do all of this for the week. mix it with a little bit of sauce and hot sauce , and make these pulled chicken sandwiches, whole grain bun, this is a healthier slaw, as well. and this is a salad, a radish and avocado and orange salad. taking advantage of local produce, seasonal produce.

    >> and chicken that you originally started with in the crock pot .

    >> and it's all enough in that original crock pot dish to slice up some at the end. this is all like sort of --

    >> and a salad.

    >> and this is from "weeknight wonders." it's really fast.

    >> and lastly, the last meal.

    >> now the chicken 's done. we've used all the chicken but still left with this fabulous mixture of vegetables and tomatoes in this wonderful sauce. and the days it's been in there, it's getting more tasty. mix it with some chicken broth , a can of beans for protein and you have this great tortilla soup .

    >> incredible.

    >> and this is so yummy.

    >> this is maybe one of my favorite meals of the week to be honest.

    >> pays to have a slow cooker .

    >> i think it's worth the investment. it's all the rage now.

    >> very cool. thanks so much. great ideas. for more slow cooker recipes, head to today.com.

    >>> after a week long court mandated separation --

TODAY recipes
updated 1/24/2014 4:15:52 PM ET 2014-01-24T21:15:52

Recipe: Slow cooker Southwestern chicken

  • 2 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 8 bone-in chicken breast halves (6 1/2 pounds), skin removed and halved across the bone (ask your butcher to do this)
  • 2 large onions, finely chopped
  • 6 cloves minced garlic
  • 2 poblano peppers or 1 large green bell pepper, seeded and chopped
  • 1 28-ounce can no-salt added diced tomatoes (fire-roasted or regular)
  • 116-ounce package frozen corn kernels
  • 2 medium zucchini, diced

In a large bowl, combine the chili powder, cumin, coriander, salt, black pepper and red pepper flakes. Add the chicken and toss to coat. Layer the onion, garlic  and peppers on the bottom of a large (6 quart) slow cooker and top with chicken. Add the tomatoes with their juice and the corn. Cook on high until chicken is tender, 4 hours. Add the zucchini in the last half hour of cooking. Serve over brown rice.

Serving Size

8-12 servings

Recipe: Soft tacos verde with chicken

  • 1 cup store bought tomatillo salsa
  • 2 cups shredded cooked chicken (from Slow Cooker Southwest Chicken recipe)
  • 8 small corn tortillas (5-6 inches in diameter)
  • 1 avocado, sliced
  • 1 1/2 cups shredded romaine lettuce
  • 1/4 cup fresh cilantro leaves
  • 1 lime, cut into wedges

Put the salsa in a medium skillet and cook over a medium heat until warm. Stir in shredded chicken and cook until the chicken is warmed through, about 3 minutes.

Wrap the tortillas in damp paper towels and microwave for 45-60 seconds until heated through. Place two tortillas on each of the serving plates. Spoon about ¼ cup of the chicken onto each tortilla. Top each with a couple of slices of avocado, lettuce and cilantro. Serve with lime wedges.

Serving Size

4 servings

Recipe: Pulled chicken sandwiches with slaw

  • For the slaw:
  • 1/4 cup plain non-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoons freshly ground black pepper
  • 1/2 16-ounce bag of shredded coleslaw mix
  • For the pulled chicken:
  • 2 cups pulled chicken from slow cooker Southwestern chicken recipe
  • 2 teaspoons fresh lime juice
  • Hot sauce, to taste
  • Salt, to taste
  • For serving:
  • 4 whole wheat burger buns

To make the slaw:

In a large bowl, whisk together the yogurt, mayonnaise, vinegar, honey, salt and pepper. Add the coleslaw mix and toss to coat.

To make the sandwiches:

Place the chicken and sauce in a medium saucepan or skillet and heat over a medium heat until warmed through. Add the lime juice, hot sauce and season with salt if desired. Place chicken on buns and serve slaw in the sandwiches on top of the chicken, and/or alongside the sandwiches.

Put the salsa in a medium skillet and cook over a medium heat until warm. Stir in shredded chicken and cook until the chicken is warmed through, about 3 minutes.

Serving Size

4 servings

Recipe: Chicken salad with jicama, orange and avocado

  • Cooking spray
  • 2 medium oranges
  • 2 tablespoons canola oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium jicama, peeled and cut into matchsticks
  • 1 avocado, peeled, pitted and sliced
  • 5 ounces mixed baby greens
  • 4 -6 pieces of chicken from slow cooker Southwestern chicken recipe, removed from the bone and sliced

Cut the tops and bottoms off of the oranges. Stand each orange on its end and, cutting downward following the curve of the fruit with the knife, remove all the rind and white pith. Over a bowl to catch the juice, use a paring knife to remove each orange segment from the fruit, letting the fruit drop into the bowl. Squeeze any juice from the remaining membrane into the bowl and discard the membrane.

In a small bowl, whisk together 2 tablespoons of the juice from the oranges, the oil, lime juice, honey, salt and the pepper. Place the greens in a large bowl and toss with the dressing.

To serve, distribute the greens among 4 plates. Place a few slices of chicken of top of each then scatter the orange segments, jiacamas and avocado around each.

Serving Size

4 servings

Recipe: Black bean and corn tortilla soup

  • 4-5 cups of the sauce and vegetables from the slow cooker Southwestern chicken recipe
  • 1 15-ounce can of black beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • Salt to taste
  • Baked corn tortilla chips
  • 1/4 cup reduced fat sour cream
  • 2 tablespoons chopped fresh cilantro

Combine the sauce-vegetable mixture, beans and broth in a medium soup pot and bring to a simmer. Add salt to taste. Serve topped with tortilla chips, a dollop of sour cream and a sprinkle of cilantro.

Serving Size

4 servings

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