Cook once – eat twice – what’s not to like about that? Roll over meals are some of my favorite kinds – you know cook most of it one night and make it into two meals? I’m not talking eating leftovers here – I borrowed the “Roll Over” expression from Rachael Ray as her cookbooks usually have a section for roll over meals. This will make 2 completely different meals. (these are my own recipes and not from Rachel’s books!). Recently, boneless pork loin was on sale so I bought a large quantity, cut it down into a few smaller sizes and frozen them. We made the following 2 meals out of 1 KG (about 2.25 LB) of boneless pork loin.
Pork Roast (Asian Style) with oven “fries” and Salad or Veggies
Brush sesame oil onto pork, and sprinkle heavily with spices. Place on rack (this will allow the air under the roast and make it roasted more evenly and stay tender) in pan (with sides). Roast at 425 degrees F until a min internal temperature of 145 is achieved (about an hour or so).
Slice potatoes (we don’t even bother taking the skins off) like you would for french fries. Soak the cut potatoes in water with a little salt and a little sugar (a dash of each is fine). The sugar will help the potatoes to brown in the oven. Drain potatoes and pat dry. In a large freezer bag or bowl, add 2 TB or so of EVOO, and potatoes plus (optional) a little salt & pepper. Place on cookie sheet (stoneware works awesome for this). During last 40 min of the roast cooking, place the oven fries in the oven. Turn once part way thru.
Wash the vegetables – add to potato bag (oils) – if needed add a little more oil, coat veggies and spread on another cookie sheet (with sides) sprinkle with Parmesan cheese. Place in oven with oven fries and roast during last 20 min of cooking.
Remove roast from oven (keep oven fries and veggies in) and cover with a (clean) tea towel and let the juices retract back into the roast for 5-10 minutes.
Carve roast, pull oven fries and (optional) veggies or serve with a salad.
Paprika Pork on Egg Noodles with Salad
left over pork (we used about a pound)
1 large sweet potato
2 tsp paprika
salt & pepper to taste
1-2 apples, peeled cored chopped
large or 2 small onions sliced thinly
1 cup chicken stock
Heat a saucepan over med high heat. Once the pan is hot, add some EVOO. Add the onions and cook until slightly browned (not burnt). Add pork, sweet potato, apples and paprika. Reduce heat and cook for 2 minutes. Add chicken stock, cover and simmer until potatoes and tender (about 10 -15 minutes), stirring occasionally. While the pork is simmering, cook egg noodles according to package directions. Drain. Add salt and pepper to paprika pork and serve over egg noodles. EnJOY.
Update – our family has 2 adults and 2 young kids, this gave us 2 suppers and 2 lunches for hubby to take to work as well!
Total Cost for both meals approx $12-$15. Not bad huh?