SLOW cook once, eat twice: Ratatouille and Pan Bagna

PToday's recipes are a special edition of Cook once, Eat twice! Its SLOW COOKING NIGHT! Oh, how I love my crock pot. I even belong to groups on Cafe Mom that are just for slow cooking moms! :) So this one will be listed under C.O.E.T. and Crock pot Meals! Enjoy!


NIGHT ONE:
Ratatouille with Pasta
Grocery List:
1 medium onion, chopped
3 tsp chopped garlic (3 cloves)
1 medium eggplant (1 1/2 lb)
3 medium zucchini (1 1/2 lb)
2 bell peppers
6 plum tomatoes
1 can (8 oz) tomato sauce
1 Tbsp each chopped fresh oregano and thyme (or 1 tsp each dried)
1/2 tsp salt and pepper
2 Tbsp each red wine vinegar and extra-virgin olive oil
1 lb rigatoni pasta
Grated Parmesan

How to make it:
1. Place onion and garlic in a 6-qt slow-cooker.

2. Cut eggplant, zucchini, peppers and tomatoes into 1-in. chunks; toss in large bowl with tomato sauce, herbs, salt and pepper. Add to slow-cooker.

3. Cook on low 5 to 8 hours until vegetables are tender. Stir in vinegar and oil.

4. Remove 3 cups ratatouille; save for Pan Bagna recipe. (Ratatouille can be refrigerated for up to 1 week.)

5. Cook rigatoni as box directs; toss with ratatouille. Serve with Parmesan.

Nutritional Information:
360cal
4g fat
7g fiber
7 WW points

NIGHT TWO:
Pan Bagna
Grocery List:
One 8-in. round loaf Italian bread (about 1 lb)
2 cans (6 oz each) solid light tuna, packed in olive oil
2 Tbsp balsamic vinegar
2 cups arugula
1 Tbsp nonpareil capers
3 cups ratatouille (from Ratatouille with Pasta recipe)

How to make it:
1. Cut bread in half horizontally. Scoop out bread from top and bottom so that you’re left with about a 1-in.-thick shell.

2. Drain 1/4 cup oil from tuna into a small bowl; whisk in vinegar. Brush dressing over cut sides of bread.

3. Arrange arugula on bread bottom; spoon on tuna. Stir capers into ratatouille; spoon on top. Cover with bread top and wrap in plastic wrap. Refrigerate at least 1 hour or overnight. Cut into wedges.

Nutritional Information:
319cal
18g fat
5g fiber
9 WW points

Cook Once, Eat Twice: Cuban Chicken and Tropical Chicken Salad

Good Morning! Can you believe its Friday already? Well, today I thought I would share one of our "Cook once, eat twice" meals because everyone loved it last time! This way you can have your whole weekend done in one meal! :)

Cuban Chicken
Grocery List:
1 medium onion, thinly sliced
4 tsp chopped garlic (4 cloves)
8 each chicken drumsticks and thighs, skin removed (about 4 1/2 lb)
1/4 cup each lime juice and orange juice
2 tsp ground cumin
1/2 tsp paprika
1/2 tsp each salt and pepper
Chopped cilantro (optional)

How to make it:
1. Place onion and garlic in a 6-qt slow cooker; arrange chicken on top.

2. Stir juices, cumin, paprika, salt and pepper in measuring cup; pour over chicken. Cook on low 5 to 8 hours until chicken is cooked through.

3. Reserve four drumsticks and four thighs for Tropical Chicken Salad recipe. Serve remaining chicken over rice; spoon juices with onions on top. Sprinkle with cilantro, if using.

Nutritional Information:
(makes 4 servings)
211cal
6g fat
1g fiber
5 WW points


Tropical Chicken Salad
Grocery List:
1/4 cup light oil & vinegar dressing
2 Tbsp orange juice
1 Tbsp lime zest
1/4 tsp pepper
4 cooked chicken legs and 4 thighs (from Cuban Chicken recipe), cut in bite-size pieces (about 4 cups)
1 can (15.5 oz) low-sodium black beans, rinsed
1 medium red bell pepper, cut in strips
1 firm-ripe mango, peeled and cut into bite-size pieces
1/2 small red onion, sliced
1 head Boston lettuce, torn in pieces


How to make it:
1. Whisk dressing, orange juice, lime zest and pepper in large bowl. Add chicken, beans, pepper strips, mango and onion; toss until evenly coated.

2. Divide lettuce among 4 plates; evenly top with chicken salad.

Nutritional Information:
(makes 4 servings)
388cal
11g fat
8g fiber
8 WW points

Cook Once, Eat Twice: Pork Mole and Pork Taco's

HEY EVERYONE! Wow! I am so sorry I have been MIA!! Monday was a Holiday so I took the day off to enjoy with my family! And yesterday was my SISTERS GOLDEN BIRTHDAY!! Happy B-day Britty! We had a fun night at California Pizza Kitchen and had to be kicked out because we were there so late! lol No, I'm just kidding, they didn't kick us out, but we were there so late that the staff was eating around us! lol

So I am going to make it up to you with the recipes today! The cook once eat twice meals! I just LOVE these!! So easy and then you don't have to think about what to make the next day!

NIGHT 1:
Pork with Mole Sauce
Grocery List:
1 can (14.5 oz) fire-roasted diced tomatoes
3/4 cup sliced onion
1/4 cup each raisins and toasted, sliced almonds
2 Tbsp each chili powder and sliced garlic
1/4 tsp ground cinnamon
One 2 3/4-lb boneless pork loin roast, well trimmed
1 1/2 oz bittersweet chocolate, chopped

How to make it:
1. Mix all ingredients except pork and chocolate in a 3-qt or larger slow-cooker. Add pork; spoon some of the tomato mixture over pork.

2. Cover and cook on low 5 to 8 hours until pork is fork-tender. Remove pork to cutting board. Add chocolate to slow-cooker; stir until melted.

3. Transfer about half of the sauce in slow-cooker to a food processor; process until smooth. Stir into remaining sauce in slow-cooker.

4. Cut pork roast in half; wrap and save one half for Pork Tacos recipe. Slice remaining pork. Serve topped with sauce.

nutritional information:
(serves 4)
409cal
16g fat
4g fiber
9 ww points

NIGHT 2:
Pork Taco's
Grocery List:
1 cup salsa verde (green salsa)
1 cup chopped cilantro
3 cups thick shreds cooked pork loin (from Pork with Mole Sauce recipe)
8 corn tortillas (heated according to package directions)
1 cup finely shredded lettuce
1 cup diced tomato

How to make it:
1. Mix salsa and cilantro in a microwave-safe bowl. Add pork; toss. Cover and microwave until hot.

2. To make tacos, fill warmed tortillas with pork mixture, then add lettuce and tomato.

Tip: Avocado wedges with a squeeze of lime are a delicious, easy accompaniment.

nutritional information:
366cal
11g fat
4g fiber
7 ww points