Frugal Menu Planning: Using One Dish for 3 Meals

Frugal Menu Planning: Using One Dish for 3 Meals

Frugal Menu Planning: Using One Dish for 3 Meals




Posted on June 11, 2012 at 2:01 PM

Updated Monday, Jun 11 at 2:01 PM

Chef Candace Conley of 'That Girl Can Cook' from Urban Kitchen on Cherry Street (in Tulsa)  joined me this morning on the news to show off taking one dish and turning it into 3 meals. I'll admit I have very little creativity when it comes to making use of leftovers in a different way. I love this idea and in fact, made it just yesterday!

Candace mentioned that she loved cooking with pork tenderloin because it is not only frugal but versatile as well. I actually picked up pork tenderloin at Aldi over the weekend and was surprised by how inexpensive it actually was...would you believe me if I told you I had never cooked pork tenderloin before? Yep, true story.

Here are the three oh-so-yummy recipes we featured this morning on News on 6, News 9 , KMOV and Kens5 but first, be sure to check out the video:


{Roasted Pork Tenderloin}

2 tsp salt

1 tsp black pepper

2 pork tenderloins (2 lb total)

2 tablespoons olive oil


Preheat oven to 350°F.

Stir together salt and pepper.  Rub pork with olive oil then coat with salt and pepper.

Place tenderloins on a baking sheet and roast in the middle of the oven until a thermometer inserted in center of each tenderloin registers 145°F, about 20 minutes.

Let pork stand at room temperature 10 minutes before slicing.  Then serve.


{Rice Pilaf}

2 tbsp olive oil

½ cup chopped onion

1 cup medium-grain white rice

2 cups chicken stock


Heat olive oil in heavy medium saucepan over medium-high heat. Add onion, sauté 2 minutes. Add rice and toast for 2 minutes. Add chicken stock and bring to a boil. Stir then reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes.

Season with salt and pepper.  Serve.


{Pork Tenderloin Nachos} SO GOOD!

1 pork tenderloin (1 lb total), shredded

1 tbsp olive oil

1 tsp ground cumin

½ tsp chili powder

1 tsp Kosher salt

½ cup chicken stock

1 cup grape tomatoes, quartered

1 avocado, chopped

2 Romaine hearts, chopped

2 cups cooked rice, room temperature

Tortilla chips


Heat oil in a medium sauté pan.  Add cumin, chili powder and salt.  Toast spices until fragrant then add shredded pork and toss to combine.  Add chicken stock.  Bring to a boil then simmer for 15 minutes.  Drain any excess liquid off the pork.  Set aside.

On a large platter, arrange tortilla chips in one layer then top with chopped Romaine and rice.  Spread shredded pork evenly over all.  Top with tomatoes and avocado.