Cook Once, Eat Twice

With the recent increase in prices at my local grocery store, and with a busy family of 7 to feed, I have begun searching for creative and frugal ways to feed my family.

One way is the Cook Once, Eat Twice method . I cook a meal on one night and it feeds us for two nights, but my kids have no idea they are actually eating left-overs because the two meals seem completely different.

While surfing for some new Cook Once, Eat Twice recipes I came across Kelly Donlea’s site –http://www.organizingdinner.com/ – full of yummy recipes and resources when it comes to meal planning.

Here is ONE of her Cook Once Eat Twice recipes that I am sure you will enjoy and find simple to create TWO meals out of.

Night One – Grilled Flank Steak


1 2 1/2 lb. flank steak
1 cup Italian dressing
¼ cup balsamic vinegar
2 tsp finely diced garlic

– Mix together Italian dressing, vinegar and garlic.
– Place steak in a baking dish, or Ziploc bag, and season with salt and pepper.
– Cover steal with marinade and refrigerate fro at least 4 hours.
– Bring steak to room temperature before grilling.
– Grill over medium-high heat fro 4 minutes each side.
– Cut across the grain and serve in strips.

Night Two – Steak Fajitas


2 tsp lime juice
3 T olive oil
1 tsp cumin
½ large onion, cut into strips
1 green pepper, cut into strips
Leftover flank steak, cut into strips
8 tortillas
Diced tomatoes
Diced onions
1 cup shredded cheddar cheese
Sour cream

– In a medium sized pan on stove, warm olive oil, lime juice and cumin.
– Add onions and peppers, stirring frequently, and cook until glazed.
– Add steak and stir until warmed through.
– On tortillas, serve steak topped with lettuce, tomatoes, and cheese with sour cream as desired.

Do you have a favorite Cook Once, Eat Twice recipe? Share it with the 24/7 MOMS by leaving a comment or emailing it to trisha@247moms.com .

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One Response

  1. One of my favorite “cook once eat twice” plan is roast chicken with brown rice and veggies (and the grocery stores make great rotisserie chicken if crunched for time.) The next day, I use the leftover shredded chicken for chicken enchillada caserole or biscuit topped chicken pot pie.

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