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Recipes » Cook Once Eat Twice

Pot Roast-Stuffed Baked Potatoes

Author: Kelly Donlea


  • 2 cups pot roast
  • 6 roasting potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Toppings of your choice such as:

  • Shredded cheese
  • Sour cream or Greek yogurt
  • Olives
  • Peppers
  • Salsa
  • Chives/onions

Place potatoes in a baking dish. Cut a slit down the center of each. Preheat oven to 375 degrees F. Drizzle potatoes with oil and salt. Bake, uncovered for 40 minutes. Remove from oven. Press pot roast into the center of each potato. Return to oven, cover with foil, and bake for 25 minutes more. Serve with toppings of your choice.

Fajita Tortilla Soup

Author: Kelly Donlea

One of the best things about cook once eat twice is that the second recipe comes together in a snap. An equally-important thing is that since you spent time cooking great flavors together in recipe number one, recipe number two has immediate, built-in flavor! and this recipe is the poster child for that.


  • 1-1/2 cups leftover fajita mixture (i.e. chicken or steak, peppers and onions) chopped into bite-size pieces
  • 3 cups Vegeta, vegetable or chicken broth
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/2 cup shredded cheddar cheese
  • 1 can black beans, drained and rinsed
  • 1 cup cooked rice
  • 1 or two tortillas
  • 1 tablespoon olive or corn oil
  • 1/2 teaspoon cumin
  • avocado, cilantro and sour cream, as desired, for topping

Melt butter in stock pan on stove over medium heat. Aggressively stir in flour until smooth. Add milk and cheese, bring to a boil, stirring constantly. Reduce heat to a simmer, and continue stirring. Add broth, fajita mixture and rice and beans. Simmer 20 minutes until flavors blend. Meanwhile, slice tortillas into thin strips. Baste with olive oil, and sprinkle with cumin. Bake in oven until lightly browned.

Serve soup with tortillas strips, avocado, cilantro and sour cream, as desired.

Lime Marinated Skirt Steak & Steak Quesadillas

Author: Kelly Donlea


  • 4-6 thin steaks
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 lime

Season steaks with salt and pepper. Cover steaks with the juice of the lime, cover and marinate one half hour up to several hours. Grill over high heat for just a few minutes per side. Serve with Black Bean Asparagus Salad.

Steak and Spinach Quesadillas


  • Leftover Steak, sliced
  • 1 cup frozen, thawed spinach, or 2 cups raw spinach
  • 1-1/2 cups chihuahua, mozzarella or provolone cheese
  • 8 tortillas

Layer each of 4 tortillas with equal amounts of steak, spinach and cheese. Cover with remaining four tortillas. Grill in greased pan on stove 3 minutes each side on medium low until cheese is melted and bubbly.

Turkey Strata

Author: Kelly Donlea

Another unique way to use your delicious leftover turkey — in a way that’s anything but ordnary. This dish gives you the great taste of your Thanksgiving leftovers paired with tangy new tastes, in a way that’s easy to cook and easy to serve… a nice break from all your Thanksgiving hard work.

6-8 servings


  • 4 cups cubed bread (can use loaf bread, cornbread or leftover rolls)
  • 2 cups cranberries
  • 1-1/2 cups diced cooked turkey
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup green onions, sliced
  • 6 eggs
  • ½ cup parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 1/2 cups milk
  • 1/8 cup diced pecans


Sprinkle bread over bottom of greased medium-sized baking dish. Sprinkle turkey, cranberries, cheese, and onions over cubes. Gently blend. Whisk together eggs, milk, parmesan cheese, salt and pepper. Pour over mixture in pan. Sprinkle with pecans; cover. Refrigerate for at least one hour, up to overnight. Bake in a preheated 350° oven until golden brown, about 50 to 60 minutes.


Turkey Cranberry Pie with Walnut Crust

Author: Kelly Donlea

Another delicious way to use your leftover turkey. You will get all the great flavors of Thanksgiving here in one dish.

Filling Ingredients

  • 2 tablespoons butter
  • 1 small Onion, chopped
  • 1 stalk Celery, chopped
  • 1 teaspoon spicy dry mustard
  • 1-1/2 cups shredded Swiss cheese
  • 1 cup button mushrooms, sliced
  • 1 1/2 cups diced cooked Turkey
  • 1 cup whole Cranberry sauce
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1/4 teaspoon dried sage

Walnut Crust Ingredients

  • 1 cup all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/3 cup walnuts
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 2 egg yolks

For crust, pulse first 5 ingredients together in food processor until crumbly. Add eggs and pulse until dough forms. Roll out dough into a circle, cover with wrap and chill for one hour. Press crust into 9” deep, or larger pastry shell, and pre-bake for 5-7 minutes at 400°F. For filling, heat butter over medium heat; sauté onion and celery for 3-5 minutes. Add in turkey, mushrooms and cranberry sauce and stir until blended. Layer cheese, and the turkey mixture into the pie shell in two layers. Beat eggs, mustard, milk and sage together thoroughly; pour slowly into pie. Bake at 400°F for 15 minutes, then lower to 375°F and continue cooking 25-30 minutes or until set. Cover edges with foil, if necessary, to prevent excessive browning.


Ham & Cheese Muffins

Author: Kelly Donlea
  • 1 1/4 cups flour
  • 1/4 cup cornmeal
  • 2  teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 green onions, diced
  • 1/2 cup shredded cheddar or pepper/jack cheese
  • 3/4 cup diced leftover cooked ham
  • 1 egg
  • 1 cup milk
  • 2 tablespoons melted butter
Preheat oven to 375°. Combine flour, cornmeal, baking powder, baking soda, onions, cheese, and ham. Stir in milk, egg and melted butter, mixing until all dry ingredients are moistened. Fill muffin cups about to 3/4 full. Bake for 20 to 25 minutes. Makes 12 muffins.

Holiday Turkey

Author: Kelly Donlea

This recipe is an easy way ot make a tasty, tender, perfect turkey every time. At Organizing Dinner we specialize in giving you great flavor without a lot of fuss or ingredients. Rather, we focus on mixing and matching the right ingredients for recipe success.

Our Turkey is no exception. 3 easy steps; foolproof moist flavor.

Tender Turkey


  • 1 – 8-12 pound turkey
  • 1/4 cup butter
  • 1 tablespoon dried sage
  • 1 tablespoon poultry seasoning
  • 1 orange
  • 1 lemon
  • 1 onion
  • 1 cup broth

Blend sage and butter. Rub turkey under skin with poultry seasoning. Rub butter both under and on top of skin. Score fruit and onion and place in cavity and around bird in large baking dish. Add broth to pan surrounding bird. Bake at 325 degrees F for 3 – 4 hours until a meat thermometer registers 161 degrees. Remove turkey from oven. Tent with foil and let rest for 20 minutes. During this time, temperature should rise to 165 degrees.

Cranberry Brisket

Author: Kelly Donlea


  • one 4-5 pound beef brisket
  • 1 tablespoon steak seasoning (or one teaspoon each salt, pepper and garlic powder)
  • 1 onion
  • 1 can whole berry cranberry sauce
  • 1 – 14 ounce can tomato sauce
  • 1/2 cup dry red wine

Season brisket with steak seasoning. Sear in a pan on stove. Add to large oven safe pot. Cover with onion. In separate bowl, combine cranberry sauce, tomato sauce, and red wine. Pour over brisket. Bake at 350 degrees for 3-4 hours until brisket is tender.

Use your leftover brisket to Cook Once… Eat Twice! and make delicious shredded beef tostadas with little cooking effort. Remove leftover brisket from gravy. Put in a pan or crock pot with one jar (10 ounces) of salsa and 1/4 cup water. Cook on high for one hour until beef shreds. Place on tostada shells, topped with lettuce, avocado, tomatoes and cheese as desired.