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Dinner Tonight, Lunch Tomorrow

Two-for-one recipes that yield deliciously different meals.

By Michael Tyrrell

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Italian Steak & ?Fries?
Alexandra Grablewski
Alexandra Grablewski
Alexandra Grablewski
Alexandra Grablewski
Alexandra Grablewski
Yunhee Kim
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Italian Steak and "Fries"

Makes: 6 servings
Prep: 10 minutes
Marinate: 4 hours or overnight
Bake: 35 minutes at 450 degrees F.
Broil or Grill: 6 minutes
Let Stand: 5 minutes

Lunch Spin-Off: Philly Cheesesteak

Spread 1 teaspoon yellow mustard on each side of a small sub roll and fill with 4 ounces sliced steak. Top with 3 tablespoons reduced-fat cheddar and pickled jalapenos, if desired. Wrap tightly in microwave-safe plastic wrap. Microwave for 1 minute.

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Turkey Scaloppine with Tarragon-Mushroom Sauce

Makes: 6 servings
Prep: 15 minutes
Cook: 30 minutes

Lunch Spin-Off: Greek Salad with Turkey

In a salad container, combine 2 cups shredded lettuce and 1 tablespoon each sliced black olives and crumbled feta. Add 5 ounces sliced turkey scaloppine. Just before eating, toss with 2 tablespoons reduced-fat red wine dressing.

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Lemon Pepper Chicken and Balsamic Succotash

Makes: 6 servings
Prep: 15 minutes
Bake: 45 minutes at 425 degrees F.
Cook: 10 minutes

Lunch Spin-Off: Chef's Salad Wrap

Combine 1 1/2 cups shredded leafy lettuce, 4 ounces shredded lemon pepper chicken, 1/4 cup reduced-fat cheese, and sliced onion, if desired. Spread one side of a burrito-size flour tortilla with 2 tablespoons reduced-fat Thousand Island dressing; spoon salad down center and roll up tightly. Wrap in plastic.

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Pork Tenderloin with Creamy Apple Cider Sauce

Makes: 6 servings
Prep: 15 minutes
Cook: 13 minutes
Bake: 12 minutes at 425 degrees F.
Let Stand: 5 minutes

Lunch Spin-Off: Vietnamese Sandwich

Combine 1/4 cup shredded carrot, 2 tablespoons each sliced onion and rice vinegar and 1 teaspoon each sugar and soy sauce. Spread 2 teaspoons reduced-fat mayonnaise on a split crusty roll. Arrange 4 ounces thinly sliced pork tenderloin over bottom half and spoon carrot mixture over top. Sprinkle with fresh cilantro leaves; wrap tightly in plastic.

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Chipotle Salmon and Southwestern Rice

Makes: 6 servings
Prep: 15 minutes
Bake: 20 minutes at 450 degrees F.
Cook: 18 minutes

Lunch Spin-Off: Tacos

In each of two hard taco shells, place 2 ounces flaked chipotle salmon and 1/4 cup rice pilaf. Spoon on 1 tablespoon salsa and wrap each in microwave-safe plastic wrap. Microwave, wrapped, 1 minute before serving.

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Fast Fixes: 3 Brown-Bag Meals to Try

Roast Beef Pinwheels
Spread a flour tortilla with chutney; layer with deli roast beef and baby spinach. Roll tightly.

Mediterranean Chicken Salad Pita
Combine 1/2 cup diced cooked chicken, 2 tablespoons plain Greek yogurt, 1 tablespoon light mayo, and 1/4 teaspoon dried Greek seasoning. Spoon into whole-wheat pita; add shredded lettuce.

Meatless Taco Soup
In a small saucepan, stir in 1 can each diced tomatoes and pinto beans, 1 cup each water and corn kernels, 1/2 cup soy crumbles and 2 teaspoons taco seasoning. Simmer for 5 minutes. Serve with corn chips and shredded cheese, if desired (3 servings).

Originally published in the November 29th, 2011, issue of Family Circle magazine.

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