Easily Turn Tonight's Dinner Into Tomorrow's Tasty Lunch!

Let tonight's dinner make tomorrow's meal even SIMPLER!  With these short-cut recipes, you'll barely be in the kitchen! Using the slow cooker and an outdoor grill to cook these big-batch entrees, these main dishes will leave you with leftovers that you can toss into a lunch or a second supper later in the week! With these smart ideas, you're armed with hassle-free dinner plans!


Grilled Ribeyes with Blue Cheese Butter


Prep/ Total time: 25 min.  Serves: 8

• 8 beef ribeye steaks (10 oz. each)
• 12 garlic cloves, sliced
• 1/4 c. olive oil
• 1 tsp. salt
• 3/4 c. cayenne pepper
• 1/2 tsp. pepper
• 1/2 c. crumbled blue cheese
• 1/4 c. butter, softened

1. Cut slits into each steak; insert garlic slices. Brush with oil and sprinkle with salt, cayenne and pepper.
2. Grill, covered, over med. heat or broil 4 in. from the heat for 4-6 min. on each side or until meat reaches desired doneness (for med. - rare, a thermometer should read 145 degrees; med., 160 degrees; well done170 degrees).
3. Combine blue cheese and butter. Serve with steaks.

$7.24 per serving


Use your leftover steak to make this!


Orange Beef and Asparagus Stir-Fry

Prep/ Total time: 30 min. Serves 4

• 4 tsp. cornstarch
• 3/4 c. orange juice
• 4 green onions, thinly sliced
• 3 Tbs. reduced-sodium soy sauce
• 3 Tbs. honey
• 2 tsp. grated fresh gingerroot
• 1 garlic clove, minced
• 2 c. cut fresh asparagus (1 in. pieces)
• 1 med. sweet red pepper, sliced
• 1 c. julienned carrots
• 1 Tbs. canola oil
• 3/4 lb. leftover grilled steaks, thinly sliced
• 1/2 c. honey-roasted peanuts
• hot cooked rice

1. Whisk cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic in a small bowl until blended; set aside.
2. Stir-fry asparagus, pepper and carrots in oil in a large skillet or wok for 2-3 min. or until vegetables are crisp-tender
3. Stir cornstarch and add to the pan. Bring to a boil; cook and stir for 2 min. or until thickened. Add steak; heat through. Sprinkle with peanuts, Serve with rice.

$1.11 per serving



Now we are going to make some another amazing dinner!


Slow cooked BBQ Pork Ribs


Prep: 20 min. Cook: 7 hours Serves: 8

• 4 lbs. boneless country-style pork ribs
• 2 c. ketchup
• 1/4 c. packed brown sugar
• 1/4 c. maple syrup
• 1/4 c. prepared mustard
• 1/4 c. reduced-sodium soy sauce
• 2 Tbs. lemon juice
• 2 tsp. dried minced garlic
• 1/8 tsp. pepper

1. Place ribs in a 5 or 6 qt. slow cooker. Combine the remaining ingredients; pour over top. Cover and cook on low for 7-9 hours or until meat is tender.
2. Remove ribs and keep warm. Skim fat from cooking juices; serve with ribs.

$2.24 per serving




Use your leftover country-style pork ribs to make this!


Queso Pork Enchiladas


Prep: 30 min. Bake: 30 min. Serves: 6

• 1 jar (15 1/2 oz.) salsa con queso dip, divided
• 1 can (10 oz.) enchilada sauce, divided
• 1 can (4 oz.) chopped green chilies
• 1/3 c. water
• 2 Tbs. reduced-sodium taco seasoning
• 4 c. cubed cooked leftover country-style pork ribs
• 12 flour tortillas (6 in.), warmed
• 2 1/2 c. (10 oz.) shredded Mexican cheese blend, divided
• Shredded lettuce and chopped tomatoes, optional

1. Combine 3/4 c. queso dip, 1/2 c. enchilada sauce, green chilies, water and taco seasoning in a large skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 3 min.
2. Spread 2/3 c. sauce mixture into a greased 13 in. x 9 in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 c. pork mixture down the center of each tortilla.; top with 2 Tbs. cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas
3. Cover and bake at 350 degrees for 20 min. Uncover; sprinkle with remaining cheese; bake 10-15 min. longer or until heated through. Serve with lettuce and tomatoes if desired.

$2.28 per serving