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16 Double-Duty Recipes That Let You Cook Once and Eat All Week

Rethink the way you cook! With these double-duty recipes you can turn tonight's dinner into tomorrow's lunch.

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First Make: Seasoned Taco Meat

I got this recipe from the restaurant where I work. It's famous in our town for the blend of seasonings, and now the secret is out! —Denise Mumm, Dixon, Iowa

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Then Make: Taco Pinwheels

Extra taco meat makes these appealing appetizers easy to assemble. I add the seasoned meat to a cream cheese mixture and roll them up in tortillas. —Cindy Reams, Philipsburg, Pennsylvania
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First Make: Italian Pot Roast

I make this regularly, as it’s a favorite of my husband’s. I’m always asked for the recipe. You’ll love how this tender pot roast seems to melt-in-your-mouth. —Debbie Daly, Buckingham, IL
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Then Make: Roast Beef with Chive Roasted Potatoes

It’s hard to believe that last night’s beef roast could get any better, but it shines in this heartwarming dish. —Taste of Home Test Kitchen
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First Make: Grilled Buttermilk Chicken

I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin
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Then Make: Cheese Chicken Soup

Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa
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First Make: Applesauce

Every year my husband and I take our two daughters to an orchard to pick apples so we can make this luscious applesauce for family and neighbors. —Jennifer Purcell, Vermilion, Ohio
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Then Make: Applesauce Mini Muffins

Children reach with both hands for these buttery tender mini muffins. Cinnamon-spiced and made with applesauce, they’re easy to bake on a moment’s notice. —Mary Ann Lee, Clifton Park, New York
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First Make: Chicken With Olives & Artichokes

My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. —Suzette Zara, Scottsdale, Arizona
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Then Make: Chicken and Feta Spinach Salad

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First Make: Apricot Pork Tenderloin

Tangy-sweet apricot preserves intensify and complement this elegant one-dish meal. —Judy Armstrong, Prairieville, Louisiana
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Then Make: Pork With Spanish Rice

I make this Spanish rice dish whenever I have leftover pork. It's perfect for two people. We like to eat it on a corn tortilla or with a salad. —Rebecca Hodges, Huntsville, Alabama
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First Make: Slow-Cooked Ham

Entertaining doesn't get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles! —Heather Spring, Sheppard Air Force Base, Texas
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Then Make: Creamy Noodle Casserole

My husband, Ronald, works long hours and frequently doesn't arrive home until past 7 p.m. This casserole is ideal for those late nights—it's just as tasty after it's been warmed in the microwave. —Barb Marshall, Pickerington, Ohio
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First Make: Slow-Cooked Lemony Spring Veggies

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Then Make: Primavera Chicken Soup

Get out the ladle and your happy bowls for a soothing, hearty soup that’s like a warm hug from the inside out. Slow cooking makes it so simple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Rashanda Cobbins
When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find this food editor sifting through our recipe collection, curating digital content or tracking the latest culinary trends. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.