Cook Once, Eat Twice!

Honey Buffalo Chicken Wrap

Cook Once: Grilled Chicken

Eat Twice: Honey Buffalo Chicken Salad Wraps

Turn last night’s grilled chicken into a bold, flavor-packed Buffalo Chicken Wrap. Tender shredded chicken tossed in a buttery buffalo sauce, layered with crisp romaine, celery, carrots, and a creamy blue cheese yogurt drizzle, all wrapped up and ready in minutes.

Ingredients

• 2 cups shredded pre-grilled chicken (white & dark meat mix for flavour)
• ⅓ cup good-quality buffalo sauce
• 1 tbsp melted butter (for richness)
• 1 tsp honey (balances heat)
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• 2 large flour tortillas
• 1 cup shredded romaine
• ½ cup thinly sliced celery
• ½ cup shredded carrot
• ¼ cup thinly sliced red onion

Ingredients for the Creamy Blue Cheese Sauce

• ½ cup sour cream2 tbsp blue cheese crumbles1 tbsp fresh lime juice
• 1 tbsp olive oil
• Pinch salt & black pepper
• Optional: sliced avocado or crispy bacon for indulgence

Directions

1. Combine the chicken - in a medium bowl over medium heat, add buffalo sauce, melted butter, honey, smoked paprika, and garlic powder and toss to combine, then add shredded roasted chicken and stir to combine
2. Make the sauce - Mix sour cream, blue cheese, lime juice, olive oil, salt, and pepper until creamy but slightly textured
3. Build the wrap - Warm tortillas slightly so they’re pliable
4. Layer - Buffalo chicken, Romaine, Celery, Carrot, Red onion, Drizzle of blue cheese sauce
5. Wrap tight - Fold sides in, roll firmly, and slice on a bias for that beautiful cross-section shot

Spiced Coconut Curry Lentils Stuffed Sweet Potatoes

Cook Once: Spiced Coconut Curry Lentils

Eat Twice: Spiced Coconut Curry Lentils Stuffed Sweet Potatoes

Roasted sweet potatoes stuffed with creamy spiced coconut curry lentils make the ultimate hearty, plant-based comfort dish. Warm curry spices, silky coconut milk, and a splash of fresh lime create bold flavor, while the natural sweetness of the potato brings perfect balance.

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• Salt & black pepper

Ingredients for the Coconut Curry Lentils

• 1 cup red lentils, rinsed1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp chili flakes (optional)
• 1 tbsp tomato paste1 cup coconut milk
• 1½ cups vegetable broth
• 1 tsp honey or maple syrup
• Salt to taste
• Juice of ½ lime

Ingredients for Garnish

• Sliced green onions
• Dollop of sour cream

Directions

1. Roast the Sweet Potatoes
2. Preheat oven to 400°F (200°C).
3. Rub sweet potatoes with olive oil, salt, and pepper
4. Roast 40–50 minutes until fork tender
5. Let cool slightly, then slice open and fluff the inside with a fork
6. Make the Coconut Curry Lentils - In a saucepan, sauté onion in olive oil until soft (3–4 minutes). Add garlic and ginger; cook 30 seconds. Stir in curry powder, turmeric, cumin, and chili flakes and toast 30 seconds for depth. Add tomato paste and cook until slightly darkened. Stir in lentils, coconut milk, and broth. Simmer 15–18 minutes until lentils are soft and creamy; season with salt and pepper to taste.
7. Assemble - Spoon generous coconut curry lentils into each sweet potato. Garnish with green onions.

Pot Roast White Cheddar Grilled Cheese

Cook Once: Classic Pot Roast Dinner

Eat Twice: Pot Roast White Cheddar Grilled Cheese

Turn last night’s hearty pot roast into a crispy, melty white cheddar grilled cheese layered with tender beef, caramelized onions, and rich gravy. Comfort food made smart: cook once, eat twice.

Make your favorite pot roast (beef, carrots, onions, and gravy). Serve it traditionally for dinner—hearty, comforting, and satisfying.

Ingredients

• 1½ cups leftover pot roast (warmed)
• ½ cup leftover gravy (warmed)
• 1 medium onion, sliced, caramelized
• 4 slices sturdy whole-grain bread
• 4 slices white cheddar
• 4 tbsp butter (divided)
• Pinch salt

Directions

1. Build it - on two slices, add: white cheddar, warm shredded pot roast, spoonful of gravy, caramelized onions, and another slice of cheddar. Top with remaining bread
2. Grill - Cook 2 minutes per side until crisp, golden, and melty; slice and serve