Cook Once, Serve Twice IdeasCooking extra is always a good idea especially during the week - cooking once and serving twice saves time. Here are some ideas to get you started. Note that you can even do this with the recipes on this page - make extra grilled chicken for the pitas the first night and use the leftover in the stir fry the next night.• Baked or grilled chicken the first day can be used in a stir fry, soup, chili or salad the next day.• Cooked rice can be used in a stir fry the next day.• Cooked whole grain pasta can be served with pasta sauce the first day and in a stir-fry, skillet dish or salad the next day.• Baked potatoes served with broccoli and cheese one night can be used in potato salad the next night.Grilled Chicken Pita1 Tbsp olive oil3 Tbsp balsamic vinegar1/4 cup fat-free Italian dressing1 Tbsp chopped fresh basilBlack pepper to taste4  slices eggplant, 1/2 inch thick2 skinless chicken breasts2 plum tomatoes, cored and cut in half4  whole wheat pitas, cut in halfDirections:1. Preheat the grill or grill pan over medium-high heat.2. Combine the oil, vinegar, dressing, basil and pepper in a large bowl.3. Grill the eggplant, chicken and tomatoes until done, brushing with the dressing. Cut each in slices and stuff into pita halves.4. Wrap in foil and serve warm or chill for later use.Serving idea: This pita can be topped with a little feta cheese. It goes well with a tossed salad or grilled corn.Serves 4. Each serving (2 pita halves): 268 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 36 mg cholesterol, 528 mg sodium, 27 g carbohydrate, 6.5 g fiber, 21 g protein.Chicken Pepper Stir-Fry1 tablespoon grated ginger2 cups stir-fry vegetables1 cup broccoli florets1 cup red bell pepper strips4 Tbsp light soy sauce1 Tbsp sesame oilgranulated garlic to taste1 cup cooked white chicken meat, skinless and cut into cubes3 cups cooked brown riceDirections:1. Lightly spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat.2. Sauté the ginger, vegetables, broccoli, and red peppers until crisp-tender and heated through, about 5 minutes. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Serve the vegetables over the rice.Serves 4. Each serving: 2 cups: 306 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 29 mg cholesterol, 540 mg sodium, 43 g carbohydrates, 4 g fiber, 20 g protein.