On her popular Food Network talk show, Rachel whips up healthy and tasty meals in less than thirty minutes. Sometimes, though, she says that adding an extra ten minutes one night can mean a huge savings of time down the line. Try one of her "Rollover Recipes," which allows you to cook once and eat two or three times with minimal extra work!

DAY 1: TURKEY BOLOGNESE PASTA
Serves 4, plus makes 5 to 6 cups leftover sauce

Ingredients:
1/4 cup EVOO (extra-virgin olive oil)
3 pounds lean ground turkey
3 medium carrots, peeled and grated
2 onions, grated or finely chopped
4 garlic cloves, grated
Salt and feshly ground black pepper
1 bay leaf, fresh or dry
2 cups regular or low-sodium chicken stock
2 (28-ounce) cans crushed tomatoes
1 pound whole-wheat spaghetti
1 cup grated Parmigiano-Reggiano or Romano cheese

Instructions:

Bring a large pot of water to a boil for the pasta.

Preheat a large Dutch oven or deep pot over medium-high heat with the EVOO, 3 to 4 times around the pan. Add the turkey, and using the back of a wooden spoon, break up the meat into small pieces. Cook for 5 to 6 minutes to start the browning process, then stir in the carrots, onions, and garlic. Season liberally with salt and pepper, add the bay leaf, and cook for 5 minutes more, then stir in the stock and the tomatoes. Bring up to a bubble, then drop the heat to low and simmer for 5 to 6 minutes more while you cook the pasta. Discard the bay leaf.

Salt the water and cook the pasta al dente, with a bite to it. Drain, then place the pata back into the warm pot. Toss the pasta with the cheese and 2 cups of the sauce. Serve the pasta in shallow bowls with an extra ladle of sauce on top.

Cook the leftover sauce before storing in the refrigerator.


DAY 2: TURKEY TOMATO SOUP
Serves 2

Ingredients:
1 1/2 cups leftover Turkey Bolognese sauce
1 1/2 cups chicken stock
1/2 cup salad croutons, any flavor or variety

Instructions:

Heat the sauce and stock together in a medium saucepan and serve in bowls or pack into thermoses for a lunchtime treat. Serve the croutons alongside for topping.


DAY 3: TURKEY VEGETABLE CHILI
Serves 4

Ingredients:
2 tablespoons EVOO, twice around the pan
2 small zucchini, grated
1 (10-ounce) box frozen corn
1 (14-ounce) can black or red beans, rinsed and drained
2 tablespoons chili powder
3 to 4 cups leftover Turkey Bolognese sauce
Salt and fleshly ground black pepper
1 cup shredded sharp Cheddar, Monterey Jack, pepper Jack, or smoked Cheddar cheese
Crushed tortilla chips

Instructions:

Preheat a large skillet over medium-high heat with the EVOO. Add the grated zucchini and cook until soft, 4 to 5 minutes. Add the frozen corn, the beans, and the chili powder. Add the Bolognese sauce and bring up to a bubble. Season with salt and pepper to taste and cook for another 5 to 6 minutes.

To serve, ladle the chili into bowls and top with cheese and crushed chips.



Adapted from Rachel Ray's Yum-O! The Family Cookbook, Clarkson Potter Publishers.