Wouldn't’t it be great if you could plan two meals at a time so that you could cook dinner and tomorrow’s lunch all at once? Well, tune in to Canadian Living Cooks and get a lesson in PLANOVERS - one dish done two ways. Let Daphna dazzle you with a chili orange grilled chicken that will double up as chicken tortilla bundles. Elizabeth roasts honey glazed pork tenderloin for dinner and uses the leftovers to enhance an Asian salad for lunch. And Emily turns extra red wine marinated steak into an hearty salad with arugula and crunchy croutons.