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Great Family Recipe: 3 Dinners In 1 Dish

While we typically congratulate ourselves when we’re able to make a healthy and filling meal after a long day, the thought of making one meal and turning it into three is truly something to celebrate! Not only do these meals taste really delicious, but they’re all totally different from one another, so it’s not like you’re eating the same thing all week.

We love the traditional roasted chicken and veggies, so that’s a no-brainer, but turning it into a pilaf casserole, and in turn, to a hearty soup was like a stroke of genius, if we do say so ourselves, and we know you’ll love it as much as we do! (Also, if you’re interested in these dishes on their own, you can find similar ones here, here and here.) Keep in mind that you need a lot of vegetables to start out with, to give you enough to work with for the other two meals, but other than that, you only need a few other ingredients to create the rest. After you make these, kick back and give yourself a big pat on the backyou’ve earned it!

Great Family Recipe: 3 Dinners In 1 Dish

Whole Roasted Chicken With Vegetables

Serves 4-6

Ingredients

  • 1 5-6 pound whole chicken (or the largest chicken you can find), rinsed and patted dry
  • 8 large carrots, peeled and cut into strips (or chopped)
  • 6 potatoes, peeled and cubed
  • 12 cloves garlic, crushed
  • 2 cup peas, frozen and thawed, or fresh
  • 1/2 cup extra-virgin olive oil, divided
  • 4 sprigs fresh rosemary, chopped, divided
  • 2 sprigs thyme, chopped, divided
  • kosher salt and freshly ground pepper, to taste

Directions

  1. Preheat oven to 425º F.
  2. Place all vegetables in a large bowl and season with salt and pepper, half of chopped thyme and half of chopped rosemary.
  3. Pour 1/4 cup olive oil over vegetables and toss to coat thoroughly.
  4. Spread veggies out on a baking sheet in a single layer and set aside.
  5. Season chicken generously with salt and pepper, also in the cavity, and rub remaining olive oil all over it.
  6. Carefully transfer to second baking sheet and place in oven, along with vegetables.
  7. Bake for 1 1/2 hours, or until completely cooked through, yet still tender.
  8. Remove from oven and let rest 15 minutes before carving.
  9. For first meal: remove both breasts and carve into slices.
  10. Take 1/3 of the vegetables and transfer to serving plates.
  11. Serve hot, with some crusty bread and enjoy!
    Note: remember to save everything else for your remaining two dinners!

Recipe adapted from Foodlets


Great Family Recipe: 3 Dinners In 1 Dish

Tasty Chicken And Rice Pilaf Casserole

Serves 4-6

Ingredients

  • 2 cups chicken, diced (meat from legs and thighs)
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 2 1/4 cups chicken stock or water
  • 1 1/2 cups medium-grain rice
  • 1/2 cup parmesan cheese, grated, optional
  • 1/2 remaining roasted vegetables
  • 2 tablespoons butter
  • kosher salt and freshly ground pepper, to taste

Directions

  1. Place rice and butter in a large saucepan over medium-high heat and pour in chicken stock or water.
  2. Bring mixture up to a boil, then cover and reduce heat to a simmer.
  3. Cook for 15-20 minutes, or until liquid is partially absorbed.
  4. Add tomatoes, chicken and vegetables and cook for 5-10 more minutes, or until rice is puffed up and tender.
  5. Fluff rice with a fork, taste and adjust seasoning, if necessary, and transfer to a baking dish.
  6. Turn on oven broiler.
  7. Sprinkle parmesan over the top and broil for 5 minutes, or until cheese is melted.
  8. Stir again and serve hot, with a leafy green salad.

Recipe adapted from Recipe Tin Eats


Great Family Recipe: 3 Dinners In 1 Dish

Warm Roasted Vegetable Apple Soup

Serves 4-6

Ingredients

  • chicken bones, meat removed
  • remaining roasted vegetables
  • 1 onion, peeled and halved
  • 1 sweet apple, cut into small cubes
  • 5 cloves garlic, crushed
  • kosher salt and freshly ground pepper, to taste
  • water

Directions

  1. Place chicken bones and skin in slow cooker and add onion, garlic, salt and pepper.
  2. Add enough water that the chicken is completely submerged and cook on LOW for 8-10 hours, or until desired flavor is reached.
  3. Once you are satisfied with chicken stock, let cool and strain it into a blender, discard solids.
  4. Add roasted vegetables and cubed apple (optional) to blender and pulse until semi-smooth.
  5. Transfer mixture to saucepan and cook over medium-high heat until hot.
  6. Serve hot with crusty bread or croutons, and garnish with cubed apple.

Recipe adapted from Barefoot Contessa

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