Roast Turkey, Three Ways

Cut your dinner cooking time by making this delicious roast turkey and turning the leftovers into two more quick, easy meals.

School nights are hectic enough! Make dinner prep easy with one roast that becomes three meals. 

What you need:

  • Large turkey breast (6 to 8 pounds)
  • Fresh rosemary
  • Fresh thyme
  • 4 large bell peppers
  • 4 large yellow onions
  • 1 lb. baby carrots
  • Fresh kale
  • Salad fixings
  • Shredded cheese
  • Chicken broth
  • White beans (canned)
  • Corn (frozen)

Roast Turkey Breast and Veggies

  1. First, brush turkey breast with olive oil and season with salt, pepper, and fresh rosemary and thyme. Roast at 450°F for 1 to 1½ hours.
  2. Then coat 4 large bell peppers, 4 large yellow onions, and 1 pound of baby carrots (all thinly sliced) in olive oil. Roast at 450°F for 30 to 35 minutes; set half aside for tomorrow's meal.

Turkey Veggie Pizza
Top a prepared pizza crust with olive oil, shredded cheese, the leftover roasted veggies, and half of the leftover turkey (diced). Season with salt and pepper; then heat in an oven at 425°F for 10 to 15 minutes.

Turkey Soup
To canned chicken broth, add canned white beans, frozen corn, the rest of the turkey (diced), and shredded fresh kale. Season to taste; simmer 15 to 20 minutes.

Round off all three meals with a green salad and enjoy!

Raising Kids