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