What’s for dinner? That’s always the question on a busy weeknight, isn't it? The trick is how to get interesting, delicious meals on the table for your family. Dinner Plans is a realistic plan to put in a few hours of work (planning, shopping, and prepping) and get a big head start on your week.
Prep Time: 2 hours 30 minutes
- Roast two chickens at the same time. Serve one and cool the other.
- Remove the meat, separating light and dark meat and pack it in three portions in the refrigerator.
- Organize your ingredients for a pasta dish and a pot pie (plus a chicken salad for lunches).
- If you have extra time, tackle extra vegetable prep. Cut broccoli into florets, chop onions for all dishes, rinse and dice vegetables for the pot pie, and precook the pasta to save time and simplify clean-up later in the week.
Watch this roasted baby potato recipe come together
Prep Day Dinner
Prep Day Tips
- Arrange your oven racks so that you can fit both chickens on one and the potatoes on another.
- Double the chicken recipe. If you have two skillets, use them both. If you have only one, roast the chickens side by side on a preheated sheet pan and increase cooking time a bit.
- Roast the potatoes, increasing the cooking time since the temperature is lower.
- Let the other chicken cool while you eat dinner, then reserve all of the meat from it and any leftovers from dinner and pack in two labeled containers and refrigerate until ready to use.
- Save the bones in the freezer to make chicken bone broth.
- For an extreme shortcut, skip roasting the chickens and use two rotisseries.
This creamy all in one Chicken Broccoli Alfredo combines your favorite pasta shape with shredded chicken breast and tasty broccoli florets.
Chicken Broccoli Alfredo Dinner Prep Tips
- Use pieces of chicken breast meat from the day before.
- Get ahead on prep day: Cut the broccoli into florets. Cut up the onions. Par cook the pasta to al dente, chill and store until you are ready to assemble the dish.
- Serving suggestion: If your family wants extra vegetables, serve with a green salad.
Loaded with juicy pieces of chicken and tender vegetables, these Chicken Pot Pies are topped with store-bought crust. They feel like a special occasion meal, but they're a snap to make. Serve with Simple Steamed Broccoli.
Chicken Pot Pie Tips
- Make individual pot pies or one large pie for everyone to share.
- Get ahead on prep day: measure and prepare the vegetables for the pies or if you have more time prep the entire filling and refrigerate and assemble and bake at dinner time.
- Serving suggestion: Serve with steamed broccoli florets.
Chicken Salad for Lunch
Turn all of your leftover pulled chicken into this spicy chicken salad that you can tuck into buns or top baby greens or grain salad for lunches.
Chipotle Chicken Salad Tips
- Halve this recipe to use up all of your shredded chicken. Adjust the chipotle to suit your family's tastes.
- Get ahead on prep day: you can make this entire recipe on prep day and store it until ready to use.
- Serving suggestion: serve on a soft Hawaiian rolls or mound onto torn iceberg lettuce.
Tips & Tricks
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