Turn one Sunday dish into three days of family faves for a real weeknight time-saver.
Cook on Sunday: ROAST CHICKEN
Rinse chicken, remove giblets, and pat dry. Rub with butter, salt, and pepper. Roast with carrots, onions, celery, and potatoes at 400°F for 20 minutes per pound.
For Lunch: CURRIED CHICKEN SALAD
Chop breast meat into cubes. Add 1/2 cup Greek yogurt, 1/4 cup raisins, 1/2 cup fresh chopped celery, 1/2 Tbsp curry powder, and salt and pepper to taste. Serve in a tortilla.
For Dinner: CHICKEN AND POTATO HASH
Heat 2 Tbsp oil in a skillet; add potatoes (from Sunday). When potatoes begin to brown and crisp, stir in shredded thigh meat; cook until heated through.
For Dinner: TORTILLA SOUP
Bring 1 quart chicken stock to a boil. Add remaining chicken, vegetables (from Sunday), salsa, corn, chopped cilantro, and lime juice. Simmer 5 minutes.