30-minute Weekend Meals
Try these healthy scrumptious meals on the weekends. Not only are they delicious, they also give you plenty of time to spend with yourself and your loved ones.
Garlic Roast Chicken with Rosemary and Lemon
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon grill seasoning blend or coarse salt and black pepper
1/2 cup chicken broth
Preheat oven to 450 degrees C.
Lay chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Serve spooning pan juices over the chicken pieces.
Cheesy Gnocchi Casserole with Turkey and Peas
1 tablespoon unsalted butter
1 onion, chopped
One 8-ounce piece turkey, diced
1/2 teaspoon chopped fresh thyme
1/2 cup low-sodium chicken broth
One 17.5-ounce package potato gnocchi
1 cup frozen peas, thawed
1/4 cup heavy cream
Salt and freshly ground black pepper
1 cup shredded Swiss or Gruyere cheese
Preheat the broiler to high heat.
Melt butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened. Add the turkey and thyme and continue to cook until the turkey is lightly browned.
Add the chicken broth and 3/4 cup water and bring to a simmer. Stir in the gnocchi, cover and cook until it is slightly tender. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over it and broil until golden and bubbly.