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Heat 'N Eat - Five Dinners In One Day

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Rachael Ray
Related tags
main-dish nut free dinner
Nutrition per serving    (USDA % daily values)
CAL
5217
FAT
732%
CHOL
291%
SOD
389%

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Ingredients for 4 servings

3 3-4-pound whole chickens, remove and discard gizzard bag

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling

2 large onions, thickly sliced

7-8 parsnips, peeled and cut lengthwise into 8 pieces

2 small bags carrots (about 2 1/2 pounds each), peeled and cut in half lengthwise

1 head garlic, peeled

3 pounds small Yukon Gold or red-skinnned potatoes, halved or quartered, little ones left whole

6 cups chicken stock, divided

1/4 cup flour

4 pounds Idaho potatoes, peeled and quartered

1 stick butter

1/2 cup milk

1/4 of the cooked roasted chicken, shredded (about 2 cups)

1/3 of the cooked roasted vegetables, chopped into bite-size pieces (about 2 cups)

2 cups reserved gravy

1 package frozen peas

10-15 chives, chopped (optional)

1 jar store-bought tomatillo salsa (16 ounces), divided

1 package frozen corn, defrosted

8 flour tortillas

1 pound pepper Jack cheese, grated, divided

1 cup reserved gravy

1 pound rigatoni or pasta of your choice

5 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling

2 tablespoons butter

2 medium size zucchini, cut in half lengthwise, then sliced into half moons

3 tablespoons all-purpose flour

2 cups chicken stock

1 cup heavy cream (you can also use milk or half-and-half)

Freshly grated nutmeg

1 cup Parmigiano Reggiano cheese

1/3 of the cooked roasted veggies, chopped into bite-size pieces (about 2 cups)

4 thick slices crusty bread

1 garlic clove, crushed

2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

1/3 cup extra virgin olive oil (EVOO)

1/3 of the cooked roasted veggies (about 2 cups)

1/2 small red onion, thinly sliced

3 hearts of romaine lettuce, torn or chopped into bite-size pieces

2 tablespoons capers, drained

1/4 pound Parmigiano Reggiano cheese, grated

10 leaves basil, chopped

1 small jar marinated artichokes, drained

1/4 cup pitted kalamata olives (a handful)

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