3 Dinners You Can Make Once and Eat Twice

3 Dinners You Can Make Once and Eat Twice

Make extra on purpose. One batch should cover tonight and at least one more meal.

1. Lemon herb chicken and vegetables
Serves 4. About 420 calories a serving.

Ingredients

• 2 lb boneless chicken thighs
• 4 cups mixed vegetables (broccoli, peppers, zucchini)
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper

Steps

1. Heat oven to 400°F.
2. Toss chicken and vegetables with oil, lemon, garlic, oregano, salt, and pepper.
3. Spread on a sheet pan. Roast 25 to 30 minutes, until the chicken is done.
4. Eat one serving. Pack the rest.

2. Salmon with tomatoes and olives
Serves 4. About 480 calories a serving.

Ingredients

• 4 salmon fillets (5–6 oz each)
• 2 cups cherry tomatoes
• 1/2 cup olives
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt, pepper, lemon wedges

Steps

1. Heat oven to 400°F.
2. Put tomatoes and olives on a pan. Drizzle with 1 tbsp oil.
3. Set salmon on top. Oil, salt, pepper, oregano.
4. Roast 12 to 15 minutes. Finish with lemon.

3. Turkey and white bean skillet
Serves 4. About 390 calories a serving.

Ingredients

• 1.5 lb ground turkey
• 1 can white beans, drained
• 1 can diced tomatoes
• 2 cups spinach
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper

Steps

1. Brown turkey in the oil.
2. Add tomatoes, beans, paprika, garlic powder, salt, and pepper. Simmer 8 minutes.
3. Stir in spinach until wilted.
4. Eat now. Box the rest for lunch.