Plan your menu. Write a list of all of your dishes and desserts, then gather the recipes for all of the items — even if it’s a recipe you’ve made over and over again.
Make a final guest list. When you know how many are coming, it will ensure you have enough food for everyone to enjoy and allow you to double the recipe if necessary.
Start prepping days before. Do all of your chopping beforehand and put them in bags so all you have to do is dump and stir. Sometimes pre-seasoned items can save you some time in the kitchen, but can be expensive. To save on money, season your own meat — sprinkle on a little Lawry’s beforehand.
Find more recipes and holiday finds at Walmart.com or DivasCanCook.com
Diva’s Whole Roasted Chicken and Vegetables
5 lb. whole chicken, washed and dried (be sure to remove the giblets inside the cavity)
5 large carrots
12 red potatoes (can use more)
1 medium yellow onion
2 garlic cloves, minced
1-2 tablespoons extra virgin olive oil
1 tablespoon Lawry’s seasoning salt
1 tablespoon pepper
4 tablespoons butter, melted
1 green apple, sliced
1/2 orange, slice
1 garlic clove
1. Preheat oven to 375.
2. Chop carrots, red potatoes, and onion.
3. Add chopped vegetables to a bowl.
4. Drizzle with extra virgin olive oil and sprinkle with Lawry’s seasoning salt and pepper.
5. Spread vegetables into a casserole dish. Set Aside.
6. Season the inside cavity of the chicken generously with salt and pepper
7. Stuff the inside cavity with apples, oranges, and garlic.
8. Butter the chicken generously.
10. Sprinkle the chicken with salt and pepper.
11. Place the chicken on top of the vegetables
12. Bake for 1½ to 2 hours or until completely done and golden. Roast slowly in the oven and it comes out juicy and tender. Be careful not to overcook or you’ll have a dry bird on your hands.
13. Let chicken rest for 15 minutes before carving.
14. Discard the fruit stuffing.
