Name: Cheater’s Slow-Cooker Beef Bourguignon
Ingredients: 5 slices bacon (diced); 3 lbs. beef chunk (cubed); Kosher salt and freshly ground black pepper; 3 Tbsp all-purpose flour; 8 oz. pearl onions (peeled); 4 carrots (peeled and sliced into 1-inch pieces); 1 quart cremini mushrooms (quartered); 3 garlic cloves (minced); 2 cups beef broth; 1 + ¼ cups red wine; 2 Tbsp tomato paste; 1 bay leaf; 2 Tbsp unsalted butter; 2 Tbsp chopped fresh thyme; ⅓ cup chopped fresh parsley; Mashed potatoes (for serving)

Lemon-Garlic Dump Dinner with Chicken, Potatoes, and Brussels Sprouts

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Thank you EatingWell for the recipe!

Ingredients

2 boneless, skinless, chicken breasts
1 tsp salt
½ tsp ground pepper
¼ cup extra-virgin olive oil
4 garlic cloves (chopped)
2 tsp grated lemon zest
3 tsp lemon juice
12 oz. baby Yukon Gold potatoes (cut into ½-inch-thick wedges)
1 cup sliced red onion
2 Tbsp unsalted butter (cut into small pieces)
1 Tbsp chopped fresh thyme

Instructions

Preheat the oven to 425°F. Cut the chicken breasts in half lengthwise and briefly pound each piece with a meat mallet to an even 1-inch thickness. Sprinkle the breasts with ¼ teaspoon of salt and pepper. Place the chicken in a shallow bowl.
Whisk the oil, garlic, 1 teaspoon of lemon zest, lemon juice, remaining ¾ teaspoon of salt, and ¼ teaspoon of pepper in a small bowl. Pour half of the mixture over the chicken, turning to coat. Set aside the marinate at room temperature.
Spread the potatoes, Brussels sprouts, onion, and the remaining marinade in an even layer on a 9×13-inch baking dish and toss to coat. Sprinkle half of the butter pieces over the vegetables. Bake until the vegetables start to brown around the edges — about 25 minutes. Remove from the oven, stir the vegetables, and place the chicken on top of the vegetables. Pour any leftover marinade into the baking dish. Sprinkle the remaining butter on top of the chicken. Bake until the vegetables are tender and the chicken is cooked through about 20 more minutes. Sprinkle with thyme and the remaining 1 teaspoon of lemon zest.

Find it online: https://shesafullonmonet.com/delicious-dump-dinner-recipes/

Lemon-Garlic Dump Dinner with Chicken, Potatoes, and Brussels Sprouts

Ingredients

2 boneless, skinless, chicken breasts

1 tsp salt

½ tsp ground pepper

¼ cup extra-virgin olive oil

4 garlic cloves (chopped)

2 tsp grated lemon zest

3 tsp lemon juice

12 oz. baby Yukon Gold potatoes (cut into ½-inch-thick wedges)

1 cup sliced red onion

2 Tbsp unsalted butter (cut into small pieces)

1 Tbsp chopped fresh thyme

Instructions

Preheat the oven to 425°F. Cut the chicken breasts in half lengthwise and briefly pound each piece with a meat mallet to an even 1-inch thickness. Sprinkle the breasts with ¼ teaspoon of salt and pepper. Place the chicken in a shallow bowl.

Whisk the oil, garlic, 1 teaspoon of lemon zest, lemon juice, remaining ¾ teaspoon of salt, and ¼ teaspoon of pepper in a small bowl. Pour half of the mixture over the chicken, turning to coat. Set aside the marinate at room temperature.