Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
Double the bread recipe when making the bread bowls. With the leftover dough, wrap it in plastic wrap or a covered bowl (so it doesn’t dry out) and store in the refrigerator for making bread sticks for Meal 2 dinner.
When preparing the broccoli florets, cut up an additional 2 cups of florets to use in Broccoli Cauliflower Casserole for Meal 2.
About an hour before you serve dinner, take the bread dough out of the refrigerator that you made for Meal 1. Pull off golf ball size pieces and roll into sticks. Allow to rest for 15-20 minutes. Bake at 375° for 20 minutes, or until golden.
Pull out the broccoli florets you cut up for Meal 1 to use in the Broccoli Cauliflower Casserole.
When shredding the zucchini, dice ½ cup and store to add to the Minestrone Soup for Meal 5.
Ladle cooled, leftover soup into serving size bowls with lids. Next day lunch is ready to grab and go.
Grab the bag of diced zucchini that you prepared on Meal 4 day to add to the soup.
