Leslie Tonks
Weekly Newsletter Contributor since 2017
Email the chef! leslie@dvo.com
Cook an additional 1-2 chicken breasts but don't add the Lemon herb sauce. Save these to add to the Curried Chicken and Rice Soup on day 5.
In addition to the amount of corn you will be grilling for todays meal grill an additional 5 ears to be used day 3 in the Fresh Corn Salad.
Double this bread recipe to make an additional loaf to make garlic bread out of on day 3.
Purchase and cook a large enough pork tenderloin to have enough leftover to make Pulled Pork Sandwiches out of on day 4.
Use the 5 ears of corn you grilled yesterday for this recipe today.
Use the 2nd loaf of bread you made day 2 to make todays garlic bread out of.
Use the leftover pork from day 3 in todays recipe, thinly slice/shred the pork and mix with with the BBQ seasonings before reheating.
Saag Paneer: Spinach with Indian Cheese
Naan: Indian Oven-Baked Flat Bread
Instant Rice Pudding with Cinnamon, Cardamom and Blueberries
Use the chicken breasts you cooked on day 1 to add to this recipe instead of the bone in chicken breast it calls for.
