Leslie Tonks
Weekly Newsletter Contributor since 2017
Email the chef! leslie@dvo.com
Cut an additional large fillets into 3/4 inch pieces to have ready for Spicy Fish and Olive Spaghetti on day 4. (make sure to keep on eye on the "best by" date and be sure to use it within that time frame, moving meals around if necessary.)
Make sure to begin soaking your beans for Spicy Black Beans and Yellow Rice on day 3.
Cook an additional pound of chicken to use day 5 in Mexican Chicken and Rice Stuffed
Peppers.
Use the beans you soaked overnight for today’s bean recipe.
Make enough beans to have leftovers for day 5 and save the Perfect Pinto Beans recipe
for another time.
Use the Tilapia fillets you cut up on day 1 in today pasta recipe.
Use the cooked chicken from day 3 in todays stuffed peppers.
Use the leftover Spicy Black Beans from day 3 instead of making a new batch of beans
today.
