Save 4 chicken strips to have for Oriental Chicken Salad. The chicken strips freeze well, so make lots extra and freeze them for quick meals later.
Wash and prepare enough spinach leaves for Day 5.
Double the roll recipe. Make 1 dozen rolls for tonight’s meal. With the remaining dough, form into bread sticks. Brush with melted butter and sprinkle with garlic powder, Italian seasoning, and shredded Parmesan cheese. When cool, store in a zip-lock bag to serve with the Baked Potato Bar. You can reheat the bread sticks, if desired, in a 350 degree oven for 10 minutes.
Use leftover brownies for Brownie Sundaes (Hot Fudge Sauce) with your Best Hamburgers on Day 3.
When slicing red onions, chop and bag enough for Day 4 for the Baked Potato Bar. You can also chop some tomatoes for Day 3, too, if you don’t mind them in the fridge overnight. Personally, I like my tomatoes chopped fresh and not refrigerated. Your choice.
Cook a full pound of bacon. Use 4 slices for the hamburger and crumble the rest to save for the Baked Potato Bar on Day 4, and as a topping for the Baked Potato Soup on Day 5.
Shred extra cheese and chop extra green onions and save for the Baked Potato Soup. Use crumbled bacon from Day 3.
Add Meal Plan to Cook'n
Use crumbled bacon from Day 3. If you chopped tomatoes on Day 3, use them. Use the shredded cheese and green onions you prepared on Day 4.
Use prepared spinach saved from Day 1.
Serve Hot Fudge Sunday’s using leftover ice cream and hot fudge topping from Day 3.