Make a large pot of shredded chicken and use throughout the week. Remove 1 ½ cups for today’s meal and save the remaining chicken to use for Meal 3, Chicken Quesadilla’s. If you have leftovers, freeze it in recipe size portions.
Bake 2 extra potatoes to use for the Meal 2 Potato Soup. When the potatoes are cool enough to handle, peel and dice them. Store until ready to use.
When baking the potatoes, wash, poke, and oil a medium sweet potato and bake it with the potatoes. This will be used for the Sweet Potato Biscuits for Meal 2.
When cooking the bacon for today’s Salad, dice and cook 1 package, (about 12-14 slices) to use throughout the week: for the Chicken Quesadillas for Meal 3, and to top the Meal 4, Layered Salad.