Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
Plan on extra chicken so you have leftovers to make the Meal 3, Poppy Seed-Chicken Pitas. If you are serving 4 people today, double the chicken, use 2 lemons and 6 tablespoons of oil to have leftovers. You won’t need to double the veggies (unless you want to).
Bread rolls and bread sticks - Divide dough in half as directed. With one half, cut into 12 even pieces. Place in a greased 9" square baking pan, gently touching. Allow to rise - then bake for 20-25 minutes at 375° and you will have 12 delicious rolls. With the other half, store in a plastic bag or a large airtight lidded bowl, in the refrigerator.
Bread dough - Remove the plastic bag containing your bread dough from the refrigerator about 1 1/2 hours prior to preparing the meal. Just out of the fridge, divide the dough into 24 pieces. Roll the pieces between your hands, making bread sticks, about 5" long and 1" thick. Lay on a greased baking sheet, about 2" apart. Cover and let rise in a warm spot until double, about 1 hour. Brush melted butter on top and sprinkle with garlic powder and Parmesan cheese. Bake in a preheated 375° oven for 15 minutes or until browned.
Save some of the breadsticks to reheat and use for Meal 5.
Make the Chicken Pitas using the leftover chicken from Meal 1. Shred the chicken. Grate the entire orange and use it when preparing the chicken mix, since you won't be cooking the chicken. The lemon you put on the chicken when preparing it makes a wonderful addition to the chicken mix.
Reheat the breadsticks you made and saved from Meal 2. Wrap them in foil and place in a preheated 350 degree oven for 10 minutes.
