Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
Save leftover brisket, about 1 pound, to use for Meal 3, Brisket Hash.
Cook an additional 2-3 ears of Grilled Corn. When cooled, cut off the cob. Store in refrigerator until Meal 5, to use in the Sautéed Corn and Poblanos.
When making the Brisket Hash, use the leftover Grilled Brisket from Meal 1. You will need about 1 pound of the cooked meat. Dice into ½” squares.
Plan on cooking 2 chickens so you have leftovers to make 2 cups shredded chicken. You will use this shredded chicken to make the Salsa Verde Enchiladas for Meal 5.
The Salsa Verde Chicken Enchiladas will be an easy meal to throw together since you have done some of the main prep beforehand. Use the Salsa Verde you prepared for Meal 2. Use the shredded chicken from Meal 4.
Use the corn you prepared for Meal 1 in place of the frozen corn when preparing Sautéed Corn and Poblanos.
