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5 Day Meal Plan
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Use some leftover prime rib to shred and add to Buckwheat Crepes on day 3.
Use some leftover pork loin to chop up and add to Buckwheat Crepes on day 3.
Trim and clean an additional 8 ounces brussels sprouts to have ready to slice for day 3 to use
in Christmas Stuffing Salad with Bacon.
Use leftover prime rib and pork loin to add to you crepe fillings. Use the brussels sprouts you trimmed and cleaned day 2 for todays salad. Cook an additional 2 strips of bacon to be used day 5 in Turkey and Okra Skillet Dinner.
Make enough bread to have 12 cups leftover to set aside for a day and use in Orange Chocolate Bread Pudding on day 5.
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Use the 2 slices of bacon you cooked on day 2 for todays skillet meal.
Use the Challah bread you baked on day 4 in todays bread pudding.