Prepare 10 chicken breasts and grill. Shred 2 of the breasts and save to use in Broccoli Chicken Mac & Cheese on Day 3. Save 4 of the breasts for Day 5, Grilled Cajun Ranch Chicken.
When making the Pork & Pineapple Fried Rice, cook an extra 9 oz. of bacon. Reserve 3 T of bacon drippings and make the dressing for Day 5, Warm Spinach Salad. When making the salad on Day 5, reheat the dressing until warm.
Baked Parmesan Zucchini Sticks
Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate
When preparing zucchini for Baked Parmesan Zucchini, shred an additional zucchini, salt it, then place on paper towels in a shallow bowl. Cover and refrigerate. This will take the place of draining the zucchini for Day 4, Zucchini Parmesan Frittata.
Organic Apple Citrus Cinnamon Fall Salad
Cream Cheese Cranberry Muffins Recipe
