Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
When preparing the spinach, wash and dry 8 additional ounces in preparation for the Meal 3 Spinach Salad.
When cutting the corn off the cob for the salad, cut an additional 2-3 ears to make 2 cups of corn to use in the Meal 2 Smoked Sausage, Butternut Squash and Wild Rice Soup.
Double the ingredients so you will have 2 cups of prepared rice to save and use for Meal 4, Easy Coconut Curry.
When preparing the Soup, you have saved time by using the corn cut off the cob from Meal 1.
Cut extra butternut squash into 1" cubes to make 3-4 cups of squash. You will use these cubes in the Roasted Butternut Squash for Meal 4.
Leftover rolls will be used for making sliders for Meal 5. Store them in a airtight bag in the fridge.
Pull out the washed spinach to add to the salad.
Grill an additional 2 chicken breasts. When cooled, chop them and save for Meal 4. Add it to the Easy Coconut Curry.
Use the chopped chicken you grilled for Meal 3 to add to the curry.
Use the cubed butternut squash from Meal 2 for a fast easy side dish.
Use the leftover rice you made for Meal 1 when making the Chicken Curry.
Use leftover rolls from Meal 2. Make the patties so they will fit the rolls. Sliders!
