The Daily Morsel

Here’s another lunch and dinner meal plan for one week, for two people.  Again if you are cooking for more you can easily double the ingredients/recipes.   Leftovers are utilized for lunch.  The chicken leftovers cooked on Sunday are used in another recipe later in the week.  Links to the recipes are included, along with guides on how much to make for two!

Sunday

Dinner: Grilled Chicken with Spice Rub, Mixed Greens with Pomegranate, Pistachios, Goat Cheese, Mashed Potatoes

Monday

Lunch: Leftover Chicken, Salad, Mash Potatoes; Piece of Fruit per person

Dinner:  Pasta with Spinach and Cheese; Piece of Fruit per person

Tuesday

Lunch: Leftover Pasta with Spinach and Cheese; Piece of Fruit per person

Dinner: BBQ Chicken Pizza and another 1 Topping Pizza; Piece of Fruit per person

Wednesday

Lunch: Leftover BBQ Chicken and 1 Topping Pizza; Piece of Fruit per person

Dinner: Salmon Patties (make 2 recipes to have leftovers), Sweet Potato Fries, Roasted Frozen Asparagus; Piece of Fruit per person

Thursday

Lunch: Leftover Salmon Patties, Sweet Potato Fries, Roasted Frozen Asparagus; Piece of Fruit per person

Dinner:  Beet and Fennel Soup; Avocado and Jicama Salad, and Toast; Piece of Fruit per person

Friday

Lunch: Leftover Beet and Fennel Soup, Avocado and Jicama Salad, and Toast; Piece of Fruit per person

Dinner: Spiced Split Pea Soup; Cauliflower Steaks, Piece of Fruit per person

Saturday

Lunch:  Prosciutto and Truffle Cheese Sandwich (used dried figs or skip the figs altogether), Pear Walnut Salad

Dinner: Leftover Smokey and Spiced Split Pea Soup, Cauliflower Steaks, Piece of Fruit per person

Tags: dinner, entree, lunch, meals, meat, Plan, recipes, vegetable, weekly

This entry was posted on Friday, January 14th, 2011 at 6:00 am and is filed under Entrees, Recipes, Salads, Soups, Tips/Techniques, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.