The Daily Morsel

Meal Plan

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.  There are some tips and suggestions included for utilizing leftovers.  Remember when making salad to keep for leftovers, keep the dressing separate and add it right before eating.

Sunday

Dinner: Roast Pork Top Loin with Apricot Miso Glaze and Roasted Vegetables

Monday

Lunch: Leftover Roast Pork Top Loin with Apricot Miso Glaze and Roasted Vegetables

Dinner:  Pork Lo Mein; Piece of Fruit

(Mix Bread to Bake Tuesday)

Tuesday

Lunch: Leftover Pork Lo Mein; Piece of Fruit

Dinner: Pork Lettuce Cups, Piece of Fruit

(Roast the beets for Wednesday, Bake Bread for Wednesday)

Wednesday

Lunch: Leftover Pork Lettuce Cups; Piece of Fruit

Dinner: Eggs with Asparagus and Parmigiano Reggiano; Toast; Beet and Pear Salad

(Hard boil 4 eggs for Thursday lunch)

Thursday

Lunch:  Leftover – Hard Boil Eggs with Asparagus and Parmigiano Reggiano; Toast; Beet and Pear Salad

Dinner:  Carrot Ginger Soup; Broccoli Poppers

Friday

Lunch:  Leftover Carrot Ginger Soup; Broccoli Poppers

Dinner: Pizza – Caramelized Onion and Truffle Cheese

Saturday

Lunch:  Leftover Pizza – Caramelized Onion and Truffle Cheese

Dinner: Mandarin Orange Chicken Wings, Veggie Sticks

Tags: meal plan, one week, Plan, recipes, schedule

This entry was posted on Friday, February 11th, 2011 at 6:00 am and is filed under Entrees, Recipes, Salads, Sides, 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.