The Daily Morsel

Meal Plan

A new lunch and dinner meal plan for one week, for two people.  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 two other recipes later in the week, so make sure to portion it out.  Links to the recipes are included.

Sunday

Dinner: Thomas Keller’s Roast Chicken with Roasted Potatoes and Broccoli Poppers

Monday

Lunch: Leftover Roast Chicken, Potatoes, and Broccoli Poppers; Piece of Fruit per person

Dinner:  Ginger Scallion over Quinoa; Piece of Fruit per person

Tuesday

Lunch: Leftover Ginger Scallion over Quinoa; Piece of Fruit per person

Dinner: Chicken Tacos; Purple Cabbage Coleslaw

Make bread dough to bake on Wednesday

Wednesday

Lunch: Leftover Chicken Tacos; Purple Cabbage Coleslaw

Dinner: Cashew Chicken with Cilantro Sauce; Rice; Jicama and Avocado Salad

Bake Bread for Thursday

Thursday

Lunch: Leftover Cashew Chicken with Cilantro Sauce and Rice; Jicama and Avocado Salad

Dinner: Broccoli Thyme and Leek Soup; Toast; Brussel Sprouts with Pancetta and Pecans

Friday

Lunch: Leftover Broccoli Thyme and Leek Soup; Toast; Brussel Sprouts with Pancetta and Pecans

Dinner:  Pancetta and Smoked Gouda Pizza; Piece of Fruit per person

Saturday

Lunch:  Leftover Pancetta and Smoked Gouda Pizza; Piece of Fruit per person

Dinner: Bouchon Flatiron Steak with Herb Butter; Mixed Greens with Grapes

Tags: avocado, Bouchon, Broccoli, cashew, chicken, cilantro, coleslaw, dinner, entree, Indian, jicama, leek, lunch, meat, pancetta, pizza, potatoes, Salad, sides, Soup, steak, taco, tacos, Vegetables

This entry was posted on Friday, February 18th, 2011 at 6:00 am and is filed under Entrees, Recipes, Salads, Sides, Soups, 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.