• Monday
Lunch: Stuff pita bread with store-bought hummus and leftover Vinaigrette Cabbage Salad.
Dinner: Make Garden Minestrone and serve with a green salad tossed with store-bought vinaigrette. Freeze leftover soup in serving-size portions.
• Tuesday
Lunch: Reheat one portion of Southwestern Beef Stew.
Dinner: Make Spaghetti Frittata using defrosted frozen cooked spaghetti. Serve with warmed tomato sauce, if desired. Refrigerate or freeze leftover frittata wedges.
• Wednesday
Lunch: Reheat one serving of Garden Minestrone and serve with hummus and vegetable sticks.
Dinner: Make a toasted sandwich with a leftover wedge of Spaghetti Frittata and leftover Vinaigrette Cabbage Salad.
• Thursday
Lunch: Reheat one serving of the Southwestern Beef Stew; add frozen vegetables.
Dinner: Reheat one serving each of the Turkey Bolognese Sauce and defrosted frozen cooked spaghetti. Serve with a green salad tossed with store-bought vinaigrette.
• Friday
Lunch: Stuff a pita with a leftover wedge of Spaghetti Frittata and sliced fresh tomatoes.
Dinner: Cook's night off!








