Breakfast and Lunch will be the same as week one, leftover Quiche and chicken salad for lunch. Along with repurposed Panzanella blended to make tomato soup. Leftover chili used for chili dogs MONDAY — Breakfast: egg bites Lunch: chicken salad sandwich Dinner: leftovers Gumbo Serve with: - rice - Fried okra ⸻ TUESDAY — Breakfast: Greek yogurt with granola and sweetened with strawberry jam Lunch: Quiche and a side salad Dinner: Sweet Potato Tacos Budget-friendly and filling. Optional toppings: - Pickled onions - Salsa ⸻ WEDNESDAY — Breakfast: cinnamon toast Lunch: soup made from left over Panzanella Dinner: Chicken, Broccoli & Wild Rice Casserole Use leftover rice from gumbo night mixed with the wild rice. Make extra white rice to prep for fried rice. ⸻ THURSDAY — Breakfast: egg bites Lunch: chicken salad sandwich Dinner: Kimchi Fried Rice and dollar tree potstickers From my Rice & Potatoes chapter of my book. Use: - ground turkey and/or ham - rice - Frozen peas and carrots - Shredded carrots - Homemade kimchi Why it works: Cheap ingredients, huge portions, easy leftovers. ⸻ FRIDAY — Breakfast: egg bites Lunch: chicken salad sandwich Dinner: Tortilla Coated Baked Fish Use crushed leftover tortilla chips instead of breadcrumbs. Serve with: - rice - lime - Frozen veggie side “Broken/Stale chips still make dinner.” ⸻ SATURDAY — Breakfast: toad in a hole Lunch: chili dogs and tater tots Dinner: leftovers ⸻ SUNDAY — Breakfast: Cheesy potatoes + Fried Eggs Lunch: left overs Dinner: Ragu served over polenta Optional add-ins: - green onions - hot sauce

Red beans and rice Ingredients 1/4 tsp cumin 1/4 tsp chili powder 1 tsp garlic powder 1/2 tsp salt 1 tsp white pepper 1/4 tsp cayenne pepper 2 bay leaves 1 1/2 cups dried red beans, soaked and cooked on low in slow cooker 1 can (16oz) refried beans (or homemade- I’ll mole a post on this at some point) 2 c rice Smoked sausage (i recommend Conecuh) Cook red beans until soft, then add all the spices and refried beans while rice is cooking. Cook sausage separately, I use my air frier. This is a perfect recipe for a day when you are very busy and it’s super filling. Serve the beans over rice and top with sausage. Add hot sauce if needed. To stay authentic go with a Louisiana hot sauce like crystal.

Monday Breakfast: Veggie Breakfast Casserole bites Lunch: Leftover Bean & Rice Burritos Dinner: Red Beans and Rice with sausage. Cook extra for later in the week ⸻ Tuesday Breakfast: Cheesy Grits + Fried Egg Lunch: Chicken Salad Sandwich with chips (cool ranch Doritos) Dinner: Chicken and Dumplins freeze extra bone broth for later recipes ⸻ Wednesday Breakfast: Blended Cold Brew Coffee + Cinnamon Sugar Toast Lunch: Leftover Chicken & Dumplins Dinner: Turkey Vegetable Chili Freeze extra chili ⸻ Thursday Breakfast: Toad in a Hole Lunch: Greek Cucumber Salad + Hummus Dip Dinner: Egg roll in a bowl with rice Use leftover rice for Friday ⸻ Friday Breakfast: Oatmeal (from pantry staples) Lunch: Leftover egg roll in a bowl Dinner: Cool Ranch Chicken Nuggets + Charred Corn & Zucchini Salad and tater tots (for the kiddo) ⸻ Saturday Breakfast: Crepes (sweet or savory) Lunch: Panzanella (use stale bread + tomatoes) Dinner: Shakshuka ⸻ Sunday Breakfast: Omelets (clean out the fridge style) Lunch: Clean Out the Fridge Quiche Dinner: Loaded Tater tot Casserole

Tonight’s dinner, chicken fried steak, potatoes and green beans with bacon with milk gravy. And sweet tea concentrate with molasses as sweetener.