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Dinner – January 10

January 11, 2017

One of my favorite parts of this meal plan is the creativity that comes from leftovers. Last night’s pesto Parmesan rice with some BBQ pulled pork before it dies topped with a slice of Gouda cheese from Aldi made the perfect quickie lunch at work today. 

Then, on the menu was a simple veggie fried rice. Sounds easy enough, right? Except that we like a little more protein than 1/4 of an egg. I followed the main recipe but threw in some leftover baby carrots cut into halves and a half pack of bacon left over from the weekend (I know what you’re thinking – I’m not sure how “extra” “leftover” bacon even exists!) cut into bites. 

All sautéed up and served with some sliced mango (my children think this is candy or fruit of the gods or something by the way they gobble it up and eye our slices) and some deep fried spring rolls I discovered out in the garage freezer. 

The best part of it all? This recipe handled 4 dinner eaters plus 2 second helpings plus 2 lunch for tomorrow portions. That’s 8 servings in this one tasty meal. Can’t beat that!

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