Instructions for Each Day #4

Day 1:

• Breakfast: Follow directions for Roasted Vegetables with Egg using 1 cup of the preroasted vegetables in your refrigerator.
• Dinner: Enjoy half of your already prepared Tuscan, Kale, and Sausage Soup. Prepare a dinner salad using 2 cups salad greens and 1/3 of the cut, fresh vegetables in your refrigerator. Dress with prepared salad dressing.

Day 2:

• Breakfast: Follow directions for Yogurt Parfait.
• Dinner: Bake sweet potato at 425° for 40 minutes or until tender. Heat 1/2 of the prepared Mustard Coated Pork Tenderloin and 1 cup of the roasted vegetables.

Day 3:

• Breakfast: Follow directions for Roasted Vegetables with Egg using 1 cup of the preroasted vegetables in your refrigerator. Enjoy 1/2 grapefruit.
• Dinner: Enjoy the other half of your already prepared Tuscan, Kale, and Sausage Soup. Prepare a dinner salad using 2 cups of salad greens and 1/3 of the cut, fresh vegetables from your refrigerator. Dress with prepared salad dressing. Enjoy 1 small sliced apple sprinkled with cinnamon.

Day 4:

• Breakfast: Follow directions for Yogurt Parfait.
• Dinner: Prepare the Pork Stroganoff using the small, unseasoned portion of precooked pork and the chopped onion and zucchini in your refrigerator. Prepare a dinner salad using 2 cups of the salad greens and 1/3 of the cut, fresh vegetables in your refrigerator. Dress with prepared salad dressing.

Day 5:

• Breakfast: Toast one slice of bread. Spread on 2 tbs nut butter. Enjoy 1/2 grapefruit.
• Dinner: Follow the directions for the Argentinian Chicken Thigh using the garlic, oil, pepper, parsley mixture in your refrigerator. Follow the directions for the Lemony Wilted Spinach. Enjoy 1 small sliced apple sprinkled with cinnamon.