Day One Menu: Butternut Squash Risotto and schnitzel.
Day Two Menu: Risotto patties, chicken salad.
Add egg to leftover risotto, mix well, form patties and fry in light olive oil until crispy and brown on both sides. Meanwhile, cut the schnitzel into strips and to a salad combo of your choice. I used a Dole lettuce-red cabbage- carrot mix and added tomatoes and cucumber, then mixed up a dressing of sesame oil, olive oil, vinegar, salt and pepper.