Monday:
Breakfast - Fruit and eggs for my girls, for me - hot buttered chai - recipe to come soon
Lunch - Leftover pork roast with strawberries on salad greens
Dinner - Various and sundry leftovers
Tuesday:
Breakfast - Same as Monday
Lunch - Leftover pork roast with salsa
Dinner - Eggs, in some format
Wednesday:
Breakfast - Smoothies
Lunch - The last vestiges of the pork with added mango salsa, no joke!
Dinner - Onion and cheese quiche
Thursday:
Breakfast - Mashed boiled eggs with Kerrygold
Lunch - Maybe fasting for me
Dinner - My inlaws are bringing Chipotle! Steak salad for me. Best. In-laws. EVER.
Friday:
Breakfast - Whole milk yoghurt with raspberry extract and liquid stevia
Lunch - Fried eggs and potatoes
Dinner - Whatever I've rustled up at the grocery store that day :)
When I cook a lot of pork (usually shoulder roast) for my small family of three, I usually just flavor it simply with garlic, salt & pepper. Then I add additional flavor seasonings when I serve it, either seasoning the meat directly while reheating or with sauces. That way I can make the plain meat go lots of directions in terms of flavors. One night it will be Mexican, another night it might be Carolina-style BBQ. Yet another meal it might be German/Eastern European. Or I freeze some for another time.
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