Meal Prep Monday : 4/2/18

Pot Roast, Barley, Peas & Carrots

2.81 lb pot roast ($7.78)

12 oz beer (Sam Adams Boston Lager)

1 lb pearled barley ($1.29)

2 lbs carrots ($1.79)

24 oz frozen peas ($2.00)

1/2 large sweet onion (1 @ $0.71)

5 oz mushrooms (8 oz @ $1.99)

1/4 c whole weat flour

1/4 c brown sugar

salt

garlic powder

($15.56)

=15 lunches @ <$1.04 ea

Pot Roast :  Mix flour & sugar in the bottom of a crock pot, then add the roast and roll around to coat with flour/sugar mixture.  Pour beer around the roast, then cook on high for 5.5-6 hours.  Once done, shred the roast into the liquid, then remove the meat and divide up into lunch containers.

The barley : Add 6 cups of water to a large pot along with barley and approx 1/2 tsp salt. Cover, bring to a boil, then simmer with lid off until soft.  The package said 45 minutes...I forgot to watch the clock so I have no idea how long I cooked it for.  

The veggies : Chop the carrots and steam/saute with some olive oil and garlic powder.  Remove from pan and set aside.  Chop the onion and put it in the pan with olive oil.  When browned, add the peas and steam til peas are almost done.  Add chopped mushrooms, cook til done.  

The meal : Approx. 3/8 cup cooked barley, 2 spoonfuls carrots, 1.5 spoonfuls peas, a few pieces of shredded roast. I would normally put a bit more meat in each meal, but the roast wasn't quite big enough.  These meals are vegetable-heavy instead...probably healthier that way!

I started with 1/4 c each, but had some left over, so added another 1/8 to each meal.  Double meal containers got 1/2 c total.