Oh, Daylight Savings Time...When are we going to abolish this ridiculousness? I've gotten used to driving to work in the dark, I'd much rather keep that than deal with this running in the dark evenings thing... Also, I couldn't sleep in yesterday morning because the sun woke me up. I was worried the girls would be up even earlier than usual because of the time change, but instead I was the one who got up early! Since I couldn't fall back asleep, I made the most of it and got lunches cooked and packed before we left for breakfast and church at 9:30. (With help from Coby when he got up and joined me not too long after I got started). Teamwork always helps make this meal-prep adventure go even faster, which allows more time in the day for fun stuff!
2.8 lb pork tenderloin
7 small-medium russet potatoes
3 large sweet potatoes
3 lbs frozen green beans
onion
mushrooms
The potatoes were peeled and boiled (1 pot for the russets, and 1 pot for the sweets), then mashed together with a dash of salt, some garlic powder, and just enough heavy cream (we were out of milk...).
I browned some onions in a large skillet, then added the green beans and steamed/sauteed them. I added a large handful of chopped mushrooms near the end.
The pork was split 10 ways. Coby got 2 large spoonfuls of potatoes, I got 1.5 spoonfuls. I got about 4 scoops of beans and Coby got about 3 scoops. There were no leftovers of pork or beans, but there was 1 sandwich-container full of leftover potatoes.
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