Meal Prep 3/23/20

Potatoes, Pork, & Beans

Potatoes : 4-5 lbs russet potatoes, peeled, boiled, and mashed with 4 tbsp butter, 2 oz cream cheese, milk (to desired consistency), garlic powder and salt to taste. 

Pork : 4-5 lb pork loin cooked in the crockpot with 1 can of beer, 1-2 cups of apple cider,  and about 1 cup of barbecue sauce. Cook on low for 6+ hours until internal temperature reaches at least 190.  Pork is safe to eat when internal temp reaches 145, but it will be more pull-able if the temp reaches closer to 200.  

Beans : 2 lbs green beans, tossed with olive oil, garlic powder, and salt.  Roasted at 425 for 15 minutes. 

Meal Prep 1/28/19

This week I roasted everything in the oven!  Temperatures are approximate, because my oven is temperamental and I am fairly positive that it always runs hotter than I set it to.  When in doubt, set your oven to 400 and check every ten minutes for done-ness...

Pork Tenderloin : Sprinkle garlic powder and oregano over a 2.5 pound pork tenderloin, then bake at 400 for 45 minutes.

Brussels Sprouts : Chop 2 lbs of sprouts, coat with olive oil and garlic powder, and roast at 425 for 10 minutes.

Sweet Potatoes : Peel and chop 3 potatoes, coat with olive oil and garlic powder, and roast at 450 for 20-30 minutes, stirring halfway through.

Petite Tri-Color potatoes : Chop 20 potatoes, coat with olive oil and garlic powder, and roast at 425 for 10-20 minutes.  Stir halfway through.

I ended up with about 1 extra serving of potatoes and 2-3 extra servings of brussels sprouts.