Through portion control and adding an abundance of green vegetables in to the meal plans, making a meal go further than just the initial first night is easy. For Sunday supper last night, I prepared a pork loin with asparagus and Asiago cream sauce(I know the cream sauce sounds fattening, but each portion was only 2 teaspoons). We also had a salad of field greens, cabbage and snap peas as well as a bread. With portioning everything out, it left more than half of the pork loin. This will be made into individual Cuban sandwiches for Wednesday night with homemade baked potato chips. Two meals one meat. Today I am preparing a slow cooker pot roast with red wine. This will be served with smashed potatoes and broccoli as well as a salad. LOAD IT UP WITH THE VEGGIES!!! The remaining roast from tonight's meal will be transformed in to French Dip sandwiches with salad and carrot french fries.
As challenging as it may sound at times, this is something that a little pre-planning can make so simple that you don't even have to think about the amount of food you're eating or what's for dinner. I love it!
I will share the pictures of the meals throughout the week, with the exception of last nights, because well, we've already eaten it!
Until next time!
IEADTT
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