Tube of refrigerated buttermilk biscuits
8 oz pkg of brown-and-serve sausage links
Boneless pork loin roast (3-4 lbs)
Can of pumpkin puree
Pumpkin pie spice
[Also needed: butter, garlic, salt, milk (buy a 1L this week)]
Breakfast: Quick oats made with almond milk, water, or regular milk with a scoop of pumpkin puree and sprinkled with pumpkin pie spice. So good! You will have to microwave this one (or do it on the stove) so that the pumpkin has a chance to cook through a little bit, so don’t just add hot water and eat.
Lunch: Pea soup, sausage roll, and a banana
Dinner: Pork roast, rapini, and potatoes
Sausage Biscuit Bites
Preheat oven to 375 degrees. On a lightly floured surface, roll out each biscuit into a 4-in circle and brush with melted butter (you’ll need about 1 Tbsp worth). Combine 4 1/2 tsp of Parmesan cheese and 1 tsp of oregano and sprinkle over butter. Place a sausage link in the centre of each roll and roll up.
Cut each widthwise into 4 pieces and insert a toothpick in each. Place on an ungreased baking sheet. Bake for 8-10 minutes. Eat plain or dipped in mustard or BBQ sauce.
Tuscan Pork Roast
Preheat oven to 325 degrees. Combine 5-8 cloves of garlic, 1 Tbsp of rosemary, 1 Tbsp of olive oil, and 1/2 tsp of salt in a blender or food processor. Blend until mixture turns to paste. Rub over the pork roast. Cover and let stand for 30 minutes.
Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, for 2 to 2 1/2 hours. Let stand for 15 minutes before slicing.
Quick Pea Soup
Thaw 1 1/2 cups of peas. Place peas and 1/4 cup of milk in a blender. Cover and process until pureed. Pour into a small pot and add 1/4 tsp of salt, 1/8 tsp of pepper, and 1 cup of milk. Cook and stir for 5 minutes.