Fresh or frozen blackberries
Boneless rump roast (4-5 lbs)
1 lb ground beef
46 oz can of V8 juice
Envelope of onion soup mix
Pkg of beef ramen noodles
16 oz pkg of frozen mixed vegetables
Dates (I usually get a container of dried ones and add them to salads quite often)
[I always used coarsely ground pepper for everything. If you’ve been using finely ground, you’ll have to get the coarser stuff for the roast beef recipe]
Lunch: Soup, a couple dates, a banana, and a glass of orange juice
Dinner: Roast beef, potatoes, and celery
Beef Noodle Soup
Cook beef over medium heat in a large pot until no longer pink. Drain. Stir in V8 juice, onion soup mix, contents of ramen noodle SEASONING PACKET (hold off on the noodles for now), and frozen mixed vegetables.
Bring to a boil. Reduce heat and simmer, uncovered, for 6 minutes. Return to a boil and stir in the noodles. Cook for 3 minutes.
Supreme Roast Beef
Preheat oven to 325 degrees. Slice onion into rings and place in a greased shallow roasting pan. Rub 2 Tbsp of Worcestershire sauce and 4-5 tsp of coarsely ground pepper over the roast. Place over the onion and top with bay leaves.
Cover and bake for 1 3/4 to 2 1/4 hours. Discard bay leaves. Let stand for 10-15 minutes before carving. Thicken pan juices with flour to make gravy if you want.
Blackberry Banana Smoothie
Cut two bananas into quarters and freeze them. Combine 1/2 cup of orange juice, a big dollop of vanilla yogurt, 1/2 a banana (2 quarter-chunks), and some blackberries (like 3 or 4) in a blender. Cover and process until blended. Drink right away.