Week 15

Shopping List:

Unflavored gelatin

Boneless pork shoulder roast (3-4 lbs)

Liquid Smoke [optional, but HIGHLY recommended]

Bananas

Chicken broth (at least 5 cups worth)

4-5 carrots

Spinach

Pkg of refrigerated cheese tortellini

Yellow summer squash

3-4 guavas

Cabbage

All-purpose flour

2 apples

Nutmeg

6 packets of Stevia (or seriously, steal them from a coffee shop)

[Buy a 1L of milk this week. You’ll also need to buy Nesquik if you don’t normally have it on hand. It’s one of those things I always have in my cupboard for making chocolate milk. Also needed this week: sugar, soy sauce]

 

Breakfast: Oatmeal

Lunch: Soup and a guava or banana

Dinner: Pork roast, cabbage, and potatoes

Dessert: Chocolate quivers

 

Chocolate Quivers                           (Needs to be made 6 hours ahead of time)

Dissolve 2 envelopes of unflavored gelatin in a bowl with 1 cup of milk. Combine 1/2 cup of instant chocolate drink mix, 1/4 cup of sugar and 1 cup of milk in a small pot over medium-high heat. Bring to a boil, stirring until chocolate and sugar are dissolved. Add to the gelatin mixture and mix well.

Pour into a square pan. Cool at room temperature for 30 minutes. Cover and refrigerate until firm. This will take about 5 hours. Do not freeze). Cut with a knife or cookie cutter.

 

Hawaiian Pork Roast                                           (This recipe must be started 13 hours before consumption)

Trim a 3-4 lb boneless pork shoulder roast and place on a big piece of heavy-duty foil. Sprinkle with 4 tsp of Liquid Smoke (if desired) and 4 tsp of soy sauce. Wash two unpeeled bananas and place at the base of each side of roast. Pull sides of foil up around meat and add 1/2 cup of water. Seal foil tightly and wrap again with another large piece of foil. Place in a shallow baking pan and refrigerate for 8 hours, turning several times.

Preheat oven to 400 degrees. Place foil-wrapped meat in a roasting pan. Bake for 1 hour. Reduce heat to 325 degrees. Continue baking for 3 1/2 hours. Drain and discard bananas and liquid. Shred meat with a fork.

 

Tortellini Soup

Combine 5 cups of chicken broth, 3 1/2 cups of shredded carrots, and 1 cup of chopped yellow summer squash in a large pot and bring to a boil. Reduce heat and simmer, uncovered, for 3 minutes. Stir in 3 cups of torn fresh spinach and 1 package of refrigerated cheese tortellini. Cover and cook for 5 minutes.

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