Boneless pork shoulder roast (3-4 lbs)
Liquid Smoke [optional, but HIGHLY recommended]
Chicken broth (at least 5 cups worth)
Pkg of refrigerated cheese tortellini
Yellow summer squash
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]
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.
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.