Tube of refrigerated buttermilk biscuits
10 slices of pepperoni
Monterey Jack cheese
4 bone-in pork loin chops
Long grain rice
Can of chicken with rice soup
Can of sliced potatoes
Pkg of frozen creamed spinach
Applesauce (You can eat all but 1/2 cup of it)
[Also needed: vegetable oil. Buy a 1L of milk this week]
Lunch: Soup, mini pizza, nectarine and a glass of orange juice
Dinner: Casserole with roasted parsnips
Spinach Potato Soup
Combine 3 cups of milk, a can of sliced potatoes, a thawed package of creamed spinach, 1/2 tsp of dried basil, and 3/4 tsp of garlic salt in a pot. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Cool slightly.
Transfer mixture to a blender. Cover and process until small pieces of potato remain. Return to the pan and heat through.
Pork Chop Casserole
Preheat oven to 350 degrees. Brown 4 pork loin chops (bone-in) in 1 Tbsp of vegetable oil in a large skillet. Drain. Place 1 1/3 cups of uncooked long grain rice in an ungreased shallow baking dish. Pour 1 cup of orange juice over rice. Top with pork chops and a can of condensed chicken with rice soup.
Cover and bake for 40-45 minutes.
Lunch Box Pizzas
Preheat oven to 425 degrees. Flatten 10 buttermilk biscuits into a 3 inch circle and press into a greased muffin cups. Combine 1/4 cup of tomato sauce and 1 tsp of Italian seasoning. Spoon 1 tsp into each cup. Top each with a slice of pepperoni and about 1 Tbsp of shredded Monterey Jack cheese.
Bake for 10-15 minutes. Eat right away or store in the fridge.