Pint of vanilla ice cream
Buttermilk (smallest one – I think its a 1 L)
6 boneless pork loin chops
Pkg of crushed stuffing mix (6 oz)
Can of apple pie filling with cinnamon (21 oz) [Or just add cinnamon on top afterwards]
Can of chili with beans (15 oz)
Can of mixed vegetables (15 oz)
Can of whole kernel corn (11 oz)
Can of tomato soup (11 oz)
Can of diced tomatoes
Can of green chilies
[Also needed: vanilla, vegetable oil]
Lunch: Chili and dried plums
Dinner: Pork chops and carrots
Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of tomato soup, a can of diced tomatoes, and a can of green chilies in a pot and heat through.
(I use this recipe A LOT – I honestly ate it every day for two months once and never got tired of it. I found different things to do with the chili and started adding spices and would sometimes add other leftover vegetables I had. It’s still used as a staple in my house.)
CheeseShakes (One of the most delicious things in the world…)
Place 1/2 a pint of vanilla ice cream, 1/2 cup of buttermilk, 1/2 tsp of grated lemon peel, 1/4 tsp of vanilla extract, and a very small drop of lemon extract in a blender. Cover and process on high until smooth. Pour into a glass. Refrigerate any leftovers, but I doubt you will have any!
Pork Chops with Apples and Stuffing
Preheat oven to 350 degrees. Brown 6 boneless pork loin chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread a can of apple pie filling into a greased baking dish. [Sprinkle cinnamon on top if it’s not included in the can.] Place pork chops on top. Spoon stuffing over chops.
Cover and bake for 35 minutes. Uncover and bake for 10 minutes longer.