I hope you all had a delicious weekend, I know I did! In this post I want to show you all specifically how I use weekend cooking to my advantage for meals throughout the week. Thanks to a holiday gift card I was able to buy a few pork loin roasts! This one was about 5 1/2 pounds. I put it in an oven safe casserole dish, brushed the entire roast with high quality dijon mustard, covered it in breadcrumbs, and baked it! Delicious! I also made this wonderfully thick Potato Au Gratin. So rich and dreamy! I also made my old standard balsamic brussels sprouts, they’re one my favorites. Here’s a quick picture of my lunch, I will eat some variation of this all week. Nothing’s better than a nice warm bowl of cheesy potatoes, brussels sprouts, and thinly sliced pork. I may have to substitute in other vegetables toward the end of the week if I run out of sides. I’m planning on thinly slicing the pork and warming it up with some julienned carrots in a light ginger sauce! The fella will also be eating the pork loin roast for lunch all week, but since he works outside the home a sandwich is better for portability (plus he just loves them). I whipped up an easy honey mustard aioli and chopped some lettuce then threw it all on thick potato bread, super easy! Special sauces make sandwiches so much more fun, and they take less than 5 minutes to make. I make one batch at the beginning of the week and then use it throughout on every sandwich. Honey Mustard Aioli is one of the fella’s favorites, I just whip together dijon, honey, and mayo- voila! I make the fella’s lunches the night before he’s going to take them (I am not a pleasant human being early in the morning). To prevent the sandwich sauce from making the bread all soggy I use the lettuce as a buffer. I never put the sauce directly in contact with the bread, just a little tip! I also whipped up some little stuffed peppers filled with lovely tempeh, peas, sweet potato, and mushrooms. I mixed in a bit of egg so that it would be nice and solid, and I actually made too much filling so I ended up putting the rest in my muffin tin. They crisped up perfectly and will be convenient for breakfast or snacks on the go!