Weekend Cooking Inspiration

Weekend Cooking Inspiration- Dijon Pork Loin Roast, Potatoes Au Gratin, Balsamic Brussels Sprouts, Easy Lunch Bowls, Honey Mustard Sandwiches, and Tempeh Stuffed Peppers!

IMG_3474 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. IMG_3470 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! IMG_3468 I also made this wonderfully thick Potato Au Gratin. So rich and dreamy! IMG_3465 I also made my old standard balsamic brussels sprouts, they’re one my favorites. IMG_3479 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! IMG_3491 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! IMG_3494 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! IMG_3482 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!

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