Step-by-Step Prep for the Week #4
- Preheat oven to 400°.
- Wash and chop the 4 cups of *assorted vegetables. Place the vegetables in a bowl and add 2 tbsp olive oil and salt and pepper to taste. Transfer to a baking sheet and bake for about 30 minutes or until tender. Let cool. Place in an airtight container and refrigerate.
- Brown 1/2 lb Italian sausage and 1 clove of minced garlic in a soup pot on the stovetop.
- Wash the baking potato and cut it into bite-size pieces. Add to pot with sausage. Add 16 oz of chicken or vegetable broth. Heat for 15 mins or until potatoes are soft. Add 2 cups of chopped kale and 1/2 cup of milk to the pot. Cool. Put in an airtight container and refrigerate the Tuscan Kale and Sausage Soup.
- Preheat oven to 400°.
- Cut 1/3 of the pork tenderloin off. Coat the larger portion with 1 tbs mustard and sprinkle with pepper. Place both portions of pork on a baking sheet and cook for approximately 25 minutes. The smaller portion may take less time. Let cool. Place both pieces in an airtight container and refrigerate.
- Chop 1/2 cup onion and slice 1 cup zucchini. Place in an airtight container and refrigerate.
- Place 1 clove garlic, 2 tbs fresh parsley, 1 tbs olive oil, and 2 tsp balsamic vinegar in a blender. Pulse until blended but not quite smooth. Place in an airtight container and refrigerate. This will be used on Day #5.
- Wash and slice or dice cucumber, tomatoes, and bell peppers (to be used for dinner salads). Place in an airtight container and refrigerate.
- Prepare Salad Dressing by combining 1/3 cup olive oil and 1/3 cup of balsamic vinegar in a jar. Shake well before serving.
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