Week 34: Pork, Parsnips and Polenta

Ah! As I was writing this I didn’t think there was really any theme…but than realized the main meal elements all started with the letter “P”! Read on to see what I ate during my Pppppp week…

Had in kitchen: Homemade tomato sauce, ricotta cheese, garlic spinach polenta, bay leaves, salt, pepper, olive oil, light Ranch dressing

Bought: Rigatoni, 1 can black beans, 1 can cannellini beans, 1 can corn, 1 small jar roasted red peppers, 33 oz container of chicken broth, 1 can crushed tomatoes (I accidentally got plum but I just crushed them with my fingers!), 1 lb pork tenderloin, 1 box mixed greens, 1 pint grape tomatoes, 1 loose yellow onion, 5 parsnips, 1 green pepper, 1 pint pineapple chunks, fresh thyme, 1/4 lb deli american cheese, 1/4 lb sliced ham, 4 mini rolls, 1 dozen eggs, 1 quart milk

Spent: $40.67 (aka $8.13/day for 3 meals per day)

Daily Breakfast: Mini Ham, Egg and Cheese on a Roll with Pineapple


Lunch: Leftovers from weekend

Dinner: Pasta with Tomato Sauce and Ricotta, with Side Salad

Comments from Claire: I had a bunch of leftover tomato sauce from last week’s polenta dish, so I had it with my favorite pasta and some ricotta cheese, which adds just the right amount of indulgence. Along with some greens dressed with balsamic for a veggie serving!


Lunch: Pasta

Dinner: Pork Ragu Over Spinach Polenta

Comments from Claire: I also had a ton of spinach polenta leftover from that week too again (it had me make like a week’s worth of servings), so I had that again topped with some easy crock-pot pork ragu. I’ve cooked pork in a crock-pot before, but it’s never come out this tender and pulled apart this easily. I think it’s from using the cut of tenderloin. Even though it was more expensive, it was totally worth it because it was falling apart and so flavorful.


Lunch: Ragu with polenta

Dinner: Parsnip, Sage and White Bean Soup

Claire’s Quips: I had a lot of extra sage, so when looking for sage-centric recipes, I found this soup. It was pretty easy to make and tasty–I actually wanted it to be a bit thicker than it came out so I think I would’ve used more parsnips next time. Adding the crunchy sage and oven-baked parsnips added a nice textural change on top too!


Lunch: Soup

Dinner: Out to Eat

Comments from Claire: I got to eat a delicious meal at a new restaurant where I live in Queens in NYC–check it out here!


Lunch: Leftovers

Dinner: Mexi-Ranch Salad with Shredded Pork

Comments from Claire: I made extra pork and I love carnitas, so I thought it would be good in a Mexican-inspired salad. I added red pepper flakes and some spicy pepper to the crock-pot so it had a kick, and before I put it on the salad I mixed some sriracha with it. For the salad I just did greens, drained corn and black beans, some chopped green pepper, some leftover pickled red onions, and topped with ranch dressing.

See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden

One thought on “Week 34: Pork, Parsnips and Polenta

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