
How to Stretch Your Sunday Roast Beef or Pork to Last the Week

It's starting to feel like Autumn which calls for heartier meals like roast pork or beef. This same idea can be used for lamb or venison.....
Night 1 – Sunday Roast
Prepare:
Beef or Pork Roast (bone-in)
Roasted Vegetables
Salad or Cooked Greens (sautéed or steamed)
Shred extra meat
Make bone broth with bones and veggie scraps, apple cider vinegar and herbs
Night 2 - American-Style Shredded Beef/Pork
Make Shredded Rainbow Salad (extra for next two nights)
Mix 1/3 of the shredded meat with BBQ sauce of your choice
Use 1/3 of the shredded Rainbow Salad to make Slaw (use mayonnaise or coleslaw dressing, etc.)
Add some cooked veggies and fermented pickles
Night 3 - Mexican Tacos
Mix ½ of the remaining shredded meat with Mexican sauce or seasoning of your choice
Mix left-over Rainbow Salad with spring onions and fresh coriander/cilantro (reserve ½ for Night 4)
Salsa (tomatoes, onions, chilies, etc.) & Guacamole (avocado, lime, etc.)
Serve with warm corn tortillas and sour cream or mock sour cream
Night 4 - Asian Lettuce Cups with Kelp Noodles and Red Cabbage Salad
Mix ½ of the remaining shredded meat with Asian sauce of your choice
Serve with: Rainbow Salad from Night 3, lettuce leaves, Asian noodles (sweet potato, buckwheat, rice or veggie)
Night 5 –Tomato & Herb Soup
Use stock made on Night 1
Serve with bread of choice and steamed /sautéed seasonal vegetables
Night 6 – Other Soup Options
Pea soup, Spanish Chorizo Soup, Mexican Tortilla Soup, etc.