I pack Greg a lunch almost every day that he has school.
Some people laugh at this but I know secretly they are envious. We also make breakfast burritos every few weeks and freeze them for his breakfasts (as I have written about before). Yes, it takes some planning but it’s cheaper than him eating out and I know he’s eating (rather than not eating) and eating something that’s better for him. I like to work through lunch and tend to have smoothies for both breakfast and lunch but this way the food is also there if I want it as well.
Yesterday the freezer became empty of anything for his lunches so over the weekend I had defrosted a pork tenderloin I’d gotten at the grocery store and set to making Rick Bayless’s Pork a la Mexicana for dinner the last night, knowing I could freeze the rest of it into portions for Greg.
The caveat, however, was that it was a 4-pound tenderloin and so I multiplied everything by four. I knew it would be close with the dutch oven but when Greg came home and saw me draining the cans of fire-roasted tomatoes, asking me if that’s what I was really doing (that’s what the recipe says, I told him), he suggested I add them, he was okay if it was more like soup.
With the dutch oven almost overflowing, he couldn’t find enough space in the freezer for all the portions he doled out for his lunches (while I rested after all that cutting).
The result was worth it: a tasty dish that will last several weeks. And it included dinner last night, too.
Find the recipe here.