Slide Meals

4-day slide meal plan · Protein: pork steak

Days: 4
Protein: pork steak
Budget:

$$$–
Difficulty:

🍳🍳—

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Embark on a 4-day journey with pork steak, transitioning flavors seamlessly each night. Minimal prep and quick dinners make this plan a breeze.

Slide Chain

• Day 1: Grilled Pork Steaks with Roasted Veggies

• Day 2: Pork and Black Bean Tacos

• Day 3: Pork and Corn Enchiladas

• Day 4: BBQ Pork Quesadillas

• Combined Shopping List

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Day 1: Grilled Pork Steaks with Roasted Veggies

Ingredients

Main

• 2 lbs pork steak

• 2 medium onions, sliced

• 2 large bell peppers, sliced

• 3 medium potatoes, cubed

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

Directions

1. Preheat grill to medium-high heat.

2. Toss sliced onions, bell peppers, and cubed potatoes with olive oil, salt, and pepper.

3. Grill pork steaks for 6 minutes per side until browned and cooked through.

4. Roast vegetables in oven at 400°F for 20 minutes or until tender.

Cook’s Notes:

Reserve half of the grilled pork steaks for Day 2.

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Day 2: Pork and Black Bean Tacos

Ingredients

Main

• Reserved pork steak, sliced

• 1 can black beans, drained

• 1 medium onion, diced

• 1 tbsp olive oil

• 1 tsp cumin

• 8 flour tortillas

• 1/2 cup sour cream

• 1 cup shredded cheddar cheese

• 1 lime, sliced

Directions

1. Sauté onion in olive oil over medium heat until soft.

2. Add sliced pork, black beans, and cumin; cook for 5 minutes.

3. Warm tortillas in a dry skillet.

4. Assemble tacos with pork mixture, sour cream, cheese, and a squeeze of lime.

Cook’s Notes:

Hold back 1/3 of the pork mixture for Day 3.

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Day 3: Pork and Corn Enchiladas

Ingredients

Main

• Reserved pork mixture

• 1 can black beans, drained

• 1 bag frozen corn

• 1 cup chicken broth

• 1 cup shredded cheddar cheese

• 8 large tortillas

• 1 cup sour cream

Directions

1. Preheat oven to 375°F.

2. Mix reserved pork mixture with black beans, corn, and half of the cheese.

3. Fill tortillas with mixture, roll, and place in a baking dish.

4. Pour chicken broth over enchiladas, top with remaining cheese, and bake for 20 minutes.

Cook’s Notes:

Reserve 2 enchiladas for Day 4.

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Day 4: BBQ Pork Quesadillas

Ingredients

Main

• Reserved enchiladas

• 1 cup BBQ sauce

• 1 cup shredded cheddar cheese

• 1 tbsp olive oil

• 2 medium tomatoes, diced

• 1/4 cup cilantro, chopped

Directions

1. Preheat a skillet over medium heat.

2. Shred reserved enchiladas and mix with BBQ sauce.

3. Place mixture and cheese between tortillas, cook until golden on each side.

4. Serve with diced tomatoes and cilantro.

Cook’s Notes:

Ensure tortillas are crisp and cheese is melted.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• pork steak — 4 lbs

• onion — 3 medium

• bell pepper — 2 large

• garlic — 1 bulb

• potatoes — 6 medium

• olive oil — 1 cup

• salt — 1 small box

• black pepper — 1 small jar

• soy sauce — 1/2 cup

• fresh ginger — 1 piece

• tortillas — 12 large

• sour cream — 1 cup

• cheddar cheese — 2 cups shredded

• canned black beans — 2 cans

• chicken broth — 2 cups

• BBQ sauce — 1 cup

• frozen corn — 1 bag

• cumin — 1 jar

• chili powder — 1 jar

• paprika — 1 jar

• lime — 2

• cilantro — 1 bunch

• honey — 1/4 cup

• flour tortillas — 8 large

• tomato — 4 medium

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Final Notes

Enjoy this seamless pork steak journey with minimal prep and maximal flavor.