5-day slide meal plan · Protein: ground pork
Days: 5
Protein: ground pork
Budget:
$$$–
Difficulty:
🍳🍳🍳–
Dive into a French bistro experience with ground pork, featuring flavors of butter, red wine, mushrooms, and thyme over five delightful dinners.
Slide Chain
Day 1: Pork Bourguignon
Ingredients
Main
- 2 lbs ground pork
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2 yellow onions, chopped
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4 garlic cloves, minced
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2 carrots, chopped
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2 celery stalks, chopped
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1/2 lb button mushrooms, sliced
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2 cups red wine
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2 cups beef broth
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2 tablespoons olive oil
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2 tablespoons all-purpose flour
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2 bay leaves
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2 sprigs fresh thyme
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Salt and pepper to taste
Side
- 1 baguette
Directions
- In a large pot, heat olive oil over medium heat, add pork and cook until browned.
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Add onions, garlic, carrots, celery, and mushrooms; sauté until softened.
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Stir in flour, then add red wine and beef broth; bring to a boil.
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Add bay leaves and thyme, season with salt and pepper; simmer for 1 hour.
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Serve with sliced baguette. Reserve 1 cup of the stew for tomorrow.
Cook’s Notes:
A classic French dish with a twist using ground pork.
Day 2: Shepherd’s Pie with a French Twist
Ingredients
Main
- Reserved 1 cup Pork Bourguignon
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1 lb ground pork
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2 yellow onions, chopped
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2 carrots, chopped
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1 lb red potatoes, peeled and cubed
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1/2 cup heavy cream
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4 tablespoons butter
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Salt and pepper to taste
Side
- 1/2 lb frozen peas
Directions
- Boil potatoes until tender, then mash with butter, cream, salt, and pepper.
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In a skillet, cook pork, onions, and carrots until pork is browned.
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Mix in reserved Pork Bourguignon, then spread in a baking dish.
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Top with mashed potatoes; bake at 375°F for 25 minutes.
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Serve with peas on the side.
Cook’s Notes:
A comforting pie perfect for using leftover stew.
Day 3: Stuffed Mushrooms with Pork and Gruyere
Ingredients
Main
- 1 lb button mushrooms, stems removed
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1 lb ground pork
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2 garlic cloves, minced
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1 yellow onion, chopped
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1/2 cup gruyere cheese, grated
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1 tablespoon olive oil
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Salt and pepper to taste
Directions
- Preheat oven to 350°F. Sauté pork, onion, and garlic in olive oil until browned.
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Stuff mushroom caps with pork mixture, top with cheese.
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Bake for 20 minutes until mushrooms are tender and cheese is melted.
Cook’s Notes:
Elegant and easy, these stuffed mushrooms make a delightful dinner.
Day 4: Pork and Vegetable Stir Fry
Ingredients
Main
- 1 lb ground pork
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1 yellow onion, sliced
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2 carrots, julienned
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1 celery stalk, sliced
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1/2 lb button mushrooms, sliced
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2 tablespoons olive oil
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2 tablespoons soy sauce
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Salt and pepper to taste
Directions
- Heat olive oil in a wok over high heat, cook pork until browned.
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Add vegetables, stir-fry until tender.
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Stir in soy sauce, season with salt and pepper.
Cook’s Notes:
Quick and colorful, this stir fry makes use of remaining vegetables.
Day 5: Pork Dijon Baguette Sandwiches
Ingredients
Main
- Remaining pork from Stir Fry
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1 baguette
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2 tablespoons dijon mustard
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1/4 lb gruyere cheese, sliced
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1 tablespoon butter
Directions
- Slice baguette and spread with dijon mustard.
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Fill with leftover pork and gruyere cheese.
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Grill sandwiches in butter until bread is golden and cheese melts.
Cook’s Notes:
A French-inspired sandwich to finish the week.
Combined Shopping List
Quantities shown are totals for the whole plan.
- ground pork — 3 lbs
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yellow onions — 5
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garlic cloves — 6
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carrots — 4
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celery stalks — 3
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button mushrooms — 1 lb
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red potatoes — 2 lbs
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butter — 1 lb
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red wine — 1 bottle
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beef broth — 4 cups
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heavy cream — 1 cup
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fresh thyme — 1 bunch
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bay leaves — 3
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salt — to taste
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black pepper — to taste
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olive oil — 1 cup
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all-purpose flour — 1 cup
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baguette — 2
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dijon mustard — 1 jar
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frozen peas — 1 lb
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gruyere cheese — 8 oz
Final Notes
Enjoy this delicious journey through French flavors with ground pork. Perfect for those who love bistro classics!
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