"Christine Dabney" wrote

> Okay, for the first week I am in Bakersfield, I will be staying at an
> extended stay motel... It has a stovetop, full sized fridge, and a
> microwave. No oven.

Ok, keeping it basic and easy here.

A box of cereal you like which can double as snacks- Honey Grahams suggested
Sliced pork loin (thick as you can find or have them slice to 3/4-1inch
thick)- 2 pack
Snapper- pink prefereable, fillet, enough for 2 meals
lemon-pepper seasoning
salt and pepper (cheap little 2 pack)
frozen veggies, may be boil in bag mixes, look for 'single servings' based
on how much you eat, 3 packs
small tub margarine or butter
onions, green bell peppers, Nappa cabbage, tomatoes
small bag dry rice
Pack of bacon
Vinegar and 'hot sweet chicken sauce' or jufran banana sauce, can sub
russian red dressing at need but will not be as good

Day one, make 1/2 the bacon and save all but 2 TS fat in the fridge in spare
coffee mug you will have. Caremilize some of the onion in the pan then Wilt
some cabbage in the same frying pan with the oil that didnt pour out (wash
but dont dry the cabbage and it works). Crumble bacon on top. Serve this
with sliced tomato coated to taste with salt and pepper.

Day 2, make rice on stove (1 part dry rice, 2 parts water, bring to boil
then down to barest simmer for 5 mins then turn off). Make at least 3 cups
of rice (1 cup dry, 2 water). Boil or nuke a pack of veggies. With 3rd
burner, use frypan and 1 pork loin. Pork loin recipe, add vinegar to taste
(about 2 TB) and 3 TB 'hot sweet chicken sauce' or variation as above. Cook
pork on low about 7 mins per side. Can be premixed in fridge night before
and will be even better. Eat rice with the pork loin at the sides and
butter plus the pan juices on the rice. Reseve one slice of pork loin.
Store extra rice in fridge in same lidded pot.

Day 3, 'butter fried rice', caremlize some onion and green pepper with a
strip of bacon in butter. Once nicely browned, add 1/2-3/4 cup leftover
rice, stir a bit then let it meld. This will make a soft 'fried rice'.
Coat fillet of snapper with lemon pepper seasoning to your taste (can be
done the morning before in a baggie and is better) and nuke it. Normally
about 5 mins is all it takes. Boil another bag of veggies. (order of
production is start the veggie water boiling, chop then caremelise the rice
parts then start rice and last is the fish). Use salt and pepper on the
butter fried rice.

Day 4, warm the reserved bacon fat and add the rest of the rice to it, toss
and fry with minced reserved pork loin slice. If you have eggs, add one
here. Another boil in bag veggie pack. Snapper this time is gently pan
fried in butter and green peppers. Slice of tomato with salt and pepper for
a nice finish.

Day 5, Make the rest of the bacon. Remove as much bacon fat from the pan as
you wish then carmelize remaining bell pepper, onion, then last wilt cabbage
in same pan. Leave cabbage leaves whole. Make 1/3 cup dry rice and 2/3 cup
water up. Fill cabbage leaves with bacon mix (drain a bit if needed) and
rice. Top with a little of the sweet chili chicken sauce or variation and
then make a wrap. Have last tomato slices. Munch as you pack up.

Kinda what you were looking for?

"Christine Dabney" wrote
> "cshenk" wrote:

>>Kinda what you were looking for?
>
> Sort of..but I am aiming to keep it even simpler than that... AND I
> am trying to buy as little as I possibly can that first week, so it
> won't go to waste.
>
> Thanks.

Welcome Christine but the only things faster involve getting a loaf of
bread, some mayo,and deli meats plus deli salads.

About the only thing you'd have left over with my set was a salt and pepper
shaker, a bit of cabbage, and some dry rice. Ok, maybe some butter.
Did this a bit ago.