This is a good fancyish meal for work lunches, not horribly expensive but tastes indulgent. Took about 45 minutes, including individual bagging and cleanup.:
Store-marinated pork tenderloin, put directly on the rack with water filled drip tray below, blasted at 450F for about 30 minutes, removing at 140F internal, tenting with foil to rest 10 minutes.
Generic brand Stove Top stuffing, double batch, one cooked onion and two cooked celery ribs, with 1 bag of chopped cooked frozen steam vegetable mix.
Refrigerator-case Spinach and Cheese ravioli, in butter sauce with garlic, parsley, lime juice and fresh grated Romano.
Just finished eating. WOW, yeah. Any day of the week. Thanks, me.
Made about 8 servings including today's lunch. I'm going to say for sure less than $2 per serving. REALLY any day of the week.
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