Here are the ingredients that you can prepare day(s) in advance to make your life even easier on the meal night. I like to do all of my prep for the 3 meals on Sunday and then cook on the night of.
Peel and Slice Carrots for Slow Cooker Pork Stew. Store in baggie in fridge.
Mince 2 cloves of garlic for the pork stew and place in storage baggie or container in fridge.
Rice: I would wait until the day you are eating the Pork Stew Dinner #1 to make the rice. If you make it right before serving, it will be fresh and warm. You will make 2 cup of uncooked rice to cover dinners 1 and 2. Once it is done cooking, simply separate half of the cooked rice out into a storage container for the Mexican Rice in Dinner #2.
If you purchased an English Cucumber, you can eat the skin, as it is thin and good for you. These cucumbers are typically longer, so you likely only need half. Cut in half, then cut in half again, this time lengthwise. Seeds should be tiny enough to eat, but if needed, take a spoon and scrape out the seeds. Then cut in half again lengthwise and then slice into bite-size pieces. If you bought a regular waxy-skin cucumber, you may want to peel the skin first and discard.