Meal Details
1. Mixed vegetables
50 cals, 2p, 6c, 0f (per meal)
2 cup (270g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
2. Coriander and cumin rubbed pork chops
215 cals, 21p, 1c, 14f (per meal)
4 dash (3g)
1 tbsp (6g)
1 tbsp (5g)
3 clove(s) (9g)
2 tbsp (30mL)
2 chop (370g)
2 dash (0g)
1
Mix the salt, cumin, coriander, garlic, and half of the olive oil to form a paste.
2
Season the pork chops with salt and pepper, rub with the paste.
3
Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 F (63 C).
4
Serve.
3. Buttery white rice
245 cals, 3p, 37c, 9f (per meal)
4 dash, ground (1g)
3 tbsp (43g)
1 tsp (6g)
2 cup(s) (474mL)
1 cup (185g)
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.