Meal Details
1. Mushroom pork chops
154cal, 21p, 4c, 6f (per meal)
2 chop (356g)
4 dash (3g)
4 dash, ground (1g)
1/2 11oz can (155g)
1/2 dash (0g)
1/2 medium (2-1/2" dia) (55g)
4 oz (113g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Season pork chops with salt, pepper, and garlic salt to taste.
2
In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
2. Buttery garlic green beans
65cal, 2p, 4c, 4f (per meal)
4 tsp (19g)
1/3 tsp (2g)
2 dash (0g)
2/3 lbs (302g)
2 clove(s) (6g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Place green beans in a large skillet and cover with water; bring to a boil.
2
Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water.
3
Add butter to green beans; cook and stir until butter melts, 2 to 3 minutes.
4
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
5
Serve.