Meal Details
1. Mushroom pork chops
155 cals, 21p, 4c, 6f (per meal)
2 chop (356g)
4 dash (3g)
4 dash, ground (1g)
1/2 medium (2-1/2" dia) (55g)
4 oz (113g)
1/2 11oz can (155g)
1/2 dash (0g)
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. Roasted broccoli
50 cals, 4p, 3c, 0f (per meal)
2 package (568g)
4 dash (3g)
4 dash, ground (1g)
4 dash (2g)
4 dash (1g)
1
Preheat oven to 375°F.
2
Arrange frozen broccoli on a lightly greased baking sheet and season with salt, pepper, garlic and onion powder.
3
Bake for 20 minutes and then flip the broccoli. Continue baking until broccoli is slightly crispy and charred, about another 20 minutes.