Meal Details
Mushroom pork chops
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.
    Roasted broccoli
    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.
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