Meal Details
1. Mushroom pork chops
308cal, 42p, 8c, 11f (per meal)
4 chop (712g)
1 tsp (6g)
1 tsp, ground (2g)
1 11oz can (310g)
1 dash (0g)
1 medium (2-1/2" dia) (110g)
1/2 lbs (227g)
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 spinach cauliflower mince
128cal, 6p, 2c, 8f (per meal)
2 2/3 tbsp (38g)
8 cup, frozen (848g)
8 clove (24g)
4 cup(s) (120g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, garlic, butter, and some salt and pepper. Mix well until butter has melted.
4
Serve.
3. Buttered green beans
98cal, 2p, 4c, 8f (per meal)
2 2/3 tbsp (36g)
2 dash (0g)
2 dash (1g)
2 2/3 cup (323g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare green beans according to instructions on package.
2
Top with butter and season with salt and pepper.