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. Baked parmesan zucchini
165cal, 8p, 8c, 10f (per meal)
1/3 tsp, ground (1g)
1/3 tsp (2g)
2 2/3 tsp (10g)
2 2/3 tbsp (40mL)
2/3 cup (67g)
5 1/3 medium (1045g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C).
2
In a small bowl mix together the parmesan, Italian herbs, salt, and pepper.
3
Grease baking sheet and place zucchini skin side down on the sheet.
4
Drizzle zucchini with olive oil and sprinkle the parmesan mixture over top.
5
Bake for 15 minutes, until tender.
6
Broil for 2-3 minutes, until golden.
7
Serve.