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. Olive oil drizzled green beans
72cal, 1p, 4c, 5f (per meal)
2 dash (0g)
2 dash (1g)
2 2/3 cup (323g)
4 tsp (20mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare green beens according to instructions on package.
2
Top with olive oil and season with salt and pepper.
3. Cheesy zucchini noodles
393cal, 17p, 5c, 33f (per meal)
3 medium (588g)
3 tbsp (45mL)
3 tbsp (15g)
2 1/4 cup, shredded (254g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high. Add the zucchini noodles and saute them, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the cheese and heat through until melted.
3
Remove from heat, top with parmesan, and serve.