Meal Details
1. Mushroom pork chops
462cal, 64p, 13c, 17f (per meal)
6 chop (1068g)
1/2 tbsp (9g)
1/2 tbsp, ground (3g)
1 1/2 11oz can (465g)
1 1/2 dash (1g)
1 1/2 medium (2-1/2" dia) (165g)
3/4 lbs (340g)
Recipe has been scaled from original by 1.5x. 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. Spinach cauliflower mince
142cal, 6p, 2c, 9f (per meal)
8 cup, frozen (848g)
2 2/3 tbsp (40mL)
4 cup(s) (120g)
8 clove(s) (24g)
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, oil, garlic and some salt and pepper. Mix well.
4
Serve.
3. Simple kale & avocado salad
288cal, 6p, 12c, 19f (per meal)
2 1/2 bunch (425g)
2 1/2 avocado(s) (503g)
2 1/2 small (145g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.