Meal Details
1. Mushroom pork chops
616cal, 85p, 17c, 22f (per meal)
8 chop (1424g)
2 tsp (12g)
2 tsp, ground (5g)
2 11oz can (620g)
2 dash (1g)
2 medium (2-1/2" dia) (220g)
1 lbs (454g)
Recipe has been scaled from original by 2x. 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. Roasted veggies
181cal, 5p, 16c, 8f (per meal)
4 clove(s) (12g)
2 tbsp (30mL)
4 dash (3g)
4 dash, ground (1g)
1 tbsp (11g)
4 cup chopped (364g)
1 medium (2-1/2" dia) (110g)
2 medium (238g)
2 cup cherry tomatoes (298g)
5 medium (305g)
1
Preheat oven to 425 F (220 C).
2
Chop and slice all veggies and lay them out on a baking sheet. You can leave the garlic cloves whole as they will soften and sweeten as they roast.
3
Drizzle olive oil over the veggies and garlic and sprinkle on all of the seasonings.
4
Toss to coat.
5
Place in oven for about 20 minutes until tender. Cook time will depend on the size of your vegetables, so keep an eye while cooking, and leave in oven longer if needed.