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. Simple kale & avocado salad
230cal, 5p, 9c, 15f (per meal)
2 bunch (340g)
2 avocado(s) (402g)
2 small (116g)
Recipe has been scaled from original by 2x. 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.