I like pork chops, but I tend to like them boneless, while Tony likes them on the bone. I was lucky because these were on sale!
- 4 ounces pork chop
- 3 ounces potatoes
- 3 ounces green beans
- 1 tablespoon blue cheese dressing mixed with 1 teaspoon balsamic vinegar
This morning before I left work, I baked a potato in the microwave and left it in there. I diced it up and pan fried it in a little oil/pam mixture. The green beans are from Trader Joe’s – I microwaved them and when the were done, I mixed them in with the potatoes for a quick pan fry. I thought they might be dry, so I mixed 1 tablespoon blue cheese with 1 teaspoon balsamic vinegar – really turned out good!
And I made the Italian Wedding Soup for my lunches with the remaining ground beef purchase earlier this week. I used 5 ounces of raw ground beef, 1 ounce of grated parmesan, Italian seasoning and garlic for the meatballs. Where last nights meatballs were about golf ball size, these are marble size:
Italian Wedding Soup
|Course: main meals
PointsPlus™ Value: 8
Preparation Time: 10 min
|3 cup(s) canned chicken broth|
|5 oz cooked ground beef, 10% fat|
|1 Tbsp grated Parmesan cheese|
|3 cup(s) spinach|
|1 tsp minced garlic|
|1 tsp italian seasoning|
|1 cup(s) cooked egg noodles|
Mix together the ground beef, Parmesan cheese, minced garlic and Italian seasoning and salt and pepper to taste. The meatballs should be about the size of a marble.
Add chicken broth to pot, add meatballs, and bring to a boil, reduce and simmer for 15 minutes, or until meatballs are done.
Remove from heat, add pre-cooked egg noodles and baby spinach. Let sit for 5 minutes until noodles are warmed and spinach begins to wilt.
Right now I have my Christmas Morning Biscotti in the oven, trying to redeem myself from the mishap of forgetting the baking powder earlier this week!
Keep your fingers crossed that the biscotti turns out! I’ll post it at breakfast if it does!