Lunch
499.0 Calories |
31.7g Carbs |
30.8g Fat |
27.0g Protein
3
serving
Cream Cheese Pickles
457.2 Calories |
25.9g Carbs |
29.8g Fat |
23.6g Protein
1
serving
Cherry Tomato, Dill, & Anchovy Salad
41.7 Calories |
5.8g Carbs |
1.0g Fat |
3.4g Protein
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Cream Cheese Pickles
scaled to 3 serving
3 large
Pickles
3/4 cup
Cream cheese
15/16 oz
Cured beef, thin-sliced beef
Cherry Tomato, Dill, & Anchovy Salad
scaled to 1 serving
1 cup cherry tomatoes
Cherry tomatoes
1/4 oz, boneless
Anchovy
1/2 tsp
Dill
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Cream Cheese Pickles
Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, slice before serving.
Cherry Tomato, Dill, & Anchovy Salad
Halve cherry tomatoes and place in bowl. Chop anchovy filets into small pieces and place in bowl with tomatoes.
Sprinkle salad with fresh dill, toss well to combine, and serve.
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Dinner
1349.0 Calories |
42.4g Carbs |
76.3g Fat |
128.1g Protein
3
serving
Pork Chops with Stewed Tomatoes, Capers and Rosemary
921.2 Calories |
15.2g Carbs |
41.5g Fat |
116.7g Protein
2
serving
Balsamic Asparagus
115.0 Calories |
10.7g Carbs |
7.0g Fat |
5.4g Protein
2
cup
Bachelor Brussel Sprouts
312.8 Calories |
16.4g Carbs |
27.8g Fat |
6.1g Protein
|
Pork Chops with Stewed Tomatoes, Capers and Rosemary
scaled to 3 serving
3/4 tbsp
Rosemary
1 1/2 tbsp
Olive oil
1 1/2 cloves, minced
Garlic
1 1/8 lb
Pork sirloin (chops or roasts)
1 1/2 tbsp
Pickle relish
3/4 can
Tomatoes
1 1/2 tbsp, drained
Capers
Balsamic Asparagus
scaled to 2 serving
12 spear, large
Asparagus
1/2 tbsp
Olive oil
1/16 tsp
Pepper
1/2 tbsp
Balsamic vinegar
Bachelor Brussel Sprouts
scaled to 2 cup
2 cup
Brussels sprouts
1/2 tsp
Salt
1/2 tsp
Pepper
2 tbsp
Coconut oil
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Pork Chops with Stewed Tomatoes, Capers and Rosemary
Coarsely chop tomatoes in can with kitchen shears.
Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.
Add remaining tablespoon oil to skillet and saut garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.
Balsamic Asparagus
Prepare asparagus by washing and snapping off tough end.
Heat oil in frying pan.
Add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
Remove from heat and cover for a few minutes to let flavours develop. Serve.
Bachelor Brussel Sprouts
Wash sprouts, cut off and discard stems, then split in half length wise
Heat coconut oil in frying pan on medium
Add brussels sprout halves then season them while stirring to coat evenly
Cook until slightly charred on edges, allow to cool then serve (dressing optional)
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