At the beginning of the week, I go to the freezer, pull a couple of packages of meat out and put it in the fridge to defrost. Lately, I know we’re having leafy green veggies and some kind of meat but I don’t always plan ahead lately.
Last night it was pork chops and I wasn’t sure how I was going to fix them so I went to my new go to site for low carb recipes, Peace, Love & Low Carb and found a recipe for Lemon Garlic Pork Steak with Mushrooms. That would work just fine.
It was super quick, used one pot and was delicious. I was going to make cauliflower rice but since I was already making collard greens, Vince said he thought that was enough. There were six pork chops in the package. I figured I’d eat one and Vince would eat two and we’d get another meal out of it. I ate half of one. Vince ate one and the other half of mine so we definitely have enough for another meal . . maybe two more.
This is another recipe I highly recommend. It would work great with chicken too.
Stephani in N. TX says
I did the egg quiche recipe from yesterday, but left off the asparagus and lowered the mozz cheese amount. I will try it again with the asparagus. I knew it would be good but I shopped yesterday and bought the spinach, by the plastic box since that’s all they had, and adding a bunch of asparagus would run my budget over. It was delicious. I also added a 1/2 tsp of garlic from the jar. Smelled so good cooking. I should have added bacon and mushrooms since I had them, but did bacon separately and sprinkled it over my cooked portion on my plate. I could see me doing that recipe more in the future since all varieties of goodies could be cooking in there. Loved it with spinach.