Breakfast was awesome…a slice of crust less pumpkin pie. Yes pie. Pumpkin pie! Why not ? It is healthy…at least the way I make it. :)Lunch was chili…mmm love chili in the cooler months. I only had 1 bowl and it was nice and satisfying. After lunch I was a little hungry so had…yes my second slice of pumpkin pie! MMM the stuff is sooo good!
Onion Pork & Rice Casserole
- 4 Pork Chops (pork loin, about 1 1/2 pounds)
2 c brown rice, uncooked
1 envelope Onion dry soup mix
1 small canned sliced mushrooms
3c hot water
1 10oz pkg Broccoli, frozen, thawed and drained
Directions
Heat oven to 375.Brown chops in pam sprayed pan. Spread rice in the bottom of 9x13 baking dish. add mushrooms and broccoli. Sprinkle 3/4 pkg of onion soup mix. Add hot water and mix.
Place chops on top of rice mix and sprinkle remaining soup mix over chops. Cover tightly with aluminum foil and place in heated oven. Bake for about 45 minutes. Remove foil and bake for additional 15 minutes.
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 495.4
- Total Fat: 16.5 g
- Cholesterol: 134.3 mg
- Sodium: 624.0 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 4.5 g
- Protein: 52.7 g
Dinner was a great recipe of pork and rice that I have shared with you above. We had quite a lot of rice leftover, which is good because the flavors were awesome and I plan on making soup and using the rice and veggies in it.
Along with the pork casserole I made I also steamed fresh beets and made some peas.I LOVE fresh beets so I had to have just a little bit more. After supper…quite a while after supper actually…I made some popcorn…air popped and added some healthy oils and Land o Lakes seasoning. This has got to be my all time fave snack.
So what might your fave of all time snack be? Come on I know you want to share?
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