Main Dishes

Sheet Pan Mexican Baked Panko Crusted Pork and Zucchini with Avocado Dip

5

Serve this sheet pan meal of Mexican spiced baked panko crusted pork and zucchini with a healthy and cooling avocado dip.

4
¾ cup panko bread crumbs
½ cup cornmeal
1 ½ tablespoon Mexican seasoning
¾ cup low-fat buttermilk
2 cups zucchini, sliced into small spears
1 pound boneless pork chops, 4 chops
¾ cup low-fat sour cream
Preheat the oven to 400 degrees. Spray a non-stick skillet with cooking spray or use a silpat. Combine panko, cornmeal, and Mexican seasoning into a large bowl.
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Nutritions

Calories
1309

Sodium
998mg
41% DV

Fat
47g
73% DV

Protein
128g
256% DV

Carbs
69g
23% DV

Fiber
9g
37% DV

Marinated Taro Root

308

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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