Half Healthy, but Full Of Flavor
This meal was a spur of the moment choice. I was at the grocery store, and couldn’t think of what to cook for dinner. I wanted something mostly healthy, but had a taste for fried pork chops. I knew I could pull together a salad with no problem, but what about a 2nd veggie? I chose yellow squash and zucchini. It’s easy to make, and doesn’t take too much prep work. Let’s get started.
Squash & Zucchini Ingredients:
3 Medium Yellow Squash
3 Medium Zucchini
1 Large Onion
1 Cup Garden Mushrooms
1 Tablespoon Butter
3 Slices of Bacon
1 Teaspoon of minced Garlic
Preparation: First slice the bacon, and put into large skillet, that has a top, on medium. Add to the bacon a few pinches of black pepper, then cook the bacon till it gets crispy. At that point add the minced garlic, and chopped onions. Let those ingredients simmer for about 5 minutes while constantly stirring. Add the butter, sliced yellow squash, sliced zucchini, and chopped mushrooms. Let simmer for 25-30 minutes, and stirring every 5 minutes or so. As it simmers, it will cook down, and produce about a cup or two of liquid. If you want to reduce the amount of liquid remove the top, and let simmer a little long. At this point you have to depend on your preference on how you like your squash and zucchini. If you like it more firm, then remove sooner, or if you prefer it softer, let it simmer longer.
Pork Chop Ingredients:
3 Medium Sized Pork Chops (Thawed)
1 Cup Of Flour
To Taste Goya Season Salt
To Taste Kickin’ Chicken Season
To Taste Ground Black Pepper
2-3 Cups of Cornola Oil
Organic Mixed Greens
Candied Walnuts or Pecans
Preparation: Ummm…. Mix the chosen amounts of ingredients to taste. Then lightly dress with your favorite salad dressing.
Servings: Squash & Zucchini serves about 4 people, and the pork chops serve 3 people
Note: If pork isn’t your thing, please substitute the bacon with turkey bacon, and the pork chop with chicken, fish or a hamburger steak.