Roast Pork Loin

Minutes to Prepare: 10

Minutes to Cook: 90

Number of Servings: 6

Ingredients

*Campbell's Golden Mushroom Soup 1/2 cup = 1 serving, 2 serving 

*Red Potatoes, small, skin on, 3 0z = 1 serving, 4 serving 

*Smithfield Garlic and Herb Pork Loin 4 oz = 1 Serving, 6 serving

Tips

Low Sodium Soup will be a good substitution.

Directions

Dice potatoes. Place roast in baking pan and place potatoes around the roast. Add 2/3 of the can of Golden Mushroom soup (Pour over potatoes and roast -- do NOT dilute).
Bake on 400 for approx. 90 minutes.

Serving Size: Makes 6 Servings

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 193.3

• Total Fat: 4.7 g
• Cholesterol: 55.0 mg
• Sodium: 592.7 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.3 g
• Protein: 21.7 g

Fresh Chicken Vegetable Soup

Minutes to Prepare: 15

Minutes to Cook: 240

Number of Servings: 4

Ingredients

Simple Truth Organic Free Range Chicken Broth 1 cup = 1 s..., 3 serving 

Perdue Boneless Skinless Chicken Breasts 1 filet = 4.8 oz, 2 serving 

Fresh Selections (Kroger) Petite Carrots 3 oz = 1 serving, 2 serving 

Green Beans (snap), 3 cup 

Vidalia Onion Medium, Raw, .5 serving 

Red Potatoes, Medium, 3 serving 

Always Fresh Minced Garlic, 1 tsp 

Pepper, black, .25 tsp



Tips

Serve over one cup wild or brown rice.




Directions

Dice potatoes and onions. Slice chicken into strips and snap green beans.
Pour broth into crockpot and add minced garlic and black pepper. Stir well. Add Carrots, Green Beans, onion, potatoes. Stir well. Cook for two hours on High, then add chicken strips. Cook on high for 2 more hours. Makes 4-6 servings.

Serving Size: Makes 4-6 servings. Calculated for 4 servings.



Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 212.4

• Total Fat: 0.9 g
• Cholesterol: 38.8 mg
• Sodium: 640.6 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 6.5 g
• Protein: 20.4 g

Not so veggie pizza!

This recipe can be made with or without the pepperoni slices. If you leave off the pepperoni, then subtract 53 calories and 199 mg of Sodium from the nutritional info!

15 Minutes to Prepare and Cook

Ingredients

1 English Muffin, sliced open
6 Pepperoni Slices
2 Tablespoons Pizza Sauce
3 Slices Zucchini
3 Slices Summer (Yellow) Squash
2 Tablespoons Pico de Gallo
2 Tablespoons shredded cheese

Directions

Slice English Muffin open and lay flat on baking pan.
Top each side with one (1) Tablespoon of sauce.
Place three (3) slices of pepperoni on each muffin.
Place three (3) slices of zucchini on one muffin half and three (3)
slices of squash on the other.
Top each muffin with a tablespoon each of pico de gallo
and the shredded cheese.
Bake at 375 for approx. 10 minutes until the cheese is melted
and bubbly.
Serves 1.

Nutritional Info

Amount Per Serving

Calories 300.3
Total Fat 14.4 g
Saturated Fat 6.9 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 32.5 mg
Sodium 775.3 mg
Potassium 230.6 mg
Total Carbohydrate 31.1 g
Dietary Fiber 6.2 g
Sugars 3.9 g
Protein 13.7 g

Red Snapper with Veggies

Quick, no fuss high protein Red Snapper with frozen
veggies.

Minutes to Prepare: 10

Minutes to Cook: 50

Number of Servings: 4

Ingredients

*Red Snapper Filet, 24 oz 
*Birds Eye Steam Fresh Roasted Red Potatoes & Green Beans, 4 serving (2 bags)
*Extra Virgin Olive Oil, 1 tbsp 
*Margarine, 70% vegetable oil spread, 1 tbsp 
*Garlic, minced, 1 tsp
*Lemon, 1 serving



Directions

Lay aluminum in a deep cooking pan. Lightly drizzle the olive oil and smooth it on the foil to cover. 
Salt and pepper both sides of the snapper and lay it skin down in the pan.
Slice the lemon and place slices on the fish. DO NOT SQUEEZE THE LEMON ON THE FISH! 
Mix the margarine and garlic together and gently rub on the flesh of the snapper.
Last, open the bags of frozen vegetables and spread them in the pan. As the butter mixture melts, the veggies will get a nice coating a well. 
Bake at 425 F. for 50 minutes or until snapper is white and flaky.

Serving Size: Makes 4 servings
















Nutritional Info
• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 340.9
• Total Fat: 11.5 g
• Cholesterol: 60.0 mg
• Sodium: 472.3 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 3.4 g
• Protein: 37.7 g