Dinner, Mar 14

Our regular Tuesday night rehearsal was moved to Wednesday this week, so we didn't go down to Pasadena. 

As usual: Breakfast was a smoothie. No lunch. 

For dinner, I baked three thick pork loin chops, rubbed with the last of that super-yummy mustard-pesto sauce. Here they are ready to go into the oven:

 

Yeah, my regular baking dishes were dirty, so I just used 3 loaf pans. Worked like a charm! 😉

For the veggie side dish, I browned half an onion (diced) and 2 cloves of garlic in some olive oil. Once they were browned, I added about 1/4 cup of the seasoned chicken broth from last week's mustard-pesto seasoned chicken. Then I threw in my garbanzo bean sprouts, plus the green and Lady Cream pea Sprouts and 2 medium carrots, covered and cooked for 2 minutes. Put in another 1/4 cup of broth and added a medium zucchini. Cover and cook for 2 minutes. Added another 1/4 cup of broth and added some fresh-ground salt and pepper, as well as some dried parsley and marjoram. Cover, turn off the heat, and checked on the pork chops. They were done, so I took them out of the oven and plated them along with the veggies. I shredded some pecorino Romano cheese over the veggies and voíla, dinner was served!

 

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