4 blocks
Serving size for typical male
Ingredients:
4 ounces pork cutlets
1 1/2 cups onion, chopped
1/4 cup tomato puree
1/2 cup Zoned Herb Dressing, divided
1/4 cup canned chickpeas, chopped
2 cups mushrooms, sliced
1 1/3 teaspoons olive oil, divided
1/2 teaspoon ground double superfine mustard
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
2 tablespoons lemon- or lime-flavored water
Instructions:
Blend mustard, pepper, Worcestershire sauce and 1/4 cup Zoned Herb Dressing in a small bowl. Heat 2/3 teaspoon oil in a nonstick sauté pan. Add mustard mixture and water to pan. Place cutlets and onion in pan. Make sure to coat both sides of cutlets with mustard mixture. In a second nonstick pan heat remaining oil. Add chickpeas and mushrooms. Cook for 3 to 5 minutes. Stir in tomato puree and 1/4 cup Zoned Herb Dressing. Simmer for an additional 2 minutes. Combine vegetables and pork. Blend well and spoon onto serving plate.