Darabian Family Protein Bars Recipes

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GREEK PORK CHOPS WITH ZUCCHINI AND FETA



Greek Pork Chops with Zucchini and Feta image

Thin-cut bone-in lean pork rib chops cook in minutes and offer a hearty, meaty richness that can be extra satisfying. A pantry spice blend of dried oregano, thyme, and paprika seasons the chops, and the browned bits left in the pan later flavor the zucchini as it sautes. Choose chops that don't have striations of fat in the meat; if they have a large fat cap, simply trim it off before cooking.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield Serves 4

Number Of Ingredients 14

1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sweet paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 1/2- to 3/4-inch-thick lean bone-in pork rib chops
1 tablespoon canola oil
2 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick pieces
1/4 teaspoon kosher salt
2 tablespoons finely chopped fresh parsley (basil, mint, or oregano is great, too)
1 medium tomato, finely chopped
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup finely crumbled feta cheese (about 2 ounces)

Steps:

  • To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
  • Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside.
  • To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
  • Divide the zucchini among 4 plates and serve with the pork chops.

Nutrition Facts : Calories 252, Fat 13 grams, Fiber 2 grams, Protein 28 grams, Sugar 3 grams

PROTEIN-PACKED BREAKFAST BARS RECIPE BY TASTY



Protein-Packed Breakfast Bars Recipe by Tasty image

Here's what you need: flax meal, water, rolled oats, quinoa, baking powder, salt, maple syrup, refined coconut oil, vanilla extract, ripe bananas, peanut butter, mini chocolate chips, gala apple, walnuts, cinnamon, nutmeg, carrot, cinnamon, nutmeg, almond butter, almond butter, Strawberries, raspberries, blueberries, nonstick cooking spray

Provided by Rachel Gaewski

Categories     Snacks

Yield 24 bars

Number Of Ingredients 25

¼ cup flax meal
¾ cup water
6 cups rolled oats
6 cups quinoa, cooked
4 teaspoons baking powder
1 teaspoon salt
1 cup maple syrup
½ cup refined coconut oil, melted
2 teaspoons vanilla extract
4 ripe bananas, mashed
6 tablespoons peanut butter
5 tablespoons mini chocolate chips
¾ cup gala apple, diced
6 tablespoons walnuts, chopped
1 ½ tablespoons cinnamon
¼ teaspoon nutmeg
¾ cup carrot, grated
3 teaspoons cinnamon
¼ teaspoon nutmeg
3 tablespoons almond butter
3 tablespoons almond butter
⅓ cup Strawberries, diced
⅓ cup raspberries
⅓ cup blueberries
nonstick cooking spray

Steps:

  • Preheat the oven to 375°F (190°C).
  • To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
  • In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
  • Divide the base dough equally between 4 medium bowls.
  • Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
  • Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
  • Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
  • Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
  • Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
  • Bake for 25-30 minutes, until the edges are slightly golden brown.
  • Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
  • Enjoy!

Nutrition Facts : Calories 465 calories, Carbohydrate 69 grams, Fat 16 grams, Fiber 9 grams, Protein 13 grams, Sugar 11 grams

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