Pork Chops and Split Peas with nutrition info

I usually don't plan meals with an eagle eye on nutritional information.  I try to plan a balanced menu over the week that consists largely of fruits/veggies, whole grains and lean protein, but I don't count calories or carbs or fat grams per se.  However, I'm prepping some meals for loved ones with a constellation of health issues and food allergies, so I'm paying closer attention than usual to the nutritional details of my recipes.  I'll be including with the next several recipes the nutrional breakdown as determined by using the calorie calculator from http://www.sparkrecipes.com/.

A lot of the recipes I'm preparing are adapted from the South Beach Diet cookbooks.  While we are not strict SBD adherents any more, there's a lot to be said for these cookbooks and for the notion that eating well is not hard or tricky, but merely a matter of eating more nutrient-packed green and less nutrient-deficient white (though I do think SBD could be more attentive to sodium content and rely on fewer Miracles of Modern Chemistry to achieve its low-carb goal).  At least, that's what I take away from SBD. 

So, first up is Bolivian Pork Chops and Split Peas.  The menu is from the SBD cookbook, but the recipes have been significantly overhauled to make them easier to prepare, less killer-spicy and more freezer-friendly.
Pin It