Serve this sheet pan meal of Mexican spiced baked panko crusted pork and zucchini with a healthy and cooling avocado dip.
Mexican seasonings make an appearance in my recipes all the time because they have those warm and spicy flavors I can’t resist. I buy spice blends at Cost Plus since they’re organic and very reasonably priced, but when Casa De Santa offered to send samples of their products (including Mexican) I was more than willing to give them a try.
I wasn’t disappointed with Casa De Sante’s Mexican blend. It contained all the usual suspects like chili powder, cumin, paprika, oregano, cilantro, and cayenne pepper. What makes these spices different is they’re FODMAP friendly. They’re seasoning blend uses hing, an Indian seasoning you wouldn’t expect to find in a Mexican spice that replaces the onion and garlic for folks with FODMAPS.
Many of us are familiar with the term gluten-free but aren’t aware of the dietary needs of people with a sensitivity to FODMAPS. People sensitive to these short-chain carbohydrates can’t digest them, causing all kinds of digestive upsets. Among those foods are garlic and onion. This is where Casa De Sante’s seasoning blends can help.
Sheet pan meals are all the rage these days. They make it super easy to put a healthy meal on the table without a lot of clean-up, and the perfect opportunity to try out the Mexican blend with boneless pork chops and zucchini sticks. After a dusting of panko and seasoning, I baked my pork and vegetables on a cookie rack for extra crunch, then served them with a refreshing avocado dip.
This is one sheet pan meal that’s ready in minutes gluten-free, and FODMAP friendly thanks to Casa De Sante!
This is a new company with a passion for helping people. It was founded by Onikepe (Onyx) Adegbola MD, Ph.D., a former pharmaceutical executive who trained at the Johns Hopkins University School of Medicine, Columbia University, the University ofPennsylvania and Cornell University, launched Casa de Sante on June, 2016, because she believes that health is found in nature.
Inspired by the holistic teachings of Ayurveda, traditional Chinese medicine, and other herbal traditions, our mission is to make delicious, functional foods and beverages that are full of both flavor and function to enable you to live your very best life.
You can find Casa De Sante on Facebook, Twitter, Instagram, and Pinterest as well, so be sure to check them out, and don’t forget to enter with Rafflecopter to win samples of these super tasty, healthy spices!
Serves 4 servings11
Sheet Pan Mexican Panko Crusted Pork and Zucchini Sticks with Avocado Sauce
20 minPrep Time
25 minCook Time
45 minTotal Time
- ¾ cup panko bread crumbs
- ½ cup cornmeal
- 1 ½ tablespoon Mexican seasoning
- ¾ cup low-fat buttermilk
- 2 cups zucchini, sliced into small spears
- 1 pound boneless pork chops, 4 chops
- ¾ cup low-fat sour cream
- ½ cup cilantro, chopped
- ½ small avocado
- ½ teaspoon Mexican seasoning
- ½ ea lime, juiced
- Preheat the oven to 400 degrees. Spray a non-stick skillet with cooking spray or use a silpat.
- Combine panko, cornmeal, and Mexican seasoning into a large bowl.
- Add buttermilk to another large bowl.
- Dredge zucchini spears through buttermilk and gently shake off excess. Then dredge through panko mixture and place on one-half of the cookie sheet.
- Repeat procedure for pork chops and place on the second half of the cookie sheet. Spray the tops with olive oil cooking spray.
- Bake in the oven and cook for 20 - 25 minutes until pork is no longer pink in the center and vegetables are lightly browned.
- Combine sour cream, cilantro, avocado, 1/4 teaspoon Mexican seasoning, and lime in a blender until well blended.
- Serve pork and zucchini with sauce.
Food energy: 480kcal
Weight Watchers Smart Points 14
Saturated fatty acids: 7.04g
Total fat: 21.09g
Calories from fat: 189
Carbohydrate, by difference: 41.12g
Total dietary fiber: 4.66g
Total sugars: 6.36g