Meal Details
1. Baked beef nachos
505 cals, 35p, 32c, 24f (per meal)
4 tbsp (48g)
4 oz (113g)
2/3 cup, shredded (75g)
2/3 can (~16 oz) (299g)
2/3 jar (~16 oz) (303g)
1 lbs (454g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350°F (175°C).
2
In a large skillet over medium-high heat, cook ground beef with a sprinkle of salt until beef is no longer pink. Stir in salsa, reduce heat, and simmer, uncovered, 20 minutes, or until liquid is mostly absorbed. Stir in beans, and heat through.
3
Spray a baking dish with cooking spray. Spread tortilla chips in dish, and then spoon beef mixture over chips. Top with cheddar cheese and bake for 30 minutes, or until hot and bubbly.
4
Serve with a dollop of sour cream.
2. Brown rice
345 cals, 7p, 70c, 3f (per meal)
2 cup (380g)
1/2 tbsp (9g)
4 cup(s) (948mL)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, fluff with a fork, and season with salt and pepper.