Meal Details
1. Pork & bean casserole
796cal, 58p, 53c, 33f (per meal)
2 tsp (7g)
1 tbsp (15mL)
1 1/2 cup(s) (mL)
1 can(s) (420g)
4 dash (2g)
2 lbs (907g)
4 tsp (20mL)
2 large (144g)
1 medium (3" dia) (182g)
2 can(s) (878g)
1 large (150g)
1
Preheat oven to 350° (180°C).
2
Heat oil in an oven-safe pot over medium heat. Add pork and cook until seared, 5-8 minutes.
3
Add onion, carrots, and apple to the pot. Cook, stirring, for 2 minutes.
4
Add tomatoes, beans, worcestershire sauce, broth, italian seasoning, garlic powder, and some salt and pepper. Stir to mix and bring to a simmer. Once simmering, put the lid on, transfer the pot to the oven and cook for 90 minutes or until vegetables are soft and pork is cooked through.
5
Serve.
2. Carrot fries
231cal, 3p, 20c, 12f (per meal)
1/4 cup (50mL)
1 tbsp (4g)
1 tsp (5g)
2 1/2 lbs (1134g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line baking sheet with foil.
2
Cut carrots lengthwise into long, thin strips.
3
In a large bowl, mix the carrots with all other ingredients. Toss to coat.
4
Spread evenly over the baking sheet and bake for 20 minutes, until tender and browned.
5
Serve.