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. Asparagus
209cal, 4p, 5c, 17f (per meal)
1 2/3 lbs (756g)
5 tbsp (75mL)
1/2 tbsp (10g)
1/2 tbsp, ground (4g)
5 tbsp (75mL)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.