Meal Details
1. Pork & bean casserole
1061cal, 77p, 71c, 45f (per meal)
2 2/3 tsp (10g)
4 tsp (20mL)
2 cup(s) (mL)
1 1/3 can(s) (560g)
1/4 tbsp (2g)
2 2/3 lbs (1209g)
1 3/4 tbsp (27mL)
2 2/3 large (192g)
1 1/3 medium (3" dia) (243g)
1 1/3 large (200g)
2 2/3 can(s) (1170g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
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. Roasted veggies
145cal, 4p, 13c, 6f (per meal)
3 clove(s) (10g)
5 tsp (24mL)
3 dash (2g)
3 dash, ground (1g)
2 1/2 tsp (9g)
3 cup chopped (291g)
4 medium (244g)
5/6 medium (2-1/2" dia) (88g)
1 1/2 medium (190g)
1 1/2 cup cherry tomatoes (238g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C).
2
Chop and slice all veggies and lay them out on a baking sheet. You can leave the garlic cloves whole as they will soften and sweeten as they roast.
3
Drizzle olive oil over the veggies and garlic and sprinkle on all of the seasonings.
4
Toss to coat.
5
Place in oven for about 20 minutes until tender. Cook time will depend on the size of your vegetables, so keep an eye while cooking, and leave in oven longer if needed.