Meal Details
1. Pork & bean casserole
1592cal, 115p, 106c, 67f (per meal)
4 tsp (14g)
2 tbsp (30mL)
3 cup(s) (mL)
2 can(s) (840g)
1 tsp (3g)
4 lbs (1814g)
2 2/3 tbsp (40mL)
4 large (288g)
2 medium (3" dia) (364g)
4 can(s) (1756g)
2 large (300g)
Recipe has been scaled from original by 2x. 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. Sauteed garlic & herb tomatoes
254cal, 3p, 10c, 21f (per meal)
4 dash, ground (1g)
6 tbsp (90mL)
4 pint, cherry tomatoes (1192g)
2 tbsp (22g)
2 tsp (12g)
4 clove(s) (12g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.