Meal Details

1. Pork & pepper pasta

680cal, 43p, 73c, 21f (per meal)

Scale to:

3/4 lbs (340g)

1 tsp (3g)

2 cup (520g)

4 tsp (20mL)

1 1/4 lbs (567g)

2 medium (238g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Cook pasta according to package instructions. Drain and set aside.

While pasta cooks, heat oil in a skillet over medium-high heat. Add pork and bell pepper to the skillet and season with garlic powder and some salt and pepper. Break apart pork and cook until it's is browned and cooked through.

Stir in pasta sauce and bring to a simmer.

Top pasta with sauce and serve.

2. Tomato cucumber salad

71cal, 2p, 7c, 3f (per meal)

Scale to:

Salad dressing

1 tbsp (15mL)

Red onion, thinly sliced

1/4 small (18g)

Cucumber, thinly sliced

1/4 cucumber (8-1/4") (75g)

Tomatoes, thinly sliced

1/2 medium whole (2-3/5" dia) (62g)

Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.

Mix ingredients together in a bowl and serve.