Meal Details
1. Pork & pepper pasta
680cal, 43p, 73c, 21f (per meal)
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.
1
Cook pasta according to package instructions. Drain and set aside.
2
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.
3
Stir in pasta sauce and bring to a simmer.
4
Top pasta with sauce and serve.
2. Caprese salad
284cal, 16p, 10c, 18f (per meal)
1/2 lbs (227g)
2 2/3 package (5.5 oz) (413g)
1 1/3 cup leaves, whole (32g)
1/3 cup (80mL)
2 2/3 cup cherry tomatoes (397g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.