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. Tomato and avocado salad
411cal, 5p, 12c, 32f (per meal)
1/2 cup minced (105g)
1/2 cup (105mL)
1 3/4 tbsp (26mL)
1 3/4 tsp (5g)
1 3/4 tsp (11g)
1 3/4 tsp, ground (4g)
3 1/2 avocado(s) (704g)
3 1/2 medium whole (2-3/5" dia) (431g)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.