Meal Details

1. Pork & pepper pasta

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

Scale to:

3/4 lbs (340g)

1 tsp (3g)

2 cup(s) (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. Simple Greek cucumber salad

211cal, 13p, 14c, 11f (per meal)

Scale to:

Nonfat greek yogurt, plain

1 1/2 cup (420g)

1 1/2 tbsp (23mL)

1 tbsp (3g)

1 tbsp (15mL)

3 tbsp (45mL)

Red onion, thinly sliced

3/4 medium (2-1/2" dia) (83g)

Cucumber, sliced into half moons

3 cucumber (8-1/4") (903g)

Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.