Meal Details
1. Turkey chorizo
100cal, 11p, 0c, 6f (per meal)
1/2 lbs (227g)
1 1/2 tbsp (23mL)
1 tsp (2g)
1 tsp (3g)
2 dash, leaves (0g)
2 dash (1g)
1 tsp (5mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium heat. Add turkey and some salt and pepper. Break into pieces and cook until browned and cooked through.
2
Add red wine vinegar and all of the spices. Stir and cook 1-2 minutes longer.
3
Serve.
2. Boiled eggs
69cal, 6p, 0c, 5f (per meal)
4 large (200g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.