Meal Details
1. Turkey chorizo
398cal, 45p, 1c, 23f (per meal)
2 lbs (907g)
6 tbsp (90mL)
4 tsp (9g)
4 tsp (11g)
1 tsp, leaves (1g)
1 tsp (2g)
4 tsp (20mL)
Recipe has been scaled from original by 2x. 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. Hashbrowns
101cal, 2p, 14c, 4f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a non-stick skillet over medium-high heat.
2
Add onion to the skillet and cook until softened, 5-7 minutes.
3
Add the hashbrowns and stir. Season with some salt and pepper and cook for about 4-5 minutes on each side until golden brown and crispy. Serve.
3. Sauteed Kale
91cal, 2p, 4c, 7f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.