Meal Details
1. Cheesesteak Stuffed Peppers
375 cals, 29p, 7c, 25f (per meal)
1/2 lbs (227g)
2 tsp (10mL)
1/4 tbsp (2g)
8 slice(s) (224g)
1/2 lbs (227g)
2/3 large (100g)
2 large (328g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 325ºF (160ºC). Place peppers halves in a baking dish and bake for about 30 minutes, until tender.
2
Meanwhile, heat the oil in a large skillet over medium heat. Add the mushrooms and onions and cook until softened, about 7 minutes.
3
Add steak to pan along with some salt/pepper. Cook for about 4 minutes, until steak is cooked to your liking. Turn off heat and stir in italian seasoning.
4
Remove peppers from the oven and line each bell pepper cavity with one slice of provolone cheese. Spoon steak and mushroom mixture evenly into each cavity. Top with another slice of provolone.
5
Watching carefully, broil peppers until cheese is melty and golden, about 3 minutes. Serve.
2. Simple kale & avocado salad
230 cals, 5p, 9c, 15f (per meal)
2 bunch (340g)
2 small (116g)
2 avocado(s) (402g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.