Meal Details
1. Steak with shallot sauce
303cal, 24p, 4c, 21f (per meal)
1 lbs (454g)
1/3 cup(s) (mL)
1 tbsp (14g)
1 tbsp (15mL)
1 shallot (113g)
1
Season steak on all sides with some salt and pepper.
2
Heat half of the oil in a skillet over medium-high heat. Add steak and cook to desired doneness, 4-8 minutes per side. Remove steak and set aside to rest.
3
Lower heat to medium and add in remaining oil and the shallots to the pan. Stir and cook for about 2 minutes until lightly softened. Stir in vegetable broth and cook for about 2-4 minutes until the broth is reduced by about half. Turn off the heat and stir in butter until fully melted.
4
Pour shallot sauce over steak and serve.
2. Baked parmesan mushrooms
78cal, 3p, 3c, 6f (per meal)
1/2 large (42g)
1 tbsp (5g)
1 tsp, ground (1g)
3 dash, ground (1g)
3 dash (2g)
1 1/2 tbsp (23mL)
1 1/2 clove(s) (5g)
4 cup, pieces or slices (280g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C) and grease a baking sheet.
2
Place mushrooms in a layer on the sheet.
3
Zest about half the lemon and sprinkle it on the mushrooms.
4
Juice the whole lemon and add the juice to the mushrooms.
5
Sprinkle parmesan, garlic, and seasonings over the mushrooms and toss to coat.
6
Bake for 12-15 minutes, until brown and soft. Stir occasionally.
7
Serve.