Meal Details
1. Unstuffed cabbage
1357cal, 167p, 45c, 53f (per meal)
6 2/3 lbs (3026g)
3 1/3 package (14 oz) (1323g)
6 2/3 can(s) (2800g)
2 1/4 tbsp (16g)
1 tbsp (12g)
1 tbsp (10g)
1 2/3 cup(s) (395mL)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
In a large pot over medium-high heat, add the ground beef and break it apart. Stir in remaining ingredients, plus a hefty pinch of salt and pepper, and bring to a simmer.
2
Cover the pot with a lid and simmer for about 30 minutes on medium-low. Serve.
2. Bone both rice
460cal, 20p, 91c, 2f (per meal)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring bone broth to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
Do not lift lid! The steam that is trapped inside the pan is what allows the rice to cook properly.
6
Remove from heat and fluff with fork, season with salt and pepper to taste, and serve.
3. Greek cucumber &feta salad
424cal, 15p, 21c, 30f (per meal)
1 3/4 cup, crumbled (263g)
14 tbsp (210mL)
1/3 cup (70mL)
1 tsp (3g)
1 tsp (1g)
1/2 cup, chopped (11g)
7 cucumber (8-1/4") (2107g)
Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.