Meal Details
1. Pork steaks with mushrooms
640 cals, 70p, 11c, 34f (per meal)
2 1/2 lbs (1133g)
2 1/2 small (175g)
1 1/4 tsp, leaves (1g)
1 1/4 tsp (4g)
5/6 cup(s) (mL)
2 1/2 lbs (1134g)
2 1/2 tbsp (38mL)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Season the pork with garlic powder and some salt/pepper.
2
Heat oil in a skillet over medium heat. Add pork and cook for 5-10 minutes on each side until almost fully cooked. Transfer pork to a plate.
3
Add mushrooms, onions, thyme, and broth to the skillet and cook for about 10-15 minutes until vegetables have softened.
4
Return the pork to the skillet and finish cooking, about 2-5 minutes. Serve.
2. Tossed salad
180 cals, 7p, 15c, 6f (per meal)
1/6 medium (2-1/2" dia) (21g)
1/6 cucumber (8-1/4") (56g)
3/4 hearts (375g)
3/4 small (5-1/2" long) (38g)
3/4 small whole (2-2/5" dia) (68g)
1 1/2 tbsp (23mL)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
3. Sweet potato fries
175 cals, 3p, 26c, 5f (per meal)
1 1/3 lbs (605g)
4 tsp (20mL)
1/4 tbsp (2g)
1/4 tbsp (2g)
1/4 tbsp (4g)
1/3 tsp, ground (1g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat the oven to 400.
2
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
3
Mix the spices, salt, and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out evenly on a baking sheet.
4
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes.
5
Serve.