Meal Details
1. Moroccan beef chili with chickpeas
421cal, 33p, 24c, 18f (per meal)
1 lbs (454g)
2 tbsp (32g)
2 tbsp (30mL)
2 small can(s) (454g)
1 medium (2-1/2" dia) (110g)
3 clove(s) (9g)
1 can(s) (420g)
1/2 tbsp (3g)
2 tsp (4g)
4 dash (1g)
2 tsp (5g)
1 can(s) (448g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in a pot over medium heat. Add the onion and cook, stirring occasionally, until softened, 8-10 minutes.
2
Stir in the tomato paste, garlic, spices, and a pinch of salt, and cook for 1-2 minutes until fragrant.
3
Add the ground beef and break it apart with a spoon. Cook for 8-10 minutes, until browned and no longer pink.
4
Stir in the tomato sauce, diced tomatoes, and chickpeas. Cover and simmer for 10-20 minutes, stirring occasionally. Season to taste with salt and pepper. Serve.
5
Recipe Tip: Have extra spinach or kale on hand? Stir it in during the last few minutes of cooking for a nutrient boost.
2. Bone both rice
123cal, 5p, 24c, 0f (per meal)
Recipe has been scaled from original by 0.67x. 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.