Meal Details
1. Moroccan beef chili with chickpeas
1683cal, 130p, 95c, 72f (per meal)
4 lbs (1816g)
1/2 cup (128g)
1/2 cup (120mL)
8 small can(s) (1816g)
4 medium (2-1/2" dia) (440g)
12 clove(s) (36g)
4 can(s) (1680g)
2 tbsp (11g)
2 2/3 tbsp (17g)
2 tsp (5g)
2 2/3 tbsp (18g)
4 can(s) (1792g)
Recipe has been scaled from original by 2x. 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
491cal, 21p, 97c, 2f (per meal)
Recipe has been scaled from original by 2.67x. 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.