Meal Details
1. Brussels sprouts skillet with bacon & almonds
380 cals, 24p, 10c, 24f (per meal)
1/4 tbsp, ground (2g)
1/4 tbsp (4g)
2 2/3 tsp (6g)
1/2 cup, sliced (41g)
1 1/3 lbs (605g)
6 2/3 slice(s) (189g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Fry bacon according to package.
2
Once the bacon is cooked, remove bacon from skillet and keep the grease in the pan. When the bacon is cool, chop into small pieces.
3
Add the almonds to the bacon grease and toast for a minute or so.
4
Add in the shredded Brussels sprouts and seasonings and cook for 7-10 minutes, stirring occasionally, until tender.
5
Mix in bacon.
6
Serve.
2. Bone both rice
90 cals, 4p, 18c, 0f (per meal)
Recipe has been scaled from original by 0.5x. 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.