Meal Details
1. Brussels sprouts skillet with bacon & almonds
665 cals, 41p, 18c, 42f (per meal)
1 tsp, ground (3g)
1 tsp (7g)
1 1/2 tbsp (10g)
3/4 cup, sliced (71g)
2 1/3 lbs (1058g)
11 2/3 slice(s) (331g)
Recipe has been scaled from original by 2.33x. 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. White rice
165 cals, 3p, 37c, 0f (per meal)
1 tsp (6g)
2 cup(s) (474mL)
1 cup (185g)
1/4 tbsp, ground (2g)
1
In a saucepan with a good fitting lid bring water and salt 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!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, season with pepper, and serve.