Meal Details
1. Pepper steak
264cal, 15p, 1c, 22f (per meal)
1 tbsp, ground (7g)
4 dash (1g)
3/4 lbs (340g)
4 dash (3g)
1 1/2 tbsp (21g)
1
Coat both sides of steaks with pepper and rosemary.
2
Heat butter in a large skillet. Add steaks and cook over medium-high heat for 5-7 minutes per side for medium (or to your desired degree of doneness).
3
Remove steaks from skillet and sprinkle with salt. Serve.
2. Tossed salad
121cal, 4p, 10c, 4f (per meal)
1/2 small (5-1/2" long) (25g)
1/8 cucumber (8-1/4") (38g)
1/8 medium (2-1/2" dia) (14g)
1 tbsp (15mL)
1/2 small whole (2-2/5" dia) (46g)
1/2 hearts (250g)
Recipe has been scaled from original by 0.5x. 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. Cheesy zucchini noodles
262cal, 12p, 4c, 22f (per meal)
1 1/2 cup, shredded (170g)
2 tbsp (10g)
2 tbsp (30mL)
2 medium (392g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high. Add the zucchini noodles and saute them, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the cheese and heat through until melted.
3
Remove from heat, top with parmesan, and serve.