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. Roasted rosemary sweet potatoes
105cal, 1p, 12c, 5f (per meal)
1 1/3 sweetpotato, 5" long (280g)
2 tsp (2g)
1/4 tbsp, ground (2g)
1/4 tbsp (4g)
4 tsp (20mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.