Meal Details

1. Pepper steak

265 cals, 15p, 1c, 22f (per meal)

Scale to: , 12 ounce(s)

Ribeye, raw

3/4 lbs (340g)

4 dash (3g)

1 1/2 tbsp (21g)

4 dash (1g)

1 tbsp, ground (7g)

Coat both sides of steaks with pepper and rosemary.

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).

Remove steaks from skillet and sprinkle with salt. Serve.

2. Greek salad

145 cals, 2p, 6c, 12f (per meal)

Scale to:

1 tsp (4g)

1 tbsp (15mL)

3 tbsp (45mL)

1/2 cup (70g)

2 small whole (2-2/5" dia) (182g)

Red onion, thinly sliced

1 small (70g)

Cucumber, sliced

1 cucumber (8-1/4") (301g)

In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.

Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.