Meal Details
1. Pepper steak
352cal, 20p, 1c, 30f (per meal)
4 tsp, ground (9g)
1/4 tbsp (1g)
16 oz (454g)
1/4 tbsp (4g)
2 tbsp (28g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
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. Tomato and avocado salad
235cal, 3p, 7c, 18f (per meal)
1 tsp, ground (2g)
1 tsp (6g)
1 tsp (3g)
1 tbsp (15mL)
2 medium whole (2-3/5" dia) (246g)
2 avocado(s) (402g)
4 tbsp (60mL)
4 tbsp minced (60g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.