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. Cheesy zucchini noodles
393cal, 17p, 5c, 33f (per meal)
2 1/4 cup, shredded (254g)
3 tbsp (15g)
3 tbsp (45mL)
3 medium (588g)
Recipe has been scaled from original by 3x. 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.