Meal Details
1. Pepper steak
396cal, 23p, 1c, 33f (per meal)
1 1/2 tbsp, ground (10g)
1/4 tbsp (1g)
18 oz (510g)
1/4 tbsp (5g)
2 1/4 tbsp (32g)
Recipe has been scaled from original by 1.5x. 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. Sauteed corn & lima beans w/ shallot
181cal, 6p, 19c, 7f (per meal)
1 tbsp chopped (10g)
4 dash, ground (1g)
4 dash (3g)
1 1/2 cup (240g)
1 1/2 cup (204g)
2 tbsp (30mL)
1
Add the oil to a large skillet over medium-high heat.
2
Add the shallot and cook for about 1-2 minutes, until soft.
3
Add the lima beans, corn, and seasoning and cook, stirring occasionally, until heated through and tender, about 3-4 minutes.
4
Serve.