Meal Details
1. Pepper steak
395 cals, 23p, 1c, 33f (per meal)
18 oz (510g)
1/4 tbsp (5g)
2 1/4 tbsp (32g)
1/4 tbsp (1g)
1 1/2 tbsp, ground (10g)
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. Roasted cauliflower
115 cals, 3p, 6c, 8f (per meal)
1 tsp, leaves (1g)
2 head small (4" dia.) (530g)
2 tbsp (30mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C).
2
Toss the cauliflower florets in oil. Season with thyme and some salt and pepper. Roast until golden, about 20-25 minutes. Serve.