Meal Details
1. Pepper steak
528cal, 30p, 1c, 44f (per meal)
2 tbsp, ground (14g)
1 tsp (1g)
1 1/2 lbs (680g)
1 tsp (6g)
3 tbsp (43g)
Recipe has been scaled from original by 2x. 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. Veggie fried rice
295cal, 11p, 38c, 10f (per meal)
1 1/2 clove(s) (5g)
2 1/2 tbsp (36mL)
1 1/3 cup (161g)
13 tbsp (109g)
13 tbsp (152g)
2 1/2 large (120g)
5 tsp (24mL)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Follow instructions on package for cooking rice. Should yield about 3 or 4 cups once cooked. Let cool.
2
Heat half of the oil in a large pan over medium heat. Add the garlic and cook for about a minute.
3
Crack the eggs in the pan and gently push them around the pan for 1 or 2 minutes until barely cooked.
4
Add the other half of the oil and the rice and let cook another few minutes. Stir frequently.
5
Add the corn, peas, and soy sauce and stir for another 1-2 minutes.
6
Remove from heat and serve.
3. Buttered lima beans
110cal, 5p, 10c, 4f (per meal)
2 dash, ground (1g)
4 tsp (18g)
1 package (10 oz) (284g)
4 dash (3g)
1
Cook lima beans according to package.
2
Once drained, add in butter, salt, and pepper; stir until butter is melted.
3
Serve.