Meal Details
1. Pepper steak
530 cals, 30p, 1c, 44f (per meal)
1 1/2 lbs (680g)
1 tsp (6g)
3 tbsp (43g)
1 tsp (1g)
2 tbsp, ground (14g)
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. Garlic collard greens
210 cals, 10p, 6c, 11f (per meal)
2 2/3 lbs (1209g)
2 2/3 tbsp (40mL)
8 clove(s) (24g)
1/4 tbsp (4g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Rinse the collards, pat them dry, remove their stems, and chop up the leaves.
2
Add the oil of your choice to a pan on medium-low heat. Once the oil is heated (about 1 minute), add the garlic and saute until garlic is fragrant, about 1-2 minutes.
3
Add the collards and stir frequently for about 4-6 minutes until they are softened and bright (do not let them turn dark as this will affect the flavor).
4
Season with salt and serve.
3. Buttery cauliflower rice
170 cals, 2p, 6c, 15f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Prepare cauliflower rice according to package instructions.
2
While still hot, mix the butter in with the cauliflower rice.
3
Season with salt and pepper to taste. Serve.