Meal Details
1. Pepper steak
660 cals, 38p, 2c, 55f (per meal)
30 oz (851g)
1 1/4 tsp (8g)
1/4 cup (53g)
1 1/4 tsp (2g)
2 1/2 tbsp, ground (17g)
Recipe has been scaled from original by 2.5x. 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. Sweet potato fries
175 cals, 3p, 26c, 5f (per meal)
1 1/3 lbs (605g)
4 tsp (20mL)
1/4 tbsp (2g)
1/4 tbsp (2g)
1/4 tbsp (4g)
1/3 tsp, ground (1g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat the oven to 400.
2
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
3
Mix the spices, salt, and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out evenly on a baking sheet.
4
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes.
5
Serve.
3. Olive oil drizzled broccoli
70 cals, 3p, 2c, 5f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare broccoli according to instructions on package.
2
Drizzle with olive oil and season with salt and pepper to taste.