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. Pan roasted zucchini
290 cals, 5p, 11c, 23f (per meal)
7 medium (1372g)
1/4 cup, ground (24g)
3 1/2 tsp, ground (6g)
3 1/2 tsp (11g)
3 1/2 tsp (21g)
1/2 cup (105mL)
Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.