Meal Details
1. Pepper steak
660cal, 38p, 2c, 55f (per meal)
1/4 cup (53g)
1 1/4 tsp (8g)
30 oz (851g)
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. Sauteed corn & lima beans w/ shallot
241cal, 7p, 25c, 10f (per meal)
2 2/3 tbsp (40mL)
2 cup (272g)
2 cup (320g)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
4 tsp chopped (13g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add the oil to a large skillet over medium-high heat.
2
Add the shallot and cook for about 1-2 minutes, until soft.
3
Add the lima beans, corn, and seasoning and cook, stirring occasionally, until heated through and tender, about 3-4 minutes.
4
Serve.