Meal Details
1. Pepper steak
792cal, 45p, 2c, 66f (per meal)
3 tbsp, ground (21g)
1/2 tbsp (2g)
2 1/4 lbs (1021g)
1/2 tbsp (9g)
1/4 cup (64g)
Recipe has been scaled from original by 3x. 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
222cal, 4p, 8c, 17f (per meal)
1/3 cup (80mL)
2 2/3 tsp (16g)
2 2/3 tsp (8g)
2 2/3 tsp, ground (5g)
2 2/3 tbsp, ground (18g)
5 1/3 medium (1045g)
Recipe has been scaled from original by 5.33x. 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.