Meal Details
1. Pepper steak
790 cals, 45p, 2c, 66f (per meal)
2 1/4 lbs (1021g)
1/2 tbsp (9g)
1/4 cup (64g)
1/2 tbsp (2g)
3 tbsp, ground (21g)
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. Honey glazed carrots (dairy-free)
90 cals, 1p, 12c, 3f (per meal)
2 tsp (9g)
1 lbs (454g)
1 tbsp (21g)
1 tbsp (15mL)
2 dash (2g)
1/3 cup(s) (79mL)
1
If using full carrots, cut them into strips that resemble the dimensions of baby carrots.
2
In a large skillet over medium high heat, combine the water, carrots, oil, salt, and honey. Cook covered about 5-7 minutes until tender.
3
Uncover and continue cooking, while stirring frequently for another couple minutes until the liquid has a syrup-like consistency.
4
Stir in lemon juice.
5
Serve.