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. Green beans with ghee, almonds & lemon
222cal, 7p, 11c, 13f (per meal)
1/2 cup, slivered (54g)
2 tbsp (28g)
2 lbs (907g)
4 tsp (20mL)
4 dash (3g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Bring a large pot of water to a boil and add the green beans. Cook for about 4-6 minutes, until tender. Drain and transfer to a bowl.
2
Meanwhile, add the ghee to a small skillet over medium heat and melt.
3
When sizzling, add almonds and cook for about a minute until almonds are lightly toasted.
4
Add the lemon juice and salt and stir, continuing to cook for about 30 more seconds.
5
Drizzle ghee and almond mixture over green beans.
6
Serve.