Meal Details
1. Pepper steak
924cal, 53p, 2c, 77f (per meal)
1/4 cup, ground (24g)
1 3/4 tsp (2g)
2 1/2 lbs (1191g)
1 3/4 tsp (11g)
1/3 cup (75g)
Recipe has been scaled from original by 3.5x. 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. Baked parmesan zucchini
124cal, 6p, 6c, 8f (per meal)
4 medium (784g)
1/2 cup (50g)
2 tbsp (30mL)
2 tsp (7g)
2 dash (2g)
2 dash, ground (1g)
1
Preheat oven to 350 F (180 C).
2
In a small bowl mix together the parmesan, Italian herbs, salt, and pepper.
3
Grease baking sheet and place zucchini skin side down on the sheet.
4
Drizzle zucchini with olive oil and sprinkle the parmesan mixture over top.
5
Bake for 15 minutes, until tender.
6
Broil for 2-3 minutes, until golden.
7
Serve.