Meal Details
1. Chicken marsala
310 cals, 38p, 6c, 15f (per meal)
2 2/3 tbsp (40mL)
4 tsp (20mL)
4 tsp (20mL)
2/3 cup (160mL)
2/3 cup(s) (mL)
2 2/3 clove(s) (8g)
2/3 lbs (303g)
1 1/3 lbs (598g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat half of the oil in a large skillet over medium heat. Sear chicken, about 3-4 minutes on each side. Remove chicken from skillet and set aside.
2
Add in the rest of the oil, garlic and mushrooms. Season with salt/pepper to taste. Cook for about 5 minutes until mushrooms have softened.
3
Add the broth, milk, balsamic vinegar, and lemon juice. Reduce heat, add chicken back into the skillet, and simmer for 8-10 minutes until sauce has thickened and chicken is fully cooked. Serve.
2. Cauliflower with cheese sauce
260 cals, 10p, 7c, 20f (per meal)
4 cup chopped (1/2" pieces) (428g)
1/2 cup (115mL)
1 cup, shredded (113g)
2 tsp or 1 packet (10g)
2 tsp (6g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare cauliflower according to package.
2
Meanwhile, in a small saucepan mix together and heat up the heavy cream, mustard, and garlic powder until it starts to bubble.
3
Mix in the cheese in batches until fully melted and combined with cream mixture.
4
Top cauliflower with cheese mixture, season with salt and pepper to taste, and serve!