Meal Details
1. Chicken marsala
465 cals, 56p, 9c, 22f (per meal)
4 tbsp (60mL)
2 tbsp (30mL)
2 tbsp (30mL)
1 cup (240mL)
1 cup(s) (mL)
4 clove(s) (12g)
1 lbs (454g)
2 lbs (896g)
Recipe has been scaled from original by 2x. 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. Spinach cauliflower mince
140 cals, 6p, 2c, 9f (per meal)
2 2/3 tbsp (40mL)
8 cup, frozen (848g)
4 cup(s) (120g)
8 clove(s) (24g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, oil, garlic and some salt and pepper. Mix well.
4
Serve.