Meal Details
1. Chicken marsala
580 cals, 70p, 11c, 28f (per meal)
5 tbsp (75mL)
2 1/2 tbsp (38mL)
2 1/2 tbsp (38mL)
1 1/4 cup (300mL)
1 1/4 cup(s) (mL)
5 clove(s) (15g)
1 1/4 lbs (567g)
2 1/2 lbs (1120g)
Recipe has been scaled from original by 2.5x. 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. Broccoli with cheese sauce
370 cals, 16p, 7c, 30f (per meal)
1 tbsp (9g)
1 tbsp or 1 packet (15g)
1 1/2 cup, shredded (170g)
3/4 cup (173mL)
6 cup (546g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Prepare broccoli according to package.
2
Meanwhile, in a small saucepan over medium low heat mix together 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 broccoli with cheese mixture and serve!