Meal Details
1. Chicken marsala
620 cals, 75p, 12c, 30f (per meal)
1/3 cup (80mL)
2 2/3 tbsp (40mL)
2 2/3 tbsp (40mL)
1 1/3 cup (320mL)
1 1/3 cup(s) (mL)
5 1/3 clove(s) (16g)
1 1/3 lbs (605g)
2 2/3 lbs (1194g)
Recipe has been scaled from original by 2.67x. 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. Simple sauteed spinach
150 cals, 5p, 4c, 11f (per meal)
3 clove (9g)
1/4 tbsp, ground (2g)
1/4 tbsp (5g)
3 tbsp (45mL)
24 cup(s) (720g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.