Meal Details
1. Chicken marsala
815 cals, 98p, 15c, 39f (per meal)
1/2 cup (105mL)
1/4 cup (53mL)
1/4 cup (53mL)
1 3/4 cup (420mL)
1 3/4 cup(s) (mL)
7 clove(s) (21g)
1 3/4 lbs (794g)
3 1/2 lbs (1568g)
Recipe has been scaled from original by 3.5x. 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. Garlic collard greens
200 cals, 9p, 6c, 11f (per meal)
2 1/2 lbs (1134g)
2 1/2 tbsp (38mL)
7 1/2 clove(s) (23g)
5 dash (4g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Rinse the collards, pat them dry, remove their stems, and chop up the leaves.
2
Add the oil of your choice to a pan on medium-low heat. Once the oil is heated (about 1 minute), add the garlic and saute until garlic is fragrant, about 1-2 minutes.
3
Add the collards and stir frequently for about 4-6 minutes until they are softened and bright (do not let them turn dark as this will affect the flavor).
4
Season with salt and serve.