Meal Details
1. Pork & mushroom ragout
295 cals, 27p, 4c, 18f (per meal)
2 1/2 tsp (12mL)
6 1/2 oz (181g)
5/6 pint, cherry tomatoes (238g)
9 1/2 tbsp (144mL)
5/8 cup(s) (mL)
1 lbs (453g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Heat oil in skillet over medium heat. Cut pork into inch-thick medallions and add to the skillet. Once browned on both sides and fully cooked, remove pork and set aside.
2
Add mushrooms to the skillet and saute for about 5 minutes. Add tomatoes and cook for 2 more minutes.
3
Add cream and stock and simmer for 4-8 minutes until it has reduced some and formed a thicker sauce. Season with salt/pepper to taste.
4
Add back in pork and heat until warmed through. Serve.
2. Bone both rice
125 cals, 5p, 24c, 0f (per meal)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring bone broth to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
Do not lift lid! The steam that is trapped inside the pan is what allows the rice to cook properly.
6
Remove from heat and fluff with fork, season with salt and pepper to taste, and serve.
3. Simple salad with tomatoes and carrots
145 cals, 6p, 11c, 5f (per meal)
1/4 cup (68mL)
3 medium whole (2-3/5" dia) (369g)
1 1/2 medium (92g)
3 hearts (1500g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.