Meal Details
1. Pork & mushroom ragout
440 cals, 40p, 6c, 28f (per meal)
1 1/3 tbsp (18mL)
9 1/2 oz (272g)
1 1/3 pint, cherry tomatoes (358g)
1 cup (216mL)
1 cup(s) (mL)
1 1/2 lbs (680g)
Recipe has been scaled from original by 1.2x. 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. Brown rice
345 cals, 7p, 70c, 3f (per meal)
2 cup (380g)
1/2 tbsp (9g)
4 cup(s) (948mL)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, fluff with a fork, and season with salt and pepper.