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. Simple kale & avocado salad
460 cals, 9p, 19c, 31f (per meal)
4 bunch (680g)
4 small (232g)
4 avocado(s) (804g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.