Meal Details
1. Creamy garlic shrimp & steak skillet
538cal, 38p, 3c, 42f (per meal)
1 lbs (454g)
3/4 cup (180mL)
1/4 cup(s) (mL)
4 tbsp (25g)
1 tbsp (15mL)
2 tbsp (28g)
1/2 lbs (227g)
2 clove(s) (6g)
1
Season steaks with salt/pepper to taste.
2
Heat oil in skillet over medium-high heat. Sear the steaks for 4-5 minutes on each side or until desired doneness. Transfer to a plate.
3
Add half of the butter to the skillet and add the shrimp. Cook for about 2 minutes, until pink. Set aside.
4
Melt remaining butter in the skillet and add garlic. Cook for about a minute.
5
Add broth and cook until reduced to about half the volume. Reduce heat and add cream. Once simmering, add parmesan and season with salt/pepper to taste. While stirring, simmer until cheese is melted.
6
Add the shrimp back to the pan and mix with the parmesan mixture.
7
Top steaks with shrimp and serve.
2. Tomato cucumber salad
71cal, 2p, 7c, 3f (per meal)
1 tbsp (15mL)
1/4 small (18g)
1/4 cucumber (8-1/4") (75g)
1/2 medium whole (2-3/5" dia) (62g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
3. Buttery spinach cauliflower mince
128cal, 6p, 2c, 8f (per meal)
2 2/3 tbsp (38g)
8 cup, frozen (848g)
8 clove (24g)
4 cup(s) (120g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, garlic, butter, and some salt and pepper. Mix well until butter has melted.
4
Serve.