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. Roasted brussels sprouts
174cal, 5p, 9c, 10f (per meal)
1/4 tbsp (5g)
4 dash, ground (1g)
1 1/2 lbs (680g)
3 tbsp (45mL)
1
Preheat oven to 400 F (200 C).
2
To prepare the brussels sprouts, cut off the brown ends and remove any yellow outer leaves.
3
In a medium bowl, mix them with the oil, salt, and pepper until evenly coated.
4
Spread them out evenly on a sheet pan and roast for about 30-35 minutes until tender on the inside. Keep an eye on them while cooking and shake the pan every so often so that they brown evenly.
5
Remove from oven and serve.