Meal Details
1. Creamy garlic shrimp & steak skillet
717cal, 50p, 4c, 56f (per meal)
1 1/3 lbs (605g)
1 cup (240mL)
1/3 cup(s) (mL)
1/3 cup (33g)
4 tsp (20mL)
2 2/3 tbsp (38g)
2/3 lbs (302g)
2 2/3 clove(s) (8g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
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. Pan roasted zucchini
166cal, 3p, 6c, 13f (per meal)
4 medium (784g)
2 tbsp, ground (14g)
2 tsp, ground (4g)
2 tsp (6g)
2 tsp (12g)
4 tbsp (60mL)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.