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Servings: 1
21 g protein
28 g carbs
6 g fat
244 kcal

Instructions

  • Place a saucepan over medium heat and use it to bring water and barley to boil.
  • Now cover the saucepan and allow to cook the ingredients for about 30 minutes or until the liquid has been absorbed or barley is tender.
  • Heat some oil in another skillet and add ground beef into it. Cook the beef until it has become brown. Now discard the grease, if present.
  • Then add garlic and onion and cook them until they have softened.
  • Now add pepper, salt, basil, oregano and the bell pepper and cook for a few more minutes.
  • After the bell pepper has softened considerably, stir in kidney beans, zucchini, tomatoes and the cooked barley. After bringing these to boil, reduce the heat and allow the vegetables to cook for about 10 minutes.
  • Now remove the pan from heat and add little cheese over the top. Set the pan aside until all the cheese has melted.
  • Serve hot

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 244 kcal

Calories from Fat 54


% Daily Values*


Total Fat 6 g

8.57%


Saturated Fat 2.26 g

9.42%



Polyunsaturated Fat 0.65 g



Monounsaturated Fat 2.2 g



Cholesterol 28 mg

11.2%



Sodium 508 mg

22.09%



Potassium 588 mg



Total Carbohydrate 28 g

9.03%


Dietary Fiber 7.7 g

24.06%



Sugars 2.95 g

3.28%



Protein 21 g


Vitamin A 4.67%

Vitamin C 21.25%


Calcium 16.4%

Iron 23.08%


* Nutritional Values are estimated and may vary

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