Meal Details
1. Quick tuna casserole
485cal, 35p, 25c, 24f (per meal)
1 11oz can (310g)
4 tbsp (57g)
1/4 cup(s) (60mL)
1 package (~7.25 oz) (210g)
3 can (516g)
1 can (~15 oz) (482g)
1
Preheat oven to 350°F (175°C).
2
Use the butter and milk to prepare macaroni and cheese mix according to package directions. Set aside in a large bowl.
3
Stir in the cream of mushroom soup, tuna and peas in with the macaroni. Mix well, transfer to a baking dish and heat until bubbly, about 20-25 minutes.
3. Brussels sprout, apple & walnut side salad
253cal, 4p, 12c, 19f (per meal)
4 tsp (20mL)
1/2 cup, chopped (56g)
1 tbsp (15g)
3 tbsp (45mL)
2/3 small (2-3/4" dia) (99g)
3 cup (264g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.