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.
2. Warm brussels sprouts & sweet potato salad
480cal, 9p, 37c, 28f (per meal)
3 sweetpotato, 5" long (630g)
1 1/2 cup (204g)
3/4 cup, chopped (88g)
3 tbsp (45mL)
1/2 tbsp, leaves (2g)
1/2 tbsp (2g)
3 tbsp (45mL)
2/3 lbs (298g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.
3
Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.
4
Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.