Meal Details
1. Quick tuna casserole
646cal, 47p, 34c, 33f (per meal)
1 1/3 11oz can (413g)
1/3 cup (76g)
1/3 cup(s) (81mL)
1 1/3 package (~7.25 oz) (280g)
4 can(s) (688g)
1 1/3 can (~15 oz) (643g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
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
160cal, 3p, 13c, 9f (per meal)
1 sweetpotato, 5" long (210g)
1/2 cup (68g)
4 tbsp, chopped (29g)
1 tbsp (15mL)
4 dash, leaves (1g)
4 dash (1g)
1 tbsp (15mL)
1/4 lbs (99g)
Recipe has been scaled from original by 0.5x. 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.