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) (80mL)
1 1/3 package (~7.25 oz) (280g)
4 can (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. Simple Greek cucumber salad
211cal, 13p, 14c, 11f (per meal)
1 1/2 cup (420g)
1 1/2 tbsp (23mL)
1 tbsp (3g)
1 tbsp (15mL)
3 tbsp (45mL)
3/4 medium (2-1/2" dia) (83g)
3 cucumber (8-1/4") (903g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.