Meal Details
1. Baked beef nachos
505 cals, 35p, 32c, 24f (per meal)
4 tbsp (48g)
4 oz (113g)
2/3 cup, shredded (75g)
2/3 can (~16 oz) (299g)
2/3 jar (303g)
1 lbs (454g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350°F (175°C).
2
In a large skillet over medium-high heat, cook ground beef with a sprinkle of salt until beef is no longer pink. Stir in salsa, reduce heat, and simmer, uncovered, 20 minutes, or until liquid is mostly absorbed. Stir in beans, and heat through.
3
Spray a baking dish with cooking spray. Spread tortilla chips in dish, and then spoon beef mixture over chips. Top with cheddar cheese and bake for 30 minutes, or until hot and bubbly.
4
Serve with a dollop of sour cream.
2. Cranberry spinach salad
285 cals, 5p, 21c, 19f (per meal)
1/2 cup (80g)
1/2 cup, chopped (58g)
1 1/2 6oz package (255g)
1/2 cup (120mL)
1 1/2 tbsp (9g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
3. Flavored rice mix
145 cals, 4p, 29c, 1f (per meal)
1 pouch (~5.6 oz) (158g)
1
Prepare according to instructions on package.