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 (~16 oz) (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. Tomato and avocado salad
175 cals, 2p, 5c, 14f (per meal)
3 tbsp minced (45g)
3 tbsp (45mL)
1 1/2 avocado(s) (302g)
1 1/2 medium whole (2-3/5" dia) (185g)
3/4 tbsp (11mL)
1/4 tbsp (2g)
1/4 tbsp (5g)
1/4 tbsp, ground (2g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.