Meal Details
1. Baked beef nachos
760 cals, 53p, 48c, 36f (per meal)
6 tbsp (72g)
6 oz (170g)
1 cup, shredded (113g)
1 can (~16 oz) (448g)
1 jar (454g)
1 1/2 lbs (681g)
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. Brussels sprout, apple & walnut side salad
255 cals, 4p, 12c, 19f (per meal)
3 cup (264g)
2/3 small (2-3/4" dia) (99g)
1/2 cup, chopped (56g)
1 tbsp (15g)
4 tsp (20mL)
3 tbsp (45mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.