Meal Details

Tomato cucumber salad
1. Tomato cucumber salad
70 cals, 1p, 7c, 3f (per meal)
  • Tomatoes, thinly sliced
    1/2 medium whole (2-3/5" dia) (62g)
  • Cucumber, thinly sliced
    1/4 cucumber (8-1/4") (75g)
  • Purple onions, thinly sliced
    1/4 small (18g)
  • Salad dressing
    1 tbsp (15mL)
  • Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
    1
    Mix ingredients together in a bowl and serve.
    Curried lentils
    2. Curried lentils
    240 cals, 9p, 20c, 12f (per meal)
  • Lentils, raw
    2/3 cup (128g)
  • Water
    1 1/3 cup (316mL)
  • Salt
    1 1/3 dash (1g)
  • Coconut milk
    1 cup (237mL)
  • Curry paste
    4 tsp (20g)
  • Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
    1
    Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
    Buttery white rice
    3. Buttery white rice
    120 cals, 2p, 18c, 5f (per meal)
  • Black pepper
    2 dash, ground (1g)
  • Butter
    1 1/2 tbsp (21g)
  • Salt
    4 dash (3g)
  • Water
    1 cup (237mL)
  • Long-grain white rice
    1/2 cup (93g)
  • Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
    1
    In a saucepan with a good fitting lid bring water and salt to a boil.
    2
    Add rice and stir.
    3
    Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
    4
    Cook for 20 minutes.
    5
    DO NOT LIFT LID!
    6
    The steam that is trapped inside the pan is what allows the rice to cook properly.
    7
    Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.
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