Meal Details
1. Southwest meatloaf
280 cals, 33p, 6c, 13f (per meal)
4 tbsp, shredded (28g)
4 dash (1g)
1 1/4 lbs (567g)
2 slice (64g)
4 tbsp (60mL)
4 dash (2g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425°F (220°C).
2
In a medium bowl, soak the bread in the water. Break it up with your hands until it becomes pasty.
3
Add beef, garlic powder, chili powder and some salt and pepper to the bowl. Mix gently until combined.
4
Form beef mixture into small loaves (use number of loaves listed in the recipe details).
5
Place meat loaves on a baking sheet. Bake until meat loaves are browned and cooked through, 15-18 minutes.
6
Carefully top the meat loaves with shredded cheese. Return sheet to the oven until cheese melts, 1-2 minutes more. Serve.
2. Olive oil drizzled lima beans
160 cals, 7p, 16c, 5f (per meal)
3 dash, ground (1g)
1/4 tbsp (5g)
1 1/2 package (10 oz) (426g)
1 1/2 tbsp (23mL)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Cook lima beans according to package.
2
Once drained, add in olive oil, salt, and pepper; stir until butter is melted.
3
Serve.
3. Buttery brown rice
500 cals, 7p, 70c, 20f (per meal)
6 tbsp (85g)
2 cup (380g)
1/2 tbsp (9g)
4 cup(s) (948mL)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, mix in butter, and season with salt and pepper.