Meal Details
1. Southwest meatloaf
560 cals, 67p, 13c, 26f (per meal)
1/2 cup, shredded (56g)
1 tsp (3g)
2 1/2 lbs (1134g)
4 slice (128g)
1/2 cup (120mL)
1 tsp (3g)
Recipe has been scaled from original by 4x. 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. Simple kale & avocado salad
385 cals, 8p, 16c, 26f (per meal)
3 1/3 bunch (567g)
3 1/3 small (193g)
3 1/3 avocado(s) (670g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.