Meal Details
1. Spinach artichoke grilled cheese sandwich
685cal, 36p, 61c, 26f (per meal)
2 tsp (10mL)
1/2 can, drained (120g)
4 oz (113g)
4 slice(s) (128g)
2 oz (57g)
1
Heat just half of the oil in a non-stick skillet over medium heat. Add the artichokes and cook until they start to brown in places, about 5-6 minutes.
2
Add spinach and some salt and pepper to the skillet and stir until spinach wilts, about 2 minutes.
3
Transfer spinach artichoke mixture to a bowl and wipe the skillet clean.
4
Add the spinach artichoke mixture and the cheese to a slice of bread and top with other slice of bread.
5
Heat remaining oil in the skillet over medium heat. Add sandwich and cook until golden brown, 2-3 minutes per side.
6
Cut sandwich in half and serve.
2. Tossed salad
182cal, 7p, 15c, 6f (per meal)
3/4 hearts (375g)
3/4 small whole (2-2/5" dia) (68g)
1 1/2 tbsp (23mL)
1/6 medium (2-1/2" dia) (21g)
1/6 cucumber (8-1/4") (56g)
3/4 small (5-1/2" long) (38g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
3. Celery sticks
13cal, 1p, 1c, 0f (per meal)
8 stalk, medium (7-1/2" - 8" long) (320g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Slice celery into sticks and serve.