Meal Details
1. Clam chowder
730 cals, 24p, 51c, 44f (per meal)
8 can (18.5 oz) (4152g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
2. Baked parmesan zucchini
185 cals, 9p, 9c, 11f (per meal)
3 dash, ground (1g)
3 dash (2g)
1 tbsp (11g)
3 tbsp (45mL)
3/4 cup (75g)
6 medium (1176g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C).
2
In a small bowl mix together the parmesan, Italian herbs, salt, and pepper.
3
Grease baking sheet and place zucchini skin side down on the sheet.
4
Drizzle zucchini with olive oil and sprinkle the parmesan mixture over top.
5
Bake for 15 minutes, until tender.
6
Broil for 2-3 minutes, until golden.
7
Serve.
3. Celery sticks
15 cals, 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.