Meal Details
1. Eggplant and tofu curry
610 cals, 21p, 69c, 24f (per meal)
1 1/2 small eggplant (687g)
1 1/2 package (16 oz) (680g)
1 1/2 jar (15 oz) (638g)
1 1/2 tbsp (23mL)
1 1/2 cup (278g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Prepare rice according to package. Set aside.
2
In a skillet over medium heat, add the oil.
3
Add in the cubed tofu and eggplant and cook until browned, stirring occasionally, for about 7 minutes.
4
Pour in the curry sauce and heat through.
5
Serve the rice and top with curry sauce mixture.
2. Cranberry spinach salad
255 cals, 4p, 19c, 17f (per meal)
1/2 cup (71g)
1/2 cup, chopped (52g)
1 1/3 6oz package (227g)
1/2 cup (107mL)
4 tsp (8g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.