Meal Details
1. Eggplant and tofu curry
810 cals, 28p, 92c, 31f (per meal)
2 small eggplant (916g)
2 package (16 oz) (906g)
2 jar (15 oz) (850g)
2 tbsp (30mL)
2 cup (370g)
Recipe has been scaled from original by 2x. 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. Greek salad
145 cals, 2p, 6c, 12f (per meal)
1 tsp (4g)
1 tbsp (15mL)
3 tbsp (45mL)
1/2 cup (70g)
2 small whole (2-2/5" dia) (182g)
1 small (70g)
1 cucumber (8-1/4") (301g)
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.