Meal Details
1. Lentil chili
220 cals, 9p, 28c, 5f (per meal)
1 tbsp (15mL)
1/2 medium (2-1/2" dia) (55g)
2 clove(s) (6g)
1/2 cup (96g)
1 tbsp (8g)
1/2 tbsp (3g)
2 dash (2g)
1 dash, ground (0g)
1 cup (240g)
1/2 cup (70g)
1 1/2 cup(s) (mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.
2. Avocado strawberry spinach salad
155 cals, 5p, 5c, 12f (per meal)
3 cup(s) (90g)
1/2 avocado(s) (101g)
2 tbsp, sliced (12g)
2 tbsp (30mL)
2 oz (57g)
1/2 pint (179g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Toss all ingredients together, except the vinaigrette.
2
Drizzle Vinaigrette over salad when serving.
3. Couscous
150 cals, 5p, 30c, 0f (per meal)
1 box (5.8 oz) (164g)
1
Follow instructions on package.