Meal Details
1. Simple lamb chops
171cal, 13p, 0c, 13f (per meal)
1
Rub oil on the lamb chops. Season with rosemary and some salt and pepper.
2
Preheat a grill or grill pan to medium-high heat.
3
Grill the lamb chops for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.
4
Allow the chops to rest for a few minutes before serving.
2. Tossed salad
121cal, 4p, 10c, 4f (per meal)
1/2 hearts (250g)
1/2 small whole (2-2/5" dia) (46g)
1 tbsp (15mL)
1/8 medium (2-1/2" dia) (14g)
1/8 cucumber (8-1/4") (38g)
1/2 small (5-1/2" long) (25g)
Recipe has been scaled from original by 0.5x. 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. Bacon zucchini noodles
325cal, 22p, 5c, 23f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Cook the bacon in a skillet over medium heat.
3
Once the bacon is finished, remove it and chop it up. Add the zucchini noodles and saute them in the bacon grease, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the bacon bits.
4
Remove from heat and serve.