Meal Details

In a large bowl, thoroughly mix the turkey, egg, nutmeg, and salt. Form into small meatballs (use the number of meatballs listed in the recipe details above).

Add oil to a walled skilled over medium heat. Add meatballs and cook, turning gently, until all sides are browned.

Add in broth and scrape up any bits at the bottom of the pan. Lower heat and add the condensed mushroom soup and sour cream. Cover and cook for about 5 minutes until meatballs are fully cooked. Serve.

2. Simple Greek cucumber salad

140 cals, 9p, 9c, 7f (per meal)

Scale to:

2 tbsp (30mL)

2 tsp (10mL)

2 tsp (2g)

1 tbsp (15mL)

Nonfat greek yogurt, plain

1 cup (280g)

Purple onions, thinly sliced

1/2 medium (2-1/2" dia) (55g)

Cucumber, sliced into half moons

2 cucumber (8-1/4") (602g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.