Meal Details
1. Honey-garlic slow cooker chicken thighs
175 cals, 22p, 5c, 7f (per meal)
1/2 tbsp (4g)
2 2/3 tbsp (40g)
1 lbs (454g)
3 clove(s) (9g)
1 1/2 tbsp (32g)
2 2/3 tbsp (40mL)
1 tsp, leaves (1g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Lay chicken thighs into the bottom of slow cooker.
2
Whisk soy sauce and cornstarch together in a small bowl until incorporated. Stir in ketchup, honey, garlic, and basil; pour over the chicken.
3
Cook on Low for 3-4 hours. Serve.
2. Roasted brussels sprouts
60 cals, 2p, 3c, 3f (per meal)
1/2 lbs (227g)
1 tbsp (15mL)
2 dash (1g)
1 1/3 dash, ground (0g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
To prepare the brussels sprouts, cut off the brown ends and remove any yellow outer leaves.
3
In a medium bowl, mix them with the oil, salt, and pepper until evenly coated.
4
Spread them out evenly on a sheet pan and roast for about 30-35 minutes until tender on the inside. Keep an eye on them while cooking and shake the pan every so often so that they brown evenly.
5
Remove from oven and serve.