Meal Details
1. Honey-garlic slow cooker chicken thighs
345 cals, 44p, 10c, 14f (per meal)
1 tbsp (8g)
1/3 cup (80g)
2 lbs (907g)
6 clove(s) (18g)
3 tbsp (63g)
1/3 cup (80mL)
2 tsp, leaves (1g)
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
230 cals, 7p, 12c, 14f (per meal)
2 lbs (907g)
4 tbsp (60mL)
1 tsp (6g)
1/4 tbsp, ground (2g)
Recipe has been scaled from original by 1.33x. 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.