Meal Details
1. Honey-garlic slow cooker chicken thighs
520 cals, 67p, 15c, 21f (per meal)
1 1/2 tbsp (12g)
1/2 cup (120g)
3 lbs (1361g)
9 clove(s) (27g)
1/4 cup (95g)
1/2 cup (120mL)
1 tbsp, leaves (2g)
Recipe has been scaled from original by 1.5x. 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. Baked cinnamon sweet potato
475 cals, 5p, 64c, 17f (per meal)
6 tbsp (85g)
3/4 tbsp (6g)
3 tbsp (39g)
6 sweetpotato, 5" long (1260g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
OVEN:
2
Preheat oven to 400°F (200°C).
3
Bake sweet potatoes for 45 to 75 minutes (bigger ones take longer to cook).
4
When they are done, the outside will have darkened and the inside will be soft.
5
MICROWAVE:
6
Pierce the sweet potato skins 5-6 times.
7
Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through. The potato is ready when the skin puffs to a crisp finish and the inside is soft. Cooking time will be longer if microwaving multiple potatoes at once.
8
Mix the sugar and cinnamon together and set aside.
9
To serve, slice a potato down the center. Add butter, then sprinkle some cinnamon/sugar over the top.