Meal Details
1. Creamy lentils and sweet potato
615 cals, 27p, 79c, 14f (per meal)
1 3/4 cup (340g)
2 2/3 sweetpotato, 5" long (560g)
5 1/3 cup(s) (mL)
5 1/3 cup(s) (160g)
2 2/3 medium (2-1/2" dia) (293g)
2/3 cup (160mL)
4 tsp (20mL)
2 tsp (4g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
In a soup pan, heat oil over medium heat and add diced onion. Saute for about 5 minutes, until browned and soft.
2
Add sweet potato, lentils, cumin, and broth. Add salt and pepper to taste. Cover and let simmer for about 20 minutes.
3
Once the lentils and sweet potato are soft, add in spinach and coconut milk to the pot and stir. Let simmer for another few minutes, uncovered.
4
Serve.
2. Sauteed corn & lima beans
240 cals, 7p, 24c, 10f (per meal)
1/4 tbsp, ground (2g)
1/4 tbsp (4g)
2 cup (320g)
2 cup (272g)
2 2/3 tbsp (40mL)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add the oil to a large skillet over medium-high heat.
2
Add the shallot and cook for about 1-2 minutes, until soft.
3
Add the lima beans, corn, and seasoning and cook, stirring occasionally, until heated through and tender, about 3-4 minutes.
4
Serve.