Meal Details
1. Low carb fried chicken
234cal, 20p, 0c, 17f (per meal)
1 tbsp (15mL)
1/4 tbsp (1g)
1 lbs (454g)
1/2 oz (14g)
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
Mix crushed pork rinds in a bowl with the cajun seasoning.
3
Coat each piece chicken with hot sauce on all sides.
4
Sprinkle and lightly pat the pork rind mixture on all sides of the chicken.
5
Place the chicken on a wire rack in a sheet pan.
6
Cook for 40 minutes or until done. Briefly broil the thighs to crispen up the skin.
2. Roasted rosemary sweet potatoes
105cal, 1p, 12c, 5f (per meal)
4 tsp (20mL)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
2 tsp (2g)
1 1/3 sweetpotato, 5" long (280g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.
3. Sauteed garlic & herb tomatoes
85cal, 1p, 3c, 7f (per meal)
1 1/3 dash, ground (0g)
2 tbsp (30mL)
1 1/3 pint, cherry tomatoes (398g)
2 tsp (7g)
1/4 tbsp (4g)
1 1/3 clove(s) (4g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.