Meal Details
1. Low carb fried chicken
468cal, 40p, 0c, 34f (per meal)
2 tbsp (30mL)
1/2 tbsp (3g)
2 lbs (907g)
1 oz (28g)
Recipe has been scaled from original by 0.67x. 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. Buttery spinach cauliflower mince
128cal, 6p, 2c, 8f (per meal)
2 2/3 tbsp (38g)
8 cup, frozen (848g)
8 clove (24g)
4 cup(s) (120g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, garlic, butter, and some salt and pepper. Mix well until butter has melted.
4
Serve.
3. Honey glazed carrots (dairy-free)
133cal, 2p, 18c, 4f (per meal)
1 1/2 tbsp (23mL)
3 dash (2g)
1/2 cup(s) (118mL)
1 1/2 tbsp (32g)
1 1/2 lbs (680g)
1 tbsp (14g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
If using full carrots, cut them into strips that resemble the dimensions of baby carrots.
2
In a large skillet over medium high heat, combine the water, carrots, oil, salt, and honey. Cook covered about 5-7 minutes until tender.
3
Uncover and continue cooking, while stirring frequently for another couple minutes until the liquid has a syrup-like consistency.
4
Stir in lemon juice.
5
Serve.