Meal Details
1. Salmon burger
442cal, 20p, 27c, 28f (per meal)
4 bun(s) (204g)
1 tsp (5mL)
1 tsp (1g)
6 tbsp (90mL)
1 cup (30g)
4 patty (452g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium-low heat. Add salmon burger to the skillet and cook for about 4-6 minutes on each side until fully cooked.
2
Meanwhile, mix together the mayo and the dill.
3
Place the salmon burger on the bun and top with mayo and greens. Serve.
2. Sauteed garlic & herb tomatoes
212cal, 2p, 8c, 17f (per meal)
1/2 tbsp (10g)
5 tsp (18g)
3 1/3 pint, cherry tomatoes (994g)
3 1/3 clove(s) (10g)
5 tbsp (75mL)
1/2 tsp, ground (1g)
Recipe has been scaled from original by 1.67x. 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.
3. Simple Greek cucumber salad
211cal, 13p, 14c, 11f (per meal)
3 tbsp (45mL)
1 tbsp (15mL)
1 tbsp (3g)
1 1/2 tbsp (23mL)
1 1/2 cup (420g)
3/4 medium (2-1/2" dia) (83g)
3 cucumber (8-1/4") (903g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.