Meal Details
1. Lemon garlic cod
201cal, 41p, 4c, 2f (per meal)
1 tsp (4g)
8 clove(s) (24g)
2 large (168g)
2 lbs (907g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C).
2
Layer garlic and lemon slices on top of a baking sheet. Place cod on top and season with italian seasoning and a dash of salt and pepper.
3
Bake for 10-13 minutes or until cod is fully cooked and flakes with a fork.
4
Squeeze roasted lemon on top and serve.
2. Caprese salad
249cal, 14p, 9c, 16f (per meal)
1/3 cup (70mL)
56 tsp leaves, whole (28g)
2 1/3 cup cherry tomatoes (348g)
2 1/3 package (5.5 oz) (362g)
1/2 lbs (198g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.
3. Parmesan zucchini noodles
136cal, 3p, 3c, 12f (per meal)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high and saute the zucchini noodles, turning them continuously, until they are soft but not soggy, about 5 minutes.
3
Top with parmesan cheese and serve.