Meal Details
1. Lemon garlic cod
251cal, 52p, 5c, 2f (per meal)
10 clove(s) (30g)
2 1/2 large (210g)
1 1/4 tsp (5g)
2 1/2 lbs (1134g)
Recipe has been scaled from original by 2.5x. 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. Tomato cucumber salad
212cal, 5p, 22c, 10f (per meal)
1 1/2 medium whole (2-3/5" dia) (185g)
3/4 cucumber (8-1/4") (226g)
3 tbsp (45mL)
3/4 small (53g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
3. Parmesan & pesto roasted potatoes
319cal, 8p, 47c, 7f (per meal)
3 lbs (1362g)
6 tbsp (30g)
1/2 tbsp, ground (3g)
1/2 tbsp (9g)
3 tbsp (48g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
In a large bowl, toss potatoes and pesto together until potatoes are covered.
3
Spread over a baking sheet and season with salt and pepper.
4
Bake for 20 minutes and remove from oven.
5
Sprinkle the potatoes with the grated parmesan and place back in oven for an additional 10-15 minutes- or until potatoes are tender and crispy. Serve.