Meal Details

1. Lemon garlic cod
250 cals, 52p, 5c, 2f (per meal)
1 1/4 tsp (5g)
10 clove(s) (30g)
2 1/2 large (210g)
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. Roasted rosemary sweet potatoes
315 cals, 4p, 37c, 14f (per meal)
4 sweetpotato, 5" long (840g)
2 tbsp (7g)
4 tbsp (60mL)
2 tsp (12g)
2 tsp, ground (5g)
Recipe has been scaled from original by 2x. 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. Buttered lima beans
220 cals, 9p, 21c, 8f (per meal)
2 package (10 oz) (568g)
1 tsp (6g)
2 2/3 tbsp (36g)
4 dash, ground (1g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook lima beans according to package.
2
Once drained, add in butter, salt, and pepper; stir until butter is melted.
3
Serve.