Meal Details
1. Lemon garlic cod
351cal, 72p, 7c, 3f (per meal)
3 1/2 lbs (1587g)
1 3/4 tsp (6g)
3 1/2 large (294g)
14 clove(s) (42g)
Recipe has been scaled from original by 3.5x. 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)
3 tbsp (45mL)
3/4 small (53g)
3/4 cucumber (8-1/4") (226g)
1 1/2 medium whole (2-3/5" dia) (185g)
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. Spinach cauliflower mince
107cal, 5p, 2c, 7f (per meal)
6 cup, frozen (636g)
2 tbsp (30mL)
6 clove(s) (18g)
3 cup(s) (90g)
Recipe has been scaled from original by 2x. 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, oil, garlic and some salt and pepper. Mix well.
4
Serve.