Meal Details
1. Lemon garlic cod
350 cals, 72p, 7c, 3f (per meal)
1 3/4 tsp (6g)
14 clove(s) (42g)
3 1/2 large (294g)
3 1/2 lbs (1587g)
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. Roasted rosemary sweet potatoes
370 cals, 4p, 43c, 16f (per meal)
4 2/3 sweetpotato, 5" long (980g)
2 1/3 tbsp (8g)
1/3 cup (70mL)
3/4 tbsp (14g)
3/4 tbsp, ground (5g)
Recipe has been scaled from original by 2.33x. 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. Honey glazed carrots
300 cals, 4p, 43c, 7f (per meal)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
If using full carrots, cut them into strips that resemble the dimensions of baby carrots.
2
In a large skillet over medium high heat, combine the water, carrots, butter, salt, and honey. Cook covered about 5-7 minutes until tender.
3
Uncover and continue cooking, while stirring frequently for another couple minutes until the liquid has a syrup-like consistency.
4
Stir in lemon juice.
5
Serve.