Meal Details
1. Lemon garlic cod
400 cals, 82p, 8c, 3f (per meal)
2 tsp (7g)
16 clove(s) (48g)
4 large (336g)
4 lbs (1814g)
Recipe has been scaled from original by 4x. 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. Baked cinnamon sweet potato
315 cals, 4p, 43c, 12f (per meal)
4 tbsp (57g)
1/2 tbsp (4g)
2 tbsp (26g)
4 sweetpotato, 5" long (840g)
1
OVEN:
2
Preheat oven to 400°F (200°C).
3
Bake sweet potatoes for 45 to 75 minutes (bigger ones take longer to cook).
4
When they are done, the outside will have darkened and the inside will be soft.
5
MICROWAVE:
6
Pierce the sweet potato skins 5-6 times.
7
Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through. The potato is ready when the skin puffs to a crisp finish and the inside is soft. Cooking time will be longer if microwaving multiple potatoes at once.
8
Mix the sugar and cinnamon together and set aside.
9
To serve, slice a potato down the center. Add butter, then sprinkle some cinnamon/sugar over the top.
3. Buttered corn
160 cals, 3p, 17c, 8f (per meal)
2 dash (0g)
2 dash (1g)
2 2/3 tbsp (36g)
2 2/3 cup (363g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare corn according to instructions on package.
2
Top with butter and season with salt and pepper to taste.