Meal Details
1. Lemon garlic cod
401cal, 82p, 8c, 3f (per meal)
4 lbs (1814g)
2 tsp (7g)
4 large (336g)
16 clove(s) (48g)
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. 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.
3. Buttery garlic green beans
98cal, 2p, 6c, 6f (per meal)
2 tbsp (28g)
4 dash (3g)
3 dash (0g)
1 lbs (453g)
3 clove(s) (9g)
1
Place green beans in a large skillet and cover with water; bring to a boil.
2
Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water.
3
Add butter to green beans; cook and stir until butter melts, 2 to 3 minutes.
4
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
5
Serve.