Meal Details
1. Honey mustard chicken thighs
170 cals, 22p, 5c, 7f (per meal)
1 tbsp (21g)
1 tsp, ground (1g)
2 dash (2g)
1 lbs (454g)
1 1/2 tbsp (23g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C).
2
Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and coat.
3
Arrange chicken on a parchment-lined baking sheet.
4
Roast chicken until cooked through, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.
2. Buttered lima beans
110 cals, 5p, 10c, 4f (per meal)
1 package (10 oz) (284g)
4 dash (3g)
4 tsp (18g)
2 dash, ground (1g)
1
Cook lima beans according to package.
2
Once drained, add in butter, salt, and pepper; stir until butter is melted.
3
Serve.
3. Cheesy cauliflower mashed 'potatoes'
200 cals, 7p, 4c, 17f (per meal)
1/3 tsp, ground (1g)
1/4 tbsp (4g)
2 2/3 slice (1 oz each) (75g)
1/4 cup (53mL)
2 tbsp (28g)
2 2/3 cup chopped (285g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients (besides the cheese) in a microwave-safe bowl.
2
Put in microwave until it's soft enough to mash with a fork, approximately 5 minutes, but timing will vary depending on your microwave. Check throughout process.
3
When it's soft, mash with a fork.
4
Lay cheese slices on top and microwave a couple more minutes until melted.
5
Serve.