Meal Details
1. Honey mustard chicken thighs
345 cals, 44p, 9c, 14f (per meal)
2 tbsp (42g)
2 tsp, ground (3g)
4 dash (3g)
2 lbs (907g)
3 tbsp (45g)
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. Instant mashed potatoes
140 cals, 4p, 27c, 0f (per meal)
1/3 lbs (151g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Prepare potatoes according to instructions on package.
2
Also, try different brands if you don't like what you get, some are much better than others.
3. Sauteed garlic & herb tomatoes
190 cals, 2p, 8c, 16f (per meal)
3 dash, ground (1g)
1/4 cup (68mL)
3 clove(s) (9g)
3 pint, cherry tomatoes (894g)
1 1/2 tbsp (16g)
1/2 tbsp (9g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.