Meal Details
1. Honey mustard chicken thighs
427cal, 39p, 9c, 26f (per meal)
2 tbsp (30g)
2 tsp, ground (3g)
2 tbsp (42g)
4 thigh(s) (680g)
1
Preheat the oven to 375°F (190°C).
2
Whisk honey, mustard, thyme and a pinch of 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, 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
2. Greek salad
291cal, 3p, 12c, 24f (per meal)
1 cup (140g)
6 tbsp (90mL)
2 tbsp (30mL)
2 tsp (7g)
4 small whole (2-2/5" dia) (364g)
2 cucumber (8-1/4") (602g)
2 small (140g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.
3. Buttery spinach cauliflower mince
128cal, 6p, 2c, 8f (per meal)
2 2/3 tbsp (38g)
8 cup, frozen (848g)
4 cup(s) (120g)
8 clove (24g)
Recipe has been scaled from original by 2.67x. 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, garlic, butter, and some salt and pepper. Mix well until butter has melted.
4
Serve.