Meal Details
1. Honey mustard chicken thighs
515 cals, 65p, 14c, 22f (per meal)
3 tbsp (63g)
1 tbsp, ground (4g)
1/4 tbsp (5g)
3 lbs (1361g)
1/4 cup (68g)
Recipe has been scaled from original by 1.5x. 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. Spinach cauliflower mince
140 cals, 6p, 2c, 9f (per meal)
2 2/3 tbsp (40mL)
8 cup, frozen (848g)
4 cup(s) (120g)
8 clove(s) (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, oil, garlic and some salt and pepper. Mix well.
4
Serve.
3. Sauteed garlic & herb tomatoes
210 cals, 2p, 8c, 17f (per meal)
1/2 tsp, ground (1g)
5 tbsp (75mL)
3 1/3 clove(s) (10g)
3 1/3 pint, cherry tomatoes (994g)
5 tsp (18g)
1/2 tbsp (10g)
Recipe has been scaled from original by 1.67x. 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.