Meal Details
1. Chicken alfredo pasta
265 cals, 27p, 21c, 8f (per meal)
3/4 tbsp (11mL)
14 1/2 oz (403g)
1/2 jar (213g)
4 oz (114g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Cook pasta according to package instructions. Drain and set aside.
2
Meanwhile, season chicken with some salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken breast and cook 5-10 minutes on each side until the inside is no longer pink.
3
Pour alfredo sauce in with the chicken and stir until it comes to a simmer.
4
Pour chicken and alfredo sauce over pasta, season with freshly cracked pepper, and serve.
2. Tomato and avocado salad
155 cals, 2p, 4c, 12f (per meal)
2 2/3 tbsp minced (40g)
2 2/3 tbsp (40mL)
1 1/3 avocado(s) (268g)
1 1/3 medium whole (2-3/5" dia) (164g)
2 tsp (10mL)
1/4 tbsp (2g)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.