Meal Details
1. Chicken alfredo pasta
525 cals, 54p, 42c, 15f (per meal)
1 1/2 tbsp (23mL)
29 oz (806g)
1 jar (425g)
1/2 lbs (228g)
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. Cranberry spinach salad
255 cals, 4p, 19c, 17f (per meal)
1/2 cup (71g)
1/2 cup, chopped (52g)
1 1/3 6oz package (227g)
1/2 cup (107mL)
4 tsp (8g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
