Meal Details
1. Chicken alfredo pasta
790 cals, 80p, 63c, 23f (per meal)
2 1/4 tbsp (34mL)
2 2/3 lbs (1210g)
1 1/2 jar (638g)
3/4 lbs (342g)
Recipe has been scaled from original by 1.5x. 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. Brussels sprout, apple & walnut side salad
505 cals, 8p, 23c, 39f (per meal)
6 cup (528g)
1 1/3 small (2-3/4" dia) (199g)
1 cup, chopped (112g)
2 tbsp (30g)
2 2/3 tbsp (40mL)
6 tbsp (90mL)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.