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. Simple salad with celery, cucumber & tomato
170 cals, 6p, 17c, 6f (per meal)
2 2/3 package (5.5 oz) (413g)
1/2 cup (120mL)
2 2/3 medium whole (2-3/5" dia) (328g)
2 2/3 cucumber (8-1/4") (803g)
5 1/3 stalk, medium (7-1/2" - 8" long) (213g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.