Meal Details

1. Unstuffed cabbage

407cal, 50p, 14c, 16f (per meal)

Scale to:

Ground beef (93% lean)

2 lbs (908g)

Coleslaw mix

1 package (14 oz) (397g)

2 can(s) (840g)

2 tsp (5g)

1 tsp (4g)

1 tsp (3g)

1/2 cup(s) (119mL)

In a large pot over medium-high heat, add the ground beef and break it apart. Stir in remaining ingredients, plus a hefty pinch of salt and pepper, and bring to a simmer.

Cover the pot with a lid and simmer for about 30 minutes on medium-low. Serve.

2. Simple Greek cucumber salad

281cal, 18p, 19c, 14f (per meal)

Scale to:

Nonfat greek yogurt, plain

2 cup (560g)

2 tbsp (30mL)

4 tsp (4g)

4 tsp (20mL)

4 tbsp (60mL)

Red onion, thinly sliced

1 medium (2-1/2" dia) (110g)

Cucumber, sliced into half moons

4 cucumber (8-1/4") (1204g)

Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.