Meal Details
1. Flatbread margherita pizza
158cal, 5p, 14c, 9f (per meal)
1 piece(s) (90g)
1/2 cup (43g)
6 leaves (3g)
1 1/2 tbsp (23mL)
1 1/2 tbsp (23mL)
1 dash (0g)
1 dash (0g)
1 medium whole (2-3/5" dia) (123g)
3 clove(s) (9g)
1
Preheat the oven to 350°F (180°C).
2
Mix half the oil and all the diced garlic. Spread half of the mixture over the naan.
3
Cook in oven for about 5 minutes.
4
Remove from oven and sprinkle cheese on top, and place tomato slices over the cheese. Season with salt and pepper.
5
Place back in oven for another 5 minutes, plus 2-3 minutes under the broiler. Watch bread closely while cooking to make sure it doesn't get too dark.
6
While it's in the oven, mix the balsamic vinegar and the remaining oil together until well-mixed. Chop the basil.
7
Once flatbread is out of the oven, drizzle vinegar mixture over bread to your liking, top with basil leaves, and slice.
2. Greek cucumber &feta salad
121cal, 4p, 6c, 9f (per meal)
1/2 cup, crumbled (75g)
4 tbsp (60mL)
4 tsp (20mL)
2 dash (1g)
2 dash (0g)
2 tbsp, chopped (3g)
2 cucumber (8-1/4") (602g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.