Meal Details
1. Eggplant bun burgers
216cal, 25p, 1c, 11f (per meal)
1 eggplant, unpeeled (approx 1-1/4 lb) (548g)
2 tsp (10mL)
1 lbs (454g)
1 cup (30g)
4 tsp (20g)
1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
Slice the eggplant into even ¾-inch (about 2 cm) thick rounds (two for each burger). Place on the baking sheet and toss with oil, salt, and pepper. Set aside.
3
In a bowl, gently mix the ground beef with a pinch of salt and pepper. Form into the total number of burgers listed in the recipe details. Add the patties to the baking sheet with the eggplant.
4
Bake for 12–20 minutes, until the beef is fully cooked with no pink remaining inside, and the eggplant is browned and fork-tender. The eggplant may need slightly longer than the beef, but it should remain firm and not overly soft.
5
Allow the eggplant to cool slightly. Spread Dijon mustard on the bottom slice of eggplant, then stack the burger with the greens between two slices of eggplant. Add any other low-calorie toppings you like, then serve.
2. Tomato cucumber salad
141cal, 3p, 15c, 6f (per meal)
2 tbsp (30mL)
1/2 small (35g)
1/2 cucumber (8-1/4") (151g)
1 medium whole (2-3/5" dia) (123g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
3. Baked fries
290cal, 5p, 37c, 11f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C) and line a baking sheet with foil.
2
Slice the potato into thin sticks and place them on the baking sheet. Drizzle some oil over the potatoes and season liberally with some salt and pepper. Toss potatoes to coat them evenly.
3
Roast potatoes for about 15 minutes, flip them using a spatula, and continue roasting another 10-15 minutes until soft and golden. Serve.