Meal Details

1. Egg and pesto stuffed tomato

130 cals, 8p, 5c, 8f (per meal)

Scale to: , 4 tomato(es)

4 large (200g)

2 tbsp (32g)

4 large whole (3" dia) (728g)

Preheat oven to 400°F (200°C).

Slice tops of tomatoes off and spoon out insides to make bowls.

Place tomatoes in a baking dish.

Put pesto in the bottom of each tomato and then crack an egg into each.

Season with salt and pepper.

Bake for 20 minutes.

Serve.

2. Nectarine

70 cals, 2p, 13c, 1f (per meal)

Scale to: , 4 nectarine(s)

4 medium (2-1/2" dia) (568g)

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

Remove nectarine pit, slice, and serve.

3. Toast with butter and jelly

65 cals, 2p, 8c, 2f (per meal)

Scale to: , 1/2 slice(s)

1/2 slice (16g)

4 dash (2g)

4 dash (4g)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Toast the bread to desired toastiness.

Spread the butter and jelly on the bread.