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. Raspberries

55 cals, 1p, 5c, 1f (per meal)

Scale to: , 3 cup(s)

3 cup (369g)

Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.

Rinse raspberries and serve.

3. Instant oatmeal with water

165 cals, 4p, 29c, 2f (per meal)

Scale to: , 1 packet(s)

1 packet (43g)

3/4 cup(s) (178mL)

Put the oatmeal in a bowl and pour the water over it.

Microwave for 90 seconds - 2 minutes.