Meal Details

1. Egg and pesto stuffed tomato

260 cals, 16p, 9c, 16f (per meal)

Scale to: , 8 tomato(es)

8 large (400g)

4 tbsp (64g)

8 large whole (3" dia) (1456g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

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. String cheese

85 cals, 7p, 2c, 6f (per meal)

Scale to: , 1 stick(s)

1 stick (28g)

3. Toast with butter and jelly

200 cals, 6p, 25c, 7f (per meal)

Scale to: , 1 1/2 slice(s)

1 1/2 slice (48g)

1/2 tbsp (7g)

1/2 tbsp (11g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Toast the bread to desired toastiness.

Spread the butter and jelly on the bread.