Meal Details

1. Egg and pesto stuffed tomato

259cal, 16p, 9c, 16f (per meal)

Scale to: , 8 tomato(es)

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

8 large (400g)

4 tbsp (64g)

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. Low-sugar Greek Yogurt

78cal, 12p, 3c, 2f (per meal)

Scale to: , 1 container(s)

1 container(s) (150g)

3. Celery and peanut butter

109cal, 4p, 3c, 8f (per meal)

Scale to:

1 tbsp (16g)

1 stalk, medium (7-1/2" - 8" long) (40g)

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

Clean celery and slice to desired lengths

spread peanut butter along center