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. Celery and peanut butter

436cal, 15p, 13c, 33f (per meal)

Scale to:

4 tbsp (64g)

4 stalk, medium (7-1/2" - 8" long) (160g)

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

Clean celery and slice to desired lengths

spread peanut butter along center

3. Strawberries and cream

153cal, 1p, 3c, 14f (per meal)

Scale to:

2 2/3 tbsp (40mL)

4 tbsp, sliced (42g)

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

Place the strawberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.