Meal Details

1. Caesar pasta salad

430 cals, 11p, 46c, 22f (per meal)

Scale to:

1/2 lbs (228g)

1 1/2 cup cherry tomatoes (224g)

1/2 tbsp (8mL)

1/2 bunch (85g)

4 tbsp (25g)

1/2 cup (118g)

4 dash (3g)

4 dash, ground (1g)

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

Cook pasta according to package. Drain and place in bowl and let cool completely.

Preheat oven to 425 F (220 C).

Toss tomatoes with olive oil and place on baking tray. Cook for 8-10 minutes until soft and bursting. Remove and let cool.

Rip kale into pieces and add to the cooled pasta.

Add tomatoes, salt and pepper into pasta bowl and mix.

Refrigerate bowl.

Serve with parmesan and dressing.

2. Bread and butter

115 cals, 4p, 12c, 5f (per meal)

Scale to: , 1 slice

1 tsp (5g)

1 slice (32g)

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

Spread the butter on the bread and serve.