Meal Details
1. Honey dijon salmon
201cal, 18p, 5c, 12f (per meal)
1 clove (3g)
2 tsp (10mL)
1 tbsp (21g)
2 tbsp (30g)
2 fillet/s (6 oz each) (340g)
1
Preheat oven to 350 F (180 C)
2
Take half of the mustard and spread it over the top of the salmon.
3
Heat the oil over medium high heat and sear the top of the salmon for about 1 or 2 minutes.
4
Meanwhile, combine remaining mustard, honey, and garlic in a small bowl.
5
Transfer salmon to a greased baking sheet, skin side down, and brush on the honey mixture all over the top.
6
Bake for about 15-20 minutes until done.
7
Serve.
2. Baked cinnamon sweet potato
158cal, 2p, 21c, 6f (per meal)
2 tbsp (28g)
1/4 tbsp (2g)
1 tbsp (13g)
2 sweetpotato, 5" long (420g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
OVEN:
2
Preheat oven to 400°F (200°C).
3
Bake sweet potatoes for 45 to 75 minutes (bigger ones take longer to cook).
4
When they are done, the outside will have darkened and the inside will be soft.
5
MICROWAVE:
6
Pierce the sweet potato skins 5-6 times.
7
Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through. The potato is ready when the skin puffs to a crisp finish and the inside is soft. Cooking time will be longer if microwaving multiple potatoes at once.
8
Mix the sugar and cinnamon together and set aside.
9
To serve, slice a potato down the center. Add butter, then sprinkle some cinnamon/sugar over the top.
3. Buttered lima beans
110cal, 5p, 10c, 4f (per meal)
2 dash, ground (1g)
4 tsp (18g)
1 package (10 oz) (284g)
4 dash (3g)
1
Cook lima beans according to package.
2
Once drained, add in butter, salt, and pepper; stir until butter is melted.
3
Serve.