Meal Details
1. Honey dijon salmon
200 cals, 18p, 5c, 12f (per meal)
2 fillet/s (6 oz each) (340g)
2 tbsp (30g)
1 tbsp (21g)
1 clove (3g)
2 tsp (10mL)
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. Sauteed corn & lima beans
180 cals, 5p, 18c, 7f (per meal)
4 dash, ground (1g)
4 dash (3g)
1 1/2 cup (240g)
1 1/2 cup (204g)
2 tbsp (30mL)
1
Add the oil to a large skillet over medium-high heat.
2
Add the shallot and cook for about 1-2 minutes, until soft.
3
Add the lima beans, corn, and seasoning and cook, stirring occasionally, until heated through and tender, about 3-4 minutes.
4
Serve.