Meal Details
1. Honey dijon salmon
400 cals, 35p, 9c, 24f (per meal)
4 fillet/s (6 oz each) (680g)
4 tbsp (60g)
2 tbsp (42g)
2 clove (6g)
4 tsp (20mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Buttered sugar snap peas
215 cals, 6p, 8c, 15f (per meal)
4 dash (0g)
4 dash (2g)
1/3 cup (72g)
5 1/3 cup (768g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Prepare sugar snap peas according to instructions on package.
2
Top with butter and season with salt and pepper.
3. Buttery lemon rice
125 cals, 2p, 25c, 1f (per meal)
1 tsp (5g)
1 tsp (2g)
4 tsp (20mL)
2/3 cup (123g)
2/3 cup(s) (158mL)
2/3 cup(s) (mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients except lemon pepper in saucepan.
2
Bring to a boil, then reduce heat.
3
Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
4
Sprinkle with lemon pepper before serving.