Meal Details
1. Almond crusted tilapia
425 cals, 41p, 16c, 20f (per meal)
1 1/2 lbs (672g)
1 cup, slivered (108g)
2/3 cup (83g)
4 dash (2g)
2 tbsp (30mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Take half of the almonds and combine them with the flour in a shallow bowl.
2
Season fish with salt and dredge in flour mixture.
3
Add the oil to a skillet over medium heat and add fish and cook about 4 minutes on each side, until golden. Transfer to a plate.
4
Take the remaining almonds and put them in the pan, stirring occasionally for about a minute until toasted.
5
Sprinkle almonds over fish.
6
Serve.
2. Roasted rosemary sweet potatoes
105 cals, 1p, 12c, 5f (per meal)
1 1/3 sweetpotato, 5" long (280g)
2 tsp (2g)
4 tsp (20mL)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.