Meal Details
1. Almond crusted tilapia
530 cals, 51p, 20c, 25f (per meal)
2 lbs (840g)
1 1/4 cup, slivered (135g)
13 1/3 tbsp (104g)
5 dash (2g)
2 1/2 tbsp (38mL)
Recipe has been scaled from original by 2.5x. 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. Green beans with almonds & lemon
110 cals, 4p, 6c, 7f (per meal)
1 lbs (453g)
1 tbsp (14g)
2 tsp (10mL)
4 tbsp, slivered (27g)
2 dash (2g)
1
Bring a large pot of water to a boil and add the green beans. Cook for about 4-6 minutes, until tender. Drain and transfer to a bowl.
2
Meanwhile, add the butter to a small skillet over medium heat and melt.
3
When sizzling, add almonds and cook for about a minute until almonds are lightly toasted.
4
Add the lemon juice and salt and stir, continuing to cook for about 30 more seconds.
5
Drizzle butter and almond mixture over green beans.
6
Serve.