Meal Details
1. Almond crusted tilapia
705 cals, 68p, 27c, 34f (per meal)
2 1/2 lbs (1120g)
1 2/3 cup, slivered (180g)
1 cup (139g)
1 tsp (3g)
1/4 cup (50mL)
Recipe has been scaled from original by 3.33x. 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. Brussels sprouts skillet with bacon & almonds
285 cals, 18p, 8c, 18f (per meal)
4 dash, ground (1g)
4 dash (3g)
2 tsp (5g)
1/3 cup, sliced (31g)
1 lbs (454g)
5 slice(s) (142g)
1
Fry bacon according to package.
2
Once the bacon is cooked, remove bacon from skillet and keep the grease in the pan. When the bacon is cool, chop into small pieces.
3
Add the almonds to the bacon grease and toast for a minute or so.
4
Add in the shredded Brussels sprouts and seasonings and cook for 7-10 minutes, stirring occasionally, until tender.
5
Mix in bacon.
6
Serve.