Meal Details
1. Almond crusted tilapia
740 cals, 71p, 28c, 35f (per meal)
2 1/2 lbs (1176g)
1 3/4 cup, slivered (189g)
56 tsp (146g)
1 tsp (3g)
1/4 cup (53mL)
Recipe has been scaled from original by 3.5x. 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. Greek cucumber &feta salad
240 cals, 8p, 12c, 17f (per meal)
4 cucumber (8-1/4") (1204g)
4 tbsp, chopped (6g)
4 dash (0g)
1 cup, crumbled (150g)
1/2 cup (120mL)
2 2/3 tbsp (40mL)
4 dash (2g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.