Meal Details
1. Roasted pepper stuffed chicken
572cal, 51p, 4c, 39f (per meal)
2 lbs (908g)
1/2 tbsp (3g)
4 tsp (20mL)
2 2/3 pepper(s) (187g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Using fingers, loosen the skin of the chicken thighs from the meat and stuff the roasted peppers underneath the skin.
2
Season chicken with paprika and salt/pepper (to taste).
3
Heat oil in a skillet over medium heat. Place chicken skin side down into pan and cook for 6 minutes. Flip and cook for an additional 5-7 minutes until chicken is fully cooked. Serve.
2. Cauliflower with cheese sauce
261cal, 10p, 7c, 20f (per meal)
2 tsp (6g)
2 tsp or 1 packet (10g)
1 cup, shredded (113g)
1/2 cup (115mL)
4 cup chopped (428g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare cauliflower according to package.
2
Meanwhile, in a small saucepan mix together and heat up the heavy cream, mustard, and garlic powder until it starts to bubble.
3
Mix in the cheese in batches until fully melted and combined with cream mixture.
4
Top cauliflower with cheese mixture, season with salt and pepper to taste, and serve!