Meal Details
1. Brussels sprouts skillet with bacon & almonds
380 cals, 24p, 10c, 24f (per meal)
1/4 tbsp, ground (2g)
1/4 tbsp (4g)
2 2/3 tsp (6g)
1/2 cup, sliced (41g)
1 1/3 lbs (605g)
6 2/3 slice(s) (189g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
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.
2. Simple garlic bread
230 cals, 8p, 24c, 10f (per meal)
1
Spread the butter on the bread, sprinkle with some garlic powder, and toast in a toaster oven until bread is golden brown.
3. Lentils
260 cals, 18p, 38c, 1f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.