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. Quinoa
210 cals, 8p, 32c, 3f (per meal)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow quinoa package's instructions if they differ from below)
2
Rinse quinoa in a fine mesh colander.
3
Add quinoa and water to a pot and heat over high heat until boiling.
4
Turn heat down to low, cover, and simmer for 10-20 minutes or until quinoa is soft.
5
Remove from heat and let quinoa sit covered for about 5 minutes, then fluff with a fork.
6
Feel free to season quinoa with any herbs or spices that would pair well with your main dish.