Meal Details
1. Zucchini taco boats
831cal, 45p, 13c, 61f (per meal)
2 lbs (907g)
8 medium (1568g)
1 packet (35g)
2 avocado(s) (402g)
2 small whole (2-2/5" dia) (182g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375°F (190°C).
2
Slice zucchini in half lengthwise and use a spoon to scoop out the insides and discard them. Place the zucchini on a baking tray and bake for 15 minutes.
3
While the zucchini is baking, heat a large skillet on medium heat and add the ground beef and break apart with a spoon. Once it starts to brown, add in the taco mix and a splash of water. Stir to combine and cook until the beef is fully browned.
4
Remove the zucchini from the oven and spoon the beef mixture into the zucchini and bake for an additional 5-10 minutes.
5
Top with avocado and tomato and serve.
2. Simple salad with celery, cucumber & tomato
171cal, 6p, 17c, 6f (per meal)
1/2 cup (120mL)
5 1/3 stalk, medium (7-1/2" - 8" long) (213g)
2 2/3 package (5.5 oz) (413g)
2 2/3 cucumber (8-1/4") (803g)
2 2/3 medium whole (2-3/5" dia) (328g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.