Meal Details
1. Savory porridge
710cal, 26p, 77c, 26f (per meal)
15 cup(s) (450g)
5 cup(s) (405g)
2 1/2 tsp, leaves (3g)
10 cup(s) (mL)
5 tbsp (75mL)
2 1/2 tsp (3g)
5 small (350g)
30 oz (851g)
Recipe has been scaled from original by 5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium heat and add onion. Once translucent, add mushrooms and herbs and cook for about 5 minutes until mushrooms have softened.
2
Scrape mushroom mixture over to one side of the pan and add the oats to the other and let toast a minute or two.
3
Mix both sides together and add broth. Reduce heat to low and let cook for 5 minutes until most of the broth is absorbed.
4
Add spinach and mix until spinach wilts. Season with salt/pepper to taste and serve.
2. Lowfat Greek yogurt
155cal, 12p, 16c, 4f (per meal)
1 (5.3 oz ea) container(s) (150g)
3. Nectarine
140cal, 3p, 25c, 1f (per meal)
8 medium (2-1/2" dia) (1136g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Remove nectarine pit, slice, and serve.