Meal Details
1. Broiled tilapia parmesan
262cal, 33p, 2c, 14f (per meal)
4 tsp (19g)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
1 1/3 lbs (598g)
4 tsp (20mL)
2 tbsp (30mL)
1/3 cup (33g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven broiler. Grease broiling pan or line with aluminum foil.
2
Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl.
3
Season fish with pepper and salt.
4
Arrange fillets in a single layer on prepared pan.
5
Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more. Remove fillets from oven and cover with Parmesan mixture on top side.
6
Broil until fish flakes easily with a fork, about 2 minutes.
2. Green bean, corn, and tomato salad
69cal, 1p, 5c, 4f (per meal)
2 tbsp (17g)
1/2 cup cherry tomatoes (75g)
1/8 small (9g)
1/2 cup (68g)
1 tbsp (15mL)
3/4 tbsp (11mL)
2 dash (1g)
4 oz (113g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Prepare vinaigrette by whisking together mustard, vinegar, oil, (salt and pepper if desired). Set aside.
2
Pan fry corn kernels with a few drops of oil until slightly toasted. Let corn cool and move to bowl.
3
Add beans, tomatoes, olives (optional), and onion to corn; toss to combine.
4
Drizzle vinaigrette over salad when serving.