Meal Details
1. Broiled tilapia parmesan
525 cals, 65p, 3c, 28f (per meal)
2/3 cup (67g)
4 tbsp (60mL)
2 2/3 tbsp (40mL)
2 2/3 lbs (1194g)
2 2/3 tbsp (38g)
1/2 tbsp, ground (3g)
1/2 tbsp (8g)
Recipe has been scaled from original by 1.33x. 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. Roasted rosemary sweet potatoes
265 cals, 3p, 31c, 12f (per meal)
3 1/3 sweetpotato, 5" long (700g)
5 tsp (5g)
1/4 cup (50mL)
1/2 tbsp (10g)
1/2 tbsp, ground (4g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.
3. Buttered lima beans
165 cals, 7p, 16c, 6f (per meal)
1 1/2 package (10 oz) (426g)
1/4 tbsp (5g)
2 tbsp (27g)
3 dash, ground (1g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Cook lima beans according to package.
2
Once drained, add in butter, salt, and pepper; stir until butter is melted.
3
Serve.