Meal Details
1. Grilled cheese with mushrooms
162cal, 7p, 13c, 8f (per meal)
1/2 slice (3/4 oz ea) (11g)
1 slice(s) (32g)
4 dash, ground (1g)
1/4 tbsp (4mL)
4 tbsp, chopped (18g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a skillet over medium heat, add the oil, mushrooms, thyme, and salt and pepper to taste. Sauté until golden.
2
Put the cheese on one slice of bread and put the mushrooms on top.
3
Close the sandwich and put it back in the pan until cheese has melted and bread is toasty. Serve.
4
Note: To make in bulk, make all of the mushrooms and store in an air-tight container. Heat up and build the sandwich as usual when ready to eat.
2. Brussels sprouts & broccoli salad
292cal, 7p, 16c, 20f (per meal)
4 cup chopped (364g)
4 tsp (6g)
4 tbsp (60mL)
2 tbsp (30g)
2 tbsp (2mL)
2 tbsp (42g)
6 tbsp, slivered (41g)
4 cup, shredded (200g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.
