Meal Details

1. Grilled cheese with mushrooms

485 cals, 22p, 38c, 25f (per meal)

Scale to:

3/4 cup, chopped (53g)

3/4 tbsp (11mL)

1/2 tbsp, ground (2g)

3 slice(s) (96g)

1 1/2 slice (3/4 oz ea) (32g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

In a skillet over medium heat, add the oil, mushrooms, thyme, and salt and pepper to taste. Sauté until golden.

Put the cheese on one slice of bread and put the mushrooms on top.

Close the sandwich and put it back in the pan until cheese has melted and bread is toasty. Serve.

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

145 cals, 4p, 8c, 10f (per meal)

Scale to:

2 tsp (3g)

2 tbsp (30mL)

1 tbsp (15g)

1 tbsp (1mL)

1 tbsp (21g)

3 tbsp, slivered (20g)

2 cup chopped (182g)

2 cup, shredded (100g)

Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.

Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.