Meal Details
1. Grilled cheese with mushrooms
646cal, 29p, 50c, 33f (per meal)
2 slice (3/4 oz ea) (42g)
4 slice(s) (128g)
2 tsp, ground (3g)
1 tbsp (15mL)
1 cup, chopped (70g)
Recipe has been scaled from original by 2x. 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. Cranberry spinach salad
190cal, 3p, 14c, 12f (per meal)
1 tbsp (6g)
1/3 cup (80mL)
1 6oz package (170g)
1/3 cup, chopped (39g)
1/3 cup (53g)
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.