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. Tomato and avocado salad
313cal, 4p, 9c, 24f (per meal)
2 2/3 medium whole (2-3/5" dia) (328g)
1/2 tbsp, ground (3g)
1/2 tbsp (8g)
1/2 tbsp (4g)
4 tsp (20mL)
2 2/3 avocado(s) (536g)
1/3 cup (80mL)
1/3 cup minced (80g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.