Meal Details
1. Butternut squash & sausage breakfast bake
455 cals, 43p, 5c, 28f (per meal)
1/4 tbsp, ground (2g)
5 1/3 large (176g)
1/4 tbsp (2g)
1/4 tbsp (2g)
1/4 tbsp (4g)
2 2/3 tbsp (40mL)
5 1/3 cup(s) (160g)
1 1/3 small (93g)
1 1/3 lbs (605g)
1 1/3 oz (38g)
5 1/3 large (267g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400F (200C).
2
Heat a skillet over medium heat and add the turkey sausage. Break it up into crumbles and cook until done. Transfer to a greased baking dish and set aside.
3
Add oil to the pan, along with butternut squash and onion and cook for about 10 minutes until softened, stirring occasionally.
4
Stir in spices and stir in spinach in batches until it is wilted, 2 minutes.
5
Transfer butternut squash mixture to the baking dish and mix with the sausage.
6
Whisk together eggs and egg whites. Pour the eggs into the baking dish and bake for 25-30 minutes until fully cooked. Serve.
3. Grapefruit
120 cals, 2p, 23c, 0f (per meal)
4 large (approx 4-1/2" dia) (1328g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut grapefruit in half and separate the grapefruit into individual segments by carefully cut along the membranes on each side of the segment with a sharp knife.
2
(optional: sprinkle some of your favorite 0 calorie sweetener on top before serving)