Meal math s
TROLLEY DASH
2300
I INLNSESSSSS MM O RL E
C R E AT E T H E S E D E L I C I O U S , S PE E DY M E A L S U S I N G J U ST F O U R K E Y I N G R E D I E N T S
OR
HAM HOCK SALAD WITH GRAINS Roughly chop 1 x 190g pack Asparagus & Tenderstem Broccoli, then steam until tender. Toss with 1 x 130g pack Smoky Shredded Ham Hock and ½ x 500g pack cooked Bulgur Wheat, Green Lentils & Barley. To serve, drizzle over 2 tbsp of finest* French Dressing. Each serving contains Energy
1730kJ 411kcal 21%
Fat
Saturates
14g 2g 19% 11%
Sugars
Salt
4g 5%
1·4g 24%
Serves 2 Cost per serve £3·08
of the reference intake. See page 96. Carbohydrate 39g Protein 30g Fibre 10g
Toss 1 x 450g pack Diced Chicken Breast with 4 tbsp Sticky Barbecue Marinade. Thread onto 8 skewers and grill with 2 Corn On The Cob until the chicken is cooked through and the corn is charred. Slice off the kernels and mix with 1 x 200g pack finest* Edamame and Pea Salad. Serve the skewers with the salad. Each serving contains
Serves 4 Cost per serve £1·72
Energy
Fat
Saturates
Sugars
Salt
905kJ 214kcal 11%
4g 6%
1g 4%
6g 6%
1g 12%
of the reference intake. See page 96. Carbohydrate 13g Protein 32g Fibre 3g
CAJUN PRAWN AND MANGO SALAD Toss 1 x 150g pack Blackened King Prawns with Cajun Spices with 1 x 135g pack Simple Salad and 1 x 275g pack Mango Chunks. To serve, mix 3 tbsp Healthy Living Sweet Chilli Dressing with 1 tbsp olive oil until runny and drizzle over the salad. Each serving contains Energy
Fat
Saturates
1011kJ 239kcal 12%
6g 9%
1g 6%
Sugars
Salt
27g 1·3g 30% 22%
of the reference intake. See page 96. Carbohydrate 28g Protein 18g Fibre 6g
72
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Serves 2 Cost per serve £3·63
RECIPES NATALIE THOMSON PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN
BARBECUE CHICKEN SKEWERS WITH CHARRED CORN