Meal Prep eBook by

@ thechowdown
MEAL PREP MENU
Southwest Chicken Pinwheels 2

Lemon Basil Chicken and Orzo Salad 3

Protein Snack Box 4

Apple Pie Overnight Oats 5

Chicken Salad on Cauliflower Thins 6

Spinach and Artichoke Frittata 7

Sweet Potato Nachos 8

California Roll Poke Bowl 9

Baked Cinnamon Apple Chips with Almond Butter Caramel 10

Portable Cheese Plate 11

Spaghetti Squash Ala Puttanesca 12

Breakfast Banana Split 13

Sweet and Spicy Salmon and Rice 14

Spicy Andouille Chicken Sausage and Veggie Sheet Pan Meal 15

Rainbow Fruit Skewers with Yogurt Dipping Sauce 16

Breakfast Quesadilla 17

Roasted Veggie Buddha Bowl with Lemon Tahini Dressing 18

Roasted Butternut Squash and Quinoa Salad 19

Greek Chicken Meatballs and Chickpea Salad 20

Caramelized Onion Burgers and Fries 21

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 SOUTHWEST CHICKEN PINWHEELS
Southwest Chicken Pinwheels
Servings: 3 / Prep Time: 30 minutes / Rest Time: 30 minutes

INGREDIENTS: DIRECTIONS:
1/2 cup chicken, cooked 1. Combine all ingredients except tortillas in a medium bowl and mix well.
and shredded 2. Scoop ½ cup of the mixture onto tortilla and spread into an even layer,
1/4 cup plain Greek yogurt leaving ½ inch around the edges.
1/4 cup sour cream 3. Roll the tortilla up halfway, tuck in the sides, then roll up the rest of
1/4 cup salsa the way. Repeat with other tortillas.
1/3 cup black beans 4. Wrap tortillas individually in plastic wrap and refrigerate for 30
1/3 cup corn minutes (this will help with cutting).
1/4 cup green bell pepper, 5. Remove wraps from plastic wrap and using a serrated knife, cut into ½
diced inch wide pinwheels.
1/4 cup red onion, diced
Optional sides: carrots and cherry tomatoes
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp salt
3 large tortillas
2
 LEMON BASIL CHICKEN AND ORZO SALAD
Lemon Basil Chicken and Orzo Salad
Servings: 4 / Prep Time: 40 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
For the Chicken For the Orzo Salad 1. Combine chicken marinade ingredients in a large
4 chicken breasts 1/2 cup orzo, dry bowl. Add chicken and ensure chicken is coated
1/3 cup olive oil 1/2 cup cherry tomatoes, in marinade. Cover and refrigerate at least 2
1 lemon, juiced diced hours, up to 24 hours.
and zested 1/2 cup artichoke hearts, 2. Preheat oven to 425 degrees. Add chicken to a
5 cloves garlic, diced parchment lined baking sheet. Bake for 25-30
minced 1/2 cup oil packed minutes, or until internal temperature reaches
10-15 fresh basil leaves, sun-dried tomatoes, 165 degrees.
chopped drained and chopped 3. While chicken is cooking, prepare orzo
1/2 tsp salt 1/4 cup pesto according to package instructions. Strain orzo
1/2 tsp pepper 1/4 cup feta and allow to cool for 10 minutes.
1/8 tsp salt 4. In a large bowl, combine cherry tomatoes, sun
1/4 tsp pepper dried tomatoes, artichoke hearts, feta, pesto,
salt and pepper. Add orzo and toss well.

3
 PROTEIN SNACK BOX
Protein Snack Box
Servings: 4 / Prep Time: 20 minutes / Cook Time: 8 minutes

INGREDIENTS: DIRECTIONS:
4 eggs 1. Bring a medium pot of water to a boil. Place eggs in water and cook
1 ½ cups mini pretzels for 8 minutes. Remove eggs with slotted spoon and place in ice bath
8 oz sharp cheddar, cubed to cool for 5 minutes. Peel and cut in half lengthwise.
1 cup Baby carrots 2. Combine all tzatziki ingredients in a small bowl. Divide amongst 4
2 apples cupcake liners.
8 tbsp peanut butter 3. Cube cheese and slice apples. Add 2 Tbsp of peanut butter to each of
For the tzatziki the remaining 4 cupcake liners.
1/2 cup plain Greek yogurt 4. Assemble protein box: In the large compartment of the Bentgo Prep,
1/4 cup minced cucumber place egg halves, cheese cubes, carrots and tzatziki. In one of the
1/2 tsp garlic powder small compartments, place apple slices. In the other small
2 tbsp lemon juice compartment, place pretzels and peanut butter.
2 tbsp fresh dill

Materials
8 foil or silicone cupcake
liners

4
 APPLE PIE OVERNIGHT OATS
Apple Pie Overnight Oats
Servings: 1 / Prep Time: 10 minutes / Cook Time: 5 minutes

INGREDIENTS: DIRECTIONS:
1/2 cup rolled oats 1. Combine rolled oats, milk, chia seeds, 1 tbsp maple syrup, ¼ tsp
3/4 cup milk, regular or plant cinnamon, ¼ tsp nutmeg and protein powder, if using, in the large
based compartment. Mix well.
1 tbsp chia seeds 2. Heat coconut oil in a small pan over low heat. Add cubed apples, 1 tsp
1 tbsp plus 1 tsp maple maple syrup and a few dashes of cinnamon and nutmeg. Sauté 5
syrup, divided minutes, until apples are soft. Add apples to small compartment.
1/4 tsp cinnamon 3. Refrigerate overnight. When ready to eat, add apples to oats.
1/4 tsp nutmeg
1 scoop protein powder
(optional)
1 small apple, cubed
1/2 tsp coconut oil

5
 CHICKEN SALAD ON CAULIFLOWER THINS
Chicken Salad on Cauliflower Thins
Servings: 2 / Prep Time: 20 minutes

INGREDIENTS: DIRECTIONS:
25 oz canned chicken or 1. In a large bowl, combine chicken, yogurt, mayonnaise, mustard, celery,
precooked shredded dried cranberries, red onion, sliced almonds and seasoning. Mix well.
chicken 2. Toast cauliflower thins. Top each with a piece of butter leaf lettuce, 3
1/4 cup plain Greek yogurt slices of avocado, then top with 1/3 cup chicken salad.
3 tbsp mayonnaise
1 tbsp mustard
1/4 cup celery, diced
1/4 cup dried cranberries
1/4 cup red onion, minced
1/4 cup sliced almonds
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
6 cauliflower sandwich
thins
6 pieces butter leaf lettuce
2 avocados, sliced 6
 SPINACH AND ARTICHOKE FRITTATA
Spinach and Artichoke Frittata
Servings: 8 / Prep Time: 10 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
1 package (8oz) fresh 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, milk, garlic
spinach powder, salt and pepper and whisk well.
1 cup marinated artichoke 2. Heat oil in a large cast iron or oven safe skillet. Sauté onions and
hearts, drained and diced artichokes for 3-4 minutes. Add spinach and cook just until spinach has
1/2 cup white or yellow wilted. Remove from heat and spread out vegetables in an even layer.
onion, diced 3. Pour egg mixture into pan. Make sure all vegetables are submerged in
3/4 cup shredded mozzarella egg mixture. Sprinkle in cheese evenly throughout frittata.
8 large eggs 4. Bake frittata at 350 degrees for 25-30 minutes.
1/2 cup milk
Optional sides: fruit salad
1 tsp garlic powder
1/4 tsp salt
1/2 tsp pepper
1 tbsp oil

7
 SWEET POTATO NACHOS
Sweet Potato Nachos
Servings: 4 / Prep Time: 20 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
3 large sweet potatoes 1. Preheat oven to 425 degrees. Using a mandolin or sharp knife, cut sweet
1 lb. ground chicken, turkey potatoes into 1/8-inch-thick rounds. Place sweet potato rounds on a
or beef parchment lined baking sheets in a single layer. Bake sweet potato rounds
1 tbsp oil for 20-25 minutes, then broil for 2-3 minutes to get sweet potato rounds
1 packet taco seasoning crispy. Leave oven on broil.
1/2 yellow onion, diced 2. Meanwhile, heat oil in a large skillet over medium heat. Add diced yellow
1 can diced tomatoes, onion and sauté 3-4 minutes, until translucent. Add in ground meat,
drained crumble with wooden spoon, and cook until brown. Add taco seasoning and
1/2 cup black beans, drained the can of drained diced tomatoes. Cook another 1-2 minutes. Remove
and rinsed from heat.
1/3 cup red onion, diced 3. Carefully remove baking sheets from oven and using a spatula, gather sweet
1/2 cup cherry tomatoes, potato rounds into small piles. Top with a small amount of cheese first, then
halved ground meat, black beans and more cheese. Add sheet pans back to oven
1/2 cup shredded cheddar or on broil for 2-3 minutes, or until cheese has melted.
Mexican cheese blend 4. Remove sheet pans from oven and allow to cool slightly.
1 avocado, cubed 5. Transfer sweet potato nachos to Bentgo Prep containers. Top with red
1/4 cup cilantro, chopped onions, tomatoes, avocado and cilantro. 8
 CALIFORNIA ROLL POKE BOWL
California Roll Poke Bowl
Servings: 4 / Prep Time: 15 minutes / Cook Time: 8 minutes

INGREDIENTS: DIRECTIONS:
2 (12oz) bags cauliflower 1. Heat oil in a large pan over medium heat. Add cauliflower rice and cook
rice until warmed through, about 5-6 minutes. Add rice vinegar, cilantro
2 (8oz) packages flake and lime juice and remove from the heat.
imitation crab meat 2. In a large bowl, flake crab meat and mix with mayonnaise and sriracha.
2 tsp rice vinegar 3. Assemble poke bowl in Bentgo Prep container; add cauliflower rice
Juice from 1 lime first, then top with crab, cucumber, edamame and avocado.
2 tbsp cilantro, chopped 4. Garnish with sesame seeds or furikake and 2 pieces of pickled ginger.
1/4 cup mayonnaise
2 tbsp sriracha
1 cup edamame, cooked
and shelled
2 avocados, cubed
1 cup cucumber, chopped
1 ½ tbsp Sesame seeds or
Furikake
8 pieces pickled ginger
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 BAKED CINNAMON APPLE CHIPS WITH ALMOND BUTTER CARAMEL
Baked Cinnamon Apple Chips with Almond
Butter Caramel
Servings: 3 / Prep Time: 20 minutes / Cook Time: 3 hours

INGREDIENTS: DIRECTIONS:
4 large sweet apples, such 1. Preheat oven to 200 degrees. Line two large baking sheets with parchment
as honeycrisp, fuji or pink paper.
lady 2. Core apples. With a mandolin or sharp knife, slice apples into 1/8-inch-thick
2 tbsp cinnamon rounds.
1 tbsp regular sugar or 3. Place apple slices on baking sheets in a single layer. Combine cinnamon and
coconut sugar sugar and sprinkle half the mixture onto the apple slices. Flip apple slices and
1/2 cup almond butter sprinkle on remaining cinnamon sugar.
1/4 cup maple syrup 4. Bake for 2 hours and 45 minutes, flipping apple slices halfway through baking.
2 tbsp mini chocolate chips Allow apple chips to cool completely at room temperature before storing.
2 tbsp coconut flakes 5. To make the caramel, combine the almond butter and maple syrup in a small
saucepan over medium-low heat. Heat and stir just until starting to bubble.
Materials
6. Pour caramel into three cupcake liners and the coconut flakes and mini
6 aluminum or silicone
chocolate chips in the other three cupcake liners. Place both cupcake liners in
cupcake liners
the small compartment of the Bentgo Prep container and apple chips in the
large compartment.
7. To eat, dip apple chip into the caramel and then into coconut/chocolate chips.
10
 PORTABLE CHEESE PLATE
Portable Cheese Plate
Servings: 1 / Prep Time: 10 minutes

INGREDIENTS: DIRECTIONS:
2 oz soft cheese, such as 1. Slice cheese and assemble in large compartment of the Bengto Prep
brie container with the prosciutto and crackers.
1.5 oz hard cheese, such as 2. Add cupcake liners to one of the small compartments. Fill one cupcake
cheddar liner with honey and the other with mixed nuts.
2 slices prosciutto 3. Fill the second small compartment with grapes.
10-15 crackers, any variety
2 small bunches grapes
2 tbsp honey
1/4 cup assorted nuts

Materials
2 cupcake liners

11
 SPAGHETTI SQUASH ALA PUTTANESCA
Spaghetti Squash Ala Puttanesca
Servings: 2-3 / Prep Time: 10 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
1 spaghetti squash 1. Microwave spaghetti squash for 2 minutes (this will make it easier to
28 oz can San Marzano cut). Cut squash in half lengthwise and scoop out seeds. Drizzle with
tomatoes olive oil and roast at 425 degrees for 30 minutes, or until stringy. Allow
3 tbsp extra virgin olive oil to cool 10 minutes and then string squash with a fork.
5 cloves garlic, smashed 2. In a large skillet, heat 3 tbsp olive oil over medium low heat. Add garlic
Pinch of red pepper flakes and sauté for 3-4 minutes, stirring frequently.
1/2 cup oil brined black 3. Crush tomatoes with hands and add to the pan. Season with red
olives, drained and pepper flakes, oregano, salt and pepper.
quartered 4. Simmer sauce for 15-20 minutes. Sauce will deepen in color.
1 tsp dried oregano 5. Add capers and olives and simmer another 5 minutes.
2 tbsp capers 6. Add spaghetti squash, toss to coat squash in sauce. Adjust seasoning,
Salt and pepper, to taste as needed.

12
 BREAKFAST BANANA SPLIT
Breakfast Banana Split
Servings: 1 / Prep Time: 10 minutes / Cook Time: 5 minutes

INGREDIENTS: DIRECTIONS:
1 banana 1. Heat coconut oil in a small pan over medium-low heat. Slice banana in
1/2 cup plain Greek yogurt half lengthwise and place cut side down in pan. Cook 4-5 minutes,
1 scoop chocolate protein until caramelized.
powder 2. Divide yogurt into ¼ cup portions. Mix chocolate protein powder and
1 tsp cocoa powder cocoa powder to into one portion and vanilla protein powder and
1 scoop vanilla protein vanilla extract into the other portion.
powder 3. Place banana halves in container banana split style. Use an ice cream
1/2 tsp vanilla extract scoop to add yogurt in between banana slices.
1 tsp coconut oil 4. Top with granola, berries and nut butter.
1/4 cup granola
1/4 cup berries
2 tbsp almond butter or
peanut butter

13
 SWEET AND SPICY SALMON AND RICE
Sweet and Spicy Salmon and Rice
Servings: 2 / Prep Time: 15 minutes / Cook Time: 15 minutes

INGREDIENTS: DIRECTIONS:
1 lb. salmon 1. Preheat oven to 400 degrees. Cook rice according to package
1 tbsp sambal instructions.
2 tbsp honey 2. Cut salmon into 2 equal pieces and place on a parchment lined baking
2 tsp soy sauce sheet.
1 tsp sesame oil 3. Combine sambal, honey, soy sauce and sesame oil together in a small
1/2 cup rice, dry bowl. Brush sauce onto salmon.
2 cups broccoli florets 4. Bake salmon for 12-15 minutes, then broil for 2 minutes to lightly
caramelize top of the salmon.
5. Blanch broccoli in boiling water for 2 minutes, then transfer to an ice
bath for 2-3 minutes.

14
 SPICY ANDOUILLE CHICKEN SAUSAGE AND VEGGIE SHEET PAN MEAL
Spicy Andouille Chicken Sausage and Veggie
Sheet Pan Meal
Servings: 3-4 / Prep Time: 20 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
2 cups (8-10) mini Seasoning blend 1. Preheat oven to 425 degrees. Combine all
potatoes, halved 1 ½ tsp smoked paprika seasoning ingredients together in a small bowl
1 red bell pepper, 1 tsp oregano and set aside.
deseeded and sliced 1 tsp garlic powder 2. Coat potatoes in ½ tbsp of the olive oil, then ½
1 yellow or orange 1/2 tsp onion powder tbsp of seasoning blend. Add potatoes to a large
bell pepper, 1/4 tsp salt parchment lined baking sheet in a single layer.
deseeded and sliced 1/4 tsp black pepper Bake for 15 minutes.
6 oz green beans 1/4 tsp cayenne (or to 3. Combine the bell peppers, onions and green
4 pre-cooked taste, based on beans in a large bowl. Toss with remaining 1 ½
Andouille chicken spice preference) tbsp olive oil and remaining seasoning blend.
sausages, sliced Add the vegetables and chicken sausages to the
1/2 red onion, sliced baking sheet in a single layer (use 2 baking
2 tbsp olive oil sheets, if needed). Bake everything for another
15 minutes.
15
 RAINBOW FRUIT SKEWERS WITH YOGURT DIPPING SAUCE
Rainbow Fruit Skewers with Yogurt Dipping Sauce
Servings: 2 / Prep Time: 15 minutes

INGREDIENTS: DIRECTIONS:
6 pieces watermelon 1. In a small bowl, combine yogurt, honey, vanilla and cinnamon. Divide
6 pineapple chunks between two cupcake liners.
6 pieces cantaloupe 2. Skewer fruit onto skewers in rainbow order.
12 green grapes 3. Lay skewers in Bentgo Prep container with dip on the side.
12 red grapes
12 blueberries
Yogurt Dip
1/2 cup plain Greek yogurt
1 tbsp honey
1 tsp vanilla
1/4 tsp cinnamon

Materials
2 aluminum or silicone
cupcake liners
6 wooden skewers

16
 BREAKFAST QUESADILLA
Breakfast Quesadilla
Servings: 1 / Prep Time: 5 minutes / Cook Time: 10 minutes

INGREDIENTS: DIRECTIONS:
2 tortillas 1. Use a pan that is the same size as the tortillas. Spray pan with oil spray
1 egg, scrambled and heat over medium-low heat.
1/4 cup shredded cheddar or 2. Add scrambled egg and tilt pan so egg is in an even layer. Cook until
Mexican cheese blend egg is set. Remove egg from pan and set aside.
2 tbsp red onion, minced 3. Spread refried beans onto one tortilla and place in the same pan the
1/4 cup fat free refried beans egg was cooked in. Top with cheese and cook 2-3 minutes.
1/4 avocado, mashed 4. Add red onion, egg and mashed avocado. Top everything with second
tortilla and cook an additional 2-3 minutes.
5. Carefully flip quesadilla and cook another 3-4 minutes, until bottom
tortilla is crispy and cheese is melted.
Optional sides: salsa for dipping and grapes

17
 ROASTED VEGGIE BUDDHA BOWL WITH LEMON TAHINI DRESSING
Roasted Veggie Buddha Bowl with
Lemon Tahini Dressing
Servings: 4 / Prep Time: 20 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
1 cup quinoa, dry 1 tsp chili powder 1. Preheat oven to 425 degrees. Make quinoa
4 cups broccoli florets 1 tsp smoked according to package instructions.
4 cups cauliflower paprika 2. Dry chickpeas between two paper towels. Toss
florets 1/2 tsp salt chickpeas with ½ tsp oil, chili powder and
1 yellow or orange bell 1/2 tsp pepper paprika. Add chickpeas to a parchment lined
pepper, deseeded 2 tbsp olive oil baking sheet.
and chopped
Lemon Tahini Dressing 3. Add vegetables to sheet pan. Drizzle vegetables
4 cups butternut
1/4 cup tahini with olive oil and season with salt and pepper.
squash, peeled and
2 tbsp olive oil 4. Roast vegetables and chickpeas for 25 minutes,
cubed
2 tbsp lemon juice then broil for 5 minutes.
2 cups brussels
1 tbsp maple syrup 5. Meanwhile, combine all dressing ingredients in a
sprouts, halved
Salt and pepper, to small bowl and whisk well to combine. Add more
1 can chickpeas,
taste water to the dressing, if needed to thin it out.
drained and rinsed
18
2-3 tbsp cold water
2 tbsp olive oil
 ROASTED BUTTERNUT SQUASH AND QUINOA SALAD
Roasted Butternut Squash and Quinoa Salad
Servings: 4 / Prep Time: 15 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
4 cups spinach 1. Preheat oven to 425 degrees. Place butternut squash on a parchment
4 cups arugula lined baking sheet. Roast squash for 25-30 minutes.
4 cups butternut squash, 2. Combine dressing ingredients in a small bowl and whisk well. Divide
peeled and cubed dressing between four separate dressing containers.
1 cup cooked quinoa 3. Assemble salads in Bentgo Prep containers: divide spinach, arugula and
1 cup dried cranberries quinoa evenly between four containers. Top with roasted butternut
1/2 cup sliced almonds squash, dried cranberries, crumbled goat cheese and sliced almonds.
4 oz goat cheese 4. When ready to eat, drizzle dressing on salad.
Dressing
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp Dijon mustard
Salt and pepper, to taste

19
 GREEK CHICKEN MEATBALLS AND CHICKPEA SALAD
Greek Chicken Meatballs and Chickpea Salad
Servings: 4 / Prep Time: 35 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
For the meatballs For the chickpea salad 1. Preheat oven to 400 degrees. For the chickpea
1 lb. ground chicken 1 can (15oz) salad, combine chickpeas, red onion, tomatoes
2 cups fresh spinach chickpeas, drained and cucumber in a large bowl. In a small bowl,
1/2 cup feta and rinsed combine the olive oil, lemon juice and zest, fresh
1 egg, scrambled 1/4 cup red onion, diced dill and salt and pepper to taste. Whisk to
1/3 cup breadcrumbs 1/2 cup tomatoes, diced combine. Pour dressing over salad and toss.
2 cloves garlic, minced 1/2 cup cucumber, 2. Heat 1 tsp oil in a sauté pan over medium heat.
1/4 cup red onion, diced Add spinach and sauté, just until wilted. Allow
minced 1 ½ tbsp fresh dill, to cool for 5 minutes.
1/4 tsp salt chopped 3. In a large bowl, combine ground chicken,
1/4 tsp black pepper 1/2 lemon, juice and sautéed spinach, feta, egg, breadcrumbs, garlic,
1/4 tbsp fresh dill zest red onion, salt, pepper and dill. Use a wooden
2 tbsp olive oil spoon or hands to combine ingredients.
Salt and pepper, to 4. Shape chicken mixture into 1 to 1 ½ inch
taste meatballs and place on a parchment lined baking
sheet. Bake meatballs for 25-30 minutes.
20
 CARAMELIZED ONION BURGERS AND FRIES
Caramelized Onion Burgers and Fries
Servings: 3 / Prep Time: 15 minutes / Cook Time: 30 minutes

INGREDIENTS: DIRECTIONS:
1 lb. ground beef 1. Preheat oven to 450 degrees. Heat 2 tbsp butter or olive oil in a large
6 slices brie cheese or 3 skillet over medium heat. Add onions and caramelize, stirring
slices cheddar cheese frequently, approximately 20-25 minutes. Season with salt and pepper.
1 large yellow onion, thinly 2. Cut potatoes into wedges and place in a large bowl. Add olive oil,
sliced rosemary, thyme, salt and pepper. Toss to coat potatoes. Place
2 tbsp butter or olive oil potatoes on a parchment lined baking sheet in a single layer. Bake for
1 tsp garlic powder 20-22 minutes, then broil on high for 5 minutes.
1 tsp onion powder 3. While potatoes are cooking, combine the ground beef, garlic powder,
1/2 tsp salt onion powder, ½ tsp salt and ½ tsp pepper. Form 3 patties. Cook
1/2 tsp pepper burgers on a grill or a grill pan over high heat for 2-3 minutes each side
2 large potatoes (for medium rare). Top burgers with cheese 1 minute before done
1 tbsp rosemary cooking. Allow burgers to rest 3-4 minutes.
1 tbsp thyme 4. Lay one piece of butter lettuce in large compartment of Bentgo Prep
1 tbsp olive oil container, then place burger on top. Add second piece of butter lettuce
Salt and pepper, to taste on the side. Place fries on small compartment.
6 butter lettuce leaves
21
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