Meal Details
1. Ginger & soy steamed fish
600 cals, 88p, 17c, 15f (per meal)
12 1 inch cube (60g)
6 small (3" long) (30g)
3 tbsp (45mL)
3 lbs (1361g)
2 lbs (851g)
1 cup (270mL)
6 cup(s) (1422mL)
3 lbs (1360g)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
In a dutch oven or similar type of thick pot with a lid, add the water, soy sauce, and frozen spinach. Put the lid on and simmer the mixture over low heat for a couple minutes until the spinach has thawed completely. Stir to break apart the spinach.
2
Season fish with a pinch of salt.
3
Add ginger and green onion whites to the pot, then add the mushrooms, then top with the fish.
4
Cover the pot and steam the fish 6-8 minutes until fully cooked. Top with sesame oil and green onion greens and serve.
2. Tomato cucumber salad
140 cals, 3p, 15c, 6f (per meal)
1 medium whole (2-3/5" dia) (123g)
1/2 cucumber (8-1/4") (151g)
1/2 small (35g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.