Meal Details
1. Belizean rice & beans
180 cals, 5p, 26c, 5f (per meal)
1 1/2 clove(s) (5g)
1/4 medium (2-1/2" dia) (28g)
1/4 medium (approx 2-3/4" long, 2-1/2 dia.) (30g)
1/2 cup (93g)
3/8 cup(s) (89mL)
1/2 can (224g)
6 tbsp (90mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a pot and season with some salt.
2
Stir and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-30 minutes.
3
Serve.
2. Simple salad with celery, cucumber & tomato
85 cals, 3p, 9c, 3f (per meal)
1 1/3 package (5.5 oz) (207g)
4 tbsp (60mL)
1 1/3 medium whole (2-3/5" dia) (164g)
1 1/3 cucumber (8-1/4") (401g)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.
