Meal Details
1. Belizean rice & beans
360 cals, 10p, 51c, 10f (per meal)
3 clove(s) (9g)
1/2 medium (2-1/2" dia) (55g)
1/2 medium (approx 2-3/4" long, 2-1/2 dia.) (60g)
1 cup (185g)
3/4 cup(s) (178mL)
1 can (448g)
3/4 cup (180mL)
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
170 cals, 6p, 17c, 6f (per meal)
2 2/3 package (5.5 oz) (413g)
1/2 cup (120mL)
2 2/3 medium whole (2-3/5" dia) (328g)
2 2/3 cucumber (8-1/4") (803g)
5 1/3 stalk, medium (7-1/2" - 8" long) (213g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.