Meal Details
1. Slow cooker spicy black-eyed peas
186cal, 14p, 19c, 3f (per meal)
1/3 pepper(s) (5g)
1/3 medium (approx 2-3/4" long, 2-1/2 dia.) (40g)
2/3 clove(s) (2g)
1 1/3 slice(s) (13g)
2 2/3 oz boneless (76g)
1/3 medium (2-1/2" dia) (37g)
1 1/3 dash (0g)
4 dash (1g)
1/3 tsp (2g)
1/3 tsp, ground (1g)
1/3 lbs (151g)
2 cup(s) (474mL)
1/3 cube (1g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
2. Tossed salad
121cal, 4p, 10c, 4f (per meal)
1/2 small (5-1/2" long) (25g)
1/8 cucumber (8-1/4") (38g)
1/8 medium (2-1/2" dia) (14g)
1 tbsp (15mL)
1/2 small whole (2-2/5" dia) (46g)
1/2 hearts (250g)
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.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
3. White rice
82cal, 2p, 18c, 0f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
Add the rice, water, and a pinch of salt to a pot and stir.
3
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
4
Remove from the heat and let sit, covered, for 5 minutes.
5
Fluff with a fork and serve.