Meal Details
1. Slow cooker spicy black-eyed peas
186cal, 14p, 19c, 3f (per meal)
1/3 cube (1g)
2 cup(s) (474mL)
1/3 lbs (151g)
1/3 tsp, ground (1g)
1/3 tsp (2g)
4 dash (1g)
1 1/3 dash (0g)
1/3 medium (2-1/2" dia) (37g)
2 2/3 oz boneless (76g)
1 1/3 slice(s) (13g)
2/3 clove(s) (2g)
1/3 medium (approx 2-3/4" long, 2-1/2 dia.) (40g)
1/3 pepper(s) (5g)
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. Caprese salad
107cal, 6p, 4c, 7f (per meal)
3 oz (85g)
1 package (5.5 oz) (155g)
1/2 cup leaves, whole (12g)
2 tbsp (30mL)
1 cup cherry tomatoes (149g)
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.
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.