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. White rice
109cal, 2p, 24c, 0f (per meal)
Recipe has been scaled from original by 0.67x. 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.
3. Simple kale & avocado salad
230cal, 5p, 9c, 15f (per meal)
2 bunch (340g)
2 avocado(s) (402g)
2 small (116g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.