Meal Details
1. Slow cooker spicy black-eyed peas
185 cals, 14p, 19c, 3f (per meal)
2 cup(s) (474mL)
1 1/3 slice(s) (13g)
1/3 tsp, ground (1g)
1/3 tsp (2g)
4 dash (1g)
1 1/3 dash (0g)
1/3 cube (1g)
1/3 medium (2-1/2" dia) (37g)
2/3 clove(s) (2g)
1/3 medium (approx 2-3/4" long, 2-1/2 dia.) (40g)
1/3 pepper (5g)
2 2/3 oz boneless (76g)
1/3 lbs (151g)
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. Simple mixed greens and tomato salad
40 cals, 1p, 3c, 2f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.