Meal Details
1. Slow cooker spicy black-eyed peas
280 cals, 20p, 29c, 5f (per meal)
3 cup(s) (711mL)
2 slice(s) (20g)
4 dash, ground (1g)
4 dash (3g)
1/4 tbsp (2g)
2 dash (0g)
1/2 cube (2g)
1/2 medium (2-1/2" dia) (55g)
1 clove(s) (3g)
1/2 medium (approx 2-3/4" long, 2-1/2 dia.) (60g)
1/2 pepper (7g)
4 oz boneless (113g)
1/2 lbs (227g)
Recipe has been scaled from original by 0.5x. 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.
3. Corn on the cob with butter
135 cals, 3p, 17c, 5f (per meal)
4 ear, medium (6-3/4" to 7-1/2" long) yields (408g)
4 tsp (18g)
1 tsp (3g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Place ear of un-husked corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, another 2 minutes.
2
Place corn ear on a cutting board, using a pot holder or folded kitchen towel, and cut off the bottom of the ear, exposing 1/4 to 1/2 inch of kernels. Hold the ear from the top and squeeze ear of corn out of the husk from top to bottom. Husks and silk will be left behind.
3
Spread ear with butter and season with salt.