Meal Details
1. Slow cooker spicy black-eyed peas
278cal, 20p, 29c, 5f (per meal)
1/2 pepper(s) (7g)
1/2 medium (approx 2-3/4" long, 2-1/2 dia.) (60g)
1 clove(s) (3g)
2 slice(s) (20g)
4 oz boneless (113g)
1/2 medium (2-1/2" dia) (55g)
2 dash (0g)
1/4 tbsp (2g)
4 dash (3g)
4 dash, ground (1g)
1/2 lbs (227g)
3 cup(s) (711mL)
1/2 cube (2g)
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.
2. Caprese salad
71cal, 4p, 3c, 5f (per meal)
2/3 cup cherry tomatoes (99g)
4 tsp (20mL)
1/3 cup leaves, whole (8g)
2/3 package (5.5 oz) (103g)
2 oz (57g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.