Meal Details
1. Slow cooker spicy black-eyed peas
371cal, 27p, 38c, 7f (per meal)
2/3 pepper(s) (9g)
2/3 medium (approx 2-3/4" long, 2-1/2 dia.) (79g)
1 1/3 clove(s) (4g)
2 2/3 slice(s) (27g)
1/3 lbs boneless (151g)
2/3 medium (2-1/2" dia) (73g)
1/3 tsp (1g)
1 tsp (2g)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
2/3 lbs (302g)
4 cup(s) (948mL)
2/3 cube (3g)
Recipe has been scaled from original by 0.67x. 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. Brussels sprout, apple & walnut side salad
338cal, 6p, 16c, 26f (per meal)
4 cup (352g)
1 small (2-3/4" dia) (132g)
4 tbsp (60mL)
4 tsp (20g)
2/3 cup, chopped (75g)
1 3/4 tbsp (27mL)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.