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.
2. Simple salad with tomatoes and carrots
98cal, 4p, 7c, 3f (per meal)
2 medium whole (2-3/5" dia) (246g)
2 hearts (1000g)
1 medium (61g)
3 tbsp (45mL)
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.
3. 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.