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 mozzarella and tomato salad
403cal, 23p, 11c, 28f (per meal)
1 1/4 large whole (3" dia) (228g)
1/4 lbs (95g)
5 tsp, chopped (4g)
5 tsp (25mL)
Recipe has been scaled from original by 0.42x. Adjust cook times and pan sizes accordingly.
1
Arrange the tomato and mozzarella slices in an alternating fashion.
2
Sprinkle the basil over the slices and drizzle with dressing.