Meal Details
1. Slow cooker spicy black-eyed peas
371cal, 27p, 38c, 7f (per meal)
2/3 cube (3g)
4 cup(s) (948mL)
2/3 lbs (302g)
1/4 tbsp, ground (2g)
1/4 tbsp (4g)
1 tsp (2g)
1/3 tsp (1g)
2/3 medium (2-1/2" dia) (73g)
1/3 lbs boneless (151g)
2 2/3 slice(s) (27g)
1 1/3 clove(s) (4g)
2/3 medium (approx 2-3/4" long, 2-1/2 dia.) (79g)
2/3 pepper(s) (9g)
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 Greek cucumber salad
211cal, 13p, 14c, 11f (per meal)
1 1/2 cup (420g)
1 1/2 tbsp (23mL)
1 tbsp (3g)
1 tbsp (15mL)
3 tbsp (45mL)
3/4 medium (2-1/2" dia) (83g)
3 cucumber (8-1/4") (903g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.