Meal Details
1. Slow cooker spicy black-eyed peas
557cal, 41p, 57c, 10f (per meal)
1 pepper(s) (14g)
1 medium (approx 2-3/4" long, 2-1/2 dia.) (119g)
2 clove(s) (6g)
4 slice(s) (40g)
1/2 lbs boneless (227g)
1 medium (2-1/2" dia) (110g)
4 dash (1g)
1/2 tbsp (3g)
1 tsp (6g)
1 tsp, ground (2g)
1 lbs (454g)
6 cup(s) (1422mL)
1 cube (4g)
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. Edamame & beet salad
257cal, 14p, 19c, 11f (per meal)
3 cup (354g)
6 tbsp (90mL)
12 beet(s) (600g)
6 cup (180g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.