Meal Details
1. Caribbean seafood skewers
204cal, 22p, 10c, 8f (per meal)
8 skewer(s) (8g)
1 1/2 cup, chunks (272g)
2 tsp (10mL)
1 tsp (2g)
2 dash (0g)
4 dash (2g)
2 dash (2g)
2 tbsp (30mL)
1/2 lbs (227g)
1/2 lbs (227g)
1
Skewer the shrimp, cod, and pineapple in an alternating pattern.
2
Mix the dry spices in a small bowl. Rub the skewers with half of the oil and pat the spices evenly over them.
3
Heat the remaining half of oil in a large skillet over medium heat. Add the skewers and cook for about 5 minutes, flip it gently to the other side, and cook for another 5 minutes or until the shrimp is pink and the cod is fully cooked.
4
Serve with a sprinkle of lime juice.
2. Sweet potato wedges
174cal, 2p, 24c, 6f (per meal)
2 tbsp (30mL)
1/2 tbsp (8g)
1/4 tbsp, ground (2g)
2 2/3 sweetpotato, 5" long (560g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C) and grease a baking sheet.
2
Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).
3
Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
3. Simple mixed greens and tomato salad
113cal, 2p, 8c, 7f (per meal)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.