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. Honey glazed carrots (dairy-free)
177cal, 2p, 24c, 5f (per meal)
2 tbsp (30mL)
4 dash (3g)
2/3 cup(s) (158mL)
2 tbsp (42g)
2 lbs (907g)
4 tsp (18g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
If using full carrots, cut them into strips that resemble the dimensions of baby carrots.
2
In a large skillet over medium high heat, combine the water, carrots, oil, salt, and honey. Cook covered about 5-7 minutes until tender.
3
Uncover and continue cooking, while stirring frequently for another couple minutes until the liquid has a syrup-like consistency.
4
Stir in lemon juice.
5
Serve.