Meal Details
1. Caribbean seafood skewers
408cal, 44p, 21c, 16f (per meal)
16 skewer(s) (16g)
3 cup, chunks (543g)
4 tsp (20mL)
2 tsp (5g)
4 dash (1g)
1 tsp (3g)
4 dash (3g)
4 tbsp (60mL)
1 lbs (453g)
1 lbs (454g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Roast potatoes
356cal, 6p, 46c, 14f (per meal)
4 tbsp (60mL)
1/2 tbsp (9g)
4 dash (2g)
2 dash, ground (1g)
2 dash (1g)
6 potato medium (2-1/4" to 3-1/4" dia) (1278g)
1
Preheat the oven to 450°F (230°C).
2
In a large bowl, toss the potatoes with the oil and spices. Spread the potatoes in the bottom of the prepared baking pan.
3
Bake for 25-30 minutes, or until potatoes are tender. Stir the potatoes once after about 15 minutes of baking so they brown on all sides.
4
Serve warm.