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. Roasted veggies
242cal, 7p, 22c, 10f (per meal)
5 1/3 clove(s) (16g)
2 2/3 tbsp (40mL)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
4 tsp (14g)
5 1/3 cup chopped (485g)
6 2/3 medium (407g)
1 1/3 medium (2-1/2" dia) (147g)
2 2/3 medium (317g)
2 2/3 cup cherry tomatoes (397g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C).
2
Chop and slice all veggies and lay them out on a baking sheet. You can leave the garlic cloves whole as they will soften and sweeten as they roast.
3
Drizzle olive oil over the veggies and garlic and sprinkle on all of the seasonings.
4
Toss to coat.
5
Place in oven for about 20 minutes until tender. Cook time will depend on the size of your vegetables, so keep an eye while cooking, and leave in oven longer if needed.