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. Caprese salad
213cal, 12p, 7c, 14f (per meal)
6 oz (170g)
2 package (5.5 oz) (310g)
1 cup leaves, whole (24g)
4 tbsp (60mL)
2 cup cherry tomatoes (298g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.