Meal Details
1. Caribbean seafood skewers
613cal, 66p, 31c, 23f (per meal)
24 skewer(s) (24g)
4 1/2 cup, chunks (815g)
2 tbsp (30mL)
1 tbsp (7g)
1/4 tbsp (1g)
1/2 tbsp (5g)
1/4 tbsp (5g)
6 tbsp (90mL)
1 1/2 lbs (680g)
1 1/2 lbs (680g)
Recipe has been scaled from original by 3x. 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 brussels sprouts
116cal, 3p, 6c, 7f (per meal)
4 dash (3g)
1/3 tsp, ground (1g)
1 lbs (454g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
To prepare the brussels sprouts, cut off the brown ends and remove any yellow outer leaves.
3
In a medium bowl, mix them with the oil, salt, and pepper until evenly coated.
4
Spread them out evenly on a sheet pan and roast for about 30-35 minutes until tender on the inside. Keep an eye on them while cooking and shake the pan every so often so that they brown evenly.
5
Remove from oven and serve.