Meal Details
1. Caribbean seafood skewers
817cal, 88p, 41c, 31f (per meal)
32 skewer(s) (32g)
6 cup, chunks (1086g)
2 2/3 tbsp (40mL)
4 tsp (9g)
1 tsp (2g)
2 tsp (6g)
1 tsp (6g)
1/2 cup (120mL)
2 lbs (907g)
2 lbs (907g)
Recipe has been scaled from original by 4x. 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. Green bean, corn, and tomato salad
183cal, 3p, 14c, 11f (per meal)
1/4 tbsp (3g)
2 tbsp (30mL)
2 2/3 tbsp (40mL)
1 1/3 cup (181g)
1 1/3 cup cherry tomatoes (199g)
2/3 lbs (302g)
1/3 small (23g)
1/3 cup (45g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Prepare vinaigrette by whisking together mustard, vinegar, oil, (salt and pepper if desired). Set aside.
2
Pan fry corn kernels with a few drops of oil until slightly toasted. Let corn cool and move to bowl.
3
Add beans, tomatoes, olives (optional), and onion to corn; toss to combine.
4
Drizzle vinaigrette over salad when serving.