Meal Details
1. Sauteed rosemary baby clams
45 cals, 5p, 1c, 3f (per meal)
1/4 can (36g)
1/2 tsp (3mL)
1 dash (0g)
1/2 tsp (3mL)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Heat oil in skillet over medium heat.
2
Add clams and rosemary. Saute for about 2-3 minutes, stirring occasionally until clams are heated through.
3
Splash lemon juice onto clams, continue cooking another minute.
4
Remove from heat and serve.
2. Coleslaw
50 cals, 0p, 2c, 4f (per meal)
3/8 package (14 oz) (159g)
1 1/3 tbsp (18mL)
1 1/3 tbsp (18mL)
3/8 clove (1g)
1 1/2 dash (0g)
1 1/2 dash (1g)
Recipe has been scaled from original by 0.4x. Adjust cook times and pan sizes accordingly.
1
Create dressing by whisking together the oil, lemon juice, garlic, cumin, and salt in a small bowl.
2
When serving, toss coleslaw with dressing and serve.