Meal Details
1. Sauteed rosemary baby clams
92cal, 10p, 2c, 5f (per meal)
1/2 can (71g)
1 tsp (5mL)
2 dash (0g)
1 tsp (5mL)
Recipe has been scaled from original by 0.5x. 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. Green bean, corn, and tomato salad
91cal, 2p, 7c, 5f (per meal)
2 2/3 tbsp (22g)
2/3 cup cherry tomatoes (99g)
1/6 small (12g)
2/3 cup (91g)
4 tsp (20mL)
1 tbsp (15mL)
1/3 tsp (2g)
1/3 lbs (151g)
Recipe has been scaled from original by 0.67x. 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.