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. Sauteed peppers and onions
94cal, 2p, 7c, 6f (per meal)
3 large (492g)
1 1/2 tbsp (23mL)
1 1/2 medium (2-1/2" dia) (165g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium heat. Add in pepper and onion and saute until vegetables are soft, about 15-20 minutes.
2
Season with some salt and pepper and serve.