Meal Details

1. Sauteed rosemary baby clams

90 cals, 10p, 2c, 5f (per meal)

Scale to:

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.

Heat oil in skillet over medium heat.

Add clams and rosemary. Saute for about 2-3 minutes, stirring occasionally until clams are heated through.

Splash lemon juice onto clams, continue cooking another minute.

Remove from heat and serve.

2. Simple mixed greens and tomato salad

40 cals, 1p, 3c, 2f (per meal)

Scale to:

3 tbsp (45mL)

3 cup (90g)

1/2 cup cherry tomatoes (75g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Mix greens, tomatoes, and dressing in a small bowl. Serve.