Meal Details

1. Sauteed rosemary baby clams

138cal, 14p, 3c, 8f (per meal)

Scale to:

Baby clams, canned, drained

3/4 can (107g)

Oil

1/2 tbsp (8mL)

Rosemary, dried

3 dash (0g)

Lemon juice

1/2 tbsp (8mL)

Recipe has been scaled from original by 0.75x. 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. Mixed vegetables

49cal, 2p, 6c, 0f (per meal)

Scale to: , 2 cup(s)

Frozen mixed veggies

2 cup (270g)

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

Prepare according to instructions on package.

3. Farro

185cal, 6p, 33c, 1f (per meal)

Scale to: , 2 cups, cooked

Water

8 cup(s) (1896mL)

Farro

1 cup (208g)

Follow package instructions if they differ. Bring salted water to a boil. Add farro, return to a boil, then reduce heat to medium-high and cook uncovered for about 30 minutes, until soft. Drain and serve.