Meal Details
1. Sauteed rosemary baby clams
138cal, 14p, 3c, 8f (per meal)
3/4 can (107g)
1/2 tbsp (8mL)
3 dash (0g)
1/2 tbsp (8mL)
Recipe has been scaled from original by 0.75x. 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. Pita bread
117cal, 4p, 21c, 1f (per meal)
6 pita, small (4" dia) (168g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cut pita into triangles and serve. If desired, pitas can also be warmed by microwaving or placing them in a warm oven or toaster oven.
3. Greek salad
291cal, 3p, 12c, 24f (per meal)
2 small (140g)
2 cucumber (8-1/4") (602g)
2 tsp (7g)
2 tbsp (30mL)
6 tbsp (90mL)
1 cup (140g)
4 small whole (2-2/5" dia) (364g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.