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. Rice & quinoa
107cal, 3p, 20c, 1f (per meal)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Add the rice, quinoa, water, and a pinch of salt to a pot and stir.
2
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and both the rice and quinoa are tender.
3
Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and serve.
3. Buttered corn
264cal, 5p, 28c, 13f (per meal)
4 1/2 cup (604g)
1/4 cup (60g)
1/2 tsp (1g)
1/2 tsp (0g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Prepare corn according to instructions on package.
2
Top with butter and season with salt and pepper to taste.