Meal Details
1. Sauteed rosemary baby clams
140 cals, 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. Caprese salad
250 cals, 14p, 9c, 16f (per meal)
1/3 cup (70mL)
56 tsp leaves, whole (28g)
2 1/3 cup cherry tomatoes (348g)
2 1/3 package (5.5 oz) (362g)
1/2 lbs (198g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.
3. Buttery cauliflower rice
130 cals, 2p, 5c, 11f (per meal)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Prepare cauliflower rice according to package instructions.
2
While still hot, mix the butter in with the cauliflower rice.
3
Season with salt and pepper to taste. Serve.