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. Pan roasted zucchini
165 cals, 3p, 6c, 13f (per meal)
4 medium (784g)
2 tbsp, ground (14g)
2 tsp, ground (4g)
2 tsp (6g)
2 tsp (12g)
4 tbsp (60mL)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.