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. Buttered sugar snap peas
268cal, 7p, 10c, 19f (per meal)
6 2/3 cup (960g)
6 2/3 tbsp (90g)
5 dash (2g)
5 dash (1g)
Recipe has been scaled from original by 5x. Adjust cook times and pan sizes accordingly.
1
Prepare sugar snap peas according to instructions on package.
2
Top with butter and season with salt and pepper.
3. Buttery cauliflower rice
129cal, 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.