Meal Details
1. Sauteed rosemary baby clams
184cal, 19p, 4c, 10f (per meal)
1 can (142g)
2 tsp (10mL)
4 dash (1g)
2 tsp (10mL)
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. Cranberry spinach salad
285cal, 5p, 21c, 19f (per meal)
1 1/2 tbsp (9g)
1/2 cup (120mL)
1 1/2 6oz package (255g)
1/2 cup, chopped (58g)
1/2 cup (80g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
3. Roasted rosemary sweet potatoes
210cal, 2p, 25c, 9f (per meal)
2 2/3 sweetpotato, 5" long (560g)
4 tsp (4g)
1/2 tbsp, ground (3g)
1/2 tbsp (8g)
2 2/3 tbsp (40mL)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.