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. Sugar snap peas
164cal, 11p, 16c, 1f (per meal)
10 2/3 cup (1536g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
3. Parmesan & pesto roasted potatoes
372cal, 10p, 55c, 8f (per meal)
3 1/2 lbs (1589g)
1/2 cup (35g)
1 3/4 tsp, ground (4g)
1 3/4 tsp (11g)
1/4 cup (56g)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
In a large bowl, toss potatoes and pesto together until potatoes are covered.
3
Spread over a baking sheet and season with salt and pepper.
4
Bake for 20 minutes and remove from oven.
5
Sprinkle the potatoes with the grated parmesan and place back in oven for an additional 10-15 minutes- or until potatoes are tender and crispy. Serve.