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. Corn
323cal, 10p, 59c, 2f (per meal)
9 1/3 cup (1269g)
Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
3. Veggie fried rice
295cal, 11p, 38c, 10f (per meal)
1 1/2 clove(s) (5g)
2 1/2 tbsp (36mL)
1 1/3 cup (161g)
13 tbsp (109g)
13 tbsp (152g)
2 1/2 large (120g)
5 tsp (24mL)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Follow instructions on package for cooking rice. Should yield about 3 or 4 cups once cooked. Let cool.
2
Heat half of the oil in a large pan over medium heat. Add the garlic and cook for about a minute.
3
Crack the eggs in the pan and gently push them around the pan for 1 or 2 minutes until barely cooked.
4
Add the other half of the oil and the rice and let cook another few minutes. Stir frequently.
5
Add the corn, peas, and soy sauce and stir for another 1-2 minutes.
6
Remove from heat and serve.