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. Lentils
405cal, 28p, 59c, 1f (per meal)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
3. Simple salad with celery, cucumber & tomato
299cal, 10p, 30c, 11f (per meal)
4 2/3 cucumber (8-1/4") (1405g)
4 2/3 medium whole (2-3/5" dia) (574g)
4 2/3 package (5.5 oz) (723g)
9 1/3 stalk, medium (7-1/2" - 8" long) (373g)
14 tbsp (210mL)
Recipe has been scaled from original by 4.67x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.