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. Spinach cauliflower mince
142cal, 6p, 2c, 9f (per meal)
4 cup(s) (120g)
2 2/3 tbsp (40mL)
8 cup, frozen (848g)
8 clove(s) (24g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, oil, garlic and some salt and pepper. Mix well.
4
Serve.
3. Olive oil drizzled green beans
289cal, 6p, 16c, 19f (per meal)
1/3 cup (80mL)
10 2/3 cup (1290g)
1 tsp (3g)
1 tsp (1g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Prepare green beens according to instructions on package.
2
Top with olive oil and season with salt and pepper.