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. Pita bread
156cal, 6p, 28c, 1f (per meal)
8 pita, small (4" dia) (224g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut pita into triangles and serve. If desired, pitas can also be warmed by microwaving or placing them in a warm oven or toaster oven.
3. Pan roasted zucchini
277cal, 5p, 10c, 22f (per meal)
6 2/3 tbsp (100mL)
1 tbsp (20g)
1 tbsp (10g)
1 tbsp, ground (6g)
1/4 cup, ground (23g)
6 2/3 medium (1307g)
Recipe has been scaled from original by 6.67x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.