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. Veggie fried rice
443cal, 16p, 56c, 15f (per meal)
2 1/2 clove(s) (7g)
1/4 cup (54mL)
2 cup (241g)
1 1/3 cup (163g)
1 1/3 cup (228g)
3 1/2 large (180g)
2 1/2 tbsp (36mL)
Recipe has been scaled from original by 1.2x. 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.
3. Buttered lima beans
276cal, 12p, 26c, 10f (per meal)
5 dash, ground (1g)
1/4 cup (45g)
2 1/2 package (10 oz) (710g)
1 1/4 tsp (8g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Cook lima beans according to package.
2
Once drained, add in butter, salt, and pepper; stir until butter is melted.
3
Serve.