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. Rice & quinoa
427cal, 12p, 81c, 4f (per meal)
5 1/3 cup(s) (1264mL)
1 1/3 cup (227g)
1 1/3 cup (247g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add the rice, quinoa, water, and a pinch of salt to a pot and stir.
2
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and both the rice and quinoa are tender.
3
Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and serve.
3. Buttered sugar snap peas
429cal, 11p, 16c, 30f (per meal)
10 2/3 cup (1536g)
2/3 cup (144g)
1 tsp (3g)
1 tsp (1g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Prepare sugar snap peas according to instructions on package.
2
Top with butter and season with salt and pepper.