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. Roasted rosemary sweet potatoes
315cal, 4p, 37c, 14f (per meal)
4 sweetpotato, 5" long (840g)
2 tbsp (7g)
2 tsp, ground (5g)
2 tsp (12g)
4 tbsp (60mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.
3. Simple salad with tomatoes and carrots
196cal, 8p, 14c, 6f (per meal)
4 medium whole (2-3/5" dia) (492g)
4 hearts (2000g)
2 medium (122g)
6 tbsp (90mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.