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
473cal, 5p, 55c, 21f (per meal)
6 sweetpotato, 5" long (1260g)
3 tbsp (10g)
1 tbsp, ground (7g)
1 tbsp (18g)
6 tbsp (90mL)
Recipe has been scaled from original by 3x. 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. Buttered broccoli
367cal, 8p, 5c, 32f (per meal)
2/3 cup (156g)
1/4 tbsp (1g)
11 cup (1001g)
1/4 tbsp (2g)
Recipe has been scaled from original by 5.5x. Adjust cook times and pan sizes accordingly.
1
Prepare broccoli according to instructions on package.
2
Mix in butter until melted and season with salt and pepper to taste.