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. Greek salad
291cal, 3p, 12c, 24f (per meal)
2 small (140g)
2 cucumber (8-1/4") (602g)
2 tsp (7g)
2 tbsp (30mL)
6 tbsp (90mL)
1 cup (140g)
4 small whole (2-2/5" dia) (364g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.
3. Garlic cauliflower mashed 'potatoes'
398cal, 8p, 14c, 32f (per meal)
1 1/3 cup(s) (316mL)
5 1/3 clove (16g)
2/3 cup (151g)
10 2/3 cup chopped (1141g)
1 tbsp (16g)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients in a microwave-safe bowl.
2
Put in microwave until it's soft enough to mash with a fork, approximately 5 minutes, but timing will vary depending on your microwave. Check throughout process.
3
When it's soft, mash and mix with a fork.
4
Serve.