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. Caprese salad
178cal, 10p, 6c, 11f (per meal)
1 2/3 cup cherry tomatoes (248g)
1/4 cup (50mL)
13 1/3 tbsp leaves, whole (20g)
1 2/3 package (5.5 oz) (258g)
5 oz (142g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.