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. Coleslaw
98cal, 1p, 4c, 8f (per meal)
3 dash (2g)
3 dash (1g)
5/6 clove (2g)
2 1/2 tbsp (36mL)
2 1/2 tbsp (36mL)
5/6 package (14 oz) (318g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Create dressing by whisking together the oil, lemon juice, garlic, cumin, and salt in a small bowl.
2
When serving, toss coleslaw with dressing and serve.