Meal Details
Sauteed rosemary baby clams
1. Sauteed rosemary baby clams
185 cals, 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.
    Coleslaw
    2. Coleslaw
    390 cals, 2p, 14c, 33f (per meal)
  • 3 package (14 oz) (1270g)
  • 9 1/2 tbsp (144mL)
  • 9 1/2 tbsp (144mL)
  • 3 clove (10g)
  • 1/2 tbsp (3g)
  • 1/2 tbsp (10g)
  • Recipe has been scaled from original by 3.2x. 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.
    Buttery cauliflower rice
    3. Buttery cauliflower rice
    170 cals, 2p, 6c, 15f (per meal)
  • ,
  • 8 cup (907g)
  • 1/3 cup (72g)
  • Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
    1
    Prepare cauliflower rice according to package instructions.
    2
    While still hot, mix the butter in with the cauliflower rice.
    3
    Season with salt and pepper to taste. Serve.
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