Meal Details

1. Sauteed rosemary baby clams

184cal, 19p, 4c, 10f (per meal)

Scale to:

1 can (142g)

2 tsp (10mL)

4 dash (1g)

2 tsp (10mL)

Heat oil in skillet over medium heat.

Add clams and rosemary. Saute for about 2-3 minutes, stirring occasionally until clams are heated through.

Splash lemon juice onto clams, continue cooking another minute.

Remove from heat and serve.

2. Olive oil drizzled broccoli

244cal, 10p, 7c, 16f (per meal)

Scale to: , 14 cup(s)

1/3 cup (70mL)

14 cup (1274g)

1 tsp (3g)

1 tsp (1g)

Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.

Prepare broccoli according to instructions on package.

Drizzle with olive oil and season with salt and pepper to taste.

3. Buttery cauliflower rice

172cal, 2p, 6c, 15f (per meal)

Scale to: , 8 cup(s)

8 cup (907g)

1/3 cup (72g)

Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.

Prepare cauliflower rice according to package instructions.

While still hot, mix the butter in with the cauliflower rice.

Season with salt and pepper to taste. Serve.