Meal Details
1. Firecracker shrimp
188cal, 31p, 11c, 2f (per meal)
2 2/3 tbsp (53g)
2 tsp (10mL)
2 2/3 tbsp (40g)
1/2 tbsp (7mL)
1 1/3 lbs (605g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add the orange marmalade to a small bowl and stir in the soy sauce, sriracha and some salt. Set aside.
2
Heat sesame oil in a skillet over medium heat. Add the shrimp and cook until they are bright pink on the outside and the inside is no longer transparent, about 2-3 minutes per side. Turn off heat and pour in sauce. Stir to coat shrimp. Serve.
2. Tossed salad
121cal, 4p, 10c, 4f (per meal)
1/2 hearts (250g)
1/2 small whole (2-2/5" dia) (46g)
1 tbsp (15mL)
1/8 medium (2-1/2" dia) (14g)
1/8 cucumber (8-1/4") (38g)
1/2 small (5-1/2" long) (25g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
3. Brown rice
115cal, 2p, 23c, 1f (per meal)
4 dash (3g)
1 1/3 cup(s) (316mL)
4 dash, ground (1g)
2/3 cup (127g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
3
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
4
Add the rice, stir it just once, and simmer, covered, for 30-45 minutes or until water is absorbed.
5
Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.