Meal Details
1. Firecracker shrimp
470cal, 78p, 27c, 6f (per meal)
6 2/3 tbsp (133g)
5 tsp (25mL)
6 2/3 tbsp (100g)
1 tbsp (17mL)
3 1/3 lbs (1512g)
Recipe has been scaled from original by 3.33x. 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. Greek salad
291cal, 3p, 12c, 24f (per meal)
1 cup (140g)
6 tbsp (90mL)
2 tbsp (30mL)
2 tsp (7g)
4 small whole (2-2/5" dia) (364g)
2 cucumber (8-1/4") (602g)
2 small (140g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.
3. Brown rice
172cal, 4p, 35c, 1f (per meal)
1/4 tbsp (5g)
2 cup(s) (474mL)
1/4 tbsp, ground (2g)
1 cup (190g)
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.