Meal Details
1. Creole shrimp and rice
464cal, 38p, 59c, 7f (per meal)
5 tsp (25mL)
2 cup(s) (474mL)
1 1/3 package (10 oz) (383g)
1 1/3 lbs (605g)
2 2/3 tsp (6g)
1 1/3 can(s) (560g)
1 1/3 cup (247g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat most of the oil (~1 tbsp per cup of rice) in a large skillet over medium heat. Add rice, and cook for 2-3 minutes, stirring frequently, until lightly browned.
2
Add tomatoes (with juice), water, and seasoning to the rice. Bring to a boil over high heat. Once boiling, reduce the heat to low. Cover and simmer for 15-20 minutes until rice is cooked.
3
While rice is cooking, heat the remaining oil in a skillet over medium-high heat. Add the shrimp and cook for 5-7 minutes, stirring frequently, until the shrimp becomes opaque and pink. Set aside.
4
Cook the okra according to it's package. Set aside.
5
When the rice is done, add the shrimp and okra to the pot; stir. Cook for another 3 minutes or so until everything is heated through. Serve.
3. Caprese salad
249cal, 14p, 9c, 16f (per meal)
1/3 cup (70mL)
56 tsp leaves, whole (28g)
2 1/3 cup cherry tomatoes (348g)
2 1/3 package (5.5 oz) (362g)
1/2 lbs (198g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.