Meal Details
1. Creole shrimp and rice
581cal, 47p, 74c, 9f (per meal)
2 tbsp (31mL)
2 1/2 cup(s) (593mL)
1 2/3 package (10 oz) (478g)
1 2/3 lbs (757g)
1 tbsp (8g)
1 2/3 can(s) (700g)
1 2/3 cup (308g)
Recipe has been scaled from original by 1.67x. 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. Greek salad
146cal, 2p, 6c, 12f (per meal)
1 small (70g)
1 cucumber (8-1/4") (301g)
1 tsp (4g)
1 tbsp (15mL)
3 tbsp (45mL)
1/2 cup (70g)
2 small whole (2-2/5" dia) (182g)
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.