Meal Details
1. Creole shrimp and rice
697cal, 57p, 89c, 11f (per meal)
2 lbs (908g)
2 can(s) (840g)
2 1/2 tbsp (38mL)
3 cup(s) (711mL)
2 package (10 oz) (574g)
4 tsp (9g)
2 cup (370g)
Recipe has been scaled from original by 2x. 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. Simple salad with celery, cucumber & tomato
128cal, 4p, 13c, 5f (per meal)
2 medium whole (2-3/5" dia) (246g)
2 cucumber (8-1/4") (602g)
2 package (5.5 oz) (310g)
4 stalk, medium (7-1/2" - 8" long) (160g)
6 tbsp (90mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.