Meal Details
1. Shrimp-snap pea-lemon rice bowl
544cal, 53p, 54c, 11f (per meal)
1/2 tbsp (4g)
1 1/3 cup(s) (316mL)
2 2/3 tbsp (40mL)
1 1/3 cup (247g)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
1 1/3 cup(s) (mL)
1 1/3 package (10 oz) (379g)
2 2/3 tbsp (40mL)
2 lbs (908g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Prepare the rice:
2
Combine the rice, lemon juice, water, broth and half of the oil in a saucepan.
3
Bring to a boil, then reduce heat.
4
Cover and simmer for 20 minutes or until tender.
5
Mix in lemon pepper. Set aside.
6
Meanwhile, prepare the shrimp:
7
Heat the second half of the oil in a large skillet over medium-high heat.
8
Add the shrimp and season with salt and pepper. Cook for 5-6 minutes or until shrimp is fully pink and opaque.
9
Prepare the snap peas according to its package.
10
Bring the shrimp, snap peas, and rice together; stir (or keep it all separate- whichever you prefer!) Serve.
2. Warm brussels sprouts & sweet potato salad
480cal, 9p, 37c, 28f (per meal)
3 sweetpotato, 5" long (630g)
1 1/2 cup (204g)
3/4 cup, chopped (88g)
3 tbsp (45mL)
1/2 tbsp, leaves (2g)
1/2 tbsp (2g)
3 tbsp (45mL)
2/3 lbs (298g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.
3
Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.
4
Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.