Meal Details
1. Shrimp-snap pea-lemon rice bowl
612cal, 60p, 61c, 12f (per meal)
2 tsp (4g)
1 1/2 cup(s) (356mL)
3 tbsp (45mL)
1 1/2 cup (278g)
1/4 tbsp (5g)
1/4 tbsp, ground (2g)
1 1/2 cup(s) (mL)
1 1/2 package (10 oz) (426g)
3 tbsp (45mL)
2 1/4 lbs (1022g)
Recipe has been scaled from original by 1.5x. 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. Simple mixed greens and tomato salad
76cal, 2p, 5c, 5f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.