Meal Details
1. Shrimp-snap pea-lemon rice bowl
681cal, 66p, 68c, 14f (per meal)
2 tsp (5g)
1 2/3 cup(s) (395mL)
1/4 cup (50mL)
1 2/3 cup (308g)
1 tsp (5g)
1 tsp, ground (2g)
1 2/3 cup(s) (mL)
1 2/3 package (10 oz) (473g)
1/4 cup (50mL)
2 1/2 lbs (1135g)
Recipe has been scaled from original by 1.67x. 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 salad
136cal, 3p, 8c, 9f (per meal)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Mix greens and dressing in a small bowl. Serve.