Meal Details
1. Spicy shrimp & basil stir fry
85 cals, 12p, 1c, 4f (per meal)
1/2 tbsp (8mL)
1/4 fruit (2" dia) (17g)
2 clove(s) (6g)
1/2 tbsp (8mL)
1 tsp (2g)
1 cup leaves, whole (24g)
1/2 lbs (227g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in skillet over medium heat. Add shrimp, garlic, and crushed red pepper and cook until shrimp is cooked, 1-2 minutes on each side.
2
Remove skillet from heat and add in basil and sesame oil. Stir around until wilted. Serve with lime wedges.
2. White rice
85 cals, 2p, 18c, 0f (per meal)
4 dash (3g)
1 cup(s) (237mL)
1/2 cup (93g)
3 dash, ground (1g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, season with pepper, and serve.
3. Simple Greek cucumber salad
70 cals, 5p, 5c, 4f (per meal)
1 tbsp (15mL)
1 tsp (5mL)
1 tsp (1g)
1/2 tbsp (8mL)
1/2 cup (140g)
1/4 medium (2-1/2" dia) (28g)
1 cucumber (8-1/4") (301g)
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.