Meal Details
1. Spicy shrimp & basil stir fry
115 cals, 16p, 1c, 5f (per meal)
2 tsp (10mL)
1/3 fruit (2" dia) (22g)
2 2/3 clove(s) (8g)
2 tsp (10mL)
1/2 tbsp (2g)
1 1/3 cup leaves, whole (32g)
2/3 lbs (303g)
Recipe has been scaled from original by 0.67x. 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. Tossed salad
120 cals, 4p, 10c, 4f (per meal)
1/8 medium (2-1/2" dia) (14g)
1/8 cucumber (8-1/4") (38g)
1/2 hearts (250g)
1/2 small (5-1/2" long) (25g)
1/2 small whole (2-2/5" dia) (46g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.