Meal Details
1. Spicy shrimp & basil stir fry
400 cals, 55p, 3c, 18f (per meal)
2 1/3 tbsp (35mL)
1 1/6 fruit (2" dia) (78g)
9 1/3 clove(s) (28g)
2 1/3 tbsp (35mL)
1 1/2 tbsp (8g)
4 2/3 cup leaves, whole (112g)
2 1/3 lbs (1058g)
Recipe has been scaled from original by 2.33x. 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
305 cals, 11p, 25c, 10f (per meal)
1/3 medium (2-1/2" dia) (34g)
1/3 cucumber (8-1/4") (94g)
1 1/4 hearts (625g)
1 1/4 small (5-1/2" long) (63g)
1 1/4 small whole (2-2/5" dia) (114g)
2 1/2 tbsp (38mL)
Recipe has been scaled from original by 1.25x. 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.