Meal Details
1. Spicy shrimp & basil stir fry
600 cals, 82p, 5c, 27f (per meal)
1/4 cup (53mL)
1 3/4 fruit (2" dia) (117g)
14 clove(s) (42g)
1/4 cup (53mL)
2 1/3 tbsp (13g)
7 cup leaves, whole (168g)
3 1/2 lbs (1588g)
Recipe has been scaled from original by 3.5x. 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. Simple Greek cucumber salad
280 cals, 18p, 19c, 14f (per meal)
4 tbsp (60mL)
4 tsp (20mL)
4 tsp (4g)
2 tbsp (30mL)
2 cup (560g)
1 medium (2-1/2" dia) (110g)
4 cucumber (8-1/4") (1204g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
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.