Meal Details
1. Cranberry spinach salad
95 cals, 2p, 7c, 6f (per meal)
Dried cranberries
2 2/3 tbsp (27g)
Walnuts
2 2/3 tbsp, chopped (19g)
Fresh spinach
1/2 package (~6 oz) (85g)
Raspberry walnut vinaigrette
2 2/3 tbsp (39mL)
Romano cheese, finely shredded
1/2 tbsp (3g)
Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, etc) in the directions below aren't. The original recipe was for 4 serving(s), scale accordingly (0.5x).
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
2. Turkey burrito bowl
410 cals, 27p, 29c, 18f (per meal)
Olive oil
4 tsp (20mL)
Onion
2 2/3 tbsp, chopped (27g)
Flavored rice mix, mexican or spanish flavored
2/3 pouch (~5.6 oz) (105g)
Black beans, rinsed and drained
2/3 can (~16 oz) (299g)
Mexican blend cheese
2/3 cup shredded (75g)
Salsa
1/3 cup (87g)
Sour cream
2 2/3 tbsp (32g)
Romaine lettuce
2/3 cup shredded (31g)
Ground turkey
2/3 lb (303g)
Salt
1/4 tbsp (4g)
Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, etc) in the directions below aren't. The original recipe was for 4 serving(s), scale accordingly (0.67x).
1
Heat 2 tablespoon olive oil over medium high heat; add onions and cook and stir until they start to soften, 3 or 4 minutes.
2
Add ground turkey and salt to pan and cook over medium high heat, stirring/mashing occasionally, until turkey is browned and cooked through, about 5 minutes.
3
Prepare the rice mix as directed on the package. Stir in cooked turkey, black beans and cheese; heat through. Top with salsa, sour cream, lettuce when ready to serve.