Meal Details

Cranberry spinach salad
1. Cranberry spinach salad
125 cals, 2p, 9c, 8f (per meal)
  • Dried cranberries
    3 1/2 tbsp (36g)
  • Walnuts
    3 1/2 tbsp, chopped (26g)
  • Fresh spinach
    2/3 package (~6 oz) (113g)
  • Raspberry walnut vinaigrette
    3 1/2 tbsp (53mL)
  • Romano cheese, finely shredded
    2 tsp (4g)
  • Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
    Mix ingredients in a bowl and serve.
    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.
    Spinach parmesan pasta
    2. Spinach parmesan pasta
    365 cals, 13p, 44c, 13f (per meal)
  • Uncooked dry pasta
    8 oz (228g)
  • Butter
    3 tbsp (43g)
  • Garlic, minced
    2 cloves (6g)
  • Fresh spinach
    1 package (~10 oz) (284g)
  • Parmesan cheese
    1/2 cup (50g)
  • Salt
    4 dash (3g)
  • Black pepper
    2 tsp, ground (5g)
  • Water
    1/3 cup(s) (78mL)
  • 1
    Cook pasta according to its package. Set pasta aside when finished.
    In the pot the pasta was in, put the butter over medium heat. When melted, add the garlic and cook a minute or two until fragrant.
    Add pasta, water, and spinach, stir together and cook until spinach has wilted.
    Stir in parmesan and season with salt and pepper.
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