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.
    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.
    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 (79mL)
  • 1
    Cook pasta according to its package. Set pasta aside when finished.
    2
    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.
    3
    Add pasta, water, and spinach, stir together and cook until spinach has wilted.
    4
    Stir in parmesan and season with salt and pepper.
    5
    Serve.
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