Meal Details
1. Rice and bean lunch wraps
690 cals, 30p, 84c, 19f (per meal)
2/3 cup (127g)
1 1/3 cup(s) (316mL)
1 1/3 can(s) (585g)
2/3 can (~16 oz) (185g)
2/3 11oz can (127g)
4 tortilla (approx 10" dia) (288g)
1/3 lbs (151g)
2/3 can (~10 oz) (187g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
3
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
2. Blueberries
95 cals, 1p, 18c, 0f (per meal)
4 cup (592g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse off blueberries and serve.
3. Carrots and hummus
165 cals, 6p, 14c, 6f (per meal)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Serve carrots with hummus.