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. Greek salad
290 cals, 3p, 12c, 24f (per meal)
2 tsp (7g)
2 tbsp (30mL)
6 tbsp (90mL)
1 cup (140g)
4 small whole (2-2/5" dia) (364g)
2 small (140g)
2 cucumber (8-1/4") (602g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.