Meal Details
1. Black bean and salsa soup
193cal, 11p, 19c, 3f (per meal)
3 tbsp (36g)
1/4 tbsp (2g)
3/4 cup (195g)
1 1/2 can(s) (659g)
1 cup(s) (mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3
Top with sour cream when serving.
2. Caprese salad
107cal, 6p, 4c, 7f (per meal)
2 tbsp (30mL)
1/2 cup leaves, whole (12g)
1 cup cherry tomatoes (149g)
1 package (5.5 oz) (155g)
3 oz (85g)
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.
3. Chips and salsa
82cal, 2p, 10c, 3f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Serve salsa with the tortilla chips.