Meal Details
1. Black bean and salsa soup
386cal, 22p, 39c, 5f (per meal)
6 tbsp (72g)
1/2 tbsp (3g)
1 1/2 cup (390g)
3 can(s) (1317g)
2 1/4 cup(s) (mL)
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
249cal, 14p, 9c, 16f (per meal)
1/3 cup (70mL)
56 tsp leaves, whole (28g)
2 1/3 cup cherry tomatoes (348g)
2 1/3 package (5.5 oz) (362g)
1/2 lbs (198g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
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 guacamole
394cal, 6p, 30c, 25f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Serve guacamole with the tortilla chips.