Meal Details

1. Black bean and salsa soup
515 cals, 30p, 52c, 7f (per meal)
4 can(s) (1756g)
3 cup(s) (mL)
2 cup (520g)
2 tsp (4g)
1/2 cup (96g)
Recipe has been scaled from original by 1.33x. 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. Edamame & beet salad
340 cals, 18p, 25c, 14f (per meal)
1/2 cup (120mL)
16 beets (2" dia, sphere) (800g)
4 cup (472g)
8 cup (240g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.