Meal Details
1. Black bean and salsa soup
514cal, 30p, 52c, 7f (per meal)
2 cup (520g)
1/2 cup (96g)
2 tsp (4g)
4 can(s) (1756g)
3 cup(s) (mL)
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. Greek salad
146cal, 2p, 6c, 12f (per meal)
2 small whole (2-2/5" dia) (182g)
1 small (70g)
1 cucumber (8-1/4") (301g)
1 tsp (4g)
1 tbsp (15mL)
3 tbsp (45mL)
1/2 cup (70g)
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.