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. Greek cucumber &feta salad
120 cals, 4p, 6c, 9f (per meal)
2 cucumber (8-1/4") (602g)
2 tbsp, chopped (3g)
2 dash (0g)
1/2 cup, crumbled (75g)
4 tbsp (60mL)
4 tsp (20mL)
2 dash (1g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.