Meal Details
1. Black bean and salsa soup
579cal, 33p, 58c, 7f (per meal)
2 1/4 cup (585g)
1/2 cup (108g)
3/4 tbsp (5g)
4 1/2 can(s) (1976g)
3 1/2 cup(s) (mL)
Recipe has been scaled from original by 1.5x. 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. Cranberry spinach salad
190cal, 3p, 14c, 12f (per meal)
1 tbsp (6g)
1/3 cup (80mL)
1 6oz package (170g)
1/3 cup, chopped (39g)
1/3 cup (53g)
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
3. Chips and salsa
163cal, 3p, 21c, 6f (per meal)
1
Serve salsa with the tortilla chips.