Meal Details
1. Black bean and salsa soup
580 cals, 33p, 58c, 7f (per meal)
4 1/2 can(s) (1976g)
3 1/2 cup(s) (mL)
2 1/4 cup (585g)
3/4 tbsp (5g)
1/2 cup (108g)
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. Caprese salad
140 cals, 8p, 5c, 9f (per meal)
2 2/3 tbsp (40mL)
2/3 cup leaves, whole (16g)
1 1/3 cup cherry tomatoes (199g)
1 1/3 package (5.5 oz) (207g)
4 oz (113g)
Recipe has been scaled from original by 1.33x. 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.