Meal Details
1. Black bean and salsa soup
643cal, 37p, 64c, 8f (per meal)
2 1/2 cup (650g)
10 tbsp (120g)
2 1/2 tsp (5g)
5 can(s) (2195g)
3 3/4 cup(s) (mL)
Recipe has been scaled from original by 1.67x. 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
127cal, 2p, 9c, 8f (per meal)
2 tsp (4g)
1/4 cup (53mL)
2/3 6oz package (113g)
1/4 cup, chopped (26g)
1/4 cup (36g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
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.