Meal Details
1. Black bean and salsa soup
645 cals, 37p, 64c, 8f (per meal)
5 can(s) (2195g)
3 3/4 cup(s) (mL)
2 1/2 cup (650g)
2 1/2 tsp (5g)
10 tbsp (120g)
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
255 cals, 4p, 19c, 17f (per meal)
1/2 cup (71g)
1/2 cup, chopped (52g)
1 1/3 6oz package (227g)
1/2 cup (107mL)
4 tsp (8g)
Recipe has been scaled from original by 1.33x. 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.