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. Greek salad
290 cals, 3p, 12c, 24f (per meal)
2 tsp (7g)
2 tbsp (30mL)
6 tbsp (90mL)
1 cup (140g)
4 small whole (2-2/5" dia) (364g)
2 small (140g)
2 cucumber (8-1/4") (602g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.