Meal Details
Black bean and salsa soup
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.
    Greek salad
    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.
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