Meal Details
1. Black bean and salsa soup
643cal, 37p, 64c, 8f (per meal)
10 tbsp (120g)
2 1/2 tsp (5g)
2 1/2 cup (650g)
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. Greek cucumber &feta salad
182cal, 6p, 9c, 13f (per meal)
3 cucumber (8-1/4") (903g)
3 tbsp, chopped (5g)
3 dash (0g)
3 dash (1g)
2 tbsp (30mL)
6 tbsp (90mL)
3/4 cup, crumbled (113g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.
3. Chips and salsa
163cal, 3p, 21c, 6f (per meal)
1
Serve salsa with the tortilla chips.