Meal Details
1. Black bean and salsa soup
770 cals, 44p, 77c, 10f (per meal)
6 can(s) (2634g)
4 1/2 cup(s) (mL)
3 cup (780g)
1 tbsp (6g)
3/4 cup (144g)
Recipe has been scaled from original by 2x. 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. Caprese salad
180 cals, 10p, 6c, 11f (per meal)
1/4 cup (50mL)
13 1/3 tbsp leaves, whole (20g)
1 2/3 cup cherry tomatoes (248g)
1 2/3 package (5.5 oz) (258g)
5 oz (142g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.