Meal Details
1. Quick brownbag burritos
614cal, 28p, 65c, 20f (per meal)
4 tsp (11g)
4 tsp (8g)
1 1/3 cup (347g)
1 1/3 can(s) (585g)
1 1/3 cup shredded (149g)
8 tortilla (approx 7-8" dia) (392g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Rinse beans in cold water, drain well.
2
Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
3
Spoon bean mixture into tortillas. Top with cheese.
4
Fold each tortilla into an envelope shape, ensuring both ends are tucked in.
5
Eat warm or wrap in plastic to take for lunch.
6
Meal Prep Note: For bulk cooking, individually wrap and freeze. Reheat in microwave when ready.
2. Apple & peanut butter
155cal, 4p, 13c, 8f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Slice an apple and spread peanut butter evenly over each slice.
3. Cottage cheese & fruit cup
261cal, 28p, 26c, 5f (per meal)
8 container (1360g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.