Meal Details
1. Creamy protein tomato soup
84cal, 5p, 7c, 3f (per meal)
1 lbs (454g)
1/2 cup (113g)
2/3 cup(s) (mL)
1/4 tbsp, leaves (1g)
2 tbsp (32g)
2 tsp (10mL)
2/3 medium (2-1/2" dia) (73g)
2 clove(s) (6g)
1
Preheat the oven to 425°F (220°C).
2
Place the tomato chunks, whole garlic cloves, and sliced onion on a baking sheet. Toss with oil and some salt and pepper. Bake for 20-25 minutes, until the vegetables are soft and lightly browned.
3
Let cool slightly, then transfer the roasted vegetables to a blender. Add all remaining ingredients and blend until smooth. Pour the mixture into a saucepan and bring to a gentle simmer. Add a splash of water to thin if needed. Season with salt and pepper to taste and serve.
2. Simple mixed greens and tomato salad
38cal, 1p, 3c, 2f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.