Meal Details

1. Pasta with spinach and ricotta

338cal, 18p, 46c, 7f (per meal)

Scale to:

1/2 lbs (228g)

1 cup (248g)

2 dash (2g)

1/4 tbsp, ground (2g)

1 10 oz package (284g)

2 clove(s) (6g)

3 tbsp (15g)

Cook the pasta according to directions on package; drain.

While pasta cooks, coat skillet with cooking spray. Over medium-low heat, add the spinach and garlic. Cook for about 5 minutes, stirring frequently.

Stir in the ricotta cheese, half of the parmesan cheese, salt, pepper, and just enough water to make it creamy.

Add cooked pasta to the skillet and stir.

Serve and top with remaining parmesan cheese.

2. Tomato cucumber salad

71cal, 2p, 7c, 3f (per meal)

Scale to:

1 tbsp (15mL)

1/2 medium whole (2-3/5" dia) (62g)

1/4 cucumber (8-1/4") (75g)

1/4 small (18g)

Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.

Mix ingredients together in a bowl and serve.

3. Milk

75cal, 4p, 6c, 4f (per meal)

Scale to: , 1/2 cup(s)

1/2 cup(s) (120mL)