Meal Details
1. Pasta with spinach and ricotta
338cal, 18p, 46c, 7f (per meal)
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)
1
Cook the pasta according to directions on package; drain.
2
While pasta cooks, coat skillet with cooking spray. Over medium-low heat, add the spinach and garlic. Cook for about 5 minutes, stirring frequently.
3
Stir in the ricotta cheese, half of the parmesan cheese, salt, pepper, and just enough water to make it creamy.
4
Add cooked pasta to the skillet and stir.
5
Serve and top with remaining parmesan cheese.
2. Cranberry spinach salad
285cal, 5p, 21c, 19f (per meal)
1/2 cup (80g)
1/2 cup, chopped (58g)
1 1/2 6oz package (255g)
1/2 cup (120mL)
1 1/2 tbsp (9g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.