Meal Details

1. Pasta with spinach and ricotta

451cal, 24p, 61c, 10f (per meal)

Scale to:

2/3 lbs (304g)

1 1/3 cup (331g)

1/3 tsp (2g)

1 tsp, ground (2g)

1 1/3 10 oz package (379g)

2 2/3 clove(s) (8g)

4 tbsp (20g)

Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.

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 and avocado salad

469cal, 6p, 13c, 37f (per meal)

Scale to:

1/2 cup minced (120g)

1/2 cup (120mL)

2 tbsp (30mL)

2 tsp (6g)

2 tsp (12g)

2 tsp, ground (5g)

4 avocado(s) (804g)

4 medium whole (2-3/5" dia) (492g)

Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.

Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.

Meanwhile, prepare the avocado and tomato.

Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.

Serve chilled.