Meal Details
1. Pasta with spinach and ricotta
451cal, 24p, 61c, 10f (per meal)
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.
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. Simple salad with celery, cucumber & tomato
85cal, 3p, 9c, 3f (per meal)
4 tbsp (60mL)
1 1/3 package (5.5 oz) (207g)
1 1/3 cucumber (8-1/4") (401g)
1 1/3 medium whole (2-3/5" dia) (164g)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.