Meal Details

1. Pasta with spinach and ricotta

508cal, 28p, 69c, 11f (per meal)

Scale to:

3/4 lbs (342g)

1 1/2 cup (372g)

3 dash (2g)

1 tsp, ground (3g)

1 1/2 10 oz package (426g)

3 clove(s) (9g)

1/4 cup (23g)

Recipe has been scaled from original by 1.5x. 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. Simple mozzarella and tomato salad

322cal, 19p, 9c, 23f (per meal)

Scale to:

4 tsp (20mL)

4 tsp, chopped (4g)

2 2/3 oz (76g)

1 large whole (3" dia) (182g)

Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.

Arrange the tomato and mozzarella slices in an alternating fashion.

Sprinkle the basil over the slices and drizzle with dressing.