Meal Details
1. Pasta with spinach and ricotta
564cal, 31p, 77c, 12f (per meal)
13 1/3 oz (380g)
1 2/3 cup (413g)
1/2 tsp (3g)
1 1/4 tsp, ground (3g)
1 2/3 10 oz package (473g)
3 1/3 clove(s) (10g)
5 tbsp (25g)
Recipe has been scaled from original by 1.67x. 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. Cranberry spinach salad
127cal, 2p, 9c, 8f (per meal)
1/4 cup (36g)
1/4 cup, chopped (26g)
2/3 6oz package (113g)
1/4 cup (53mL)
2 tsp (4g)
Recipe has been scaled from original by 0.67x. 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.