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. Simple Greek cucumber salad
211cal, 13p, 14c, 11f (per meal)
1 1/2 cup (420g)
1 1/2 tbsp (23mL)
1 tbsp (3g)
1 tbsp (15mL)
3 tbsp (45mL)
3/4 medium (2-1/2" dia) (83g)
3 cucumber (8-1/4") (903g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.