Meal Details
1. Tuscan white bean soup
605 cals, 29p, 74c, 13f (per meal)
6 cup(s) (180g)
12 cup(s) (mL)
1/2 tbsp (3g)
3 tbsp (32g)
3 can(s) (1317g)
3 stalk, large (11"-12" long) (192g)
3 large (216g)
12 clove(s) (36g)
3 tbsp (45mL)
3 small (210g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large pot over medium heat. Add the onion and garlic and fry for about 5 minutes until softened. Add the carrots and celery and cook another 8-10 minutes, stirring occasionally.
2
Add the broth, white beans, Italian seasoning, crushed red pepper, and some salt/pepper to taste to the pot and bring to a simmer. Reduce heat to low and simmer, covered, for 15 minutes.
3
Stir in spinach and cook until wilted, about 2 minutes.
4
Serve.
2. Greek cucumber &feta salad
180 cals, 6p, 9c, 13f (per meal)
3 cucumber (8-1/4") (903g)
3 tbsp, chopped (5g)
3 dash (0g)
3/4 cup, crumbled (113g)
6 tbsp (90mL)
2 tbsp (30mL)
3 dash (1g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.