Meal Details
1. Tuscan white bean soup
806cal, 38p, 98c, 17f (per meal)
8 cup(s) (240g)
16 cup(s) (mL)
2 tsp (4g)
4 tbsp (43g)
4 can(s) (1756g)
4 stalk, large (11"-12" long) (256g)
4 large (288g)
16 clove(s) (48g)
4 tbsp (60mL)
4 small (280g)
Recipe has been scaled from original by 4x. 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. Simple Greek cucumber salad
211cal, 13p, 14c, 11f (per meal)
3 tbsp (45mL)
1 tbsp (15mL)
1 tbsp (3g)
1 1/2 tbsp (23mL)
1 1/2 cup (420g)
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.