Protein Power Lunch


3.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 300.0
  • Total Fat: 1.0 g
  • Cholesterol: 50.0 mg
  • Sodium: 1,960.0 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 10.0 g
  • Protein: 34.0 g

View full nutritional breakdown of Protein Power Lunch calories by ingredient


Introduction

My trainer gave me this recipe to eat for my mid-morning meal while I was training for a fitness competition. You can also add shredded cheese and microwave to make a great party dip for tortilla chips! My trainer gave me this recipe to eat for my mid-morning meal while I was training for a fitness competition. You can also add shredded cheese and microwave to make a great party dip for tortilla chips!
Number of Servings: 1

Ingredients

    1 cup fat free refried beans (1/2 of 16 oz. can)
    1 can tuna, drained
    salsa to taste
    (cheese optional, not included in nutrition info)

Directions

Mix all ingredients in bowl until well-blended. Add shredded cheese and microwave if desired, or eat room temperature or cold. Makes a great dip to serve with tortilla chips! As a light meal, makes 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user AK_HONEY.

Member Ratings For This Recipe


  • no profile photo

    Very Good
    4 of 4 people found this review helpful
    The sodium is really high for a single meal - this is due to the old el paso refried beans - I will use pinto beans and mash them myself - this cuts out 1193mgs of sodium. Another note: this is enough food for two servings which makes it an EXCELLENT high protein LOW CAL meal, too! Kudos & thanks - 5/14/09


  • no profile photo

    Incredible!
    I can't believe something so delicious is so very easy and quick to make. Healthy and a new favorite for me. May God Bless the person who shared this wonderful recipe with us! - 6/8/12


  • no profile photo


    it's actually pretty Yummy! - 11/29/10


  • no profile photo

    Very Good
    looks delicious, i'd like to try but what kind of cheese can i use? - 6/9/10