Meal Details
1. Garlic bread bagel
175 cals, 6p, 27c, 5f (per meal)
Butter
1 tsp (5g)
Garlic powder
1/2 dash (0g)
Bagel
1/2 medium bagel (3-1/2" to 4" dia) (53g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Slice the bagel and spread the butter on each side, sprinkle with some garlic powder, and toast in a toaster oven until golden brown.
2. Irish chicken and dumplings
330 cals, 21p, 43c, 6f (per meal)
Water
1 cup(s) (234mL)
Raw celery
1/3 cup chopped (34g)
Onion, quartered
2/3 medium (2-1/2" dia) (73g)
Salt
1/3 tsp (2g)
Black pepper
1 1/3 dash, ground (0g)
Boneless skinless chicken breast, raw
8 oz (227g)
Carrots, sliced
1 2/3 medium (102g)
Whole milk
7 tbsp (105mL)
Cream of chicken soup
2/3 can (10.75 oz) (203g)
Poultry seasoning
1 1/3 dash (0g)
Frozen peas
3 1/3 oz (94g)
Potatoes, quartered
1 1/3 medium (2+-1/4" to 3-1/4" dia.) (284g)
Baking mix
1 cup (125g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2
Add potatoes and carrots; cover and cook another 30 minutes.
3
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
3. Simple salad with celery, cucumber & tomato
85 cals, 3p, 8c, 3f (per meal)
Salad dressing
4 tbsp (59mL)
Tomatoes, diced
1 1/3 medium whole (2-3/5" dia) (164g)
Cucumber, sliced
1 1/3 cucumber (8-1/4") (401g)
Raw celery, chopped
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
Mixed greens
1 1/3 package (5.5 oz) (207g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.