Meal Details
1. Garlic bread bagel
175 cals, 6p, 27c, 5f (per meal)
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
320 cals, 26p, 35c, 6f (per meal)
2/3 cup (83g)
1/3 cup (80mL)
1 2/3 medium (102g)
1 1/3 cup(s) (316mL)
1/3 cup chopped (34g)
2/3 medium (2-1/2" dia) (73g)
1/3 tsp (2g)
1/3 tsp, ground (1g)
3/4 lbs (340g)
2/3 can (10.75 oz) (203g)
1/3 tsp (0g)
3 1/3 oz (94g)
1 1/3 medium (2+-1/4" to 3-1/4" dia.) (284g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
In large, heavy pot, combine soup, water, whole chicken breasts, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 30 minutes.
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 large spoonfuls onto SIMMERING stew. Be sure to place the dollops on top of areas with meat/vegetables so that they don't sink to the bottom and do overcrowd as they will expand. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. Serve.
3. Simple salad with celery, cucumber & tomato
85 cals, 3p, 9c, 3f (per meal)
1 1/3 package (5.5 oz) (207g)
4 tbsp (60mL)
1 1/3 medium whole (2-3/5" dia) (164g)
1 1/3 cucumber (8-1/4") (401g)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
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.