Meal Details
1. Irish chicken stew
220 cals, 21p, 18c, 5f (per meal)
2/3 lbs (302g)
1 1/3 medium (2+-1/4" to 3-1/4" dia.) (284g)
3 1/3 oz (94g)
1/3 tsp, ground (1g)
1/3 tsp (0g)
2/3 can (10.75 oz) (203g)
1 cup(s) (237mL)
1/3 cup chopped (34g)
2/3 medium (2-1/2" dia) (73g)
1/3 tsp (2g)
1/3 (10oz) package (95g)
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 30 minutes.
2
Add potatoes and carrots; cover and cook another 30 minutes.
3
Add peas and cook 5 minutes longer. Serve.
3. Brussels sprout, apple & walnut side salad
340 cals, 6p, 16c, 26f (per meal)
4 cup (352g)
1 small (2-3/4" dia) (132g)
2/3 cup, chopped (75g)
4 tsp (20g)
1 3/4 tbsp (27mL)
4 tbsp (60mL)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.