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.
2. Tomato and avocado salad
115 cals, 2p, 3c, 9f (per meal)
2 tbsp minced (30g)
2 tbsp (30mL)
1 avocado(s) (201g)
1 medium whole (2-3/5" dia) (123g)
1/2 tbsp (8mL)
4 dash (2g)
4 dash (3g)
4 dash, ground (1g)
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.