Meal Details
1. Irish chicken stew
440 cals, 42p, 36c, 11f (per meal)
1 1/3 lbs (605g)
2 2/3 medium (2+-1/4" to 3-1/4" dia.) (568g)
6 2/3 oz (189g)
1/4 tbsp, ground (2g)
1/4 tbsp (1g)
1 1/3 can (10.75 oz) (407g)
2 cup(s) (474mL)
2/3 cup chopped (67g)
1 1/3 medium (2-1/2" dia) (147g)
1/4 tbsp (4g)
2/3 (10oz) package (189g)
Recipe has been scaled from original by 0.67x. 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. Brussels sprout, apple & walnut side salad
505 cals, 8p, 23c, 39f (per meal)
6 cup (528g)
1 1/3 small (2-3/4" dia) (199g)
1 cup, chopped (112g)
2 tbsp (30g)
2 2/3 tbsp (40mL)
6 tbsp (90mL)
Recipe has been scaled from original by 4x. 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.