Meal Details

1. Irish chicken stew

440 cals, 42p, 36c, 11f (per meal)

Scale to:

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.

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 30 minutes.

Add potatoes and carrots; cover and cook another 30 minutes.

Add peas and cook 5 minutes longer. Serve.

2. Greek salad

145 cals, 2p, 6c, 12f (per meal)

Scale to:

1 tsp (4g)

1 tbsp (15mL)

3 tbsp (45mL)

1/2 cup (70g)

2 small whole (2-2/5" dia) (182g)

1 small (70g)

1 cucumber (8-1/4") (301g)

In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.

Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.