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. Tomato and avocado salad
470 cals, 6p, 13c, 37f (per meal)
1/2 cup minced (120g)
1/2 cup (120mL)
4 avocado(s) (804g)
4 medium whole (2-3/5" dia) (492g)
2 tbsp (30mL)
2 tsp (6g)
2 tsp (12g)
2 tsp, ground (5g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
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.