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. Greek cucumber &feta salad
240 cals, 8p, 12c, 17f (per meal)
4 cucumber (8-1/4") (1204g)
4 tbsp, chopped (6g)
4 dash (0g)
1 cup, crumbled (150g)
1/2 cup (120mL)
2 2/3 tbsp (40mL)
4 dash (2g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.