Meal Details
1. Irish chicken stew
660 cals, 63p, 54c, 16f (per meal)
2 lbs (907g)
4 medium (2+-1/4" to 3-1/4" dia.) (852g)
10 oz (284g)
1 tsp, ground (2g)
1 tsp (2g)
2 can (10.75 oz) (610g)
3 cup(s) (711mL)
1 cup chopped (101g)
2 medium (2-1/2" dia) (220g)
1 tsp (6g)
1 (10oz) package (284g)
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. Tossed salad
240 cals, 9p, 20c, 8f (per meal)
1/4 medium (2-1/2" dia) (28g)
1/4 cucumber (8-1/4") (75g)
1 hearts (500g)
1 small (5-1/2" long) (50g)
1 small whole (2-2/5" dia) (91g)
2 tbsp (30mL)
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.