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. Cranberry spinach salad
255 cals, 4p, 19c, 17f (per meal)
1/2 cup (71g)
1/2 cup, chopped (52g)
1 1/3 6oz package (227g)
1/2 cup (107mL)
4 tsp (8g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.