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. 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.