Meal Details
1. Irish chicken stew
880 cals, 84p, 72c, 21f (per meal)
2 2/3 lbs (1210g)
5 1/3 medium (2+-1/4" to 3-1/4" dia.) (1136g)
13 1/3 oz (378g)
1/2 tbsp, ground (3g)
1/2 tbsp (2g)
2 2/3 can (10.75 oz) (813g)
4 cup(s) (948mL)
1 1/3 cup chopped (135g)
2 2/3 medium (2-1/2" dia) (293g)
1/2 tbsp (8g)
1 1/3 (10oz) package (379g)
Recipe has been scaled from original by 1.33x. 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. Tossed salad
120 cals, 4p, 10c, 4f (per meal)
1/8 medium (2-1/2" dia) (14g)
1/8 cucumber (8-1/4") (38g)
1/2 hearts (250g)
1/2 small (5-1/2" long) (25g)
1/2 small whole (2-2/5" dia) (46g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
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.