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. Caprese salad
140 cals, 8p, 5c, 9f (per meal)
2 2/3 tbsp (40mL)
2/3 cup leaves, whole (16g)
1 1/3 cup cherry tomatoes (199g)
1 1/3 package (5.5 oz) (207g)
4 oz (113g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.