Meal Details
1. Beef stew
215cal, 19p, 16c, 7f (per meal)
1 tbsp (15mL)
1 1/3 cup(s) (316mL)
1/3 tsp (0g)
1 1/3 dash, ground (0g)
1/3 large (50g)
1/4 tbsp (2g)
1/3 tsp (0g)
1 1/3 medium (81g)
2/3 lbs (303g)
1 1/3 cube (5g)
1 large (3" to 4-1/4" dia.) (369g)
1 1/3 stalk, medium (7-1/2" - 8" long) (53g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
2. Simple salad with celery, cucumber & tomato
85cal, 3p, 9c, 3f (per meal)
4 tbsp (60mL)
1 1/3 package (5.5 oz) (207g)
1 1/3 cucumber (8-1/4") (401g)
1 1/3 medium whole (2-3/5" dia) (164g)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.