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what is the amount of an adult potion of one pan dinners ex beef stew, chili, goulosh,soups things like that. i have a hard time with menu/portion does anybody have any ideas? thanks

For one pan dinners, I use an 8 ounce wide-brimmed soup bowl - FILLED TO THE BRIM - set on top of a plate with the bread on the side. Have a small plate for salad or vegies as well so no one thinks they are going to go hungry!

It might also depend how much other food you are offering. At our house when it's BLT's for dinner - that was it. So one sandwich would not be the portion, perhaps 2 - 3.
Same with Creamed Chipped Beef on Toast.
In these two cases, we just set the toaster in the middle of the table (I have a floor outlet under the dining room table) and toast away.
For soup, generally crusty bread and a relish tray round out the meal. With teenagers, they'd eat 2 or 3 bowls of soup (2 ladlefuls per bowl each time.)
Goulash they usually passed the serving bowl around the table 3 times.
You've hit some of my family's favorite meals with your question.

The recommendation of the American Diabetes Assn. for the serving size of thick soups and stews is 1 cup of food. For example, a gumbo that will be served over rice would be 2/3 cup gumbo:1/3 cup rice. Stews, chowders, chilies - 1 cup.

thank you all that helps me

Lurah i grew up eating cream chipped beef on toast and cream peas on toast can you share your recipe for creamed chipped beef my mom asked for it the other day but can't remember how to make it

Not to butt in on your question to Lurah but we had a long thread recently on creamed chipped beef.

At our house we love it. I buy Stouffer's frozen and we serve it over English muffins and scrambled eggs.

About the portions. Much smaller than you would think. What Nettiejay says sounds right.

quote:

Originally posted by sierramistplz:
thank you all that helps me

Lurah i grew up eating cream chipped beef on toast and cream peas on toast can you share your recipe for creamed chipped beef my mom asked for it the other day but can't remember how to make it

Happy to share but know that we didn't measure, I learned from my mom and just made it in the pan by eye.
However, it's a basic medium thick white sauce so here's some measurements.

1 stick of buter or margarine
4 ounces dried beef, diced
1/2 cup all-purpose flour
1 teaspoon salt
4 cups milk

Over medium heat melt butter in deep saucepan, add beef to pan and saute a minute then add flour & salt and stir to mix well. Add 1 cup of the milk and stir until mixture is smooth and then add remaining milk and heat over medium heat until sauce thickens.

If you prefer a thinner white sauce the ratio is:
1 T butter
1 T flour
1/4 tsp salt
1 1/2 cup milk

lady np your welcome any time to butt in

lurah thank you for the recipe