RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.2115
Energy (kCal)	176.0505
Carbohydrates (g)	17.5395
Total fats (g)	8.2085
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2049
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.1830
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4552
Tocopherol, beta (mg)	0.0000
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8988
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3049
Proline (g)	0.8067
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0023
Adjusted Protein (g)	0.0000
Cystine (g)	0.0664
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.7764
Copper, Cu (mg)	0.1734
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0607
Total lipid (fat) (g)	8.2085
Vitamin K (phylloquinone) (g)	34.7162
Cholesterol (mg)	24.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0002
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.1240
Folate, total (g)	25.1085
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1289.5800
Energy (kcal)	176.0505
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0009
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2154
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	15.9777
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	22.1586
Lutein + zeaxanthin (g)	339.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5484
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	38.4335
Fatty acids, total saturated 16:0 (g)	2.0446
Carbohydrate, by difference (g)	17.5395
Vitamin D (IU)	4.8800
Fructose (g)	0.0060
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8556
Tyrosine (g)	0.4184
Potassium, K (mg)	541.8715
Fatty acids, total saturated 12:0 (g)	0.1879
Vitamin A, RAE (g)	156.8800
Serine (g)	0.5061
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4415
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.7249
Histidine (g)	0.2552
Isoleucine (g)	0.4364
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7336
Water (g)	304.3608
Fatty acids, total saturated 8:0 (g)	0.1830
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	517.0000
Sodium, Na (mg)	117.7900
Iron, Fe (mg)	0.8100
Energy (kJ)	737.2630
Ash (g)	2.2291
Caffeine (mg)	0.0000
Glycine (g)	0.1937
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3696
Fatty acids, total polyunsaturated (g)	0.5748
Vitamin E (alpha-tocopherol) (mg)	0.5712
Sucrose (g)	0.0318
Vitamin B-6 (mg)	0.1956
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	0.2440
Vitamin D3 (cholecalciferol) (g)	0.2440
Lysine (g)	0.7023
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.3841
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1749
Folate, food (g)	25.1085
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.0154
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	44.3622
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.5822
Vitamin B-12 (g)	1.0980
Calcium, Ca (mg)	299.2645
Fatty acids, total saturated 10:0 (g)	0.1830
Galactose (g)	0.0162
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3071
Glutamic acid (g)	2.1986
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	70.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	109.8000
Leucine (g)	0.7920
Folate, DFE (g)	25.1085
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.2255
Tryptophan (g)	0.1099
Threonine (g)	0.3660
Fatty acids, total polyunsaturated 18:1 c (g)	0.0016
Manganese, Mn (mg)	0.1839
Protein (g)	9.2115
Cryptoxanthin, beta (g)	2.7600
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0143
Betaine (mg)	1.5826
Phosphorus, P (mg)	239.9370
Tocopherol, gamma (mg)	0.0096

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 350 degrees F. | 2. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. | 3. Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover. | 4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	cups	boneless skinless cooked shredded	-	-	-	-
artichoke heart	1	can	chopped	-	-	-	-
tomato	1/2	cup	chopped sun-dried	20.7	4.59	1.08	0.18
kraft mozzarella	1	package	Shredded divided	-	-	-	-
kraft parmesan cheese	1/2	cup	Grated	-	-	-	-
philadelphia cream cheese	2	packages	softened	-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
lasagna noodle	12		cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Creamy White Chicken and Artichoke Lasagna