RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.0824
Energy (kCal)	170.14
Carbohydrates (g)	20.7847
Total fats (g)	2.246
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0329
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)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0434
Tocopherol, beta (mg)	0.0123
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2522
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0258
Proline (g)	0.0184
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5375
Adjusted Protein (g)	0.0000
Cystine (g)	0.0111
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.3200
Copper, Cu (mg)	0.0806
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4091
Total lipid (fat) (g)	2.2460
Vitamin K (phylloquinone) (g)	9.8770
Cholesterol (mg)	8.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.6100
Folate, total (g)	28.4500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1084.9900
Energy (kcal)	170.1400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0460
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0074
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.8349
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0123
Vitamin C, total ascorbic acid (mg)	16.8510
Lutein + zeaxanthin (g)	151.2900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0221
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)	29.5300
Fatty acids, total saturated 16:0 (g)	0.5458
Carbohydrate, by difference (g)	20.7847
Vitamin D (IU)	0.0000
Fructose (g)	1.6851
Fluoride, F (g)	2.8290
Aspartic acid (g)	0.1660
Tyrosine (g)	0.0172
Potassium, K (mg)	531.5100
Fatty acids, total saturated 12:0 (g)	0.0560
Vitamin A, RAE (g)	67.6600
Serine (g)	0.0320
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0332
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.2008
Histidine (g)	0.0172
Isoleucine (g)	0.0221
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8106
Water (g)	119.6996
Fatty acids, total saturated 8:0 (g)	0.0224
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	557.4700
Sodium, Na (mg)	466.1500
Iron, Fe (mg)	2.3321
Energy (kJ)	710.2200
Ash (g)	3.1750
Caffeine (mg)	0.0000
Glycine (g)	0.0234
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)	0.1436
Fatty acids, total polyunsaturated (g)	0.1765
Vitamin E (alpha-tocopherol) (mg)	0.6802
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1384
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0332
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)	3164.7900
Starch (g)	0.0000
Pantothenic acid (mg)	0.1095
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)	0.0655
Folate, food (g)	28.4500
Fatty acids, total saturated 20:1 (g)	0.0304
Fatty acids, total monounsaturated (g)	0.6165
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)	14.4010
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.2784
Vitamin B-12 (g)	0.4400
Calcium, Ca (mg)	332.3000
Fatty acids, total saturated 10:0 (g)	0.0504
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0332
Glutamic acid (g)	0.5301
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	124.2300
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6000
Leucine (g)	0.0308
Folate, DFE (g)	28.4500
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)	1.4760
Tryptophan (g)	0.0074
Threonine (g)	0.0332
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1402
Protein (g)	17.0824
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5393
Betaine (mg)	0.1230
Phosphorus, P (mg)	309.5200
Tocopherol, gamma (mg)	0.1476

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside. | 2. 2 Spray 5-quart oval slow cooker with cooking spray. | 3. 3 In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce. | 4. 4 In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese. | 5. 5 Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	2	boxes	chopped frozen	-	-	-	-
italian cheese	2 1/2	cups	shredded blend	-	-	-	-
alfredo sauce	2	jars		-	-	-	-
lasagna noodle	12		uncooked	-	-	-	-
chicken	3	cups	chopped cooked	-	-	-	-
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
tomato	1		diced	22.14	4.7847	1.0824	0.24600000000000002

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

Cooking in progress....

Slow-Cooker Spinach Alfredo Lasagna