RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.0846
Energy (kCal)	72.9515
Carbohydrates (g)	17.1072
Total fats (g)	0.8073
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0223
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1380
Tocopherol, beta (mg)	0.0000
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)	0.0161
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1475
Proline (g)	0.1467
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4557
Adjusted Protein (g)	0.0000
Cystine (g)	0.0586
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8522
Copper, Cu (mg)	0.2161
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4266
Total lipid (fat) (g)	0.8073
Vitamin K (phylloquinone) (g)	22.8825
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0058
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0580
Folate, total (g)	43.8455
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1437.0355
Energy (kcal)	72.9515
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0009
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0371
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.1103
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	233.2552
Lutein + zeaxanthin (g)	1075.5835
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1323
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)	39.2115
Fatty acids, total saturated 16:0 (g)	0.0611
Carbohydrate, by difference (g)	17.1072
Vitamin D (IU)	0.0000
Fructose (g)	0.5058
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.4452
Tyrosine (g)	0.0686
Potassium, K (mg)	545.4060
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	72.3105
Serine (g)	0.1247
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0981
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)	0.0042
Histidine (g)	0.0633
Isoleucine (g)	0.1017
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9207
Water (g)	174.4051
Fatty acids, total saturated 8:0 (g)	0.0012
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)	805.0225
Sodium, Na (mg)	14.1875
Iron, Fe (mg)	1.6933
Energy (kJ)	302.7075
Ash (g)	1.4527
Caffeine (mg)	0.0000
Glycine (g)	0.1161
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)	0.3555
Fatty acids, total polyunsaturated (g)	0.3796
Vitamin E (alpha-tocopherol) (mg)	1.1156
Sucrose (g)	0.1969
Vitamin B-6 (mg)	0.7833
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1363
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.3775
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1202
Folate, food (g)	43.8455
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0472
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0055
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)	18.8131
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0973
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	28.8395
Fatty acids, total saturated 10:0 (g)	0.0096
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1301
Glutamic acid (g)	0.4122
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	54.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1692
Folate, DFE (g)	43.8455
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)	2.6782
Tryptophan (g)	0.0397
Threonine (g)	0.1138
Fatty acids, total polyunsaturated 18:1 c (g)	0.0092
Manganese, Mn (mg)	0.4327
Protein (g)	3.0846
Cryptoxanthin, beta (g)	62.1175
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0452
Betaine (mg)	0.1024
Phosphorus, P (mg)	69.9770
Tocopherol, gamma (mg)	0.0754

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. Preheat oven to 325°F | 2. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper and mushrooms. | 3. Stir in chicken, spinach and red peppers. | 4. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. | 5. Arrange 3 noodles in bottom of dish. | 6. Top with one-third chicken mixture. Repeat layers twice. | 7. Sprinkle cheese over the top. | 8. Bake for 45-55 minutes or until heated through and cheese is lightly browned. | 9. Let stand 15 minutes before cutting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
barilla no boil lasagna noodle	9			-	-	-	-
alfredo sauce	3	jars		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chicken	3	cups	cooked diced	-	-	-	-
spinach	1	package	chopped thawed frozen	-	-	-	-
red pepper	1	cup	bottled roasted drained chopped	60.0	13.215	2.805	0.66
mushroom	1	jar	sliced	-	-	-	-
italian cheese	1	cup	shredded blend	-	-	-	-

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

Cooking in progress....

My Michelle's Chicken Alfredo Lasagne