RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.1315
Energy (kCal)	155.3505
Carbohydrates (g)	12.9495
Total fats (g)	8.0285
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2022
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)	0.4192
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)	0.8925
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2788
Proline (g)	0.7860
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)	0.0520
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.4164
Copper, Cu (mg)	0.0924
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9977
Total lipid (fat) (g)	8.0285
Vitamin K (phylloquinone) (g)	25.6262
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)	17.0085
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	711.7800
Energy (kcal)	155.3505
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2064
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.3777
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.0986
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)	0.5205
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)	29.4335
Fatty acids, total saturated 16:0 (g)	2.0266
Carbohydrate, by difference (g)	12.9495
Vitamin D (IU)	4.8800
Fructose (g)	0.0060
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7062
Tyrosine (g)	0.3995
Potassium, K (mg)	358.2715
Fatty acids, total saturated 12:0 (g)	0.1879
Vitamin A, RAE (g)	128.0800
Serine (g)	0.4773
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4136
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)	0.2390
Isoleucine (g)	0.4103
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2836
Water (g)	220.6608
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)	205.6000
Sodium, Na (mg)	106.0900
Iron, Fe (mg)	0.3510
Energy (kJ)	651.7630
Ash (g)	1.7791
Caffeine (mg)	0.0000
Glycine (g)	0.1667
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)	0.2994
Fatty acids, total polyunsaturated (g)	0.5019
Vitamin E (alpha-tocopherol) (mg)	0.2292
Sucrose (g)	0.0318
Vitamin B-6 (mg)	0.1227
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)	0.6627
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)	0.9341
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)	0.1209
Folate, food (g)	17.0085
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.9884
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)	36.6222
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.5570
Vitamin B-12 (g)	1.0980
Calcium, Ca (mg)	287.5645
Fatty acids, total saturated 10:0 (g)	0.1830
Galactose (g)	0.0162
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2765
Glutamic acid (g)	1.8008
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	109.8000
Leucine (g)	0.7524
Folate, DFE (g)	17.0085
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)	0.2355
Tryptophan (g)	0.1018
Threonine (g)	0.3390
Fatty acids, total polyunsaturated 18:1 c (g)	0.0016
Manganese, Mn (mg)	0.0939
Protein (g)	8.1315
Cryptoxanthin, beta (g)	2.7600
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9882
Betaine (mg)	1.5826
Phosphorus, P (mg)	214.7370
Tocopherol, gamma (mg)	0.0096

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. HEAT oven to 350°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 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve. | 5. Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna. | ---------------------------------------------------------------------------

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	-	-	-	-
sun tomato	1/2	cup	chopped sun-dried	-	-	-	-
kraft mozzarella	1	package	Shredded divided	-	-	-	-
kraft reg 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 & Artichoke Lasagna