RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	27.0481
Energy (kCal)	840.4523
Carbohydrates (g)	109.7779
Total fats (g)	36.8889
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2221
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.9898
Tocopherol, beta (mg)	0.0297
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)	0.6123
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0391
Proline (g)	0.0310
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0216
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.6297
Copper, Cu (mg)	0.6025
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4948
Total lipid (fat) (g)	36.8889
Vitamin K (phylloquinone) (g)	29.8822
Cholesterol (mg)	16.1326
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)	59.6700
Folate, total (g)	120.9239
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2409.2954
Energy (kcal)	840.4523
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4157
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0135
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.6974
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	64.2378
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0418
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)	130.0921
Fatty acids, total saturated 16:0 (g)	3.3651
Carbohydrate, by difference (g)	109.7779
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2240
Tyrosine (g)	0.0283
Potassium, K (mg)	2128.6311
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	43.1784
Serine (g)	0.0432
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0418
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0126
Histidine (g)	0.0243
Isoleucine (g)	0.0391
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.4795
Water (g)	872.3998
Fatty acids, total saturated 8:0 (g)	0.0000
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)	466.8666
Sodium, Na (mg)	3018.2722
Iron, Fe (mg)	5.0042
Energy (kJ)	3514.4583
Ash (g)	12.6321
Caffeine (mg)	0.0000
Glycine (g)	0.0405
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)	2.9929
Fatty acids, total polyunsaturated (g)	6.0535
Vitamin E (alpha-tocopherol) (mg)	4.3998
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.2397
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0594
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)	2.2054
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)	0.4078
Folate, food (g)	120.9239
Fatty acids, total saturated 20:1 (g)	0.0966
Fatty acids, total monounsaturated (g)	22.4515
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.5292
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.2388
Vitamin B-12 (g)	0.2520
Calcium, Ca (mg)	305.6708
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0459
Glutamic acid (g)	0.5964
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	105.2474
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0594
Folate, DFE (g)	120.9239
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)	16.1386
Tryptophan (g)	0.0121
Threonine (g)	0.0405
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.4562
Protein (g)	27.0481
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.7731
Betaine (mg)	0.0270
Phosphorus, P (mg)	498.1483
Tocopherol, gamma (mg)	0.2241

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 60 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan. | 2. Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables and red pepper flakes. | 3. Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil. | 4. Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dish pastry crust	1	deep		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast half	3		skinless boneless cut	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
portobello mushroom	1	package	chopped	-	-	-	-
cream chicken soup	1	can	condensed undiluted reduced fat	204.4978	27.7373	6.6927	7.5106
mushroom soup	1	can	undiluted reduced fat	-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
cream cheese	1	package	softened	-	-	-	-
tomato	1/2	can	chopped drained	31.0345	6.8816	1.6192	0.2699
vegetable	3	cups	thawed mixed	327.18	74.214	13.167	0.7979999999999999
red pepper flake	1/4	teaspoon	crushed	-	-	-	-

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

Cooking in progress....

Cajun Chicken Pot Pie