RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.6774
Energy (kCal)	177.7526
Carbohydrates (g)	24.7916
Total fats (g)	4.912
Fatty acids, total saturated 20:0 (g)	0.0032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0256
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)	0.1173
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)	0.0021
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0120
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2406
Proline (g)	0.2342
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1018
Adjusted Protein (g)	0.0000
Cystine (g)	0.0593
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8090
Copper, Cu (mg)	0.0578
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5707
Total lipid (fat) (g)	4.9120
Vitamin K (phylloquinone) (g)	16.5860
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)	0.0160
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.4100
Folate, total (g)	65.5800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1771.8433
Energy (kcal)	177.7526
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0034
Fatty acids, total saturated 14:1 (g)	0.0021
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0525
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	19.9071
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	62.3968
Lutein + zeaxanthin (g)	1.0700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2407
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)	40.1600
Fatty acids, total saturated 16:0 (g)	0.1193
Carbohydrate, by difference (g)	24.7916
Vitamin D (IU)	0.0000
Fructose (g)	1.0379
Fluoride, F (g)	1.0700
Aspartic acid (g)	0.4216
Tyrosine (g)	0.1329
Potassium, K (mg)	1038.7747
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	0.0000
Serine (g)	0.2166
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1830
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0021
Fatty acids, total saturated 22:0 (g)	0.0021
Fatty acids, total saturated 14:0 (g)	0.0002
Histidine (g)	0.1159
Isoleucine (g)	0.1783
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0032
Niacin (mg)	1.2527
Water (g)	371.8308
Fatty acids, total saturated 8:0 (g)	0.0001
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)	0.0000
Sodium, Na (mg)	3828.3185
Iron, Fe (mg)	0.9194
Energy (kJ)	744.1350
Ash (g)	17.2830
Caffeine (mg)	0.0000
Glycine (g)	0.1714
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)	0.0932
Fatty acids, total polyunsaturated (g)	0.1189
Vitamin E (alpha-tocopherol) (mg)	0.0882
Sucrose (g)	0.0320
Vitamin B-6 (mg)	0.2459
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)	0.3547
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)	0.8107
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)	0.0021
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0643
Folate, food (g)	65.5800
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0661
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0139
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0011
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	53.5450
Fatty acids, total polyunsaturated 16:1 c (g)	0.0032
Fatty acids, total saturated (g)	0.1645
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	34.2600
Fatty acids, total saturated 10:0 (g)	0.0193
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2185
Glutamic acid (g)	0.7819
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)	0.0000
Leucine (g)	0.2859
Folate, DFE (g)	65.5800
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)	2.4160
Tryptophan (g)	0.0522
Threonine (g)	0.1684
Fatty acids, total polyunsaturated 18:1 c (g)	0.0289
Manganese, Mn (mg)	0.4939
Protein (g)	4.6774
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0557
Betaine (mg)	9.5360
Phosphorus, P (mg)	100.5400
Tocopherol, gamma (mg)	0.2140

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Clean and chop the chicken into large chunks (e.g., each breast quartered). | 2. In a medium sized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2 together; blend thoroughly with a whisk. | 3. Place about a third of the chicken in the crockpot. | 4. Layer about a third of the sauce on top of the chicken in the crockpot. | 5. Repeat layering with remaining chicken and sauce. | 6. Cook on low for about 6 hours. Do not stir. | 7. Califlower "Rice". | 8. Wash and trim leaves away from head of cauliflower. | 9. Coarsely chop into 1 - 2 inch chunks. | 10. Layer as much as will fit in a microwave steamer basket; do NOT add water. Microwave on High for about 3 minutes. Repeat process with remaining chunks of cauliflower. | 11. When cauliflower chunks are cool enough to handle, grate with a medium or large hole grater. If you have a food processor, use it -- much quicker. | 12. Just before serving, microwave each caulirice portion for about 45-60 seconds to bring it to eating temperature. | 13. (Excess "caulirice" portions can be stored individually in ziploc bags and frozen. To use at a later time, just microwave for about 2 minutes.). | 14. To serve: | 15. Mound “caulirice” on plate and either heap chicken and sauce on top or make a ring around the caulirice. Top with fresh cilantro leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3			-	-	-	-
salsa verde	10	ounces		133.2426	17.7184	0.0	4.4225
pb peanut butter	3	tablespoons	powdered	-	-	-	-
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
cauliflower	1			26.75	5.3179	2.0544	0.2996
cilantro leaf				-	-	-	-

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

Cooking in progress....

Medifast Friendly Low Fat, Low Carb Crockpot Thai Peanut Chicken