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Mexican Scramble (Diabetic)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.6031
Energy (kCal)935.3402
Carbohydrates (g)68.3517
Total fats (g)31.1279
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet over medium heat, brown and drain ground chuck. | 2. Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well. | 3. Cook uncovered over medium heat for 15 minutes; stir periodically. | 4. Add macaroni and cornstarch dissolved in water; stir well. | 5. Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes. | 6. Serving size: 1 cup. | 7. Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat. | 8. Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck 1 lb ground 634.6681 1.4053 95.7896 27.5174
    onion 1 chopped 60.0 14.01 1.65 0.15
    green pepper 1/2 diced 14.9 3.4568 0.6407 0.1267
    corn 1 can drained rinsed 186.9565 40.6522 7.1087 2.9348
    rotel tomato 1 can - - - -
    tomato sauce 1 can - - - -
    salt 1/4 teaspoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    macaroni 1 cup cooked - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004

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



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