Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
702
Calories
32g
Protein
36g
Fat
66g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lb white potatoes
- 1 tbl olive oil
- 1/2 med onion, sliced
- 1/2 tbl yellow chili
- 1 cup nonfat cottage cheese
- 2 oz grated cheese
- 1/2 cup skim milk
- 1 head romaine lettuce
- 2 tbl chopped fresh parsley
- 6 x black olives
- =
Directions
1
Cover the potatoes with water.
2
Bring to a boil and cook until tender.
3
Drain and cool.
4
Peel and slice into 1/2-inch rounds.
5
In a skillet, warm the olive oil over medium heat.
6
Add onion and chili and cook about 6 minutes.
7
Put the onion in a blender and add the cottage cheese, grated cheese, and skim milk.
8
Puree until smooth.
9
Arrange some potato slices on top of the lettuce and spoon sauce over them.
10
Sprinkle with chopped parsley; decorate each with an olive and serve.
11
Serve with grilled fish.
Recipe sourced from
fandom