Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
1126
Calories
39g
Protein
31g
Fat
176g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
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
- 1/2 cup broccoli, chopped
- 1/4 onion, chopped
- 1/4 cup carrots, chopped fine
- 1 small tomato, sliced
- 2 baked potatoes
- 1/2 tablespoon margarine
- 1/2 tablespoon flour
- 1/2 cup skim milk
- 1/4 cup cheese, shredded
Directions
1
1.Cook broccoli, onions, and carrots in a small amount of water until tender and set aside.
2
2.In a saucepan, melt margarine and stir in flour. Add milk slowly while stirring. Cook until sauce thickens, stirring occasionally.
3
3.Add cheese and stir until melted.
4
4.Add vegetables to cheese sauce and stir.
5
5.Split open potatoes. Pour equal amounts of vegetable cheese mixture over each potato. Top with sliced tomatoes.
Recipe sourced from
fandom