Luncheon Vegetable Plate Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Cooked cauliflower1⁄2 Cup (8 tbs)
 Cooked asparagus spears1⁄2 Cup (8 tbs)
 Cooked green beans1⁄2 Cup (8 tbs)
 Canned mushrooms1⁄2 Cup (8 tbs), drained
 Skim milk1⁄4 Cup (4 tbs)
 Tomato juice1⁄4 Cup (4 tbs)
 Cheddar cheese2 Ounce, diced

Nutrition Facts

Serving size: Complete recipe

Calories 330 Calories from Fat 168

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 12.1 g60.3%

Trans Fat 0 g

Cholesterol 60.7 mg

Sodium 609.4 mg25.4%

Total Carbohydrates 18 g6%

Dietary Fiber 3.1 g12.4%

Sugars 8.7 g

Protein 19 g38.6%

Vitamin A 35.1% Vitamin C 31.1%

Calcium 54.2% Iron 11.8%

*Based on a 2000 Calorie diet

Directions

Arrange cooked vegetables on a plate.
In small saucepan, combine skim milk, tomato juice and cheese, and heat gently until cheese melts.
Pour over vegetables.
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