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| Recipe: Roasted Potatoes and Mushrooms with Olives |
Servings: 6
Preparation Time: 10 min.
Cooking Time: 45 min.
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| Ingredients: |
- 1/3 cup olive oil
- 6 clove garlic, unpeeled
- 5 mediumpotato, unpeeled, quartered
- 6 baby onion
- 3/4 Lbs. button mushrooms
- 4 tsp. fresh rosemary leaves
- 2 oz. black olives
- 2 oz. sun-dried tomatoes, drained, halved
- 4 tsp. fresh parsley, chopped
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| Cooking Directions: |
Preheat oven to 400° F. Combine first 6 ingredients in a large baking dish. Bake, uncovered, stirring occasionally, about 45 minutes or until potatoes are browned and tender. Add olives and tomatoes, mix well. Sprinkle with parsley. |
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| Per Serving:
calories 397, fat 16.1g, calories from fat 36%, protein 7.9g, cholesterol 0.0mg, dietary fiber 8.1g
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| Nutrients |
Exchanges |
| Calories |
397 |
Milk Exchanges |
0.0 |
| Protein |
7.9g |
Vegetable Exchanges |
1.8 |
| Carbohydrates |
63.8g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
8.1g |
Bread Exchanges |
3.1 |
| Sugar |
7.5g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
16.1g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
2.8g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
10.8g |
Fat Exchanges |
2.6 |
| Poly-unsaturated Fat |
2.5g |
| % Calories from Fat |
36% |
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| Cholesterol |
0.0mg |
| Sodium |
333.3mg |
| Vitamins |
Minerals |
| Vitamin A |
17.5IU |
Calcium |
55.1mg |
| Thiamin (B1) |
0.8mg |
Copper |
1.2mg |
| Riboflavin (B2) |
1.0mg |
Iron |
5.2mg |
| Niacin (B3) |
7.0mg |
Magnesium |
84.5mg |
| Vitamin B6 |
1.5mg |
Manganese |
0.8mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
213.3mg |
| Vitamin C |
35.8mg |
Potassium |
1000.0mg |
| Vitamin E |
4.4IU |
Selenium |
11.3mcg |
| Folate |
43.7mcg |
Sodium |
333.3mg |
| Pantothenic Acid |
2.8mg |
Zinc |
1.5mg |
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