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Luncheon Vegetable Plate

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Ingredients
  Cooked cauliflower 1⁄2 Cup (8 tbs)
  Cooked asparagus spears 1⁄2 Cup (8 tbs)
  Cooked green beans 1⁄2 Cup (8 tbs)
  Canned mushrooms 1⁄2 Cup (8 tbs), drained
  Skim milk 1⁄4 Cup (4 tbs)
  Tomato juice 1⁄4 Cup (4 tbs)
  Cheddar cheese 2 Ounce, diced
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Vegetable
Interest: 
Everyday

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4.107145
Average: 4.1 (14 votes)

Nutrition Rank

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 mg20.2%

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

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Luncheon Vegetable Plate Recipe