Try this Baked Carrots and Potatoes with Nutmeg recipe, or contribute your own.
Suggest a better descriptionIn pan, saute onions in the vegetable broth. Place half of carrots in a casserole dish that has been sprayed with non-stick cooking spray. Top with half of the potatoes and all of the onions. Sprinkle with salt, pepper and nutmeg. Repeat with remaining vegetables. Pour in the skim milk. Cover and bake at 350 deg. F for 50-60 min. or until vegetables are done and liquid is absorbed. NOTES : Makes: 4-5 servings Posted to MC-Recipe Digest V1 #339 Recipe by: The Workbasket Mar. 1989 From: Sherry Zeiss
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 5 | ||
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Calories: 178 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1mg | 0 % | |
Sodium 371.3mg | 13 % | |
Potassium 978.3mg | 26 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 33.8g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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