Try this Creamed Veggie Plate recipe, or contribute your own.
Suggest a better descriptionIn micro-safe container, combine potatoes and 1 teaspoon salt. Add water to cover. Cook on hi-heat until tender. Drain. Meanwhile, in medium saucepan, melt butter. Stir in flour and whisk until smooth. Let cook. Stir in chicken broth, milk, pepper and remaining salt. Cook over medium heat until thick and smooth, stirring frequently. Add peas, spinach and basil. Heat through. Add potatoes from microwave. Stir, spooning peas and sauce over potatoes. Serve warm. Approximately 12 minutes. Per serving (excluding unknown items): 694 Calories; 51g Fat (64% calories from fat); 17g Protein; 47g Carbohydrate; 133mg Cholesterol; 5114mg Sodium By Patty
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Serving Size: 1 Serving (954g) | ||
Recipe Makes: 1 servings | ||
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Calories: 532 | ||
Calories from Fat: 422 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.9g | 63 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 123.2mg | 38 % | |
Sodium 1426.4mg | 49 % | |
Potassium 128.7mg | 3 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 23.4g | ||
Protein 5g | 7 % | |
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: 532
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