This recipe has Fat (total lipid) as 111% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.8% of RDA
• Calories: 52.8% of RDA
• Carbs: 16.1% of RDA
• Fat (total lipid): 111% of RDA
• Fiber: 18.6% of RDA
• Fructose: 2.1% of RDA
• Protein: 38.6% of RDA
• Sodium: 56.7% of RDA
• Sugar: 15.7% of RDA
• Vitamin A (IU): 46.4% of RDA
• Vitamin B6: 29.5% of RDA
• Vitamin C: 8.2% of RDA
• Iron: 9.6% of RDA
• Magnesium: 26.5% of RDA
• Manganese: 15.4% of RDA
• Niacin: 61.0% of RDA
• Potassium: 21.8% of RDA
• Zinc: 18.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Make tart dough according to recipe - see dependent
2.
Preheat oven to 350F.
3.
Line the bottom of a 10-inch tart pan (a shallow pie dish works well, too) with parchment paper.
4.
Roll the tart dough out with a rolling pin until it is big enough to cover the tart pan. Push the tart in to cover the pan and trim off the edges.
5.
Put the tart pan with the dough into the freezer while you prepare the filling.
6.
Melt butter in a skillet over medium heat. Add the chopped onions and saute until translucent.
7.
Add the sliced mushrooms, rosemary and minced garlic and continue to cook until the mushrooms release their juices. Add the chopped walnuts and continue to cook until the liquid is absorbed.
8.
Season to taste and set aside to cool.
9.
In a medium bowl, mix cream cheese and egg together until smooth.
10.
Remove the tart pan from the freezer and fill the bottom with the cooled mushroom mixture.
11.
Top with shredded chicken and then gently spread the cream cheese and egg mixture on top of chicken.
12.
Bake for 40-45 minutes until the top begins to brown and the egg mixture is firm.
13.
Remove from the oven and cool slightly. Sprinkle diced green onion on top if desired for garnish.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 792
Protein 32.6 g
Carbohydrates 33.2 g
Iron 1.72 mg
Fiber 3.92 g
Calcium 87.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
