http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29878,00.html?rsrc=search
Tomato Topping: |
|
| 8 | ounce tomato sauce |
| 6 | ounce tomato paste |
| 1/4 | cup Splenda |
| 2 | teaspoons white vinegar or water |
| 2 | pounds lean ground beef |
| 2 | eggs |
| 1/2 | cup parmesan cheese |
| 1/4 | cup red onion, diced small |
| 1/4 | cup red bell peppers, diced |
| 2 | tablespoons fresh parsley |
| 2 | cloves garlic, minced |
| 1/2 | teaspoon dried oregano |
| 1/2 | teaspoon dried basil |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
| 1/4 | pound prosciutto, or any type of ham, thinly sliced |
| 1/4 | pound provolone cheese, sliced |
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29878,00.html?rsrc=searchCategories
Beef, Main Dish, American, Bake
| Nutrition Facts | ||||||
Serving Size 225.1g |
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Amount Per Serving |
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|
Calories 385 Calories from Fat
131 |
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% Daily Value* |
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|
Total Fat
14.6g 22%
|
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|
Saturated Fat
6.8g 34%
|
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|
Cholesterol
171mg 57%
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Sodium
941mg 39%
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|
Total Carbohydrates
14.0g 5%
|
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|
Dietary Fiber
1.6g 6%
|
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|
Sugars
10.0g |
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|
Protein
46.2g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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