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4-6
suggest servings
| 1 | pound | chestnuts | roasted, or boiled |
| 1 | tablespoon | onion | finely chopped |
| 1 | tablespoon | parsley leaves | or coriander, fresh, chopped |
| 1 | teaspoon | sage | fresh, chopped |
| 1 | teaspoon | salt | |
| 1 | x | black pepper | freshly ground |
| 1 | cup | yogurt, plain | or soft cheese |
| 1 | x | lettuce | leaves |
| 1 | x | lemon | wedges |
Pound or slice the chestnuts. Mix together with the rest of the ingredients and serve with fresh lettuce leaves and lemon wedges.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 627mg | 26% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 3.0g | 12% |
| Sugars 6.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 2% | Vitamin C | 5% | |
| Calcium | 8% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Listing of measure, weight conversions and some ingredient equivalents for cooking recipes....
This recipe is easy and delicious!! We made a few changes: used thin chicken breasts (or you can pound them flat), add grated ginger, less soy sauce, substitute honey for the suger and chili oil for the cayenne pepper. We ate it with veggie fried rice (made in the same wok for easy cleanup). Yum!
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