Wish there was a way to know nutritional value

cloneme_losehalf

Without having to type in each ingredient one by one....... (LOL...only because most are more fattening than I want them to be when I get done) But this sounds good!

PORK LOIN ROAST
1 (2 1/2 lb) lean boned pork loin roast
3 TBSP Dijon mustard
1 TBSP low fat butter milk
2 c fresh whole wheat breadcrumbs
2 TBSP cracked pepper
2 teaspoons mix peppercorns, crushed
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
Cooking spray
Creamy Peppercorn Sauce
Thyme sprigs (optional)
Preheat oven to 325 degrees.
Trim fat from roast. Combine mustard and buttermilk. Spread mixture over roast.
Combine breadcrumbs, pepper, peppercorns, thyme and salt in a bowl; press breadcrumb mixture evenly onto roast. Place roast on a broiler pan coated with cooking spray. Insert meat themometer into the thickest part of roast. Bake at 325 degrees for 2 hours or until meat themometer registers 160 degrees. Let roast stand 10 min before slicing. Serve with Creamy Peppercorn Sauce. Garnish with thyme sprigs if desired.
Yeild: 10 - 3oz pork servings and 2 tablespoons sauce.
Creamy Peppercorn sauce:
3/4 c low fat buttermilk
1/3 c fat free sour cream
3 Tablespoons grated Parmesan cheese
3 tablespoons light mayo
1 1/2 tablespoon lemon juice
1 1/2 teaspoon mixed peppercorns crushed
1/4 teaspoon salt
Combine all ingredients in a small bowl; stir well

rileysowner

Yes, like the recipe section in the food tab. That would be wonderful.

kchabby76

Calorie Count website has a recipe analyzer under the food tab. You type it in like this:

1 c. flour
1 lb chicken
Etc
etc

and it asks for how many servings in the pot and then it gives you how many calories/serving for you. I love it!

MrsCon40

You won't trick me into entering this for you just so you'll know.... You'll have to mosey on over to the Recipe tab yourself.

But why would you make such a lovely dish an use low-fat products? It will taste better and you'll be satisfied with less if you made it will real ingredients.

killagb

Calorie Count website has a recipe analyzer under the food tab. You type it in like this:

1 c. flour
1 lb chicken
Etc
etc

and it asks for how many servings in the pot and then it gives you how many calories/serving for you. I love it!

Or, just use the one already here.
http://www.myfitnesspal.com/recipe/box

CakeFit21

Calorie Count website has a recipe analyzer under the food tab. You type it in like this:

1 c. flour
1 lb chicken
Etc
etc

and it asks for how many servings in the pot and then it gives you how many calories/serving for you. I love it!

Or, just use the one already here.
http://www.myfitnesspal.com/recipe/box

The one at caloriecount.com is copy & paste. It's really fast and easy.

cloneme_losehalf

You won't trick me into entering this for you just so you'll know.... You'll have to mosey on over to the Recipe tab yourself.

But why would you make such a lovely dish an use low-fat products? It will taste better and you'll be satisfied with less if you made it will real ingredients.

LOL...not expecting anyone to do that. Just wishing it was easier than typing it in. I need to just start doing it more often. It will beat the unhealthy affects of prepackaged foods.

cloneme_losehalf

Thanks for the recommendation to the other website. Even taking the salt off the recipe the sodium is still high


Nutrition Facts

Serving Size 357 g

Amount Per Serving

Calories
261

Calories from Fat
71
% Daily Value*
Total Fat
7.9g

12%
Saturated Fat
3.8g

19%

Trans Fat
0.0g
Cholesterol
29mg

10%
Sodium
1022mg

43%
Total Carbohydrates
28.5g
9%
Dietary Fiber
2.4g
10%
Sugars
15.3g
Protein
16.8g
Vitamin A 15%
Vitamin C 23%
Calcium 55%
Iron 19%
Nutrition Grade B+
* Based on a 2000 calorie diet

IsleOfThanet

Just figure out the nutrition per ingredient, total then divide by the number of servings.

You only have to figure the calorie count one time per recipe then make a note in your cookbook or as a footnote on your recipe. I pencil in the calorie count beside the ingredient list then write the calories per serving near the recipe name.

You will find some cookbooks (ie The Good Housekeeping Illustrated Cookbook, from the early 1980s ) have a calorie chart in t he back. Other sources are the back of a package (flour, sugar, rice etc.). The USDA Nutrient Database on-line is reliable source for calorie and nutrition information..

Even for the most complicated recipe this only takes a few minutes one time per recipe.