Artichoke & Tomato Gratin
Source: EatingWell Magazine, April 1998
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
100 calories; protein 5.4g 11% DV; carbohydrates 10.5g 3% DV; dietary fiber 2g 8% DV; sugars 2g; fat 4.4g 7% DV; saturated fat 1.9g 9% DV; cholesterol 8.3mg 3% DV; vitamin a iu 924IU 19% DV; vitamin c 14.5mg 24% DV; folate 15.1mcg 4% DV; calcium 95.1mg 10% DV; iron 0.5mg 3% DV; magnesium 17.8mg 6% DV; potassium 181.5mg 5% DV; sodium 345.1mg 14% DV; thiamin 0.1mg 6% DV.
2 vegetable, 1/2 high-fat meat