| Ingredient |
Amount |
Calories |
| Broccoli, raw |
150g |
51kcal |
| Carrots, raw |
50g |
21kcal |
| Peppers, raw, red, sweet |
50g |
13kcal |
| Peppers, raw, yellow, sweet |
50g |
14kcal |
| Peppers, raw, green, sweet |
50g |
10kcal |
| Potatoes, raw, flesh and skin |
500g |
385kcal |
| Beans Green, raw |
50g |
16kcal |
| Butter without salt |
28g |
201kcal |
| Milk 2% fat |
60g |
30kcal |
| Black pepper |
0.5g |
1kcal |
| Sea salt |
2g |
0kcal |
| Chicken, broilers or fryers, meat and skin, cooked, roasted |
250g |
598kcal |
Recipe Instructions:
Ingredients:
• Leftover roasted chicken or fish
• 2 large potatoes, peeled and diced
• 1/4 cup milk (or more as needed)
• 2 tablespoons butter
• Salt and pepper, to taste
• Assorted vegetables for steaming (such as broccoli, carrots, or green beans)
Instructions:
o Place the diced potatoes in a large pot and cover with cold water.
o Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until potatoes are fork-tender.
o While the potatoes are cooking, prepare your vegetables for steaming. Cut them into bite-sized pieces if needed.
o Set up a steamer basket over boiling water or use a microwave-safe steaming dish. Steam the vegetables until tender, about 5-7 minutes depending on the vegetable.
o Reheat the leftover roasted chicken or fish in the microwave or oven until warmed through.
o Drain the cooked potatoes and return them to the pot.
o Add butter, milk, salt, and pepper to taste. Mash the potatoes until smooth and creamy, adding more milk if needed for desired consistency.
o Divide the mashed potatoes onto plates.
o Arrange the steamed vegetables and reheated leftover roasted chicken or fish alongside the mashed potatoes.
o Season everything with additional salt and pepper if desired.
