You're going to love this Beef Ribeye Steak recipe with Parmesan stuffed tomatoes, squash and a flavorful compound butter.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4 ounces beef, 1 cup squash, 2 baked tomato halves: 591 Calories; 336.6 Calories from fat; 37.4g Total Fat (18.8 g Saturated Fat; 0.7 g Trans Fat; 1.8 g Polyunsaturated Fat; 13.3 g Monounsaturated Fat;) 187 mg Cholesterol; 1668 mg Sodium; 11 g Total Carbohydrate; 3.2 g Dietary Fiber; 53 g Protein; 321 mg Calcium; 4.1 mg Iron; 1173 mg Potassium; 0.5 mg Riboflavin; 13.8 mg NE Niacin; 1.3 mg Vitamin B6; 2.9 mcg Vitamin B12; 562 mg Phosphorus; 9.2 mg Zinc; 54.4 mcg Selenium; 122.9 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.