Italian Stew With Spinach Dumplings

1. In 4-quart Dutch oven, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in spaghetti sauce, mushrooms and water. Heat to boiling; reduce heat.

2. In medium bowl, mix Bisquick mix, spinach, cheese and milk until soft dough forms. Drop dough by 10 spoonfuls onto hot spaghetti mixture.

3. Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.

4. High Altitude (3500-6500 ft): Cook dumplings uncovered over low heat 10 minutes. Cover; cook 12 minutes longer.

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Nutrient	Quantity
Total fats	17.2966 g
Protein	117.2522 g
Carbohydrates	15.2941 g
Energy	687.0712 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1842 g
Water	713.6043 g
Aspartic acid	0.3294 g
Calcium, Ca	441.1101 mg
Fiber, total dietary	1.05 g
Carotene, beta	11.14 g
Niacin	30.7898 mg
Vitamin A, RAE	249.745 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	0.1098 g
Riboflavin	0.8132 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.068 g
Fatty acids, total saturated 20:1	0.0393 g
Glutamic acid	0.8638 g
Sodium, Na	544.4089 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3397 g
Total lipid (fat)	17.2966 g
Manganese, Mn	0.1983 mg
Proline	0.3794 g
Fatty acids, total saturated 16:0	3.8813 g
Fatty acids, total saturated 8:0	0.1027 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Choline, total	315.6467 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	6.461 g
Serine	0.2318 g
Fatty acids, total saturated 10:0	0.1212 g
Fatty acids, total saturated 18:0	2.1724 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	3.0725 mg
Selenium, Se	109.1276 g
Ash	10.4497 g
Vitamin D	2.44 IU
Menaquinone-4	1.22 g
Fatty acids, total saturated 18:1 undifferentiated	5.3753 g
Pantothenic acid	3.5955 mg
Phenylalanine	0.1989 g
Copper, Cu	0.3875 mg
Betaine	35.1854 mg
Thiamin	0.3273 mg
Retinol	62.7 g
Methionine	0.1013 g
Iron, Fe	9.9858 mg
Carbohydrate, by difference	15.2941 g
Phosphorus, P	1214.0488 mg
Folate, total	129.6585 g
Fatty acids, total saturated 4:0	0.1239 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Fatty acids, total saturated 22:1 undifferentiated	0.0326 g
Alanine	0.1305 g
Cholesterol	265.5339 mg
Valine	0.2513 g
Fatty acids, total saturated 18:2 undifferentiated	0.5429 g
Glycine	0.0756 g
Fatty acids, total saturated 14:0	0.7392 g
Zinc, Zn	17.4806 mg
Isoleucine	0.1989 g
Fatty acids, total saturated 12:0	0.1264 g
Fatty acids, total polyunsaturated	0.7861 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	0.3648 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Vitamin A, IU	3940.34 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	129.6585 g
Tryptophan	0.0488 g
Vitamin C, total ascorbic acid	48.75 mg
Fatty acids, total polyunsaturated 18:1 c	3.7128 g
Fatty acids, total saturated 20:0	0.0136 g
Fatty acids, total saturated 6:0	0.1107 g
Lactose	6.161 g
Tyrosine	0.194 g
Vitamin B-12	6.5263 g
Vitamin K (phylloquinone)	4.526 g
Fatty acids, total saturated	7.5813 g
Histidine	0.1159 g
Fatty acids, total monounsaturated	5.8423 g
Threonine	0.1635 g
Folate, food	129.6585 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Vitamin D (D2 + D3)	0.122 g
Vitamin D3 (cholecalciferol)	0.122 g
Vitamin E (alpha-tocopherol)	1.0907 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	133.3319 mg
Lysine	0.3221 g
Potassium, K	1999.8185 mg
Cystine	0.0232 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	0.5 cup	74.42	5.8316	3.9894
Spinach	0.25 cup	8.25	1.4625	0.1125
Parmesan cheese	0.25 cup	74	8	1
Water	1 cup	0	0	0
beef	1	530.4012	0	12.1947
bisquick	2 cups	0	0	0
green mushroom	1 jar	0	0	0
primavera spaghetti sauce	1 jar	0	0	0