Supper In Foil

1. Place aluminum foil in baking pan.

2. Place meat on foil.

3. Stir together soups and water, spread on meat.

4. Top with veggies.

5. Fold foil over and seal securely.

6. Cook 1 1/2 hours in a 350f degree oven.

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Nutrient	Quantity
Total fats	81.0109 g
Protein	153.4796 g
Carbohydrates	45.315 g
Energy	1514.427 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0989 g
Water	1098.8728 g
Aspartic acid	13.8391 g
Calcium, Ca	216.5527 mg
Lutein + zeaxanthin	830.72 g
Fiber, total dietary	13.121 g
Carotene, beta	15507.15 g
Niacin	34.869 mg
Hydroxyproline	0.7344 g
Vitamin A, RAE	1569.81 g
Arginine	9.9365 g
Riboflavin	1.3147 mg
Tocopherol, beta	0.0183 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0952 g
Fatty acids, total saturated 20:1	0.102 g
Glutamic acid	24.3811 g
Sodium, Na	2653.5694 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6914 g
Total lipid (fat)	81.0109 g
Manganese, Mn	0.4615 mg
Fructose	1.4801 g
Proline	6.0854 g
Fatty acids, total saturated 16:0	13.4394 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.9108 g
Sucrose	6.6721 g
Choline, total	505.3531 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1836 g
Fatty acids, total polyunsaturated 18:1 t	2.9444 g
Sugars, total	13.4011 g
Serine	5.816 g
Fatty acids, total saturated 18:0	8.9644 g
Fatty acids, total saturated 20:4 undifferentiated	0.2516 g
Vitamin B-6	2.7 mg
Selenium, Se	156.4154 g
Ash	13.8454 g
Vitamin D	27.2001 IU
Fatty acids, total saturated 18:1 undifferentiated	25.3238 g
Pantothenic acid	5.7105 mg
Phenylalanine	5.788 g
Copper, Cu	0.6324 mg
Betaine	181.0604 mg
Thiamin	0.6237 mg
Retinol	13.6 g
Methionine	4.2658 g
Iron, Fe	16.241 mg
Carbohydrate, by difference	45.315 g
Phosphorus, P	1461.5731 mg
Folate, total	101.25 g
Lycopene	1.83 g
Alanine	8.6138 g
Cholesterol	463.6736 mg
Valine	6.8657 g
Fatty acids, total saturated 18:2 undifferentiated	2.406 g
Glycine	6.5661 g
Carotene, alpha	6362.91 g
Glucose (dextrose)	1.5917 g
Fatty acids, total saturated 14:0	1.4565 g
Zinc, Zn	57.7937 mg
Isoleucine	6.5122 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	2.0128 g
Fatty acids, total polyunsaturated	14.7511 g
Fatty acids, total saturated 14:1	0.272 g
Fatty acids, total polyunsaturated 17:1	0.476 g
Leucine	12.2229 g
Tocotrienol, alpha	0.0311 mg
Vitamin A, IU	31187.5001 IU
Folate, DFE	101.25 g
Tryptophan	1.6927 g
Vitamin C, total ascorbic acid	14.765 mg
Phytosterols	7.68 mg
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	22.3177 g
Fatty acids, total saturated 20:0	0.0136 g
Starch	2.6169 g
Tyrosine	5.231 g
Vitamin B-12	21.08 g
Vitamin K (phylloquinone)	71.86 g
Fatty acids, total saturated	27.6324 g
Histidine	4.869 g
Fatty acids, total monounsaturated	36.8593 g
Threonine	6.9371 g
Folate, food	101.25 g
Fatty acids, total polyunsaturated 17:0	0.714 g
Vitamin D (D2 + D3)	0.68 g
Fatty acids, total polyunsaturated 24:0	0.0544 g
Vitamin D3 (cholecalciferol)	0.68 g
Vitamin E (alpha-tocopherol)	2.7094 mg
Fatty acids, total trans	2.9444 g
Fatty acids, total trans-monoenoic	2.9444 g
Magnesium, Mg	186.2328 mg
Lysine	13.255 g
Potassium, K	3831.6105 mg
Cystine	1.7006 g
Fluoride, F	10.976 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	3	75.03	17.5314	0.4392
Potato	3	0	0	0
Celery	2 stalks	20.48	3.8016	0.2176
Water	2 tablespoons	0	0	0
jalapeno pepper	1	0	0	0
onion soup mix	1 envelope	0	0	0
cream mushroom soup	1 can	330.9145	23.982	23.982
chuck steak	1.5 lb	1088.0025	0	56.3721