BAKED MONTE CRISTO SANDWICHES

Puff Pastry Sheets should be a staple item in the freezer.  I always forget how many delicious things you make with it.  These sandwiches prove my point! The Captain makes an awesome chicken pot pie that is topped with puffed pastry . . . one of the best I have ever had.

Although this recipe sounds awesome, I'm not sold on the addition of sweetness, so I will make mine without it and have some maple syrup on the side to dip the sandwich in to try it out.

The sandwich recipe and photo comes from Pepperidge Farms . . . the link is at the end of the recipe.

INGREDIENTS

• 1 egg
• 1 tbsp. water
• 2 tablespoons all purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 8 slices deli ham (Black Forest)
• 4 slices deli Swiss cheese (about 4 ounces)
• 2 teaspoons confectioners' sugar
• 1 cup pure maple syrup

DIRECTIONS

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.

With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.

Source

Spicy Pasta Salad

This recipe was one featured on Rhee's show on the Food Network, The Pioneer Woman this morning.  Her description of this recipe as she was making it was making my mouth water! 

I love anything with pasta, and pasta salad with mayonnaise is so delicious to me!

Rhee is becoming one of my favorite cooks . . . or is she considered a chef?

Ingredients

• 12 ounces, weight Mostaccioli
• 1/2 cup Mayonnaise
• 1/4 cup Whole Milk
• 4 Tablespoons White Vinegar
• 1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• 1/2 teaspoon Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• 1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Directions

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Divine.

Photo and Recipe Source

Tomato and Mozzarella Pasta Salad

Macaroni salad can be a main meal as far as I'm concerned!

I've always had mayonnaise based macaroni salad and this one has an oil and vinegar dressing that sounds interesting to me.  I also love the addition of olives, mozzarella and tomatoes.

I'm thinking if I don't like the oil and vinegar dressing, it would most likely taste awesome with the addition of mayonnaise.

Ingredients:

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup kalamata, pitted sliced in quarters length wise
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Directions:

Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic,
capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, toss. Toss with Parmesan and basil just before serving.

Source

Stuffed Honey-Ham Biscuits

Easy, Easy, Easy!!!!!

Awesome appetizer for parties or a great addition to breakfast.  

I'd like to try it with scrambled or fried eggs added after it comes out of the oven.

Ingredients

• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
• 8 slices (1/2 oz each) Swiss cheese
• 8 slices (1 oz each) deli cooked ham
• 1/4 cup honey

Directions


Heat oven to 350°F. 

Spray cookie sheet with cooking spray.

Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. 

Place 1 slice of cheese inside pocket. 

Top cheese with 1 slice of ham and 1 teaspoon honey.

Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.


Bake 15 minutes or until golden brown. 

Remove from cookie sheet to serving plate. 

Drizzle remaining honey over tops. Serve immediately.

Recipe and Photo Source link

Cherry Cola Cake Recipe

Doesn't this look pretty and delicious?

I love the combination of cherry cola and chocolate!  We have recently discovered Diet Cherry Dr. Pepper, which I think would also work.

This recipe comes from one of my favorite food websites, Taste of Home.  Link follows the recipe!

Ingredients

• 1-1/2 cups miniature marshmallows
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 cup butter, cubed
• 1 cup cherry-flavored cola
• 3 tablespoons baking cocoa
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

FROSTING:

• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 jar (7 ounces) marshmallow creme
• 2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
• Fresh sweet cherries with stems

Editor's Note: To frost sides as well as top of cake, double amounts for frosting.

Directions

Preheat oven to 350°. 

Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. 

Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda. 

In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. 

Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. 

Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries. 

Yield: 12 servings.

Originally published as Cherry Cola Cake in Taste of Home June/July 2013

Spinach and Ravioli Lasagna

Love this quick and easy lasagna!  One of our favorite things to make easy and delicious meals is frozen ravioli . . . also economical.

This is one of those semi-homemade recipes for busy times with not so much time for cooking.  No one will ever know it was so easy!

The photo and recipe is Pillsbury.com, which  is one of the best sources for semi-homemade recipes!

Ingredients

• 1 bag (6 oz) fresh baby spinach leaves, chopped
• 1/3 cup refrigerated basil pesto
• 1 jar (15 oz) Alfredo pasta sauce
• 1/4 cup vegetable or chicken broth
• 1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
• 1 cup shredded Italian cheese blend (4 oz)
• Chopped fresh basil leaves, if desired
• Paprika, if desired

Directions

Heat oven to 375°F. 

Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

In medium bowl, toss spinach and pesto. 

In another bowl, mix Alfredo sauce and broth. 

Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. 

Top with half of spinach mixture. 

Arrange half of ravioli in single layer over spinach mixture. Repeat layers. 

Top with remaining sauce mixture.

Bake uncovered 30 minutes. 

Sprinkle with cheese. 

Bake 5 minutes longer or until bubbly. 

Garnish with basil and paprika.

Tip from Pillsbury

Although this dish calls for frozen ravioli, you can let the ravioli sit on the countertop about 5 minutes before preparing the recipe to allow the frozen ravioli to separate more easily.

Turkey Club Panini

Wouldn't these awesome sandwiches look fabulous on your food table at the next party!  Love it paired with olives. 

As with any recipe, you can make it your own by omitting ingredients you don't like and add those you do like.

It sure is a tall sandwich!

INGREDIENTS

• 1/3 cup mayonnaise
• 2 garlic cloves, chopped
• 1 tbsp. olive oil
• 2 tbsp. Dijon mustard
• 2 tbsp. grated Asiago cheese
• Freshly ground pepper, to taste
• 1 rosemary focaccia (16-inch x 8-inches)
• 300 grams smoked turkey slices
• 300 grams ham slices
• 300 grams proscuitto slices
• 200 grams Swiss cheese slices
• 200 grams cheddar cheese slices
• 2 tbsp. sundried tomato spread
• 2 tbsp. basil pesto (store-bought or homemade)
• Giardiniera, olives or pickles, for serving

PREPARATION

To make the Asiago and garlic mayonnaise: Add mayonnaise, garlic, olive oil, Dijon mustard, Asiago cheese and pepper. Stir to combine. Set aside.

To create a triple decker panini, slice foccaccia lengthwise twice to make three layers of bread.

Layer sandwich as desired with the deli meats, cheeses, flavoured mayonnaise, sundried tomato spread and basil pesto.

Toast sandwich in large Panini press until cheese melts and bread is toasted, about 5 to 8 minutes. Alternatively, wrap sandwich in foil and heat in preheated 400 degree F. oven until cheese melts, about 10 minutes.

Cut sandwich into 8 pieces. Serve with giardiniera, olives or pickles.

Yield: 8 servings.

Source: http://www.cbc.ca/inthekitchen/2012/10/turkey-club-panini.html

The source is a Canadian cooking show, In The Kitchen with Stefano Faita

Fresh Tomato Vinaigrette

This recipe is from the newsletter of Ciao Italia's Mary Ann Esposito.  I've watched her PBS cooking show since I was a very young girl . . . and she is still on the air . . . America's longest running cooking show!  Check your local PBS listings or visit her website to find out when she's on in your area.

I remember the days when we grew so many tomato plants that friends and family would leave the house with bags of tomatoes.  It was such a joy to have so many fresh tomatoes at my fingertips.  This fresh tomato vinaigrette is the type of food I would often make.

To make a creamy tomato salad dressing, add some mayonnaise.  Experiment and add mayonnaise slowly until you reach the desired taste and consistency.

INGREDIENTS

• 1 large Backyard Farms vine ripened tomato
• 1 1/2 teaspoons white wine vinegar
• 1 large garlic clove
• 1/4 cup basil cut into ribbons
• 1/4 to 1/2 cup Filippo Berio extra virgin olive oil

DIRECTIONS

Cut the large tomato in half and grate with a box grater over a dish or wide bowl, discarding the skins, but collecting the juice and pulp.

Mince the garlic clove with a little salt. Add to the tomato. Add a pinch more salt, crushed red pepper to taste, vinegar and basil. Whisk in enough of the olive oil to make an emulsion.

This should yield at least one half cup of vinaigrette. 

Roasted Garlic Clove Chicken

Easy, economical and delicious!

This recipe comes from the show Ten Dollar Dinners on the Food Network where Melissa always comes up with awesome meals that are economical. Check it out sometime!  At this time, it is airing every weekday afternoon EST.

You can imagine the delicious flavor of this chicken with all that garlic!  That is, if you love garlic like I do.

Ingredients

• 8 chicken thighs
• Kosher salt and freshly ground black pepper
• 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 teaspoons herbes de Provence
• 1 teaspoon flour
• 1/4 cup chicken stock
• 1/2 lemon, juiced
• Bread, for serving

Directions

Preheat the oven to 350 degrees F.

Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. 

In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. 

Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. 

Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. 

Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. *

Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

*Many comments on the recipe page claimed their gravy did not come out right.  Some tips for the gravy . . .

Make sure the drippings are heated thoroughly before adding flour, followed by the stock and lemon juice.

Depending on how much drippings your chicken produced, you may want to add butter to the drippings and heat thoroughly before adding the flour.

Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

The Food Network
SHOW: Trisha's Southern Kitchen
EPISODE: Grandma Knows Best

This recipe takes me back to childhood days and the delicious cakes my southern belle neighbor from North Carolina would make.  Along with my nana and godmother, she was a great cooking inspiration in my life and taught me so much about baking as a young girl.

You can never go wrong with a cake made with coconut!

Ingredients

Cake:

• 1 cup (2 sticks) butter, room temperature, plus more for greasing
• Flour, for dusting pan
• 2 cups sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• One 12-ounce box vanilla wafers, finely crushed
• One 6-ounce package frozen or fresh grated coconut, thawed
• 1/2 cup chopped pecans

Coconut Lemon Glaze:

• 2 cups sugar
• 2 tablespoons cornstarch
• Pinch of salt
• Grated zest of 2 large lemons
• 1/4 cup fresh lemon juice (about 2 large lemons)
• One 6-ounce package frozen or fresh grated coconut, thawed

Directions

Preheat the oven to 325 degrees F.

For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.

For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

Crouton Crushed Chicken Tenders with Orange Barbeque Sauce

Love the concept of baked chicken that tastes like fried chicken, making it a healthier choice.

One of the things I love about this recipe is the use of croutons as a major breading ingredient.  Sandra Lee suggests store bought croutons (you know, the semi-homemade thing), but I would opt to make my own.  Some comments on the recipe page complained about the breading being bland.  You can make it as bland or as flavorful and spicy as you want depending on the croutons you use.  Could be they used plain croutons!  Make sure to keep this in mind when planning this recipe.

A tip I gained from watching this episode is the method she uses to bread the chicken using tongs instead of her hands.  I use the one hand for dipping in the wet ingredient and the other for breading . . . I hate when I get uncoordinated and get my hands all mucky with breading and eggs.  Love the idea of using tongs . . . let the tongs get all mucky!

Recipe courtesy Sandra Lee

The Food Network
SHOW:  Semi-Homemade Cooking
EPISODE: Moms Tailgate Party


Ingredients

• 1 (6-ounce) bag garlic and butter croutons
• 1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning
• Kosher salt and freshly ground black pepper
• 1 egg
• 1/2 cup buttermilk
• 1/3 cup plain bread crumbs
• 1 1/2 pounds chicken tenders

Orange Barbeque Sauce:

• 1/3 cup barbeque sauce
• 2 tablespoons orange marmalade
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce

Directions

Preheat the oven to 375 degrees F.

Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.

Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.

Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.

Transfer to a platter and serve with the orange barbeque sauce.


Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

Quesadillas de Camarones (Shrimp Quesadillas)

As I watched The Pioneer Woman on the Food Channel this morning, I realized that we have not had shrimp in quite some time and since it is my favorite food, I'm craving it and have posted lots of recipes that include shrimp lately!

These quesadillas look awesome!  One of the things I love about this recipe is the opportunity to vary the ingredients. Pork or chicken would also work well with this recipe. 

The Captain and I love spicy texmex type of food and the combination of ingredients is perfect for our taste. Sometimes we make our own tortillas to make these type of dishes extra special.  Try it sometime when you have some extra time on your hands . . . you won't be sorry!

Ingredients

• Flour Tortillas
• 12 whole Large Shrimp, Peeled And Deveined
• 8 ounces, fluid Mexican Red Sauce
• 1 whole Large Onion
• 1 whole Red Bell Pepper
• 1 whole Green Bell Pepper
• 2 cups Cheese, Grated (Monterey Jack Is Best)
• 2 Tablespoons Olive Oil
• Salt To Taste

Preparation Instructions

Pour red sauce over shrimp. Set aside.

Chop vegetables into large pieces. Heat skillet over high heat and add olive oil.

Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. 

Remove from skillet and chop into bite-size pieces.

In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.

Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!


Source:  The Pioneer Woman

Shrimp Scampi from Ina Garten

Shrimp Scampi is a definite treat in this house with shrimp being my favorite food!

Doesn't that look delicious?  Beautiful presentation . . .

Recipe courtesy of Ina Garten
2008, Barefoot Contessa Back to Basics, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Italian Every Time


Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. 

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. 

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. 

Serve with lemon wedges.

Easy Corn Fritters

Corn is one of my favorite foods, so naturally corn fritters are something I love. You will find many variations of the recipe on this blog!

This recipe comes from Mr. Food, whose recipes never let me down.

I can make a meal from a plate of these little jewels :)

Ingredients

• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1/4 cup salsa
• 1 (14-3/4-ounce) can cream-style corn
• 1 cup fresh or frozen corn (thawed if frozen)
• 1/4 cup vegetable oil, or more as needed

Directions

In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns.

In a large skillet over medium heat, heat 1 tablespoon oil . Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter.

Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used.




Photo and recipe source 

Southwestern Stuffed Peppers

A delicious twist to traditional stuffed peppers!

Recipe and photo source

Ingredients

• 1 lb lean ground beef
• 1/4 cup chopped onion
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 egg, beaten
• 2 cups cooked rice
• 4 -6 bell peppers
• 1 (19 ounce) can diced tomatoes
• 1 (15 -16 ounce) jar salsa
• shredded cheddar cheese
• sour cream

Directions

Combine beef, onion, seasoning mix and egg in a large bowl.

Add rice and mix well.

Cut peppers in half lengthwise; remove seeds and membrane.

Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.

Place peppers, cut side up, on top of the tomatoes.

Spoon beef mixture into peppers, mounding as necessary.

Top each pepper with salsa.

Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!

Serve with sour cream and additional salsa.

Nutritional Facts for Southwestern Stuffed Peppers

Serving Size: 1 (398 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 435.7

 

Calories from Fat 120

27%

Total Fat 13.3 g

20%

Saturated Fat 5.1 g

25%

Cholesterol 120.2 mg

40%

Sodium 1455.9 mg

60%

Total Carbohydrate 50.0 g

16%

Dietary Fiber 7.4 g

29%

Sugars 11.7 g

47%

Protein 30.4 g

60%