Anne P claims that this recipe is great for making ahead of time. Also, this breakfast is full of protein and fiber, so it should keep you full all morning long.
Prep: 5 mins, Cook: 20 mins, Additional: 15 mins, Total: 40 mins Yield: 4 servings
Ingredients:
3 cups water
½ cup quinoa
½ cup steel-cut oats
2 tablespoons almond meal
2 tablespoons flaxseed meal
1 tablespoon ground cinnamon
Directions:
Step 1
Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed, and quinoa is tender, 15 to 20 minutes.
Step 2
Stir almond meal and flaxseed meal into quinoa mixture; pour into a glass container and top with cinnamon. Let cool, about 15 minutes. Transfer to the refrigerator.
Cook's Note: Play around with different nuts and seeds for a different flavor. If you do not have quinoa, replace with an equal amount of steel-cut oats.
Nutrition Facts Per Serving: 190.6 calories; protein 7.6g 15% DV; carbohydrates 30.6g 10% DV; fat 4.7g 7% DV; cholesterol mg; sodium 7.9mg.
User IBSERVICE uploaded this tasty cake recipe.
Prep: 15 mins, Cook: 40 mins, Total: 55 mins Servings: 12, Yield: 1 - 9x13 inch pan
Ingredients:
¾ cup butter, melted and cooled
1 cup milk
3 large eggs eggs
1 teaspoon vanilla extract
1?½ cups granular sucrolose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1?¾ cups fresh or frozen blueberries
1?½ cups malitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter, softened
Directions:
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Step 2
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
Step 3
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
Step 4
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts Per Serving: 362.9 calories; protein 6.7g 13% DV; carbohydrates 36.7g 12% DV; fat 21.3g 33% DV; cholesterol 99mg 33% DV; sodium 258.6mg 10% DV.
User Daisy says this is the perfect meal!
Prep: 5 mins, Cook: 25 mins, Total: 30 mins, Servings: 10, Yield: 10 servings/serving size: 1/2 cup
Ingredients:
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1?½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3?½ cups canned black beans, drained
Directions:
Step 1
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Step 2
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Nutrition Facts Per Serving: 140.4 calories; protein 6.3g 13% DV; carbohydrates 27.1g 9% DV; fat 0.9g 1% DV; cholesterolmg; sodium 354.4mg 14% DV.
Princessofmontecito says she uses this recipe when she has a ripe avacado she doesn't want to go to waste. She also advises that you can substitue cilantro with mint or parsley, or the chia seeds with sesame seeds. Either way, have fun with it!
Prep: 10 mins, Cook: 3 mins, Total: 13 mins, Servings: 2, Yield: 2 servings
Ingredients:
2 slices whole grain bread
½ avocado
2 tablespoons chopped fresh cilantro, or more to taste
1 teaspoon Meyer lemon juice, or to taste
¼ teaspoon Meyer lemon zest
1 pinch cayenne pepper
1 pinch fine sea salt
¼ teaspoon chia seeds
Directions:
Step 1
Toast bread slices to desired doneness, 3 to 5 minutes.
Step 2
Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.
Nutrition Facts Per Serving: 72.2 calories; protein 3.6g 7% DV; carbohydrates 11.8g 4% DV; fat 1.2g 2% DV; cholesterolmg; sodium 270.7mg 11% DV.
Pineapple, cucumber, and mango are mixed with lemon juice and chile powder with lime in this quick and spicy, Mexican-inspired fruit salad posted by Alli Shircliff.
Prep: 20 mins, Total: 20 mins, Servings: 8, Yield: 8 servings
Ingredients:
1 fresh pineapple - peeled, cored, and chopped
2 cups sliced strawberries
½ large cucumber, peeled and diced
1 mango, peeled and diced
1 lemon, juiced
½ teaspoon chile-lime seasoning (such as Tajin®), or more to taste
Directions:
Step 1
Combine pineapple, strawberries, cucumber, and mango in a bowl; add lemon juice and mix well. Sprinkle chili-lime seasoning over the top and stir.
Nutrition Facts Per Serving: 115.6 calories; protein 1.6g 3% DV; carbohydrates 30.7g 10% DV; fat 0.4g 1% DV; cholesterolmg; sodium 28.2mg 1% DV.
All Recipes ANGL8277 says that this is an attractive and zesty all-in-one dish that's full of veggies and chicken and loaded with flavor. It's also quick and easy.
Prep: 10 mins, Cook: 30 mins, Total: 40 mins, Servings: 4, Yield: 4 servings
Ingredients:
2 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
Directions:
Step 1
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
Step 2
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Step 3
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts Per Serving: 310.8 calories; protein 23g 46% DV; carbohydrates 42.2g 14% DV; fat 6.4g 10% DV; cholesterol 35.9mg 12% DV; sodium 1605.9mg 64% DV.
Have an avid deer hunter in your life? User TLGIBBS says this is a great recipe to help you out with all that deer meat in your freezer.
Prep: 15 mins, Cook: 25 mins, Total: 40 mins, Servings: 4, Yield: 4 servings
Ingredients:
1 tablespoon vegetable oil
1-pound venison stew meat
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 small onion, chopped
1 (6.8 ounce) package beef flavored rice mix
Directions:
Step 1
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
Step 2
Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
Nutrition Facts Per Serving: 331 calories; protein 28.7g 57% DV; carbohydrates 39.1g 13% DV; fat 6.7g 10% DV; cholesterol 85.7mg 29% DV; sodium 497.3mg 20% DV.
Uploaded by user kelcampbell, this pasta dish should be wonderful served with a green salad. The best part? It's quick to make!
Prep: 15 mins, Cook: 10 mins, Total: 25 mins, Servings: 8, Yield: 8 servings
Ingredients:
1 (16 ounce) package dry penne pasta
8 plum tomato (blank)s roma (plum) tomatoes, diced
½ cup Italian dressing
¼ cup finely chopped fresh basil
¼ cup diced red onion
¼ cup grated Parmesan cheese
Directions:
Instructions Checklist
Step 1
Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
Step 2
In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
Nutrition Facts Per Serving: 256.8 calories; protein 9.8g 20% DV; carbohydrates 46.9g 15% DV; fat 3.1g 5% DV; cholesterol 3.1mg 1% DV; sodium 247.9mg 10% DV.
EntirelyEmily says that this is an easy, healthy snack that is quick to make and enjoy.
Prep: 10 mins, Cook: 25 mins, Total: 35 mins, Servings: 16, Yield: 8 cups
Ingredients
1 serving non-stick cooking spray
4 cups rolled oats
1 cup sliced almonds
½ cup granular sucralose sweetener with brown sugar (such as Splenda® Brown Sugar Blend)
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup applesauce
2 tablespoons white sugar
4 teaspoons vanilla extract
Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray.
Step 2
Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl.
Step 3
Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish.
Step 4
Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.
Nutrition Facts Per Serving: 131.2 calories; protein 3.9g 8% DV; carbohydrates 20g 6% DV; fat 4.3g 7% DV; cholesterol mg; sodium 38mg 2% DV.
NATHALIE1 says she came up with this recipe out of pure laziness and that it actually turned into a family favorite.
Prep: 25 mins, Cook: 6 mins, Total: 31 mins, Servings: 12 Yield: 12 cakes
Ingredients
3 medium potatoes, peeled and shredded
2 large eggs eggs
1 pinch salt and pepper to taste
1 teaspoon Italian seasoning
½ pound cooked flaked salmon
3 medium (4-1/8" long)s green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
¾ cup chopped canned banana peppers
¾ cup sliced fresh mushrooms
¾ cup dry bread crumbs
1 cup oil for frying, or as needed
Directions:
Step 1
Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
Step 2
Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.
Nutrition Facts Per Serving: 139 calories; protein 8.7g 18% DV; carbohydrates 15.9g 5% DV; fat 4.6g 7% DV; cholesterol 41.8mg 14% DV; sodium 119.1mg 5% DV.
User Allen Goforth says that this is a delicious fruity salsa topping to serve over fish or chicken.
Prep: 30 mins, Cook: 10 mins, Total: 40 mins, Servings: 4 Yield: 4 servings
Ingredients
½ fresh pineapple - peeled, cored, and chopped
½ pound strawberries, quartered
3 eaches kiwifruit, peeled and diced
1 large mango - peeled, seeded and diced
½ cup grape tomatoes
2 tablespoons finely chopped fresh cilantro
1 tablespoon balsamic vinegar
1?½ pounds tilapia fillets
½ teaspoon seasoned pepper blend
Directions:
Step 1
In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
Step 2
Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.
Nutrition Facts Per Serving: 308.3 calories; protein 36.9g 74% DV; carbohydrates 35.3g 11% DV; fat 3.1g 5% DV; cholesterol 62.5mg 21% DV; sodium 83.5mg 3% DV.
User munchmn uploaded this recipe that is a great side dish for game birds. This recipe is great because it can be prepared ahead of time.
Prep: 20 mins, Cook: 50 mins, Additional: 30 mins, Total: 1 hr 40 mins, Servings: 12, Yield: 12 servings
Ingredients:
1?½ cups uncooked wild rice
3 cups boiling water
1 cup uncooked brown rice
1 cup diced onion
1 cup diced carrots
¾ cup diced celery
3 (14.5 ounce) cans chicken broth
½ teaspoon ground thyme
¼ teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon ground black pepper
Directions:
Step 1
In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
Step 2
In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
Step 3
Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.
Nutrition Facts Per Serving: 146.7 calories; protein 4.9g 10% DV; carbohydrates 30.1g 10% DV; fat 0.9g 1% DV; cholesterol 2.3mg 1% DV; sodium 549.7mg 22% DV.
AFuller says that this recipe is so good, you don't even need butter or salt and pepper. Grilling it in slices creates a crispy shell and seals in the flavor.
Prep: 10 mins, Cook: 15 mins, Total: 25 mins, Servings: 5, Yield: 5 servings
Ingredients
1 butternut squash, sliced into rounds and seeded
1 teaspoon olive oil
Directions:
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Brush both sides butternut squash with olive oil.
Step 3
Cook on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.
Nutrition Facts Per Serving: 100.3 calories; protein 2g 4% DV; carbohydrates 23.9g 8% DV; fat 1.2g 2% DV; cholesterolmg; sodium 8.2mg.
Plantains are a kind of green banana that can be fried and eaten as a delicacy. User Lymari uploaded this tasty treat.
Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers. By Lymari
Prep: 10 mins, Cook: 10 mins, Total: 20 mins, Servings: 2, Yield: 2 servings
Ingredients:
5 tablespoons oil for frying
1 green plantain
3 cups cold water
salt to taste
Directions:
Instructions Checklist
Step 1
Peel the plantain and cut it into 1-inch chunks.
Step 2
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
Step 3
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
Step 4
Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Nutrition Facts Per Serving: 135.7 calories; protein 1.2g 2% DV; carbohydrates 28.5g 9% DV; fat 3.3g 5% DV; cholesterolmg; sodium 14.2mg 1% DV.
This recipe was uploaded by Ali for a simple twist on the Southern Fried Green Tomato.
Prep: 15 mins, Cook: 10 mins, Total: 25 mins, Servings: 8, Yield: 8 servings
Ingredients:
1 sheet waxed paper
2 large eggs
2 tablespoons water
1 cup all-purpose flour
1 cup yellow cornmeal
1 pinch sea salt to taste
1 pinch freshly ground black pepper to taste
2 pounds green tomatoes, sliced
1 cup canola oil for frying, or as needed
Directions:
Instructions Checklist
Step 1
Line a baking sheet with waxed paper.
Step 2
Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
Step 3
Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
Step 4
Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.
Nutrition Facts Per Serving: 189.1 calories; protein 5.8g 12% DV; carbohydrates 31.5g 10% DV; fat 4.7g 7% DV; cholesterol 46.5mg 16% DV; sodium 73.9mg 3% DV.
Note:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
User mgoblue1 says that if you don't like beets, you can substitue any similar root vegetable such as rootabaga or parsnips.
Prep: 30 mins, Cook: 45 mins, Total: 1 hr 15 mins, Servings: 6, Yield: 6 servings
Ingredients:
1 cup diced, raw beet
4 medium (blank)s carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
1 pinch salt and pepper to taste
? cup dry white wine
1 cup torn beet greens
Directions:
Step 1
Preheat an oven to 400 degrees F (200 degrees C).
Step 2
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
Step 3
Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutrition Facts Per Serving: 143 calories; protein 2.8g 6% DV; carbohydrates 20.8g 7% DV; fat 4.9g 8% DV; cholesterolmg; sodium 95.3mg 4% DV.
User R. Dills uploaded this out-of-the-ordinary side dish that always turns into a conversation piece.
Prep: 10 mins, Cook: 10 mins, Total: 20 mins, Servings: 4, Yield: 4 servings
Ingredients:
1 fresh pineapple, peeled and cored
1 cup chopped fresh cilantro
1 cup tequila
1?½ tablespoons ground chipotle chiles
1 lemon
1 lime
salt and pepper to taste
Directions:
Step 1
Cut the pineapple lengthwise into 8 wedges. Place the wedges into a sealable plastic container or sealable plastic bag. In a small bowl, stir together the cilantro, tequila and chipotle. Pour into the container with the pineapple. Cut lemon and lime in half, squeeze out some juice and put the juice and fruit into the container. Season with salt and pepper. Marinate in the refrigerator for at least one hour, turning pineapple once.
Step 2
Preheat an outdoor grill to medium-high heat. When the coals are hot, brush a light coating of oil on the grate.
Step 3
Grill wedges for about 4 to 5 minutes on each side. If you like you can make a sauce by cooking the marinade in a saucepan over medium-high heat. Bring to a boil and cook until the sauce is thick and syrupy. It will be very spicy!
Nutrition Facts Per Serving: 206.1 calories; protein 1.3g 3% DV; carbohydrates 20.9g 7% DV; fat 0.4g 1% DV; cholesterolmg; sodium 34.4mg 1% DV.
Roberta Tripp created a yummy low-fat recipe from her mama's recipe book. Enjoy!
Prep: 10 mins, Cook: 30 mins, Total: 40 mins, Servings: 12, Yield: 1 - 8x8 inch pan
Ingredients
½ cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1 cup white sugar
? teaspoon salt
2 tablespoons vegetable oil
½ teaspoon vanilla extract
1 (4 ounce) jar pureed prunes baby food
2 large eggs eggs
Directions:
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
Step 2
In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
Step 3
Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.
Nutrition Facts Per Serving: 128.8 calories; protein 2.2g 4% DV; carbohydrates 23.9g 8% DV; fat 3.6g 6% DV; cholesterol 31mg 10% DV; sodium 37mg 2%
This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Prep: 10 mins, Cook: 7 mins, Total: 17 mins, Servings: 6, Yield: 6 servings/ serving size: 2 pancakes
Ingredients:
2 large eggs, beaten
1 cup applesauce
1 teaspoon ground cinnamon
2 teaspoons white sugar
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
2 teaspoons vanilla extract
½ cup raisins
Directions:
Step 1
In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
Step 2
Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.
Nutrition Facts Per Serving: 198.1 calories; protein 6.1g 12% DV; carbohydrates 39.7g 13% DV; fat 2.1g 3% DV; cholesterol 62mg 21% DV; sodium 189.3mg 8% DV.
This moist and irresistable cake recipe was uploaded by Pyure.
Prep: 10 mins, Cook: 1 hr 5 mins, Total: 1 hr 15 mins, Servings: 8, Yield: 8 servings
Ingredients:
1 cup unsalted butter
½ cup Pyure Organic All Purpose Stevia Blend
4 large eggs eggs
1 teaspoon vanilla extract
1 tablespoon finely grated lemon zest
1?¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons milk
Lemon Glaze:
? cup lemon juice
½ cup Pyure Organic All Purpose Stevia Blend
½ teaspoon Pyure Organic Liquid Stevia Extract - Simply Sweet
Directions:
Step 1
Preheat oven to 325 degrees F. Line an 8 x 4-inch loaf pan with parchment paper and set aside.
Step 2
Beat together butter and Pyure Organic All Purpose Stevia Blend until fluffy. Add eggs, one at a time, blending after each addition. Beat in vanilla and lemon zest.
Step 3
Whisk together flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture, alternating with milk.
Step 4
Scrape batter into prepared pan. Bake for 50 to 55 minutes or until tester inserted into center comes out clean. Let stand 5 minutes. Remove cake from pan and let cool on rack.
Step 5
Lemon Glaze: Add water to lemon juice to bring up to 1/2 cup. Combine in saucepan with Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia. Bring to a boil on medium and cook for 8 to 10 minutes or until slightly thickened and reduced by two-thirds.
Step 6
Brush glaze over cooled cake.
Nutrition Facts Per Serving: 346.3 calories; protein 6.4g 13% DV; carbohydrates 22.6g 7% DV; fat 25.9g 40% DV; cholesterol 154.5mg 52% DV; sodium 326.2mg 13% DV.
