Ham-Vegetable Medley

Ingredients:
2 medium sweet potatoes, peeled, cut in 1-inch chunks
12 oz. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 to 1-1/4 lb. sliced cooked ham, about 1/4-inch thick
1/2 cup apple butter
2 Tbsp. cider vinegar
Baguette slices


Directions:
1. In large saucepan cook potatoes and Brussels sprouts in lightly salted boiling water 8 to 10 minutes or just until tender. Drain.

2. Meanwhile, in 12-inch skillet melt butter. Add ham; cook over medium-high heat 4 to 5 minutes, turning occasionally. Transfer to serving dishes with vegetables; keep warm. Stir together apple butter and vinegar in skillet; heat through. Serve with ham, vegetables, and bread slices. Serves 4.
Calories 513
Total fat (g) 16
Saturated Fat (g) 7
Polyunsaturated Fat (g) 1
Cholesterol (mg) 80
Monounsaturated Fat (g) 6
Sodium (mg) 1664
Carbohydrate (g) 71
Total sugar (g) 43
Fiber (g) 8
Protein (g) 23
Vitamin A (DV%) 0
Vitamin C (DV%) 61.410024
Calcium (DV%) 10
Iron (DV%) 17

Simple Beef and Noodles

Ingredients:
1 17-ounce package refrigerated cooked beef tips with gravy
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1 10.75-ounce can condensed golden mushroom soup
1/2 cup beef broth
1-1/2 cups sliced fresh mushrooms
1 cup packaged peeled baby carrots, halved lengthwise
1 small onion, halved and thinly sliced (1/3 cup)
1 12-ounce package frozen egg noodles


Directions:
1. In a 3-quart saucepan combine beef tips with gravy, basil, and pepper. Stir in soup and broth. Bring to boiling. Add mushrooms, carrots, and onion. Return to boiling; reduce heat to low. Simmer, covered, for 20 to 25 minutes or until vegetables are tender, stirring frequently.

2. Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles. Makes 4 to 6 servings.

Calories 458
Total fat (g) 12
Saturated Fat (g) 4
Polyunsaturated Fat (g) 0
Cholesterol (mg) 150
Monounsaturated Fat (g) 0
Sodium (mg) 1349
Carbohydrate (g) 61
Total sugar (g) 7
Fiber (g) 4
Protein (g) 27
Vitamin A (DV%) 0
Vitamin C (DV%) 2.361924
Calcium (DV%) 5
Iron (DV%) 16

Maple-Cranberry Game Hens

Ingredients:
2 1-1/4- to 1-1/2-pound Cornish game hens
6 cups white cranberry juice or white grape juice
1/2 cup maple-flavored syrup
1/4 cup coarse salt


Directions:
1. Remove giblets from game hens, if present. Rinse hens. For brine, in a stainless-steel or enamel stock pot or plastic container combine cranberry juice, syrup, and salt; stir to dissolve salt.

2. Carefully add game hens to brine. Cover and marinate in the refrigerator for 4 hours, turning hens occasionally.

3. Remove game hens from brine; discard brine. Rinse hens and pat dry with paper towels. Tie drumsticks to tail with 100%-cotton kitchen string.Twist wing tips under back.

4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place game hens, breast sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until hens are no longer pink (180 degrees F in thigh muscle). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

5. Remove game hens from grill. Cover with foil and let stand for 10 minutes before carving. Makes 2 servings.
Calories 807
Total fat (g) 45
Saturated Fat (g) 12
Cholesterol (mg) 346
Sodium (mg) 1180
Carbohydrate (g) 36
Fiber (g) 0
Protein (g) 59
Vitamin A (DV%) 0
Vitamin C (DV%) 59.0481
Calcium (DV%) 4
Iron (DV%) 14

Cheesy Chicken and Noodles

Ingredients:
12 ounces wide egg noodles
2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods)
1 16-ounce jar light Parmesan-Alfredo pasta sauce
1 9-ounce package frozen cooked chicken breast strips, thawed
1 4-1/2-ounce can sliced mushrooms, drained
2 tablespoons dry white wine, dry sherry, chicken broth, or milk
Milk, optional
Grated Parmesan cheese


Directions:
1. In a 4-quart Dutch ove, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven.

2. Stir in sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese. Makes 6 servings.
Calories 427
Total fat (g) 13
Saturated Fat (g) 7
Cholesterol (mg) 109
Sodium (mg) 966
Carbohydrate (g) 51
Fiber (g) 3
Protein (g) 24
Vitamin A (DV%) 0
Vitamin C (DV%) 0

french-onion-soup

Ingredients:
1/2 cup butter
6 cups thinly sliced yellow onions (6 large)
2 49-oz. cans beef broth
1/2 cup dry sherry or dry white wine
2 Tbsp. Worcestershire sauce
1/2 tsp. ground black pepper
1/4 cup snipped fresh Italian (flat-leaf) parsley (optional)
12 slices French bread, toasted
8 oz. Swiss, Gruyère, or Jarlsberg cheese, shredded (2 cups)


Directions:
1. In a 6 to 8-quart Dutch oven melt butter; add onions. Cook onions, covered, over medium-low heat for 15 to 20 minutes or until tender and golden; stir occasionally. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in parsley. Serve immediately or cool for 30 minutes.

2. To freeze, transfer cooled soup to three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal; label. Freeze up to 2 months.

3. To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally.

4. For toast, arrange bread slices on baking sheet.Sprinkle with shredded cheese. Broil 4 inches from heat for 1 to 2 minutes or until cheese is melted and lightly browned. Top each soup serving with toasted bread slice. Makes 12 servings (or three 4-serving portions).
Calories 263
Total fat (g) 14
Saturated Fat (g) 8
Polyunsaturated Fat (g) 1
Cholesterol (mg) 38
Monounsaturated Fat (g) 4
Sodium (mg) 1136
Carbohydrate (g) 21
Total sugar (g) 4
Fiber (g) 2
Protein (g) 10
Vitamin A (DV%) 0
Vitamin C (DV%) 2.952405
Calcium (DV%) 18
Iron (DV%) 6

Ingredients:
8 cups water
3 14-oz. cans reduced-sodium chicken broth
1 lb. cooked boneless ham, chopped
4-1/2 cups dry split peas, rinsed and drained
3 bay leaves
1/4 tsp. dried marjoram, crushed
1/4 tsp. ground black pepper
1-1/2 cups chopped carrots (3 medium)
1-1/2 cups chopped celery (3 medium)
1-1/2 cups chopped onion (3 medium)
Salt and ground black pepper
1. In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover; stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves; discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.

2. To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover; label. Freeze up to 3 months.

3. To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)

Calories 334
Total fat (g) 5
Saturated Fat (g) 1
Polyunsaturated Fat (g) 1
Cholesterol (mg) 22
Monounsaturated Fat (g) 2
Sodium (mg) 866
Carbohydrate (g) 49
Total sugar (g) 8
Fiber (g) 19
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 4.133367
Calcium (DV%) 7
Iron (DV%) 22

Ingredients:
2 cups water
2 cups chopped potato (2 medium)
1/2 cup chopped carrot (1 medium)
1/2 cup chopped celery (1 stalk)
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon black pepper
2 cups milk
2-1/2 cups shredded cheddar cheese or 10 ounces American cheese, torn
1 15-ounce can cream-style corn
2 cups cubed cooked ham
Black pepper (optional)

1. In a large saucepan combine water, potato, carrot, celery, and onion. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain.

2. Meanwhile, in a medium saucepan melt butter. Stir in flour and pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly.

3. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through, but do not boil. If desired, season with additional pepper.

4. Makes 6 servings (9 cups)
Calories 490
Total fat (g) 30
Saturated Fat (g) 16
Polyunsaturated Fat (g) 1
Cholesterol (mg) 103
Sodium (mg) 1,198
Monounsaturated Fat (g) 11
Carbohydrate (g) 33
Total sugar (g) 8
Fiber (g) 3
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 13.581063
Calcium (DV%) 46
Iron (DV%) 12
Starch (d.e.) 1.5
Milk (d.e.) .5
Very-fat Meat (d.e.) 2.5

Grilled Chicken

.

Ingredients:
1 3- to 3-1/2-lb. broiler-fryer chicken, halved
3 cloves garlic, quartered
2 tsp. salt
1/3 cup olive oil
1 lemon, cut into wedges

Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours.

2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges. Makes 4 servings.
Calories 649
Total fat (g) 51
Saturated Fat (g) 12
Polyunsaturated Fat (g) 9
Cholesterol (mg) 172
Monounsaturated Fat (g) 27
Sodium (mg) 1293
Carbohydrate (g) 2
Total sugar (g) 0
Fiber (g) 0
Protein (g) 43
Vitamin A (DV%) 0
Vitamin C (DV%) 8.857215
Calcium (DV%) 3
Iron (DV%) 11

Spicy Pecan Pork Sandwiches

Ingredients:
4 boneless pork loin chops, cut 1/2-inch thick (about 1 pound)
1 egg
2 tablespoons Dijon-style mustard
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup fine dry bread crumbs
1/2 cup ground toasted pecans
1/4 cup all-purpose flour
2 tablespoons cooking oil
4 hoagie buns, kaiser rolls, or hamburger buns, split and toasted or 8 slices whole wheat bread, toasted
Chipotle chili- or sun-dried tomato-flavored light mayonnaise
Lettuce leaves
Tomato slices
1. Place each pork chop between two pieces of plastic wrap. Use the the flat side of a meat mallet to lightly pound each chop to about 1/4-inch thickness. In a shallow dish beat together egg, mustard, and cayenne pepper just until combined. In another dish stir together bread crumbs and pecans; place flour in a third dish. Coat each pork piece with flour, dip in egg mixture, and then coat with crumb mixture.

2. In a 12-inch skillet heat oil over medium-high heat. Add pork slices. Cook for 6 to 8 minutes or until slightly pink in the center, turning once. (If necessary, reduce heat to medium to avoid burning.) Spread mayonnaise on buns or bread. Serve pork in buns or between two slices of bread with lettuce and tomato slices.

3. Makes 4 sandwiches

Calories 634
Total fat (g) 31
Saturated Fat (g) 6
Polyunsaturated Fat (g) 8
Cholesterol (mg) 122
Sodium (mg) 987
Monounsaturated Fat (g) 13
Carbohydrate (g) 51
Total sugar (g) 4
Fiber (g) 4
Protein (g) 38
Vitamin A (DV%) 0
Vitamin C (DV%) 5.314329
Calcium (DV%) 14
Iron (DV%) 25
Starch (d.e.) 3
Vegetables (d.e.) .5
Very Lean Meat (d.e.) 4

Ravioli Skillet

Ingredients:
1 14.5-ounce can Italian-style stewed tomatoes, undrained
1 14-ounce can vegetable broth
2 medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
1 9-ounce package refrigerated cheese ravioli
1 15-ounce can white kidney beans (cannellini) or navy beans, rinsed and drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil or parsley


Directions:
1. In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.

2. Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.

3. Makes 4 servings
utrition facts per serving:

Calories 335
Total fat (g) 11
Saturated Fat (g) 5
Polyunsaturated Fat (g) 1
Cholesterol (mg) 58
Sodium (mg) 1131
Monounsaturated Fat (g) 2
Carbohydrate (g) 47
Total sugar (g) 9
Fiber (g) 7
Protein (g) 19
Vitamin A (DV%) 103.02333
Vitamin C (DV%) 6.495291
Calcium (DV%) 25
Iron (DV%) 17
Starch (d.e.) 3
Vegetables (d.e.) 1.5
Very Lean Meat (d.e.) 1

smoked-brisket-with-zesty-barbecue-sauce

Ingredients:
8 to 10 mesquite or hickory wood chunks
1 3- to 3-1/2-pound fresh beef brisket
cup dry red wine or reduced-sodium beef broth
4 teaspoons Worcestershire sauce
1 tablespoon cooking oil
1 tablespoon red wine vinegar or cider vinegar
1 clove garlic, minced (1/2 teaspoon minced)
1/2 teaspoon coriander seeds, crushed
teaspoon hot-style mustard
Dash cayenne pepper
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon ground black pepper
Zesty Barbecue Sauce (below)


Directions:
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

2. Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside.

3. For rub: in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.

4. In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.

5. To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings.

6. Zesty Barbecue Sauce: Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add 1/2 cup chopped green sweet pepper, 2 tablespoons chopped onion, and 1 clove garlic, minced; cook and stir about 5 minutes or until tender. Stir in 1/2 cup ketchup; 1 large tomato, peeled, seeded, and chopped; 1 tablespoon steak sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon packed brown sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground ginger; and 1/8 teaspoon ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups.

Nutrition facts per serving:
Calories 232
Total fat (g) 10
Saturated Fat (g) 3
Cholesterol (mg) 73
Sodium (mg) 535
Carbohydrate (g) 8
Fiber (g) 1
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Other Carbohydrates (d.e.) .5
Lean Meat (d.e.) 3.5
Percent Daily values are base on a 2,000 calorie diet

maple-smoked-chicken

Ingredients:
6 to 8 maple wood chunks
6 whole chicken legs (thigh-drumstick portion)
3/4 cup ketchup
1/3 cup maple syrup
2 Tbsp. cider vinegar
1 Tbsp. bottled steak sauce
1 Tbsp. yellow mustard or Dijon-style mustard
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. black pepper
Several dashes bottled hot pepper sauce
Dash ground cloves (optional)
tomato slices (optional)


Directions:
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

2. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place chicken on the grill rack over water pan. Cover; smoke for 1-1/2 to 2 hours or until juices run clear (180 degrees F). Add additional coals and water as needed to maintain temperature and moisture.

3. Meanwhile, for sauce, in a small saucepan, stir together ketchup, maple syrup, vinegar, steak sauce, mustard, cinnamon, allspice, pepper, cloves, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Brush some of the sauce over the chicken the last 10 minutes of cooking. Remove chicken from the smoker. Generously brush some of the warm sauce over chicken. Serve remaining sauce with chicken. If desired, garnish chicken with tomato slices. Makes 6 servings.

Nutrition facts per serving:
Calories 535
Total fat (g) 29
Saturated Fat (g) 8
Cholesterol (mg) 186
Sodium (mg) 725
Carbohydrate (g) 25
Fiber (g) 2
Protein (g) 43
Vitamin A (DV%) 0
Vitamin C (DV%) 12.990582
Calcium (DV%) 6
Iron (DV%) 18
Percent Daily values are base on a 2,000 calorie diet

chicken-thighs-with-artichokes

Ingredients:
2 tsp. plus 1 Tbsp. olive oil
2 oz. prosciutto, cut in thin strips
1-1/2 lb. boneless, skinless chicken thighs
1 9-oz. pkg. frozen artichoke hearts, thawed and drained
1 6-oz. pkg. cremini mushrooms, sliced
2 cloves garlic, minced
1 Tbsp. snipped fresh tarragon
2 Tbsp. all-purpose flour
1 14-oz. can reduced sodium chicken broth
1 Tbsp. white balsamic vinegar
Fresh tarragon sprigs (optional)


Directions:
1. In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.

2. Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.

3. In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon. Serves 4 to 6.

Nutrition facts per serving:
Calories 346
Total fat (g) 14
Saturated Fat (g) 3
Polyunsaturated Fat (g) 2
Cholesterol (mg) 151
Monounsaturated Fat (g) 7
Sodium (mg) 955
Carbohydrate (g) 11
Total sugar (g) 2
Fiber (g) 4
Protein (g) 42
Vitamin A (DV%) 0
Vitamin C (DV%) 7.085772
Calcium (DV%) 6
Iron (DV%) 15
Percent Daily values are base on a 2,000 calorie diet

moroccan-chicken-stew

Ingredients:
4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
1 14-oz. can chicken broth
1/4 cup tomato paste
2 Tbsp. all-purpose flour
2 Tbsp. lemon juice
2 cloves garlic, minced
1-1/2 tsp. ground cumin
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
Hot cooked couscous
Pine nuts, toasted
Fresh cilantro (optional)


Directions:
1. In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3.4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.
Calories 600
Total fat (g) 15
Saturated Fat (g) 3
Polyunsaturated Fat (g) 4
Cholesterol (mg) 139
Monounsaturated Fat (g) 5
Sodium (mg) 997
Carbohydrate (g) 65
Total sugar (g) 28
Fiber (g) 8
Protein (g) 52
Vitamin A (DV%) 0
Vitamin C (DV%) 17.123949
Calcium (DV%) 11
Iron (DV%) 25
Percent Daily values are base on a 2,000 calorie diet

spicy-beer-brined-ribs

Ingredients:
3 12-oz. cans beer
3 Tbsp. coarse kosher salt
3 Tbsp. packed brown sugar
1 Tbsp. celery seeds
1 Tbsp. cayenne pepper
1-1/2 tsp. ground black pepper
1 tsp. liquid smoke (optional)
4 lb. meaty pork spareribs or loin back ribs
1/2 cup Honey-Beer Barbecue Sauce* or bottled barbecue sauce


Directions:
1. For brine, in a large bowl, combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if desired, liquid smoke; stir until salt and brown sugar are dissolved. Cut ribs into 2-rib portions; place in a resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally.

2. Remove ribs from bag; discard brine. Pat dry with paper towels.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1 3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain temperature. Makes 4 servings.

4. *Honey-Beer Barbecue Sauce: In a medium saucepan, cook 1/3 cup chopped onion and 1 minced clove garlic in 1 tablespoon cooking oil until tender. Stir in 3/4 cup chili sauce, 1/2 cup beer, 1/4 cup honey, 2 tablespoons Worcestershire sauce, and 1 tablespoon prepared mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.

5. Make-Ahead Directions: Prepare as directed through step 2. Cover and refrigerate for up to 24 hours. Grill as directed in step 3.

Calories 11.937
Total fat (g) 95.473
Saturated Fat (g) 37.537
Polyunsaturated Fat (g) 9.627
Cholesterol (mg) 341.828
Monounsaturated Fat (g) 43.132
Sodium (mg) 1559.046
Carbohydrate (g) 15.853
Fiber (g) 0.241
Protein (g) 77.968
Vitamin A (DV%) 0
Vitamin C (DV%) 1.180962
Calcium (DV%) 12
Iron (DV%) 22
Percent Daily values are base on a 2,000 calorie diet

Fruit Flavor Pancake Syrup

Fruit Flavor Pancake Syrup

1 small box flavored gelatin
1/2 cup granulated sugar
2 tablespoons cornstarch
1 cup water

In saucepan mix gelatin, sugar, cornstarch and water and boil. Pour into pitcher and serve hot on pancakes!

Frozen Yogurt Pops

Frozen Yogurt Pops

1 (6 ounce) can frozen orange or grape juice concentrate
1 (6 ounce) can water
1 cup unflavored yogurt

Combine all ingredients in blender. Cover and whirl until combined. Pour into Popsicle cups or 3-ounce paper cups. Freeze partially and add plastic spoons for sticks to hold. Freeze firmly.

Makes 8 nutritious yogurt cups.

Frozen S'Mores

Frozen S'Mores

8 graham cracker squares (2 1/2 x 2 1/2 inches)
2 tablespoons peanut butter
2 tablespoons marshmallow topping
1 cup chocolate ice cream

Spread all crackers with peanut butter, then marshmallow topping. Top 4 with 1/4 cup ice cream each. Cover with remaining crackers, spread side down. Gently squeeze sandwiches until ice cream spreads to edge of cookies.

Serve immediately or wrap in plastic wrap and freeze up to 3 days

Frozen Fruit Yogurt Pops

Frozen Fruit Yogurt Pops

2 medium-size mangoes, halved, peeled,
pitted and cubed (about 2 cups)
2 tablespoons frozen fruit juice concentrate, any flavor
2 cups low fat vanilla yogurt (not custard-style)
8 (3 ounce) paper cups
8 Popsicle sticks
8 foil squares

Combine mango and juice concentrate in blender. Whirl until smooth. Stir together pur

Frosty Orange Dream Pops

Frosty Orange Dream Pops

3 cups orange juice or refrigerated orange juice blend
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1/4 cup lemon juice from concentrate
10 (5 ounce) paper cups *
10 wooden sticks

In large bowl, stir together orange juice, sweetened condensed milk and lemon juice. Pour into paper cups.

Cover each cup with foil. Make small hole with knife. Insert wooden stick or plastic spoon into each cup through hole. Freeze overnight or until firm.

To serve, remove foil; tear off paper.

* For flat-bottomed pops, use small paper cups.

* To make cone shapes, use paper cups with pointed bottoms (set each cup in a foam cup or juice glass to hold it upright while freezing).

* For special decorative shapes, use an assortment of pop molds.

Makes 10 pops.

Frosting Fudge

Frosting Fudge

Chill, then store this fudge in the freezer. When taken from the freezer, it is cold, but creamy, so it can be served right away.

1 cup sifted confectioners' sugar
1 teaspoon cold cream or milk
1 container ready-made creamy frosting
1/2 to 1 teaspoon extract in a complimentary flavor

Stir sugar, milk and frosting together, then add the flavoring of your choice. If you use juice or pre-melted chocolate or peanut butter, you may have to add more confectioners' sugar to get the right, thick consistency. Pour and place in the freezer. This can be stored in the freezer up to four months.

Fried Ice Cream

Fried Ice Cream

Your parents MUST help you with this one!

1/2 cup caramel syrup
6 ounces corn flakes
1/2 gallon vanilla ice cream
1 (12 ounce) carton Cool Whip

Fishy Mix Snack

Fishy Mix Snack

1 (6 ounce) bag plain or Cheddar cheese-
flavored, bite-size, fish-shaped crackers
1 (6 ounce) bag dried cranberries
1 (7 ounce) bag dried apricots, snipped
1 cup peanuts

In a medium mixing bowl combine all ingredients. Store in an airtight container.

Makes about 6 cups.

Fluffernutter

Fluffernutter

This is a very old recipe.

Marshmallow Fluff
Peanut butter (smooth or creamy)
2 slices bread

Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top with second slice of bread and enjoy!

Fishy Mix Snack

Fishy Mix Snack

1 (6 ounce) bag plain or Cheddar cheese-
flavored, bite-size, fish-shaped crackers
1 (6 ounce) bag dried cranberries
1 (7 ounce) bag dried apricots, snipped
1 cup peanuts

In a medium mixing bowl combine all ingredients. Store in an airtight container.

Makes about 6 cups.

Elephant's Jug

Elephant's Jug

1 cup milk
1/4 cup peanut butter (crunchy or smooth)
1 ripe banana
2 teaspoons granulated sugar
4 ice cubes

Combine all ingredients, except ice cubes, in blender and blend until smooth. Add ice and blend just until ice is crushed. Pour into 2 glasses and serve immediately.

Easy Cookies

Easy Cookies

1 cup granulated sugar
1 cup white corn syrup
1 1/2 cups peanut butter
4 cups cornflakes

Combine sugar and corn syrup and bring to a boil just so that the sugar dissolves. Add peanut butter and stir until it is smooth. Stir in the cornflakes.

Line a jellyroll pan with wax paper. Drop the cookie mixture by teaspoon while still warm. You may need to reshape them a bit after you are finished dropping the batter.

Early Morning Cookies

Early Morning Cookies

2 large eggs
1/2 cup honey
1/4 cup butter, melted and cooled
1 cup grated carrot
1 cup walnuts
1/2 cup raisins
1/2 cup dried apricots, finely chopped
1/2 cup dates, chopped
1 cup flour
1 cup oats
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 1/2 cups Cheerios

Dreamsicles

Dreamsicles

1 small box orange or cherry gelatin
1 pint hot water
1 pint vanilla ice cream, softened

Dissolve gelatin in 1 cup hot water in a medium-size bowl. Add ice cream. Pour into molds and freeze.

Makes 12.

Dogs in a Sweater

Dogs in a Sweater

1 (11 ounce) package refrigerated breadstick dough
8 hot dogs
8 Popsicle sticks
Catsup, mustard and/or ranch dressing

Separate dough; roll each piece into a 15-inch rope. Insert sticks into hot dogs lengthwise. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal. Place 1 inch apart on a baking sheet that has been coated with nonstick cooking spray. Bake at 350 degrees F for 18 to 20 minutes. Serve with toppings of your choice.

Dirt Pudding

Dirt Pudding

Instant chocolate pudding
Chocolate wafer cookies
Gummi worms
Wooden spoon
A cup or a new, medium-size plastic flower pot
Aluminum foil
Plastic flower

Check with an adult before you start.

Make the instant pudding according to the instructions on the box.

Crush chocolate cookies into small bits using the back of a spoon.

Stir most of the crushed cookies into the pudding, mixing well.

If you are using a new, clean flower pot, line the bottom with heavy-duty aluminum foil.

Pour the pudding into the flower pot, then stick the fake flower into the pudding to make it look real.

Sprinkle the remaining cookie crumbs and a few Gummi worms over the top of the pudding.

Dandy Candy Whirl

Dandy Candy Whirl

This is very similar to what is served at Dairy Queen.

1/4 cup broken chocolate-covered English
toffee bar, chocolate-covered peanut
butter cups, malted milk balls, or cream-
filled chocolate cookies
1 pint vanilla ice cream, softened

Place broken candy or chocolate cookies, then ice cream, in a blender container. Cover and blend. Stop blender and scrape down sides with a rubber spatula, if necessary. Cover and blend until well mixed. Serve immediately.

Makes 2 servings.

Critter Crunch

Critter Crunch

1/4 cup butter or margarine
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 1/2 cups Crispix
1 1/2 cups Cheerios
1 1/2 cups animal crackers
1 1/2 cups bear-shaped honey graham snacks
1 cup bite-size Shredded Wheat
1 cup miniature pretzels

In a saucepan or microwave-safe bowl, heat butter, brown sugar and cinnamon until butter is melted; mix well.

In a large bowl, combine the remaining ingredients. Add butter mixture and toss to coat. Place in a greased 15 x 10-inch baking pan. Bake, uncovered, at 300 degrees F for 30 minutes, stirring every 10 minutes.

Store in an airtight container.

Yields about 8 cups.

Creamy Knox Blox

Creamy Knox Blox

3 small boxes gelatin (same flavor)
4 envelopes Knox gelatine
3 cups boiling water
1/2 pint heavy cream

Combine gelatin and Knox gelatine in bowl. Dissolve in hot water. Add heavy cream and stir until well mixed. Pour into a shallow 13 x 9-inch pan. Place into refrigerator to set. Cut into cubes.

Creamy Blue Jigglers

Creamy Blue Jigglers

2 1/2 cups boiling water
2 (8 ounce) boxes blue Jell-O

Cracker Candy

Cracker Candy

1/4 pound (one sleeve) soda crackers
1 cup butter (margarine will not work)
1 cup sugar
1 (12 ounce) bag chocolate chips (optional)
Chopped almonds (optional)

Line cookie sheet with foil and butter well. Break the crackers and try to layer them evenly on the foil. If you are going to use the almonds, brown them in the butter. Boil the butter and sugar for exactly 3 minutes. Remove almonds from the butter and set aside. Pour butter-sugar mixture over the crackers and bake in the oven at 400 degrees F for 10 minutes.

Remove from the oven and sprinkle with the chocolate chips. As the chips melt, spread them evenly over the mixture. You can then sprinkle with the almonds if you wish. When cool, break into pieces.

Cookies on a Stick

Cookies on a Stick

1 moist cake mix
1/3 cup oil
2 eggs
2/3 cup flour

In large bowl, combine all the ingredients and mix well. Shape into two-inch balls. Insert Popsicle stick into center of ball. With bottom of a glass or with palm of hand, flatten into a cookie on greased cookie sheet. Bake at 350 degrees F for 10 to 15 minutes depending on size of cookie. Cool and decorate.

Cookie Pudding

Cookie Pudding

Chocolate pudding in single-serving containers
Chocolate chip cookie
Chocolate syrup

Crush the chocolate chip cookie. Mix it with the pudding. Stir in small spoonsful of chocolate syrup. Stir, eat and enjoy.

Colored Sugar

Colored Sugar

1 cup granulated sugar
Few drops food coloring

Combine sugar with food coloring. Shake in a jar until color is evenly distributed. Try placing several layers of different colored sugar in a glass jar for a gift.

Colored Coconut

Colored Coconut

Few drops food coloring
1 teaspoon water
Flaked or grated coconut

Mix food coloring and water in a 1-pint jar. Fill with coconut. Seal jar and shake until coconut is the desired color. Use to decorate cupcakes or any desserts.

Cinnamon Sticks

Cinnamon Sticks

1 (11 ounce) can refrigerated soft breadsticks
1/4 cup butter or margarine, melted
2 tablespoons honey
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Unroll dough; separate into strips. Cut strips in half crosswise.

Bake dough according to package directions.

Combine butter and honey; brush on breadsticks while still warm.

Combine sugar and cinnamon in a zip-top plastic bag; add 3 breadsticks, and shake vigorously to coat. Repeat procedure with remaining breadsticks; serve immediately.

Yields 16 Cinnamon Sticks.

NOTE: For smaller Cinnamon Sticks, cut strips crosswise into 3 pieces.

Chocolate-Covered Pretzels

Chocolate-Covered Pretzels

Pretzel rings
Wax paper
1 (16 ounce) bag semisweet chocolate chips
Microwave-safe bowl
Fork

An adult should help with this project.

Melt the chocolate chips in the bowl, stopping every 15 seconds to stir the chocolate.

Dip each pretzel, one at a time, into the melted chocolate, using a fork to hold each pretzel.

Lay the pretzels on wax paper and let cool.

You can also drizzle your finished pretzels with white chocolate to make zebra stripes.

You can also dip strawberries, graham crackers, Gumi bears and marshmallows.

Chocolate Bananas

Chocolate Bananas

Peel bananas. Cut in half. Spear each half with a wooden skewer, then dip in melted milk chocolate. Place in freezer until chocolate is firm.

Chili Dog Casserole

Chili Dog Casserole

2 (15 ounce) cans chili with beans
1 (16 ounce) package hot dogs
10 corn or flour tortillas
2 cups shredded Cheddar cheese

Spoon one can of chili into 13 x 9-inch baking dish. Roll hot dogs up in tortillas. Place in baking dish seam side down. Top with remaining chili, then sprinkle the cheese over the top. Cover the pan with foil (without the foil touching the cheese) and bake at 425 degrees F for 30 minutes.

Serves 4.

Cherry Angels

Cherry Angels

1 angel food cake
1 can cherry pie filling
1 carton whipped topping

Cut the cake into serving-size pieces. Spoon some cherry pie filling on top, then top with whipped topping. Serve.

Cheddar Scrambler

Cheddar Scrambler

4 eggs
1/4 cup milk
1/4 cup shredded Cheddar cheese
2 slices crisp-fried bacon, crumbled
Salt and pepper, to taste
2 tablespoons butter

Break eggs into small bowl. Beat with fork until foamy.

Add milk, cheese, bacon and salt and pepper; mix well.

Melt butter in skillet over medium heat. Add egg mixture gradually. Cook until eggs are set, stirring frequently with fork.

Yields 3 to 4 servings.

Caramel Marshmallows

Caramel Marshmallows

1/2 pound caramels
3 tablespoons hot water
3/4 cup toasted coconut or finely chopped pecans
32 large marshmallows
Line a cookie sheet with wax paper. Place the caramels and hot water in top of double boiler. Heat over simmering water, stirring often, until caramels are melted.

Use a fork or thick skewer to hold marshmallow; dip into melted caramel and turn to coat entire surface. Roll the marshmallow in the toasted coconut or pecans. Place each on the waxed paper. Work quickly to coat each marshmallow. Stir the caramel mixture occasionally to keep it smooth.

When all are finished, place in a cool place until caramel is firm. Store in a covered container in a cool place.

Caramel Apple Milkshakes

Caramel Apple Milkshakes


3 cups frozen vanilla yogurt
3/4 cup 1% low-fat milk
1/2 cup applesauce
1 teaspoon cinnamon
1/4 cup caramel topping

Place the yogurt, milk, cinnamon, and topping in a blender. Cover and blend until smooth. Pour into 4 glasses. Serve immediately.

Cannoli for Kids

Cannoli for Kids


15 ounces part-skim ricotta cheese
2/3 cup confectioners' sugar
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 tablespoons miniature chocolate chips
10 sugar ice cream cones

In a large bowl with electric mixer at low speed, beat ricotta cheese, sugar, orange peel and vanilla extract just until smooth. Stir in chocolate chips. Cover and refrigerate for 30 minutes.

To serve, spoon mixture directly into ice cream cones or into a decorating bag without the tip, then pipe into cones.

Butterfinger Crunch Pudding

Butterfinger Crunch Pudding


1 container Cool Whip

Bismarks

Bismarks

Your parents must help you with this one!

1 can refrigerator biscuits
Jelly or jam
Vegetable oil
Confectioners

Biscuit Pizza

Biscuit Pizza

1 small can pizza sauce
Grated mozzarella cheese
1 (10 count) can biscuits

On ungreased cookie sheet, place biscuits about one inch apart. Flatten biscuit with palm of hand, then put on one tablespoon of pizza sauce and sprinkle on cheese. Bake according to directions on biscuit can, usually at 450 degrees F for 8 to 10 minutes. You can add sliced pepperoni, chopped olives, sliced mushrooms, etc.

Bird Nest Cupcakes

Bird Nest Cupcakes


Your favorite cupcake mix
Your favorite frosting mix
Long strand coconut
Jelly beans (pastel Easter colors)

Bake your cupcakes. When cool frost with white or chocolate frosting. Decorate with coconut around the outside circle of cupcake. Place colored jelly beans in center. Coconut can be toasted if you prefer a brown nest!

Big Banana Wrap-Up

Big Banana Wrap-Up


1 slice bread
1 teaspoon honey
1/2 tablespoon jelly or preserves
1/2 banana
1/2 tablespoon butter
1/2 teaspoon cinnamon

Preheat oven or toaster oven to 400 degrees F.

Roll bread flat with a rolling pin and trim off the crusts. Then spread the honey and jelly on the bread with a butter knife. Place the banana half on the bread and roll it up.

Melt the butter in a small saucepan over low heat. (Ask an adult to supervise when you use the stove, microwave or oven.)

Roll the bread-covered banana in melted butter (watch your fingers if the butter's still hot!). Bake it in a baking dish for 15 minutes, until the bread is crisp and the banana is hot and creamy.

When it's done, sprinkle the bread-covered banana with cinnamon. Tastes great with low-fat yogurt. Makes one serving.

Banana Pops

Banana Pops


2 medium bananas, peeled and halved crosswise
1/4 cup crisp rice cereal
1 tablespoon toasted chopped coconut
1 tablespoon finely chopped peanuts
1/4 teaspoon ground nutmeg, ground cinnamon, or apple pie spice
2 teaspoons maple-flavored syrup

Insert a wooden craft stick into the cut end of each banana half. Place on a baking sheet. Freeze 1 hour or until bananas are firm.

Meanwhile, in a shallow dish mix cereal, coconut, peanuts, and nutmeg. Brush frozen bananas with syrup, then roll in cereal mixture to coat.

Wrap each pop individually in plastic wrap; return to freezer. Freeze 2 hours more or until completely frozen. Store in freezer up to 2 days.

Makes 4 servings.

Banana in a Blanket

Banana in a Blanket


1 flour tortilla
Peanut butter
Mini M&M

Autumn Snack

Autumn Snack


This tastes like a Pay-Day candy bar!

1 bag high-quality candy corn
1 can salted peanuts

Mix together and store in a plastic container with a tight-fitting lid

Astronaut Pudding

Astronaut Pudding


1/8 cup any flavor instant pudding mix
1/4 cup milk (not low fat)

Put both ingredients into a zip-type bag. Close the bag securely. Gently knead mixture until pudding forms. Snip off one of the corners and squeeze the pudding into your mouth.

Aquarium Gelatin

Aquarium Gelatin

1 small box blue or green gelatin
1 cup boiling water
1 cup cold water
24 gummy fish
1 cup whipped cream
Fish crackers (optional)

Make gelatin according to package directions. When it's slightly cooled, divide it among six plastic cups.

When gelatin is partially set, add three or more gummy fish to each cup. Place cups in refrigerator for 2 hours, or until gelatin is firm.

At serving time, top with whipped cream to form "surf." Serve with fish crackers, if desired.

Apple Lips

Apple Lips

Core and slice apple into 4 or 6 wedges. Take half of the wedges and spread with peanut butter on the top side. Take 5 or 6 miniature marshmallows and place on top of peanut butter. Spread the other half of the apple wedges with peanut butter and place peanut butter side on top of the marshmallows.

Ants on a Log

Ants on a Log

Celery sticks
Peanut butter
Raisins

Wash the celery and cut it into pieces about 5 inches long. Spread peanut butter in the u-shaped part of the celery, from one end to the other. Press raisins into the peanut butter.

7th Inning Hot Dogs

7th Inning Hot Dogs
2 (8 ounce) cans refrigerated crescent dinner rolls
8 cheese-filled or regular hot dogs, cut in half

Preheat oven to 375 degrees F.

Separate dough into 8 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a hot dog half lengthwise on 1 end of the dough strip. Fold dough in half over the hot dog. Press short edges to seal, leaving sides open. Please on an ungreased cookie sheet. Bake for 11 to 13 minutes or until golden brown.

Serve with catsup, mustard and pickle relish, if desired.

Yields 16 servings.

Pork with Fennel and Pancetta

Ingredients:
12 ounces pork tenderloin
1/4 cup all-purpose flour
Dash salt
Dash black pepper
2 tablespoons olive oil
2 ounces pancetta (Italian bacon) or bacon, finely chopped
2 fennel bulbs, trimmed and cut crosswise into 1/4-inch slices
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
cup whipping cream
1. Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice into a 1/4-inch-thick medallion. Remove plastic wrap.

2. In a shallow bowl combine flour, salt, and pepper; coat meat with flour mixture. In a large heavy skillet heat olive oil over medium-high heat. Add meat, half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.) Remove from skillet.

3. In the same skillet cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 5 minutes or until crisp-tender. Add lemon juice; stir in whipping cream. Bring to boiling; return meat to pan. Cook until meat is heated through and sauce is slightly thickened. Transfer the meat to a serving platter. Spoon the sauce over the meat.

4. Makes 4 servings


Nutrition Facts
Nutrition facts per serving:
Calories 417
Total fat (g) 29
Saturated Fat (g) 12
Polyunsaturated Fat (g) 2
Cholesterol (mg) 106
Sodium (mg) 256
Monounsaturated Fat (g) 13
Carbohydrate (g) 18
Total sugar (g) 2
Fiber (g) 4
Protein (g) 22
Vitamin A (DV%) 0
Vitamin C (DV%) 19.485873
Calcium (DV%) 9
Iron (DV%) 14
Starch (d.e.) .5
Vegetables (d.e.) 2
Lean Meat (d.e.) 2.5

chili-macaroni-sbe.jpg

Ingredients:
12 ounces lean ground beef or uncooked ground turkey
1/2 cup chopped onion (1 medium)
1 14.5-ounce can diced tomatoes and green chilies
1-1/4 cups tomato juice
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 cup dried wagon wheel macaroni or elbow macaroni
1 cup frozen cut green beans
1 cup shredded cheddar cheese (4 ounces) (optional)
Tortilla chips (optional)


Directions:
1. In a very large skillet, cook ground beef and onion over medium until meat is brown. Drain off fat. Stir undrained tomatoes, tomato juice, chili powder, and garlic salt into meat mixture. Bring to boiling. Stir in pasta and green beans. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until pasta and beans are tender.

2. Top with shredded cheddar cheese and and serve with tortilla chips, if desired. Makes 4 servings.

Nutrition Facts
Nutrition facts per serving:
Calories 443
Total fat (g) 20
Saturated Fat (g) 9
Polyunsaturated Fat (g) 2
Cholesterol (mg) 83
Monounsaturated Fat (g) 7
Sodium (mg) 881
Carbohydrate (g) 37
Total sugar (g) 10
Fiber (g) 5
Protein (g) 29
Vitamin A (DV%) 0
Vitamin C (DV%) 23.61924
Calcium (DV%) 28
Iron (DV%) 20

vegetable-curry-sbe.

Ingredients:
1 16-oz. pkg. frozen baby lima beans
1/2 cup water
1 15-oz. can tomato sauce with garlic and onion
1-1/2 tsp. curry powder
2 8.8-oz. pouches cooked Spanish-style rice
1/4 cup sliced green onions or snipped fresh cilantro
Olive oil (optional)


Directions:
1. In medium saucepan combine beans and water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in tomato sauce and curry powder; return to boiling. Reduce heat. Simmer, covered, for 3 minutes.

2. Meanwhile, heat rice according to package directions. Spoon rice on one side of 4 dinner plates; spoon bean mixture alongside rice. Sprinkle green onions. Drizzle with olive oil. Makes 4 servings.

Nutrition facts per serving:
Calories 385
Total fat (g) 3
Saturated Fat (g) 0
Polyunsaturated Fat (g) 0
Cholesterol (mg) 0
Monounsaturated Fat (g) 0
Sodium (mg) 939
Carbohydrate (g) 72
Total sugar (g) 3
Fiber (g) 9
Protein (g) 14
Vitamin A (DV%) 0
Vitamin C (DV%) 15.942987
Calcium (DV%) 8
Iron (DV%) 24
Percent Daily values are base on a 2,000 calorie diet

slow-cooker-holiday-pork-stew.sbe

Ingredients:
1-1/2 lb. pork shoulder, cut into 1-inch cubes
16 oz. kielbasa or Polish sausage, cut into 1/2-inch slices
2 cups chopped onions
2 cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
6 carrots, peeled and sliced into 1-inch chunks
1 14-oz. can reduced-sodium chicken broth* or 1-3/4 cups water
3 Tbsp. tomato paste
2 Tbsp. fresh thyme or 1 tsp. dried thyme, crushed
1/2 tsp. freshly ground black pepper
1 cup coarsely chopped tomato or halved cherry tomatoes (optional)
1 recipe Crumb Topper


Directions:
1. In a 6- to 7-quart slow cooker combine pork shoulder, kielbasa, onions, garlic, beans, carrots, chicken broth, tomato paste, thyme, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in tomatoes. Cover and cook 10 minutes more.

2. Turn pork mixture into shallow 3-quart freezer-to-oven casserole dish. Freeze, covered, up to 1 month. Prepare and freeze Crumb Topper up to 1 month. Makes 8 servings.

3. To serve: Thaw casserole and Crumb Topper in refrigerator 2 days ahead of serving. Preheat oven to 400 degrees F. Bake casserole, covered, for 30 minutes. Uncover; sprinkle with crumb mixture. Bake 15 to 20 minutes more or until heated through.

4. Crumb Topper: Crumb Topper: In a resealable freezer bag combine 1-1/2 cups coarse French bread crumbs, 1/4 cup chopped flat-leaf parsley, 1/4 cup finely shredded Parmesan cheese, and 2 tablespoons olive oil.

Nutrition Facts
Nutrition facts per serving:
Calories 430
Total fat (g) 20
Saturated Fat (g) 6
Polyunsaturated Fat (g) 2
Cholesterol (mg) 95
Monounsaturated Fat (g) 10
Sodium (mg) 1063
Carbohydrate (g) 32
Total sugar (g) 6
Fiber (g) 8
Protein (g) 36
Vitamin A (DV%) 0
Vitamin C (DV%) 13.581063
Calcium (DV%) 13
Iron (DV%) 23
Percent Daily values are base on a 2,000 calorie diet

spiced-cider-salmon-sbe

Ingredients:
1 1-1/2-lb. fresh or frozen skinless salmon fillet, about 3/4 inch thick
4 cups (1 qt.) apple cider or apple juice
3 Tbsp. coarse kosher salt
2 Tbsp. packed brown sugar
1 tsp. ground allspice
Nonstick cooking spray
2 Tbsp. apple jelly
Grilled Apples (optional)


Directions:
1. Thaw salmon, if fozen. For brine, in a large bowl combine apple cider, salt, brown sugar, and allspice; stir to dissolve salt and brown sugar. Add salmon. Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, turing salmon occasionally.

2. Drain salmon; discard brine. Rinse salmon and pat dry with paper towels. Cut salmon into serving-size pieces. Tear off a 28x12-inch piece of heavy foil; fold in half to make a 14x12-inch rectangle. Cut several slits in the foil rectangle. Lightly coat one side of the foil with nonstick cooking spray. Place fish on coated side of foil.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place fish on foil on the grill rack over the drip pan. Cover and grill about 10 minutes or until fish flakes easily when tested with a fork.

4. Spread apple jelly over fish before serving. If desired, serve with Grilled Apples. Makes 6 servings.

5. Grilled Apple Slices: Just before grilling, core 3 large cooking apples. Cut apples crosswise into 1-inch-thick slices. Brush very lightly with cooking oil. Place apple slices on the grill rack directly over medium-high heat. Cover and grill for 10 to 12 minutes or just until tender, turning once halfway through grilling.

Nutrition Facts
Nutrition facts per serving:
Calories 2.460
Total fat (g) 12.218
Saturated Fat (g) 2.460
Polyunsaturated Fat (g) 4.418
Cholesterol (mg) 66.334
Monounsaturated Fat (g) 4.355+
Sodium (mg) 552.465
Carbohydrate (g) 8.937
Total sugar (g) 7.401
Fiber (g) 0.103
Protein (g) 22.596
Vitamin A (DV%) 0
Vitamin C (DV%) 3.542886
Calcium (DV%) 2
Iron (DV%) 3

recipe+of+the+day+sbe

Ingredients:
3 14-ounce cans beef broth
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 14-1/2-ounce can stewed tomatoes, undrained
1 11-1/2-ounce can vegetable juice
1 6-ounce can tomato paste
2 teaspoons sugar
1 teaspoon dried Italian seasoning, crushed
1-1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
2 cups fresh spinach leaves, cut into strips
2 cups cooked pasta, such as medium shell macaroni or mostaccioli
Finely shredded Parmesan cheese (optional)


Directions:
1. In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.

2. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.

3. Makes 8 servings (12 cups)

4. Make-ahead directions: Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.

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CLICK THIS LINK AND VOTE MGR

fresh-tomato-omelets-with-mozzarella-chees

Ingredients:
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
4 medium tomato slices
1/4 cup shredded mozzarella cheese (1 ounce)


Directions:
1. In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.

2. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.

3. Sprinkle 1/2 teaspoon of the fresh oregano or 1/8 teaspoon of the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella.

4. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet. Makes 2 servings.

Ingredients:
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
4 medium tomato slices
1/4 cup shredded mozzarella cheese (1 ounce)


Directions:
1. In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.

2. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.

3. Sprinkle 1/2 teaspoon of the fresh oregano or 1/8 teaspoon of the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella.

4. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet. Makes 2 servings.

lamb-with-eggplant-relish

Ingredients:
1/2 cup extra virgin olive oil
1 large red onion, chopped (2 cups)
6 cloves garlic, minced
1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb.; 6 cups)
1 14-oz. can whole peeled plum tomatoes in puree
2 or 3 medium oranges
1 Tbsp. sugar
8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
8 slices baguette, toasted
Fresh thyme sprigs


Directions:
1. In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic; cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

2. Meanwhile, finely shred enough orange peel to make 2 teaspoons; set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

3. In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture; season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

4. Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.

huli huli pork

Ingredients:
2 pork tenderloins (about 1-pound each)
3/4 cup ketchup
1/3 cup reduced-sodium soy sauce
3 Tbsp. packed brown sugar
3 Tbsp. sweet Mirin cooking wine or lime juice
1 Tbsp. grated fresh ginger
4 cloves garlic, minced
Lime wedges and fresh herbs (optional)


Directions:
1. Place pork in a large, heavy self-sealing plastic bag set in a shallow dish; set aside.

2. For marinade, in a small bowl combine the ketchup, soy sauce, brown sugar, wine or lime juice, ginger, and garlic. Remove 3/4 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

3. Drain pork, reserving marinade. For a charcoal grill arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with drained marinade. Cover and grill 15 to 20 minutes more or until an instant-read thermometer registers 155 degrees F when inserted into the thickest part of the meat. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above.) Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The meat's temperature will rise 5 degrees F during standing.)

4. Meanwhile, place reserved sauce mixture in a small saucepan; heat through. Pass sauce with pork. Garnish with lime wedges and fresh herbs. Makes: 8 servings

Nutrition facts per serving:
Calories 206
Total fat (g) 4
Saturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 74
Monounsaturated Fat (g) 2
Sodium (mg) 652
Carbohydrate (g) 17
Total sugar (g) 15
Fiber (g) 0
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 5.314329
Calcium (DV%) 2
Iron (DV%) 10
Percent Daily values are base on a 2,000 calorie diet

greek-lamb-platter

Ingredients:
1-1/2 to 2 pounds boneless leg of lamb
1 tablespoon finely shredded lemon peel
2/3 cup lemon juice
6 tablespoons olive oil
1/3 cup snipped fresh oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup snipped fresh parsley
2 ounces crumbled feta cheese (1/2 cup)
1/4 cup sliced pitted kalamata olives or other ripe olives
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 pounds roma tomatoes




1. Trim fat from meat. Cut lamb across the grain into 1/2- to 3/4-inch slices. Place lamb in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together lemon peel, 1/3 cup of the lemon juice, 4 tablespoons of the oil, the oregano, salt, and the 1/8 teaspoon pepper. Pour marinade over lamb; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.

2. In a large bowl combine remaining lemon juice, 1 tablespoon of the remaining oil, the parsley, feta cheese, olives, cinnamon, and the 1/4 teaspoon pepper; set aside. Drain lamb, discarding marinade. Brush tomatoes with remaining 1 tablespoon oil.

3. For a charcoal grill, grill lamb and tomatoes on the rack of an uncovered grill directly over medium coals until meat is desired doneness and tomatoes are slightly charred, turning once halfway through grilling. (Allow about 8 minutes for medium-rare (145 degrees F) or about 10 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat and tomatoes on grill rack over heat. Cover and grill as above.)

4. Transfer tomatoes to a cutting board; cool slightly and slice. Toss tomatoes with the feta cheese mixture. Serve lamb with tomato mixture. Makes 6 servings.

souper-spaghetti

Ingredients:
1 pound lean ground beef
1 medium onion, chopped
1 small green sweet pepper, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 teaspoon minced garlic
2 14-1/2-ounce cans diced tomatoes, undrained
2-1/2 cups water
1 13- to 15-ounce jar spaghetti sauce
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Dash crushed red pepper
2 ounces spaghetti, broken into 2-inch pieces
Fresh herb sprigs (optional)

1. In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat.

2. Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.

caribbean-pork-with-sweet-potatoes

Ingredients:
4 tablespoons Pickapeppa sauce*
2 cloves garlic, minced
1 teaspoon snipped fresh thyme or 1/4 dried thyme, crushed
1 2-pound boneless pork loin roast (single loin)
2 large sweet potatoes, peeled and cut into 3/4-inch pieces (1 to 1-1/4 pounds total)
1 recipe Mango-Jicama Salsa
Fresh cilantro (optional)



In a small bowl combine 3 tablespoons of the Pickapeppa sauce, the garlic, and thyme; set aside.

Trim fat from roast. Brush garlic mixture on all sides of roast. Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 45 minutes.

Meanwhile, in a medium saucepan cook sweet potatoes in boiling, lightly salted water about 8 minutes or just until tender; drain. Toss sweet potatoes with remaining 1 tablespoon Pickapeppa sauce. Place sweet potatoes around roast in pan. Continue roasting for 30 to 45 minutes more or until internal temperature registers 155 degrees F. Cover meat with foil and let stand on a wire rack for 15 minutes. The temperature of the meat after standing should be 160 degrees F.

To serve, slice roast. Serve with sweet potatoes and Mango-Jicama Salsa. Garnish with cilantro if desired. Makes 8 servings.

Mango-Jicama Salsa: Drain one 8-ounce can pineapple tidbits (juice pack), reserving 2 tablespoons of the juice. In a medium bowl combine pineapple; reserved pineapple juice; 1 cup peeled, chopped jicama; 1 medium mango, peeled, seeded, and chopped; 1 large tomato, seeded and chopped; 1 green onion, sliced; 1 or 2 fresh jalapeno chile peppers, seeded and finely chopped;** 1 tablespoon lime juice; and 1/8 teaspoon salt. Cover and refrigerate until serving time or up to 24 hours.

*NOTE: If you can't find Pickapeppa sauce, substitute 3 tablespoons Worcestershire sauce mixed with a dash of bottled hot pepper sauce.

**NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

texas-style-chili

Ingredients:
3 lb. boneless lean beef chuck
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
4 large onions, chopped
3 Tbsp. chili powder
3 Tbsp. yellow cornmeal
1 Tbsp. bottled minced garlic
1 Tbsp. ground cumin
2 tsp. dried oregano, crushed
tsp. cayenne pepper
1 14-oz. can beef broth
1-1/4 cups water
1 Tbsp. packed brown sugar
Chopped onion, optional




1. Trim fat from meat. Cut meat into 1/2-inch pieces. Sprinkle meat with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.

2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.

3. Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion. Makes 6 servings.

festive-pork-roast

Ingredients:
1 3-pound boneless pork top loin roast (single loin)
3/4 cup dry red wine
1/3 cup packed brown sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup water
1 tablespoon cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon curry powder
teaspoon ground ginger
1/4 teaspoon black pepper
2 teaspoons cornstarch




1. Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels.

2. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F.

3. Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting.

4. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.

5. Makes 8 to 10 servings

6. Double-Loin Festive Pork Roast: Prepare as above, except use a 5-pound boneless pork top loin roast (double loin, tied) and double the marinade mixture. Reserve 2-1/2 cups marinade for sauce and increase cornstarch to 4 teaspoons. Roast pork in a 325 degree F oven for 2 to 2-1/2 hours or until thermometer registers 150 degrees F. Let stand and serve as above. Makes 15 servings.

Nutrition Facts
Nutrition facts per serving:
Calories 327
Total fat (g) 11
Saturated Fat (g) 4
Polyunsaturated Fat (g) 2
Cholesterol (mg) 93
Sodium (mg) 265
Monounsaturated Fat (g) 5
Carbohydrate (g) 12
Total sugar (g) 11
Fiber (g) 0
Protein (g) 38
Vitamin A (DV%) 0
Vitamin C (DV%) 1.771443
Calcium (DV%) 5
Iron (DV%) 10
Other Carbohydrates (d.e.) 1
Very Lean Meat (d.e.) 5
Percent Daily values are base on a 2,000 calorie diet

jambalaya

Ingredients:
1 pound fresh or frozen peeled and deveined shrimp
1/2 cup chopped onion (1 medium)
1/3 cup chopped celery
1/4 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons cooking oil
2 cups chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup uncooked long grain rice
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup cubed cooked ham


1. Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.

2. Makes 6 servings (7 cups)

Nutrition Facts
Nutrition facts per serving:
Calories 416
Total fat (g) 20
Saturated Fat (g) 6
Polyunsaturated Fat (g) 4
Cholesterol (mg) 154
Sodium (mg) 1199
Monounsaturated Fat (g) 9
Carbohydrate (g) 27
Total sugar (g) 4
Fiber (g) 1
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 17.123949
Calcium (DV%) 9
Iron (DV%) 22
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 3.5
Percent Daily values are base on a 2,000 calorie diet

Greek Lamb Platter

Ingredients:
1 pound fresh or frozen peeled and deveined shrimp
1/2 cup chopped onion (1 medium)
1/3 cup chopped celery
1/4 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons cooking oil
2 cups chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup uncooked long grain rice
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup cubed cooked ham


Nutrition Facts
Nutrition facts per serving:
Calories 416
Total fat (g) 20
Saturated Fat (g) 6
Polyunsaturated Fat (g) 4
Cholesterol (mg) 154
Sodium (mg) 1199
Monounsaturated Fat (g) 9
Carbohydrate (g) 27
Total sugar (g) 4
Fiber (g) 1
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 17.123949
Calcium (DV%) 9
Iron (DV%) 22
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 3.5
Percent Daily values are base on a 2,000 calorie diet