Stuffed Cabbage: Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 599
Calories from Fat: 164

% Daily Value * Total Fat 18.2g 28 % Saturated Fat 6.8g 34 % Cholesterol 125mg 42 % Sodium 1255mg 50 % ** Potassium 1685mg 47 % Total Carbohydrates 82.9g 27 % Dietary Fiber 11.4g 46 % Protein 33.4g 67 % ** Sugars 44.6g ** Vitamin A 47 % ** Vitamin C 195 % ** Calcium 27 % ** Iron 76 % ** Thiamin 46 % ** Niacin 124 % ** Vitamin B6 66 % ** Magnesium 41 % ** Folate 98 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Slow Cooker Recipes: Slow Cooker Thai Peanut Pork

Oct 16, 2009 Fireguy, this is a winner at our house. It turned out so pretty, we enjoyed an impromptu candlelit dinner with chinaware, crystal, silver the works! I had to come up with a homemade concoction to dub teriyaki sauce (Worcestershire sauce, honey, and fresh ginger). This was just the right combination of hot, sweet, and smooth. Don't skip the lime if you can at all help it. Would give it another star, if I could. Served with a puree'd veggie soup, a tossed salad, and rice. Company special and so, so easy! Thanks for posting.

—Hezzy_tant_Cook 

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Deep Fried: Crispy Deep Fried Bacon

Jun 09, 2011 I was excited to make this and serve it with mashed potatoes, white gravy, and mixed veggies. Usually I can never make enough bacon because everyone fights over it and because it lacks so much in nutritional content, I don't make it often. However, I won't make this again. The flour coating is just too bland. I added more pepper and salt than called for and it still lacked flavor. It actually made the bacony flavor of the bacon sort of disappear. My family of seven kinda picked at it and broke it into pieces and mixed it with the gravy. The white gravy is what made this bacon somewhat tolerable. Like I said, we LOVE bacon and I don't even mind greasy foods, but coating and frying this bacon made it bland.

—MYKIDSMOM5 

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Tacos, Burritos, and Enchiladas: Enchiladas Suizas

Jan 22, 2006 My husband, who lived in Mexico for a couple of years and constantly craves good, authentic Mexican food, begs me to make this for him every week. Although the excellent rating speaks for itself, I just had to add our own additions to this fantastic recipe. First of all, we cook our meat in the slow cooker (usually chicken). Spray your crock pot with cooking spray, add your chicken breasts (can double and freeze left over meat), and then add your sauce on top. Now, my personal favorite added in the crock pot is a good BBQ sauce. Many popular Tex-Mex restaurants have their versions of “sweet-meat” enchiladas, but this tastes just as great in this recipe. My husband prefers just adding extra salsa verde from this recipe instead of the BBQ sauce. Cook your chicken for 3-4 hour on high or 6-8 hours on low. Remove chicken and shred with two forks. Return to crock pot and mix with juices. Use this meat with the recipe provided. We also doubled the sauce, reserving a portion for dipping in which I usually add more chilies for my husbands spicier taste. Also make sure to make your tortillas crispy enough because once you add all of the sauces, it can become mushy when cooking. We found that spooning the salsa into the tortillas is just as good as dipping and is so much easier and less messy. We also omitted the green onions and olives for personal preference. We just can't say how much we love this dish! Even my young kids ages 1, 4, and 7 love it! Thanks so much!!!

—fmly1st 

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Main Dish Casserole Recipes: Chicken and Pea Casserole

Sep 27, 2006 This is a good recipe, but its flexibility makes it even better. It was hard for me to keep from giving the recipe four stars, but the taste isn't quite to four star level. The taste is a little better than average and because the recipe works and offers flexibility, it something I will consider making again. Not wishing to run to the store, I substituted with what I had on hand: 1) ziti for rigatoni, 2) mayo for sour cream (this works great, I've done it many times, especially in casseroles, and 3) dried parmesan cheese for fresh. I also added two small cans of mushrooms and a small amount of leftover frozen white corn. With the extra dry ingredients, I also threw in a can of cream of chicken soup to cover the dry ingredients. Because my casserole dish was larger than what was called for in the recipe, it accommodated the extra ingredients perfectly. Bravo!

—CURTISLEE 

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Stir-Fry: S.O.P.P.

Jan 29, 2004 I have made a similar recipe like this for years, but instead of smoked sausage, you MUST try this with Italian sausage (hot or mild). I start this off by heating a little olive oil in a skillet and start cooking my potatoes. After the potatoes have a good start, I add the hot sausage, cut into cubes as well and cook that. This gives the potatoes a WONDERFUL flavor. I then add sliced red and green peppers and sliced onions. I put a lid on it and let it cook so that the potatoes get soft. YUMMY! This is great on a buffet for a party. I haven't made this for a while, but writing this review has made me hungry for it, and now I know what tomorrow's dinner will be!

—CHRISCAT 

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Meatloaf: Amish Meatloaf

Oct 22, 2006 I did make some changes to this recipe, based on what I thought needed to be done. For the meat mixture, I used 1/2 cup ketchup, 1/8 cup brown sugar, 1-1/2 cups crackers, added garlic powder and worcestershire. Made only 1/2 the amount of glaze. Baked the loaf for 15 min. longer than recommended. This was absolutely delicious, both hot and cold. I would make it again in a heartbeat, but only with my modifications. Thanks, Duano.

—~TAYLOR~ 

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Arctic Char on a Bed of Kale

From EatingWell:  September/October 2009

Arctic char, related to salmon and trout, is sustainably farmed, making it a “best choice” for the environment. It has a mild flavor and cooks up quickly. We like the taste and texture of Lacinato (a.k.a. Dinosaur) kale in this dish. Serve with mashed potatoes.

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Seared Salmon with Green Peppercorn Sauce

From EatingWell:  September/October 2012

A simple sauce of piquant green peppercorns, lemon juice and butter top this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale.

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Grilled Redfish with Andouille & Shrimp Couche Couche

From EatingWell:  September/October 2012

New Orleans chef Chuck Subra turns couche couche, a Cajun breakfast food where a cornmeal batter is cooked in oil until browned, into a savory stuffing for grilled redfish. If you prefer not to make cornbread from scratch, use 4 cups diced prepared cornbread.

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Chicken Potpie with Biscuits

From EatingWell:  September/October 2012

In this lightened-up recipe for chicken potpie, creamy chicken stew is topped with flaky biscuits for quintessential comfort food. Our recipe for chicken potpie takes advantage of convenient frozen mixed vegetables to keep it quick.

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Sweet & Sour Beef-Cabbage Soup

From EatingWell:  September/October 2009

This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.

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Curried Lentil Stuffed Squash

From EatingWell:  September/October 2012

In this stuffed squash recipe, a spicy red lentil curry stew fills acorn squash. If you find them at your market use tasty jarred piquillo peppers in this.

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Pork, Apple & Miso Noodle Soup

From EatingWell:  September/October 2012

Apples and mild white miso lightly sweeten this easy noodle soup recipe. It’s got plenty of flavor with few ingredients, but feel free to add a dash of hot sauce for zing. Serve with a watercress salad.

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Casserole Recipes: Mashed Potato Casserole

1 cup milk1 (8 ounce) package cream cheese, softened1 (8 ounce) package onion dip2 eggs, beaten2 cups water1/2 cup margarine1 teaspoon salt3 cups instant mashed potato flakes2 tablespoons margarinePreheat oven to 350 degrees F (175 degrees C). Grease one 2 1/2 quart casserole dish. Blend together milk, cream cheese, onion dip and eggs. In a saucepan over medium heat, combine water, margarine and salt. Bring to a boil and add instant potato mix; mix well. Add cream cheese mixture, mix well and pour into prepared dish. Dot the top with margarine and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes. Amount Per Serving  Calories: 423 | Total Fat: 34g | Cholesterol: 98mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 423

Total Fat: 34gCholesterol: 98mgSodium: 883mgTotal Carbs: 21.3g    Dietary Fiber: 1.4gProtein: 8.2g VIEW DETAILED NUTRITION
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Stir Fry: Pork and Pepper Stir Fry

Marinade:1/4 cup rice wine vinegar2 tablespoons minced garlic1 tablespoon brown sugar5 tablespoons olive oilsalt and pepper to tasteStir Fry:4 boneless pork loin chops, cut into bite sized pieces5 tablespoons vegetable oil3 tablespoons finely chopped fresh ginger root1 tablespoon hot chile paste5 tablespoons teriyaki sauce1 green bell pepper, cut into strips1 red bell pepper, cut into strips1 yellow bell pepper, cut into stripssalt and pepper to taste1/4 cup blanched slivered almonds2 tablespoons chopped fresh mintIn a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour. Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant. Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint. Amount Per Serving  Calories: 579 | Total Fat: 45.1g | Cholesterol: 59mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 579

Total Fat: 45.1gCholesterol: 59mgSodium: 1129mgTotal Carbs: 17.5g    Dietary Fiber: 2.2gProtein: 27.5g VIEW DETAILED NUTRITION
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Main Dish Salads: Warm Chicken and Mango Salad

1/3 cup vanilla low-fat yogurt1 1/2 tablespoons lime juice1 1/2 tablespoons mango chutney1 tablespoon seasoned rice vinegar1 teaspoon honey1/4 teaspoon ground cumin1/4 teaspoon ground coriander1/4 teaspoon ground paprika1 teaspoon olive oil4 skinless, boneless chicken breast halves - cut into strips2 teaspoons grated fresh ginger1 clove garlic, peeled and minced1 1/2 cups peeled, seeded and chopped mango1 cup sliced red bell pepper1/3 cup chopped green onion8 cups torn romaine lettuceIn a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika. Heat olive oil in a medium skillet over medium heat. Place chicken, ginger, and garlic in the skillet. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear. Mix mango, red bell pepper, and green onions into the skillet. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the vanilla yogurt mixture. Spoon over romaine lettuce to serve. Amount Per Serving  Calories: 275 | Total Fat: 4.3g | Cholesterol: 69mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 275

Total Fat: 4.3gCholesterol: 69mgSodium: 165mgTotal Carbs: 29.9g    Dietary Fiber: 5.2gProtein: 30.8g VIEW DETAILED NUTRITION
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Steaks and Chops: Vietnamese Aromatic Lamb Chops

15 (3 ounce) lamb loin chops (1-inch thick)2 cloves garlic, sliced1 teaspoon garlic powder, or to taste1 pinch chili powder2 tablespoons white sugarfreshly ground black pepper to taste1 tablespoon fresh lime juice1 tablespoon soy sauce2 tablespoons olive oil1/4 cup chopped fresh cilantro2 lime wedges2 lemon wedgesPlace the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight. Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats. Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving. Amount Per Serving  Calories: 555 | Total Fat: 40.4g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Vietnamese Aromatic Lamb Chops

Servings Per Recipe: 5

Amount Per Serving

Calories: 555

Total Fat: 40.4gCholesterol: 151mgSodium: 301mgTotal Carbs: 7.4g    Dietary Fiber: 0.6gProtein: 38.6g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: Black Bean Pie

2 (15 ounce) cans black beans, drained1 (4 ounce) can diced green chilies, drained1 (14.5 ounce) can peeled and diced tomatoes, drained1 onion, chopped3 cloves garlic, crushed2 (9 inch) unbaked pie crusts1 (16 ounce) package Cheddar cheese10 (6 inch) flour tortillasPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top. Bake in preheated oven for 45 minutes, or until crust is golden. Amount Per Serving  Calories: 920 | Total Fat: 38g | Cholesterol: 59mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 920

Total Fat: 38gCholesterol: 59mgSodium: 1659mgTotal Carbs: 103.6g    Dietary Fiber: 24.9gProtein: 42.4g VIEW DETAILED NUTRITION
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Burgers: Tex-Mex Burger with Cajun Mayo

1/2 cup mayonnaise1 teaspoon Cajun seasoning1 1/3 pounds ground beef sirloin1 jalapeno pepper, seeded and chopped1/2 cup diced white onion1 clove garlic, minced1 tablespoon Cajun seasoning1 teaspoon Worcestershire sauce4 slices pepperjack cheese4 hamburger buns, split4 leaves lettuce4 slices tomatoPreheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve. Amount Per Serving  Calories: 714 | Total Fat: 49.1g | Cholesterol: 132mg Powered by ESHA Nutrient Database

Tex-Mex Burger with Cajun Mayo

Servings Per Recipe: 4

Amount Per Serving

Calories: 714

Total Fat: 49.1gCholesterol: 132mgSodium: 1140mgTotal Carbs: 28.5g    Dietary Fiber: 2.3gProtein: 38.3g VIEW DETAILED NUTRITION
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Pesto Recipes: Mint Pesto Pasta

1 (16 ounce) package uncooked linguini pasta6 tomatoes, seeded and chopped20 fresh basil leaves10 fresh mint leaves2 cloves garlic, chopped1/2 cup pine nuts3 tablespoons Parmesan cheese2 tablespoons ricotta cheese1 1/2 tablespoons olive oilsalt and pepper to tasteBring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water. In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve. Amount Per Serving  Calories: 303 | Total Fat: 8.9g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 303

Total Fat: 8.9gCholesterol: 3mgSodium: 89mgTotal Carbs: 45.8g    Dietary Fiber: 4.1gProtein: 10.9g VIEW DETAILED NUTRITION
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Pizza Recipes: Potato Pizza

2 cups instant mashed potato flakes1 (8 ounce) package shredded Cheddar cheese, divided1 (3 ounce) jar real bacon bits1 bunch green onions, chopped1 (10 ounce) can pizza crust dough1/2 cup sour creamPreheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions. Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top. Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste. Amount Per Serving  Calories: 216 | Total Fat: 10.6g | Cholesterol: 29mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 216

Total Fat: 10.6gCholesterol: 29mgSodium: 508mgTotal Carbs: 19.6g    Dietary Fiber: 1.3gProtein: 11g VIEW DETAILED NUTRITION
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Ribs: Stuffed Ribs

1 teaspoon poultry seasoning1 teaspoon garlic salt1/4 teaspoon black pepper2 (2 pound) slabs baby back pork ribs8 cups day-old bread cubes1 celery, diced1/2 cup minced onion1/4 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper2 teaspoons poultry seasoning1 cup chicken brothCombine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. Sprinkle over the meaty side of the ribs, and rub into the meat. Let stand while making the dressing. Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. Mix well with your hands. Pour the broth evenly over the mixture to dampen all of the stuffing. Lay one rack of the ribs on the counter, meaty side down. Top with the stuffing; pile it up! Top with the second rack of ribs, meaty side up. Wrap and tie with thread or string in about 3 places to keep them together. Transfer to a rack in a roasting pan. Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour. Amount Per Serving  Calories: 935 | Total Fat: 61.2g | Cholesterol: 234mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 935

Total Fat: 61.2gCholesterol: 234mgSodium: 1439mgTotal Carbs: 38.4g    Dietary Fiber: 2.4gProtein: 54g VIEW DETAILED NUTRITION
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Deep Fried: Crispy Sesame Fried Chicken

1/2 (3 pound) whole chicken, deboned and cut into bite size pieces1/2 teaspoon ground black peppersalt to taste1 teaspoon garlic powder1 cup rolled oats1/4 cup toasted sesame seeds1 tablespoon chicken bouillon powder1/4 teaspoon monosodium glutamate (MSG)1/4 teaspoon curry powder3/4 cup white rice flour1/4 cup cake flour1/2 teaspoon salt3/4 cup chicken stock1 teaspoon onion powder1/2 teaspoon dried basil1/2 teaspoon dried oregano2 quarts vegetable oil for fryingCoat chicken with 1/2 teaspoon black pepper, salt, and garlic powder. Chill for 4 hours. In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, chicken granules, and monosodium glutamate. Set aside. In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock. Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture. Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden. Amount Per Serving  Calories: 1039 | Total Fat: 76.3g | Cholesterol: 129mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 1039

Total Fat: 76.3gCholesterol: 129mgSodium: 982mgTotal Carbs: 48.6g    Dietary Fiber: 4.4gProtein: 39.3g VIEW DETAILED NUTRITION
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Meatloaf Recipes: Veal Meat Loaf

2 pounds ground veal2 eggs, lightly beaten1 cup dry bread crumbs1/2 cup warm water1 (1 ounce) envelope dry onion soup mix2 large carrots, grated1 pint shiitake mushrooms, slicedPreheat oven to 350 degrees F (175 degrees C). In a bowl, mix the ground veal, eggs, dry bread crumbs, water, soup mix, carrots, and shiitake mushrooms. Transfer to a 9x5 inch loaf pan. Bake 1 hour in the preheated oven, or to a minimum internal temperature of 160 degrees F (70 degrees C). Amount Per Serving  Calories: 237 | Total Fat: 8g | Cholesterol: 133mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 237

Total Fat: 8gCholesterol: 133mgSodium: 512mgTotal Carbs: 15.8g    Dietary Fiber: 1.7gProtein: 23.7g VIEW DETAILED NUTRITION
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Sandwiches: Reuben Sandwich II

2 tablespoons butter8 slices rye bread8 slices deli sliced corned beef8 slices Swiss cheese1 cup sauerkraut, drained1/2 cup Thousand Island dressingPreheat a large skillet or griddle on medium heat. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot. Amount Per Serving  Calories: 657 | Total Fat: 40.3g | Cholesterol: 115mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 657

Total Fat: 40.3gCholesterol: 115mgSodium: 1930mgTotal Carbs: 43.5g    Dietary Fiber: 4.7gProtein: 32.1g VIEW DETAILED NUTRITION
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Roast: Fruit Glazed Pork Roast

1 (12 fluid ounce) can or bottle guava nectar2 teaspoons soy sauce1 teaspoon cider vinegar8 slices fresh ginger root1/2 teaspoon ground ginger1/4 cup packed brown sugar5 pounds pork roastTo Marinate: In a large resealable plastic bag combine the fruit nectar, soy sauce, vinegar, ginger root, ground ginger and brown sugar. Mix together until sugar dissolves. Add pork, seal bag and refrigerate for at least 3 hours or, if possible, overnight. Preheat oven to 350 degrees F (175 degrees C). Remove bag from refrigerator. Remove meat from marinade, wipe dry with paper towels and brown in a large skillet. Place browned pork on a rack in a roasting pan and bake in the preheated oven for 1 hour (tenderloins 35 to 40 minutes) or until internal temperature of meat has reached 145 degrees F (63 degrees C). Baste with marinade every 10 minutes while baking. (Note: If there is any leftover marinade, you can boil it and add cornstarch for a nice sauce.) Amount Per Serving  Calories: 276 | Total Fat: 13.4g | Cholesterol: 79mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 276

Total Fat: 13.4gCholesterol: 79mgSodium: 125mgTotal Carbs: 11.2g    Dietary Fiber: 0.3gProtein: 26.3g VIEW DETAILED NUTRITION
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