Cooks Network: FRUIT

Plump juicy and sweet strawberries are the main attraction in this strawberry avocado spinach salad. We’ll top it off with a citrusy poppyseed dressing and voila! Your new favorite spring/summer salad is here.

Just look at all those beautiful strawberries?

I’m crushin’ hard on this avocado strawberry spinach salad situation that comes dressed with a citrusy poppyseed dressing, makes for excellent spring//summer lunches, and quick and easy dinners too. Bright, colorful, and eye-catching, basically all the things I love about a salad other than the most obvious one which is FLAVOR. Ever since the biological clock stuck the big 3-0, it feels like my body craves meals that are packed with nutrition. Don’t get me wrong, I’ll take a brownie or three right afterward because I have the worst sweet tooth that kicks in 10 seconds after I’ve finished eating a meal, but when it comes to the actual meal itself, I need the greens, the goods, and let’s not pretend I’m above it, the dressing.

Guys I can’t stop, won’t stop with this beautiful berry spinach salad!

We’ve got juicy, plump blueberries, buttery avocado, spicy red onions, creamy feta cheese, crisp baby spinach leaves, and sweet strawberries. Toss that all up extra generously with homemade poppyseed dressing and a hint of salt and pepper.

It’s refreshing and oh so filling.

And if you’re questioning the usage of crumbled feta cheese in a salad that’s loaded with sweet berries, hold the phone, think about the way creamy, salty, and rich flavors of that feta will pair with acidy, tangy-sweet berries. I’m telling you this combo just can’t be beaten!

Besides all the most obvious usage of strawberries, like pies, cupcakes, and shortcakes, I wanted to highlight how you can naturally incorporate more fruit into your everyday meals.

And with the weekend about 24 hours away I’m really trying to do this one diet on the weekdays called vegetables + fruits + lean proteins and attempting to keep it real where food doesn’t make me want to hate life. But really I already know when Friday strikes, it all kinda goes flying out the window until Sunday. A salad in one hand and 5 glazed and sprinkled doughnuts in the other, life is all about balance I tell you.

How about we make a deal where weekend foods don’t count? K thanks.

Noteworthy, i’ve made this strawberry spinach salad about 20 times — yes it’s that good. The dressing lasts for about a week in the refrigerator so meal prep it on Sunday’s and enjoy tossing a few ingredients together and calling it lunch on weekdays.

You can even prep this salad in your meal prep contains (these are my favorite) and pack it to go. Or if you work from home, step away from that desk for 5 seconds to toss the contents of your refrigerator into a bowl and drizzle it homemade poppyseed dressing. And when you’re too tired to cook, dice that leftover chicken from the weekend and add it in and make your strawberry spinach salad game stronger. ?? And if you’re summer 2014 was also all about Panera’s Strawberry Poppyseed Salad then toss in a can of mandarin oranges, chopped chicken, and a handful of pecans//almonds//walnuts and sit back and bask in the glory of your mega salad making skills.

PREPARATION

DRESSING: whisk together the juices, mustard, mayo, honey, and poppy seeds. Stream in the olive oil as you whisk until combined. Season with salt and pepper to taste.

SALAD: Toss all the ingredients for the salad together with desired amount of dressing. Serve immediately.

MAKE AHEAD: salad ingredients can be prepared ahead of time and kept separate from the dressing until ready to serve. Leftover dressing will last for up to 5 days, covered in the refrigerator.

NOTES:

Sometimes I like to add grilled chicken to this salad along with mandarin oranges, pineapple chunks, and chopped pecans for a different twist!

INGREDIENTS

POPPYSEED DRESSING

2 teaspoons dijon mustard
1 tablespoon mayonnaise
2 tablespoons honey
2 teaspoons poppy seeds
1 tablespoon EACH lemon juice, lime juice, AND orange juice
1/2 cup olive oil
salt and pepper

STRAWBERRY SPINACH SALAD

6 cups baby spinach
2 cups sliced strawberries
1 cup blueberries
1 large or 2 small avocados, diced
1/2 a medium red onion, sliced
1/2 cup crumbled feta cheese

NUTRITION INFORMATION

Serving Size: 1 (195 g) Servings Per Recipe: 4

Calories 266.1 Calories from Fat 190 72% Total Fat 21.2 g 32% Saturated Fat 3.7 g 18% Cholesterol 13.1 mg 4% Sodium 295.3 mg 12% Total Carbohydrate 18.6 g 6% Dietary Fiber 5.6 g 22% Sugars 6.2 g 24% Protein 3.5 g 6%

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02:00 2 comments

These Hawaiian Chicken Kabobs are a colorful and tasty meal for summertime and so very easy to make too!

These Hawaiian Chicken Kabobs are anything but boring and taste like a summer party in your mouth! With juicy pineapple, colorful bell peppers and savory onion, these chicken kabobs are fresh and delicious, perfect for outdoor entertaining and summertime parties.

For your recipe seeking pleasure, I’ve prepared a few reasons of why I think kabobs are the most fun (funnest?) of all summer grilling foods. If you want to skip this nonsense just go straight to the recipe at the bottom.

Preparation: Getting these Hawaiian Chicken Kabobs together is all kinds of awesome. You can make them in a pretty pattern or personalize it. It’s like making those macaroni necklaces but for adults and it tastes good and you don’t wear it.

Fruit + Meat: In the great tradition of American food, you don’t usually mix fruit and meat, but why not? It’s so awesome and delicious! Like the age old struggle of whether to put pineapple on pizza. I can’t think of any other situations where people would even think to argue about combining meat with fruit, so just do it, pineapple with anything is wonderful!

Pretty Colors: Most summery, outdoor foods are delicious, but not particularly pretty (I’m looking at you barbecue pulled pork). But these Hawaiian Chicken Kabobs are so colorful and pretty! No shame if you match your outfit to your kabob, or your kabob to your outfit. They’re eye-popping on a picnic table and 100% instagram worthy.

Now I’m no Buzzfeed, but that’s a pretty dang good list if I do say so myself.

As for the Hawaiian Chicken Kabobs recipe itself, it’s super simple. First, whip up the marinade ahead of time by combining the spices and various oils and juices. The chicken needs some time to marinate before cooking, so just make sure you’ve got that taken care of before you even think about getting hungry for dinner. Save half the marinade to baste while the kebobs are grilling.

Once you’re ready to fire up the grill, go ahead and thread the chicken, peppers, onion and pineapple on the skewers and brush a bit of olive oil on the veggies. Oil the grill grate and place the kabobs on medium heat, turning every 4-5 minutes. Don’t forget to baste! Grill until the chicken is done, which takes about 15-20 minutes. Pop those suckers off and enjoy!

PREPARATION

Create marinade in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer. Separately, whisk together cold water and corn starch until combined. Slowly stream cornstarch mixture into marinade. Whisk all together. Return to a simmer; allow to simmer, whisking occasionally, for 3-4 minutes until marinade thickens. Remove from heat. Set aside.

Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.

If using wooden skewers, soak in water for at least 30 minutes.
Preheat grill to medium heat.

Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.

Marinade can be made ahead, then kept covered and refrigerated for up to 3 days.

To broil kabobs in oven, preheat broiler. Line baking sheet with baking parchment. Arrange kabobs in individual layer on baking sheet. Place under broiler; broil, every 5 minutes turn and baste with remaining marinade until chicken is done. About 15-20 minutes.

INGREDIENTS

1/4 cup soy sauce (or tamari)
1/4 cup canned pineapple juice
3 tablespoons honey (or brown sugar)
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cold water whisked
1 tablespoon corn starch
4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
3-4 bell peppers, cut into 1 1/2-inch pieces (colors of your choice)
1 large red onion, cut into 1 1/2-inch pieces
2 cups pineapple chunks
1-2 tablespoons olive oil (or more sesame oil)
oil or grill cooking spray for grill grates

NUTRITION INFORMATION

Serving Size: 1 (344 g) Servings Per Recipe: 6

Calories 366.7 Calories from Fat 181 49% Total Fat 20.1 g 30% Saturated Fat 4.3 g 21% Cholesterol 72.6 mg 24% Sodium 1419.3 mg 59% Total Carbohydrate 19.4 g 6% Dietary Fiber 2.9 g 11% Sugars 13.2 g 53% Protein 28.6 g 57%

HEALTH BENEFITS

Control of Blood Pressure

Chicken consumption has been found to be useful in controlling blood pressure as well. This was observed in people with hypertension and in many African Americans, though the diet was also comprised of nuts, low-fat dietary products, vegetables, and fruits.

Reduced Cancer Risk

Studies have found that in non-vegetarians, a higher consumption of red meat, pork/ham increased the risk of colorectal cancer, while in chicken and fish eaters, the risk of developing this cancer in later life was reduced, although the evidence is not conclusive.

Reduced Cholesterol

The amount of saturated fat and cholesterol found in red meat such as beef, pork, and lamb are much higher than the levels found in chicken, fish, and vegetables. Therefore, the American Heart Association has advised consuming chicken or fish instead of red meat for a lowered risk of cholesterol and subsequent heart disease development. The AHA also says that consuming chicken or fish must be limited to normal levels, as excessive consumption can also lead to the development of heart disease.

Treatment of Common Cold

Intake of warm chicken soup also provides relief from common cold, including symptoms like a congested nose and a sore throat.

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This Frozen Blueberry Coconut Yogurt Pie recipe is perfect for spring and summer celebrations. And it could not be easier to make!

When the warmer weather sets in we try to make an effort to slim down some recipes to offset all of the celebrations and potlucks that pop up over the season. Cookouts, picnics, family reunions, Memorial Day, 4th of July are just a few of the spring and summer celebrations that involve tasty food which isn’t always the lightest fare. To balance things out a bit here is a lighter Frozen Blueberry Coconut Yogurt Pie recipe perfect for those warmer occasions.

This Frozen Blueberry Coconut Yogurt Pie is super easy pie making. A few simple ingredients, plus a few simple steps results in a few simple calories (approximately 300 calories for 1/8 of a pie). Plus it is a terrific dessert option for a entertaining as it can be made way in advance, then thawed in the fridge until your desired consistency is reached before serving.

As you may recall, I mentioned how this yogurt pie is simple. It is pie, after all. (Easy as pie, and all of that.) The overall pie making process is basic: combine toasted coconut with yogurt until incorporated, pour it all into a prepared graham cracker crust, then top it off with fresh or frozen blueberries, cover and freeze until desired firmness. Super simple, see?

You will be able to whip this tasty pie up in no time, so you can get on with other important things, like the laundry? Or perhaps a good book instead? It is a free country after all. The laundry can wait for another day.

PREPARATION

Combine toasted coconut with the yogurt.

Evenly spread mixture into prepared graham cracker crust, top with fresh blueberries.

Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.

INGREDIENTS

1 cup toasted coconut

3 cups vanilla greek yogurt

1 cup fresh blueberries, washed and dried

1 prepared graham cracker pie crust

NUTRITION INFORMATION

Serving Size: 1 (128 g) Servings Per Recipe: 6

Calories 315.4 Calories from Fat 128 41% Total Fat 14.3 g 22% Saturated Fat 8.2 g 40% Cholesterol 125.4 mg 41% Sodium 175.7 mg 7% Total Carbohydrate 40.5 g 13% Dietary Fiber 1.8 g 7% Sugars 21.9 g 87% Protein 7.2 g 14%

HEALTH BENEFITS

1) Maintaining healthy bones

Blueberries contain iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K. Each of these is a component of bone. Adequate intake of these minerals and vitamins contributes to building and maintaining bone structure and strength.

Iron and zinc fulfil crucial roles in maintaining the strength and elasticity of bones and joints.

Low intakes of vitamin K have been linked to a higher risk of bone fracture. However, adequate vitamin K intake improves calcium absorption and may reduce calcium loss.

2) Skin health

Collagen is the support system of the skin. It relies on vitamin C as an essential nutrient, and works to help prevent skin damage caused by the sun, pollution, and smoke. Vitamin C may also improve collagen's ability to smooth wrinkles and enhance overall skin texture.

One cup of blueberries provides 24 percent of the recommended daily allowance of vitamin C.

3) Lowering blood pressure

Maintaining low sodium levels is essential to keeping blood pressure at a healthful level. Blueberries are free of sodium.

They contain potassium, calcium, and magnesium. Some studies have shown that diets low in these minerals are associated with higher blood pressure. Adequate dietary intake of these minerals is thought to help reduce blood pressure.

However, other studies have counteracted these findings. For example, a 2015 study of people with metabolic syndrome found that daily blueberry consumption for 6 weeks did not affect blood pressure levels.

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A dessert that is actually good for you? That would be dark chocolate dipped strawberries. You can indulge and not feel guilty. Dark chocolate dipped strawberries are the perfect treat for Valentine’s Day or any special occasion. Don’t spend a fortune for fancy berries off the internet; make your own, save a bundle and have fun.

Classic Flavors – Strawberries and Chocolate

Few can resist the classic flavor of strawberries dipped in chocolate. They’ve disappeared quickly at every event I’ve ever catered. I once made 500 for a large event. It was so much fun! A site to behold, platter after platter of gorgeous, dark chocolate dipped strawberries. A small plate for just you and your special date or dinner guests is just as impressive. The accolades you’ll receive are almost guaranteed.

Washing Strawberries

When choosing strawberries, go for larger berries that have a nice green leaves or stem. That stem becomes your handle when you dip the berries. Choose organic strawberries if you can for the best flavor and reduced exposure to pesticides.

Wash the strawberries in cool water and allow them to dry thoroughly. Another option is to use a product called Eat Cleaner to wash them. It works great for fruit and vegetables and has become a mainstay in my kitchen.

The berries must be totally dry, because water and chocolate are enemies. If they are at all wet, the water will cause the chocolate to “seize” or become an unworkable, clumpy mess.

Place the berries on a tray or plate lined with paper towels while you melt the chocolate and gather your decorations.

Choosing Chocolate

For health benefits, choose dark, bittersweet chocolate. Go for a 70% rating. That percentage is the amount of chocolate solids. The higher the percentage, the more bitter and the less sweet the chocolate is(and less sugar).

Our favorite is Theo, an organic, fair-trade brand made in Seattle. Scharffen Berger, Valhrona, and Guittard are also good options.

It you want to decorate with white chocolate, I prefer Valrhona. It has the best creamy taste in white chocolate. You can order these brands off the internet from Amazon or buy it at many higher end grocers, some cooking stores, and sometimes Cost Plus World Market.

Melting Chocolate – Get Ready To Dip

There are two ways to melt chocolate: double boiler or microwave. I prefer the double boiler method because it’s easier to control the viscosity of the chocolate. Either way, you want to melt chocolate slowly to minimize any graininess.

To set up a double boiler, place a large (4-5 quart or liter) saucepan over medium heat with a few inches of water. Bring to a strong simmer. Place a small to medium sized stainless steel bowl on top of the pan. It should fit just inside the pan, and the bottom of the pan should not touch the water. Turn the heat down to low.

Place chocolate in the bowl and melt slowly. Once the chocolate is almost smooth, turn off the heat and stir. It will become smooth. I find that the chocolate dips and clings the best when it is not too fluid. You will feel the right temperature.

Carefully holding the strawberry by the stem, dip the berry into the melted chocolate, rolling it around to coat evenly. Leave a little berry showing at the top. Allow excess chocolate to drip off, then turn the berry upside down for a few moments. Place the chocolate dipped berry on a parchment or wax paper covered plate or tray. I use quarter size rimmed baking sheets, an indispensible tool.

Decorating Your Strawberries – Optional

If you are going to decorate the berries, allow the chocolate to set for a minute, then sprinkle with decorations. Sprinkling works better than rolling as it’s easier to control the coverage. Sometimes you get too much when you roll them in the decorations. Do what works best for you. One good option is the Natures Colors naturally colored sugars from India Tree.

To decorate with white chocolate patterns, melt the white chocolate in a double boiler. When fluid, drizzle the white chocolate with a fork and drag a toothpick through the white chocolate in the opposite direction. You can also use a small piping bag to create an kind of pattern you want.

Allow the berries to dry and set up completely. You can place them in the refrigerator for about 30 minutes. They will be the best if enjoyed the day they are made, or at the latest the next day.

PREPARATION

Wash strawberries and allow them to dry totally and completely on a paper towel lined plate or tray. Ready another plate or tray with wax paper or parchment to hold the dipped berries.

Set up a double boiler. Fill a 4-5 quart (liter) saucepan with a few inches of water. Bring to a strong simmer. Place the dark chocolate in a small to medium stainless steel bowl that will fit just inside of the pan. Place bowl inside of the pan and turn heat down to low. Melt chocolate slowly, stirring occasionally until smooth.

Carefully holding a berry my the stem, dip and roll the berry in the melted chocolate. Allow excess to drip off, then turn the berry upside down for a few seconds to set. Place the berry on the clean line tray. When berry has set for a minute, sprinkle with decorative sugar if desired. To decorate with white chocolate, melt the white chocolate and use a fork to drizzle lines on the berries, then drag a toothpick across the lines to create a pattern.

Note – for clean white lines, allow the chocolate to set up completely, then drizzle with the white chocolate.

INGREDIENTS

18-20 large fresh preferably organic, strawberries
8-10 ounces of good quality 225 – 285 grams, dark or bittersweet chocolate, rated 70%, chopped coarse
Assorted decorative sprinkles optional
3 ounces good quality white chocolate 85 grams, optional for decorating

NUTRITION INFORMATION

Serving Size: 5 (153 g) Servings Per Recipe: 2dzn

Calories 141.3 Calories from Fat 116 77% Total Fat 13 g 19% Saturated Fat 8 g 39% Cholesterol 2 mg 0% Sodium 13.2 mg 0% Total Carbohydrate 12.6 g 4% Dietary Fiber 3.5 g 14% Sugars 6.6 g 26% Protein 3.1 g 6%

DARK CHOCOLATE I GOOD FOR YOU

If you enjoy dark chocolate, eat a little daily – but make it the dark kind:

Eating 2 ounces (50 grams) a day of plain chocolate with a minimum content of 70% chocolate solids can be beneficial to health, providing protection against heart disease, high blood pressure, and many other health hazards. Also essential trace elements and nutrients such as iron, calcium and potassium, and vitamins A. B1, C, D, and E. Plus it is a lot tastier than boring old vitamin pills too. A 1 1/2-ounce square of chocolate may have as many cancer-fighting antioxidants as a 5-ounce glass of red wine.

About 50% of all food cravings are for chocolate. Far more than cravings for “something sweet” (16%), salty foods (12%), baked goods (11%), and fruit (4%). Some people go so far as saying they are addicted to chocolate. But that is no license to go on a chocolate binge.

Eating more dark chocolate can help lower blood pressure. Remember, you do have to balance the extra calories by eating less of other things.

A word of caution: Not all chocolate is heart healthy. White chocolate, which a Harvard researcher points out is “not really chocolate at all,” and milk chocolate may expand the hips rather than help blood flow. None of the instant cocoa mixes in the local grocery store contain the flavonoids that improve blood vessel function.

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The holidays are fast approaching and I cannot believe that this year is going to be over soon! It really slapped me in the face when I received an invitation to our annual ornament exchange that my best friend and I hold every year. Unfortunately, for the past 2 years I have not been there because we now live 1,200 miles apart. However, I don't let that stop me from celebrating and still joining the fun of the ornament exchange!

This year, instead of making a large holiday pie or similar for a group of people, I decided to do individual “pies” so that I wouldn't be stuck eating a whole pie by myself. Though that has been know to happen (shhh, don't tell).

Anyway, these apple pie stuffed apples turned out perfect and delicious and taste just like the regular apple pie that you are looking forward to this holiday season. Filled with a cinnamon sugar apple filling and topped off with a lattice crust, they are the perfect treat for your next ornament exchange, holiday party, or just a night by yourself on the couch binge watching Christmas movies.

PREPARATION

Peel and finely dice 2 of the Granny Smith apples. Add to small saucepan with run extract, cinnamon, and sugar. Cook over medium heat, stirring occasionally, for about 20-25 minutes. Remove from heat and let cool slightly.

Preheat oven to 375° F.

Cut off tops of 4 remaining apples. Core and carefully scoop out the center of the apples and place in 9x9 or 8x8 baking dish. When filling is slightly cool, divide and fill hollowed apples.

Using a pizza cutter, or very sharp knife, cut pie crusts into 1/4" strips strips and lay in lattice pattern across top of apples. Trim excess pie crust around the edges, then brush tops with melted butter.

Place apples in oven and bake at 375° F for 25-30 minutes or until tops are golden brown.

Remove from oven and let cool for 10-15 minutes before serving. Sprinkle with extra cinnamon and sugar, if desired.

INGREDIENTS

6 large Granny Smith apples
1 tsp ground cinnamon
1/2 cup granulated sugar
1/2 tsp rum extract
1 pastry crust
2 Tbsp unsalted butter melted

NUTRITION INFORMATION

Serving Size: 1 (204 g) Servings Per Recipe: 6

Calories 270.2 Calories from Fat 91 34% Total Fat 10.2 g 15% Saturated Fat 2.5 g 12% Cholesterol 0 mg 0% Sodium 156.6 mg 6% Total Carbohydrate 44.9 g 14% Dietary Fiber 3.2 g 13% Sugars 26.9 g 107% Protein 2.3 g 4%

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This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from Washington State Rhubarb Growers. It's such a simple and easy recipe, and if you use a frozen or ready-made pie crust, it takes no more than 15 minutes to prepare, perfect for every mom short on time. A small amount of nutmeg adds flavor to the pie but feel free to use ground cinnamon instead.

The pictured pie was made with a frozen pie crust, but an optional food processor pie pastry is included in the recipe. Feel free to use frozen or homemade pastry, or use refrigerated pie pastry sheets.

Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it. It's no wonder rhubarb was once called "the pie plant!"

PREPARATION

For the homemade crust, combine the 1 1/4 cups of flour with the 1/2 teaspoon of salt, and 1 teaspoon of sugar in a large bowl. Whisk to combine thoroughly. Add the 8 tablespoons of cut-up butter and work it into the flour mixture with fingers or a pastry blender. You should have some pea-size pieces of butter still intact.

Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, just until the mixture begins to hold together. Turn the dough out onto a floured surface and press until you have a smooth dough. Do not overwork or the crust will be tough. Shape it into a flattened disk and refrigerate for 30 minutes.

Heat the oven to 400 F (200 C/Gas 6).

Roll the dough out into a circle about 11 inches in diameter. Line a 9-inch pie plate with the dough and crimp the edge as desired.

In a large bowl combine the diced rhubarb with the sugar, flour, salt, and nutmeg; blend thoroughly.

In another bowl, whisk the eggs with the milk. Add the egg mixture to the rhubarb and stir until blended.

Turn the rhubarb mixture into the prepared pie crust. Dot with butter.

Bake in the preheated oven for 45 to 55 minutes, or until set.

Remove the pie to a rack to cool completely before slicing.

Serve rhubarb custard pie with a big dollop of freshly whipped cream or ready-made whipped topping.

INGREDIENTS

For the Pie Crust:

1 1/4 cups all-purpose flour (5 1/2 ounces)
1/2 teaspoon salt
Optional: 1 (scant) teaspoon sugar
8 tablespoons butter (chilled, cut into small pieces)
4 to 6 tablespoons ice water

For the Rhubarb Custard Filling:

3 cups rhubarb (diced)
1 1/2 cups sugar (granulated)
3 tablespoons all-purpose flour
Pinch salt
1/2 teaspoon ground nutmeg
2 large eggs
2 tablespoons milk
1 tablespoon butter

NUTRITION INFORMATION

Serving Size: 1 (170 g) Servings Per Recipe: 8

Calories 333 Calories from Fat 144 44% Total Fat 16.1 g 24% Saturated Fat 9.3 g 46% Cholesterol 143.7 mg 47% Sodium 144.7 mg 6% Total Carbohydrate 41.8 g 13% Dietary Fiber 0.9 g 3% Sugars 32 g 128% Protein 6.2 g 12%

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06:29 No comments

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