Chicken, Cheese, Rice, and Broccoli Casserole
From the kitchen of Amy Meek (adapted from Jenna Grubb)
2cups cooked/ shredded chicken
2 cans of cream of chicken soup (my preference is just cream of chicken, I think the original recipe calls for one chicken and one celery- I use the Pacific brand cr of chicken- it tastes 10 bajillion times better than Campbell's and you recognize all the ingredients)
2 cups cooked rice (I usually cook a cup and just dump in however much that makes)
1 cup chicken broth
Broccoli, chopped small (cooked) - about a cup/ cup and a half
Cheese (to your taste)
Then top with cheese and crumbled crackers, stick in oven for around 35 minutes on 400 or until hot and bubbly
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Monday, February 24, 2014
Monday, April 4, 2011
Chicken Spaghetti
Chicken Spaghetti
From the Kitchen of Jen Potter
1 can cream of mushroom soup
1 can cream of chicken soup
1 package thin spaghetti
boneless skinless chicken breasts
4 to 5 ounces Velveeta cheese
Shredded cheese
Boil chicken until done. Take chicken out and shred. Cook spaghetti noodles in the chicken broth/water. In another pan mix soups, velveeta and shredded chicken. Cook on low medium until cheese has melted. In a 9 x 13 pan put cooked spaghetti in first, then the soup and chicken mixture. Fold all together. Just slowly mix all in pan. Add just a bit of chicken broth. Cover with shredded cheese and foil and bake at 350 for 30 minutes. I usually take the foil off towards the end to brown the cheese. I like it a little crunchy. :)
This is one of Ben's moms recipes. I haven't found a sub for Velveeta. Nothing works in place of it that I have found. You can add different things in. Sometimes I use the chicken you can buy at the deli. Sometimes I add in mushrooms. I usually add Rotel tomatoes to give it a little kick. It's so easy to make. I make it while the kids are sleeping, and just put it in the fridge. Dinner time rolls around and I pop it in the oven for about 40 minutes, and done.
From the Kitchen of Jen Potter
1 can cream of mushroom soup
1 can cream of chicken soup
1 package thin spaghetti
boneless skinless chicken breasts
4 to 5 ounces Velveeta cheese
Shredded cheese
Boil chicken until done. Take chicken out and shred. Cook spaghetti noodles in the chicken broth/water. In another pan mix soups, velveeta and shredded chicken. Cook on low medium until cheese has melted. In a 9 x 13 pan put cooked spaghetti in first, then the soup and chicken mixture. Fold all together. Just slowly mix all in pan. Add just a bit of chicken broth. Cover with shredded cheese and foil and bake at 350 for 30 minutes. I usually take the foil off towards the end to brown the cheese. I like it a little crunchy. :)
This is one of Ben's moms recipes. I haven't found a sub for Velveeta. Nothing works in place of it that I have found. You can add different things in. Sometimes I use the chicken you can buy at the deli. Sometimes I add in mushrooms. I usually add Rotel tomatoes to give it a little kick. It's so easy to make. I make it while the kids are sleeping, and just put it in the fridge. Dinner time rolls around and I pop it in the oven for about 40 minutes, and done.
Friday, March 4, 2011
No-Pasta Veggie Lasagna
No-Pasta Veggie Lasagna
From Biggest Loser Club, The Biggest Loser Simple Swaps
This cheesy Italian favorite features zucchini instead of pasta
2 large zucchini (about 1 pound), ends trimmed, thinly sliced lengthwise
3 links (about 4 ounces each) lean turkey Italian sausage
1 red bell pepper or roasted red bell pepper, diced
1 cup diced yellow onion
1 teaspoon minced garlic
1 cup low-fat marinara sauce
2 egg whites
1 (15-ounce) container fat free ricotta cheese
2 teaspoons Italian herb seasoning
1/2 teaspoon ground black pepper
2/3 cup shredded low-fat mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat the oven to 325 degrees Fahrenheit. Lightly coat an 8 x 8-inch baking pan with olive oil cooking spray. Set aside.
Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on the baking sheet. Spray them lightly with olive oil cooking spray. Broil (or grill) the zucchini for about eight minutes or until tender and very lightly browned. Set aside to cool.
To prepare the meat sauce, cook the sausage in a nonstick skillet over medium-high heat for about three minutes, stirring occasionally with a wooden spoon to break up any clumps. Add the bell pepper, onion, and garlic, and cook for about four minutes longer, until the meat is no longer pink. The juices should be cooked dry. Stir in the marinara sauce and bring to a boil. Reduce the heat and simmer for about five minutes, stirring frequently. The sauce will be very thick.
Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning and black pepper until well combined.
To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan. Layer on half of the zucchini slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Sprinkle with Parmesan cheese. Bake for about 40 minutes or until bubbly and lightly browned. Let stand for 5 minutes before serving.
Makes 8 servings
Per serving: 210 calories, 18 g protein, 17 g carbohydrates, 7 g fat (2 g saturated), 45 mg cholesterol, 3 g fiber, 340 mg sodium
From Biggest Loser Club, The Biggest Loser Simple Swaps
This cheesy Italian favorite features zucchini instead of pasta
2 large zucchini (about 1 pound), ends trimmed, thinly sliced lengthwise
3 links (about 4 ounces each) lean turkey Italian sausage
1 red bell pepper or roasted red bell pepper, diced
1 cup diced yellow onion
1 teaspoon minced garlic
1 cup low-fat marinara sauce
2 egg whites
1 (15-ounce) container fat free ricotta cheese
2 teaspoons Italian herb seasoning
1/2 teaspoon ground black pepper
2/3 cup shredded low-fat mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat the oven to 325 degrees Fahrenheit. Lightly coat an 8 x 8-inch baking pan with olive oil cooking spray. Set aside.
Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on the baking sheet. Spray them lightly with olive oil cooking spray. Broil (or grill) the zucchini for about eight minutes or until tender and very lightly browned. Set aside to cool.
To prepare the meat sauce, cook the sausage in a nonstick skillet over medium-high heat for about three minutes, stirring occasionally with a wooden spoon to break up any clumps. Add the bell pepper, onion, and garlic, and cook for about four minutes longer, until the meat is no longer pink. The juices should be cooked dry. Stir in the marinara sauce and bring to a boil. Reduce the heat and simmer for about five minutes, stirring frequently. The sauce will be very thick.
Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning and black pepper until well combined.
To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan. Layer on half of the zucchini slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Sprinkle with Parmesan cheese. Bake for about 40 minutes or until bubbly and lightly browned. Let stand for 5 minutes before serving.
Makes 8 servings
Per serving: 210 calories, 18 g protein, 17 g carbohydrates, 7 g fat (2 g saturated), 45 mg cholesterol, 3 g fiber, 340 mg sodium
Tuesday, December 14, 2010
Spinach and Artichoke Casserole (this can be made with or without Chicken)
Spinach and Artichoke Casserole (this can be made with or without Chicken)
By: Stephanie
Ingredients:
1 Box Medium Shells (I use Barilla)
1 Pint Cottage Cheese (I use Knudsen 2% Lowfat)
2 Cups Shredded Mozzarella (divided into 1.5 cups and .5 cup)
2 Cups Finely Shredded Parmesan Cheese (divided)
1 (10oz) Box Frozen Chopped Spinach, thawed and drained
1 (14 oz) Can of Artichoke Hearts, diced)
1 8 oz Low Fat Cream Cheese (optional) at room temperature
Pepper (to taste)
2-4 TBSP Dried Basil
2 TSP Garlic Powder
4 Cheese sauce (you can make it from the season pkts, you can buy it in a jar, or you can make it from scratch)
***I buy 1 Alfredo pkt (Knor brand), 2 Creamy Garlic pkt (Knor brand) when I can't find their 4 cheese sauce pkt
and make the sauce (which usually requires butter and milk) on the stove top while cooking the pasta
IF YOU ARE MAKING THIS WITH CHICKEN:
1 Rotisserie Chicken (or the equivalent of 1.5 to 2.5 pounds of cooked chicken, depending on how much you want), shredded
Directions:
1. Cook pasta (according to box, minus 1 minute from lowest cooking time) and sauce (according to pkts)
2. While pasta and sauce are cooking, drain and dice artichokes, drain the spinach and shred the cheese
3. When pasta is done, drain and add back to the pot
4. Add Spinach, Artichokes, Seasonings, Sauce, Cottage Cheese, 1 cup Parm, 1.5 cups Mozzarella and the cream cheese and chicken (if using)
and stir together with a wooden spoon
5. Pour into a 13x9 Baking Dish (sprayed with non-stick spray) top with the rest of the two cheeses.
6. Cover with foil and cook at 375 for 30 minutes and then take the foil off and bake an additional 10 minutes uncovered
**If you are short on time, you can turn the broiler on after the first 30 minutes and melt/brown the cheese that way in about 2 minutes...just make sure you watch it closely
By: Stephanie
Ingredients:
1 Box Medium Shells (I use Barilla)
1 Pint Cottage Cheese (I use Knudsen 2% Lowfat)
2 Cups Shredded Mozzarella (divided into 1.5 cups and .5 cup)
2 Cups Finely Shredded Parmesan Cheese (divided)
1 (10oz) Box Frozen Chopped Spinach, thawed and drained
1 (14 oz) Can of Artichoke Hearts, diced)
1 8 oz Low Fat Cream Cheese (optional) at room temperature
Pepper (to taste)
2-4 TBSP Dried Basil
2 TSP Garlic Powder
4 Cheese sauce (you can make it from the season pkts, you can buy it in a jar, or you can make it from scratch)
***I buy 1 Alfredo pkt (Knor brand), 2 Creamy Garlic pkt (Knor brand) when I can't find their 4 cheese sauce pkt
and make the sauce (which usually requires butter and milk) on the stove top while cooking the pasta
IF YOU ARE MAKING THIS WITH CHICKEN:
1 Rotisserie Chicken (or the equivalent of 1.5 to 2.5 pounds of cooked chicken, depending on how much you want), shredded
Directions:
1. Cook pasta (according to box, minus 1 minute from lowest cooking time) and sauce (according to pkts)
2. While pasta and sauce are cooking, drain and dice artichokes, drain the spinach and shred the cheese
3. When pasta is done, drain and add back to the pot
4. Add Spinach, Artichokes, Seasonings, Sauce, Cottage Cheese, 1 cup Parm, 1.5 cups Mozzarella and the cream cheese and chicken (if using)
and stir together with a wooden spoon
5. Pour into a 13x9 Baking Dish (sprayed with non-stick spray) top with the rest of the two cheeses.
6. Cover with foil and cook at 375 for 30 minutes and then take the foil off and bake an additional 10 minutes uncovered
**If you are short on time, you can turn the broiler on after the first 30 minutes and melt/brown the cheese that way in about 2 minutes...just make sure you watch it closely
Monday, August 2, 2010
A Potato "Quiche"
A Potato "Quiche"
From the Kitchen of Amy Day
Another one I love is to slice potatoes really thin and layer them in a baking dish with your favorite cheeses and veggies (broccoli, peppers, onions, asparagus, and lots and lots of spinach for the baby) and then pour in a mixture of egg and a little milk or cream. Lots of salt and pepper and bake until quiche-like consistency - but there's no crust. This one settles the morning sickness if you have it!
I am going to guess that you bake this at 375 until done (see above)
From the Kitchen of Amy Day
Another one I love is to slice potatoes really thin and layer them in a baking dish with your favorite cheeses and veggies (broccoli, peppers, onions, asparagus, and lots and lots of spinach for the baby) and then pour in a mixture of egg and a little milk or cream. Lots of salt and pepper and bake until quiche-like consistency - but there's no crust. This one settles the morning sickness if you have it!
I am going to guess that you bake this at 375 until done (see above)
Thursday, July 1, 2010
HOT CHICKEN SALAD
HOT CHICKEN SALAD (it's kind of a lot of work; so make 2!)
Shared be Renee Hill
From the Kitchen of Sarah Frenzel
2 cups diced chk (or I put it in crock pot, with chk broth and shred it (3-4 breasts)
1-2 diced green onions
1 1/2 cup diced celery
1/2 cup slivered almonds
3 diced hard boiled eggs
2 1/2 tsp. lemon or lime juice
1 1/2 cans creamy chk and much soup
1/2- 3/4 cups mayo
1 1/2- 2 cups cooked rice
nature seasons (or salt, pepper, garlic salt, etc.)
Potato chips
mix all in a large bowl
put in casserole dish
sprinkle crushed potato chips on top
bake uncovered- 375 for 30 min.
Shared be Renee Hill
From the Kitchen of Sarah Frenzel
2 cups diced chk (or I put it in crock pot, with chk broth and shred it (3-4 breasts)
1-2 diced green onions
1 1/2 cup diced celery
1/2 cup slivered almonds
3 diced hard boiled eggs
2 1/2 tsp. lemon or lime juice
1 1/2 cans creamy chk and much soup
1/2- 3/4 cups mayo
1 1/2- 2 cups cooked rice
nature seasons (or salt, pepper, garlic salt, etc.)
Potato chips
mix all in a large bowl
put in casserole dish
sprinkle crushed potato chips on top
bake uncovered- 375 for 30 min.
Friday, June 4, 2010
Tomato Zucchini Casserole
Tomato Zucchini Casserole
From the Kitchen of Lisa Jewell
2 cups Mozzarella Cheese
1/3 cup grated Parmesan Cheese
1/2 tsp dried Oregano
1/2 tsp fresh Basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 tomatoes, thinly sliced
1/4 cup butter
2 tbsp finely chopped (can use dried onion)
3/4 cup fine bread crumbs
Directions:
1. Preheat oven to 375. Lightly butter a 9x9-inch pan
2. In a large bowl, combine Mozzarella, Parm, Oregano, basil, and garlic. Season with salt and pepper and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
From the Kitchen of Lisa Jewell
2 cups Mozzarella Cheese
1/3 cup grated Parmesan Cheese
1/2 tsp dried Oregano
1/2 tsp fresh Basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 tomatoes, thinly sliced
1/4 cup butter
2 tbsp finely chopped (can use dried onion)
3/4 cup fine bread crumbs
Directions:
1. Preheat oven to 375. Lightly butter a 9x9-inch pan
2. In a large bowl, combine Mozzarella, Parm, Oregano, basil, and garlic. Season with salt and pepper and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Tuesday, January 19, 2010
Tamale Casserole
Tamale Casserole
From the kitchen of Renee Hill
3 cups preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 large. egg
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce
3-4 chicken breast cooked and shredded (I cook mine in the crockpot with a little salsa and a can of original rotel diced tomatoes with green chilies)
Optional: sour cream, guacamole, and cilantro (for toppings and garnish)
1. Preheat oven to 400°.
2. Combine 1/2 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a greased 13 x 9–inch baking dish,
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese (I recommend mixing the chicken with a 1/2 cup cheese first). Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Plate, garnish a desired... and ENJOY
From the kitchen of Renee Hill
3 cups preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 large. egg
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce
3-4 chicken breast cooked and shredded (I cook mine in the crockpot with a little salsa and a can of original rotel diced tomatoes with green chilies)
Optional: sour cream, guacamole, and cilantro (for toppings and garnish)
1. Preheat oven to 400°.
2. Combine 1/2 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a greased 13 x 9–inch baking dish,
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese (I recommend mixing the chicken with a 1/2 cup cheese first). Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Plate, garnish a desired... and ENJOY
Tuesday, November 24, 2009
The Ullman’s Famous Squash Casserole
The Ullman’s Famous Squash Casserole
From the kitchen of Christine Bouchard
1 pkg (12 oz) Frozen Butternut Squash
3 Eggs ½ c. Sugar
½ c. Four 2 c. Milk
½ c. Melted Butter 1 TBSP gr. Cinnamon
1. Preheat oven to 350
2. Cook squash according to pkg
3. Beat eggs in large bowl
4. Add squash, sugar, milk, butter, mix together
5. Then add flour and ground cinnamon to mix
6. Stir all ingredients together well
7. Grease a two quart pan and bake for 1 hour, serve warm
From the kitchen of Christine Bouchard
1 pkg (12 oz) Frozen Butternut Squash
3 Eggs ½ c. Sugar
½ c. Four 2 c. Milk
½ c. Melted Butter 1 TBSP gr. Cinnamon
1. Preheat oven to 350
2. Cook squash according to pkg
3. Beat eggs in large bowl
4. Add squash, sugar, milk, butter, mix together
5. Then add flour and ground cinnamon to mix
6. Stir all ingredients together well
7. Grease a two quart pan and bake for 1 hour, serve warm
Wednesday, August 19, 2009
Turkey Taco Bake
Turkey Taco Bake
by: Irene Foster
2 cups coarsely crushed corn chips
1 can (16oz) refried beans
2 cups shredded Monterey Jack cheese, divided
1 cup salsa (This time I prefer jarred. :)
2 cups shredded cooked turkey (or chicken :P)
1 tsp. Mexican or taco seasoning
1 green onion, sliced
1 medium tomato, chopped
Place corn chips in a greased shallow 2 1/2 quart baking dish. Place the refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips.
Toss the turkey and Mexican seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. Bake, uncovered, at 400* for 20-25 minutes or until cheese is melted. Sprinkle with tomato. Yield 4 servings.
by: Irene Foster
2 cups coarsely crushed corn chips
1 can (16oz) refried beans
2 cups shredded Monterey Jack cheese, divided
1 cup salsa (This time I prefer jarred. :)
2 cups shredded cooked turkey (or chicken :P)
1 tsp. Mexican or taco seasoning
1 green onion, sliced
1 medium tomato, chopped
Place corn chips in a greased shallow 2 1/2 quart baking dish. Place the refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips.
Toss the turkey and Mexican seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. Bake, uncovered, at 400* for 20-25 minutes or until cheese is melted. Sprinkle with tomato. Yield 4 servings.
Wednesday, April 29, 2009
SUMMER SQUASH AND ZUCCHINI CASSEROLE
From: Melissa Williamson
2 lg. zucchini
2-3 lg. summer squash
1 1/2 to 2 c. Italian bread crumbs
1 c. grated Parmesan cheese, or to taste
1 med. can stewed tomatoes
Peel and slice squash. Place in ungreased 9 x 12 inch pan. One layer of zucchini, sprinkle with bread crumbs and cheese. One layer of summer squash, sprinkle with bread crumbs and cheese.
Continue to layer until squash is gone. Top with remaining crumbs and cheese. Pour tomatoes on the top. Bake at 350 degrees for 30 minutes, or until squash is done. Tomatoes may be deleted, if desired, or may be used on only 1/2 of the casserole.
I added some cheddar between the layers as well and omitted the tomatoes, but would try them next time. I also added some veggie seasoning and pepper.
(I didn't peel any of the veggies)
From: Melissa Williamson
2 lg. zucchini
2-3 lg. summer squash
1 1/2 to 2 c. Italian bread crumbs
1 c. grated Parmesan cheese, or to taste
1 med. can stewed tomatoes
Peel and slice squash. Place in ungreased 9 x 12 inch pan. One layer of zucchini, sprinkle with bread crumbs and cheese. One layer of summer squash, sprinkle with bread crumbs and cheese.
Continue to layer until squash is gone. Top with remaining crumbs and cheese. Pour tomatoes on the top. Bake at 350 degrees for 30 minutes, or until squash is done. Tomatoes may be deleted, if desired, or may be used on only 1/2 of the casserole.
I added some cheddar between the layers as well and omitted the tomatoes, but would try them next time. I also added some veggie seasoning and pepper.
(I didn't peel any of the veggies)
"Healthified" Mexican Pasta Skillet
"Healthified" Mexican Pasta Skillet
by: Eat Better America
72% less sat fat • 68% less fat • 26% fewer calories than the original recipe—see the comparison. This 30-minute sizzling skillet will have your family running to the table! From eatbetteramerica.
prep time:30 min
start to finish:30 min
makes:6 servings (about 1 1/3 cups each)
1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
Nutritional Information
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.
by: Eat Better America
72% less sat fat • 68% less fat • 26% fewer calories than the original recipe—see the comparison. This 30-minute sizzling skillet will have your family running to the table! From eatbetteramerica.
prep time:30 min
start to finish:30 min
makes:6 servings (about 1 1/3 cups each)
1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
Nutritional Information
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.
Thursday, January 22, 2009
Creamy Chicken Tortilla Casserole
Creamy Chicken Tortilla Casserole
by: cdkitchen.com
Ready in: 2-5 hrs
Serves/Makes: 10
Ingredients:
12 corn tortillas, torn into pieces
2 pounds cooked chicken, coarsely chopped
1 can (10¾ oz. size) cream of chicken soup
1 can (10¾ oz. size) cream of mushroom soup
1 can (7 oz. size) green chili salsa
1 package (8 oz. size) sour cream
1 tablespoon onion, grated
1 1/2 cup Cheddar cheese, grated
Directions:
Lightly grease sides and bottom of crock pot.
In a separate bowl, mix together the soups, salsa, sour cream and onion.
In a crock pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low 4-5 hours.
Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.
by: cdkitchen.com
Ready in: 2-5 hrs
Serves/Makes: 10
Ingredients:
12 corn tortillas, torn into pieces
2 pounds cooked chicken, coarsely chopped
1 can (10¾ oz. size) cream of chicken soup
1 can (10¾ oz. size) cream of mushroom soup
1 can (7 oz. size) green chili salsa
1 package (8 oz. size) sour cream
1 tablespoon onion, grated
1 1/2 cup Cheddar cheese, grated
Directions:
Lightly grease sides and bottom of crock pot.
In a separate bowl, mix together the soups, salsa, sour cream and onion.
In a crock pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low 4-5 hours.
Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.
Friday, November 21, 2008
Chicken (or turkey) 'n' Dressing Casserole
Chicken 'n' Dressing Casserole
from: Taste of Home
"This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.
Ingredients:
4 cups cubed cooked chicken or turkey
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste
DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled corn bread
1/2 cup chicken broth
1 egg, beaten
GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk
Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.
Nutrition Facts
One serving:(1 each)
Calories: 367
Fat:15 g
Saturated Fat:7 g
Cholesterol:112 mg
Sodium:850 mg
Carbohydrate:30 g
Fiber:2 g
Protein:27 g
from: Taste of Home
"This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.
Ingredients:
4 cups cubed cooked chicken or turkey
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste
DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled corn bread
1/2 cup chicken broth
1 egg, beaten
GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk
Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.
Nutrition Facts
One serving:(1 each)
Calories: 367
Fat:15 g
Saturated Fat:7 g
Cholesterol:112 mg
Sodium:850 mg
Carbohydrate:30 g
Fiber:2 g
Protein:27 g
Wednesday, November 5, 2008
CORONADO CASSEROLE
CORONADO CASSEROLE
by: Linda
Here's a "use up that left over Thanksgiving turkey" recipe that my family really loves ...
15 oz. can Tomato Sauce w/Spices
1 Cup Chicken Broth
1-1/2 cup Chopped Onion
4 oz. can Diced Green Chiles
1-2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Oregano
2 cups Cooked Boned Turkey (leftover) or Chicken
3 cups Cooked Rice
1 cup Sour Cream
1-1/2 cups Grated Sharp Cheese
1 cup Velveeta
1-1/2 cups Corn Chips
Combine tomato sauce, broth, 3/4 cup onions, chiles, spices. Cook over low heat about 10 minutes. Add meat.
Stir together rice and sour cream. Spoon into a shallow 2-quart casserole dish. Sprinkle with cheddar. Pour meat sauce over all. Top with Velveeta and remaining onions. Sprinkle with chips.
Bake @ 350 degrees for 25 minutes.
Serves 6-8
by: Linda
Here's a "use up that left over Thanksgiving turkey" recipe that my family really loves ...
15 oz. can Tomato Sauce w/Spices
1 Cup Chicken Broth
1-1/2 cup Chopped Onion
4 oz. can Diced Green Chiles
1-2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Oregano
2 cups Cooked Boned Turkey (leftover) or Chicken
3 cups Cooked Rice
1 cup Sour Cream
1-1/2 cups Grated Sharp Cheese
1 cup Velveeta
1-1/2 cups Corn Chips
Combine tomato sauce, broth, 3/4 cup onions, chiles, spices. Cook over low heat about 10 minutes. Add meat.
Stir together rice and sour cream. Spoon into a shallow 2-quart casserole dish. Sprinkle with cheddar. Pour meat sauce over all. Top with Velveeta and remaining onions. Sprinkle with chips.
Bake @ 350 degrees for 25 minutes.
Serves 6-8
Old Time Chicken Divan
Old Time Chicken Divan
by: Ellen Elizabeth Jackman
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS:
2 heads broccoli, cut into florets
1/4 cup butter
1/4 cup all-purpose flour
3 tablespoons sherry
2 cups chicken broth
1/2 cup heavy cream 1/2 teaspoon salt
1 pinch ground black pepper
2 cooked chicken breast halves - bones and skin removed, cut
into 1/4 inch slices
1/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
3. Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
4. Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
5. Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.
by: Ellen Elizabeth Jackman
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS:
2 heads broccoli, cut into florets
1/4 cup butter
1/4 cup all-purpose flour
3 tablespoons sherry
2 cups chicken broth
1/2 cup heavy cream 1/2 teaspoon salt
1 pinch ground black pepper
2 cooked chicken breast halves - bones and skin removed, cut
into 1/4 inch slices
1/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
3. Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
4. Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
5. Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.
Monday, October 13, 2008
Slow Cooker Sweet Potato Casserole
Slow Cooker Sweet Potato Casserole
by: allrecipes.com
Prep: 30 mins
Cook: 4 hr.
Ready in: 4 hr., 30 mins
Ingredients
2 (29 ounce) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted
Cooking Instructions
Lightly grease a slow cooker.
In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.
In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.
Nutritional Information per Serving
Calories 408cal Total fat 14g Cholesterol 78mg Sodium 133mg
Carbohydrates 66g Fiber 4g
by: allrecipes.com
Prep: 30 mins
Cook: 4 hr.
Ready in: 4 hr., 30 mins
Ingredients
2 (29 ounce) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted
Cooking Instructions
Lightly grease a slow cooker.
In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.
In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.
Nutritional Information per Serving
Calories 408cal Total fat 14g Cholesterol 78mg Sodium 133mg
Carbohydrates 66g Fiber 4g
Friday, July 18, 2008
Chicken Florentine Casserole
Chicken Florentine Casserole
by: Renee Hill
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bites, I prefer to use real bacon that I break up
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
by: Renee Hill
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bites, I prefer to use real bacon that I break up
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Thursday, April 24, 2008
Chicken Rice Casserole
Chicken Rice Casserole
by: Light & Tasty
"Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. —Mary Louise Chubb of Perkasie, Pennsylvania"
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.
Ingredients:
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley
Directions:
In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with almonds and parsley. Yield: 6 servings.
Nutrition Facts
One serving:(1 each)
Calories: 351
Fat:8 g
Saturated Fat:1 g
Cholesterol:66 mg
Sodium:493 mg
Carbohydrate:37 g
Fiber:4 g
Protein:33 g
Diabetic Exchange:3 lean meat, 2 starch, 1 vegetable.
by: Light & Tasty
"Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. —Mary Louise Chubb of Perkasie, Pennsylvania"
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.
Ingredients:
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley
Directions:
In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with almonds and parsley. Yield: 6 servings.
Nutrition Facts
One serving:(1 each)
Calories: 351
Fat:8 g
Saturated Fat:1 g
Cholesterol:66 mg
Sodium:493 mg
Carbohydrate:37 g
Fiber:4 g
Protein:33 g
Diabetic Exchange:3 lean meat, 2 starch, 1 vegetable.
Tuesday, January 8, 2008
Makeover Chicken Artichoke Bake
Makeover Chicken Artichoke Bake
From the Light & Tasty Magazine (dec./jan.'07 issue)
Prep: 25 min
Bake: 45 min
Yields: 6 servings
3 tbsp flour
1 tsp sodium free chicken bouillon granules
1-1/3 cups fat-free milk
1 can reduced fat cream of celery
1 cup plain yogurt
1/3 cup reduced fat mayo
3 cups cubed cooked chicken breast
1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
1 can ( 8 o) sliced water chestnuts, drained
1 pkg (6 oz) long grain and wild rice mix
1 cup sliced fresh mushrooms
1 med. onion, finely chopped
1 celery rib, finely chopped
1 jar (2 oz) diced pimientos, drained
1/4 tsp pepper
1 cup seasoned stuffing cubes
Directions:
In a small saucepan, combine the flour, bouillon and milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl.
Stir in the soup, yogurt and mayonnaise until blended. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, celery, pimientos and pepper.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly and rice is tender.
Nutrition:
Serving size: 1-1/3 cup
Calories: 431
Fat: 11 g
Saturated fat: 3 g
Cholesterol: 67 mg
Sodium: 1,240 mg
Carbs: 52 g
Fiber: 3 g
Protein: 31 g
From the Light & Tasty Magazine (dec./jan.'07 issue)
Prep: 25 min
Bake: 45 min
Yields: 6 servings
3 tbsp flour
1 tsp sodium free chicken bouillon granules
1-1/3 cups fat-free milk
1 can reduced fat cream of celery
1 cup plain yogurt
1/3 cup reduced fat mayo
3 cups cubed cooked chicken breast
1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
1 can ( 8 o) sliced water chestnuts, drained
1 pkg (6 oz) long grain and wild rice mix
1 cup sliced fresh mushrooms
1 med. onion, finely chopped
1 celery rib, finely chopped
1 jar (2 oz) diced pimientos, drained
1/4 tsp pepper
1 cup seasoned stuffing cubes
Directions:
In a small saucepan, combine the flour, bouillon and milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl.
Stir in the soup, yogurt and mayonnaise until blended. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, celery, pimientos and pepper.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly and rice is tender.
Nutrition:
Serving size: 1-1/3 cup
Calories: 431
Fat: 11 g
Saturated fat: 3 g
Cholesterol: 67 mg
Sodium: 1,240 mg
Carbs: 52 g
Fiber: 3 g
Protein: 31 g
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