Creamy Chicken Breasts Recipe
Submitted by: jacqueline austin nebulized (cdkitchen.com)
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
4 skinless boneless chicken breasts
1 teaspoon lemon juice
3/4 teaspoon celery salt
Pepper and paprika to taste
10 ounces cream of onion soup
10 ounces cream of celery soup
1/3 cup white wine, optional
1/4 cup parmesan cheese
Directions:
Rinse chicken and pat dry. Season with lemon juice, celery salt, pepper and paprika. Place in slow cooker.
Mix the soups and wine together in mixing bowl and pour over chicken. Sprinkle with parmesan cheese. Cover and cook on low 6 to 8 hours.
Monday, April 14, 2008
Black Bean Salsa
Black Bean Salsa
From: http://www.grouprecipes.com/21486/black-bean-salsa.html
Ingredients
1 can (14 1/2 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
1 large tomato, chopped
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 jalapeno seeded and chopped
1 tablespoon vegetable oil
1 teaspoon chili powder
1/4 tspoon salt
Directions
Combine beans, corn, tomato, green onions, cilantro, lemon juice, jalapeno, oil, chili powder and salt in medium bowl.
Mix well and chill
***If you have a different recipe, please feel free to share***
From: http://www.grouprecipes.com/21486/black-bean-salsa.html
Ingredients
1 can (14 1/2 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
1 large tomato, chopped
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 jalapeno seeded and chopped
1 tablespoon vegetable oil
1 teaspoon chili powder
1/4 tspoon salt
Directions
Combine beans, corn, tomato, green onions, cilantro, lemon juice, jalapeno, oil, chili powder and salt in medium bowl.
Mix well and chill
***If you have a different recipe, please feel free to share***
Layered Mexican Salad
Layered Mexican Salad
By: Betty Crocker
Prep Time:15 min
Start to Finish:15 min
Makes:6 servings (about 1 cup each)
Salad
1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper (using red adds a bit of color if you want it more festive)
2 cups black bean salsa
3/4 cup Green Giant® Niblets® whole kernel corn
1 medium avocado, sliced
Lime Vinaigrette
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil
1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
2. In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
Nutrition Information
1 Serving: Calories 400 (Calories from Fat 295 ); Total Fat 33 g (Saturated Fat 5 g); Cholesterol 0mg; Sodium 480 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 24 %; Calcium 6 %; Iron 12 % Exchanges: 1 Starch; 2 Vegetable; 6 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
By: Betty Crocker
Prep Time:15 min
Start to Finish:15 min
Makes:6 servings (about 1 cup each)
Salad
1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper (using red adds a bit of color if you want it more festive)
2 cups black bean salsa
3/4 cup Green Giant® Niblets® whole kernel corn
1 medium avocado, sliced
Lime Vinaigrette
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil
1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
2. In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
Nutrition Information
1 Serving: Calories 400 (Calories from Fat 295 ); Total Fat 33 g (Saturated Fat 5 g); Cholesterol 0mg; Sodium 480 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 24 %; Calcium 6 %; Iron 12 % Exchanges: 1 Starch; 2 Vegetable; 6 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, April 11, 2008
Nacho Chicken and Rice Wraps (crockpot)
Nacho Chicken and Rice Wraps
by: CdKitchen.com
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 5
Ingredients:
2 cans cheddar cheese soup
1 cup water
2 cups chunky salsa or picante sauce
1 1/4 cup uncooked regular long-grain white rice
2 pounds boneless chicken breasts, cubed
10 flour tortillas (10-inch size)
Directions:
Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 7 to 8 hours or until done.
Spoon about 1 cup rice mixture down center of each tortilla. Fold tortilla around filling.
Serve.
by: CdKitchen.com
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 5
Ingredients:
2 cans cheddar cheese soup
1 cup water
2 cups chunky salsa or picante sauce
1 1/4 cup uncooked regular long-grain white rice
2 pounds boneless chicken breasts, cubed
10 flour tortillas (10-inch size)
Directions:
Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 7 to 8 hours or until done.
Spoon about 1 cup rice mixture down center of each tortilla. Fold tortilla around filling.
Serve.
Artichoke Chicken and Olive (crockpot)
Artichoke Chicken and Olive
by: cdkitchen.com
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
1 1/2 pound skinless chicken breast halves
2 cups sliced fresh mushrooms
1 can (14 1/2 oz size) diced tomatoes
8 ounces artichokes, frozen
1 cup chicken broth
1 medium onion -- chopped
1/2 cup ripe olives
OR
1/4 cup capers
1/4 cup white wine
3 tablespoons tapioca -- quick cooking
2 teaspoons curry powder
3/4 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 cups couscous, cooked
Directions:
Rinse chicken; set aside. In a 3 1/2- or 4-quart crockery cooker combine the mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives or capers, and wine or broth.
Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over chicken.
Cover; cook on LOW heat setting for 7 to 8 hours or on HIGH heat setting for 3 1/2 to 4 hours. Serve with hot cooked couscous.
by: cdkitchen.com
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
1 1/2 pound skinless chicken breast halves
2 cups sliced fresh mushrooms
1 can (14 1/2 oz size) diced tomatoes
8 ounces artichokes, frozen
1 cup chicken broth
1 medium onion -- chopped
1/2 cup ripe olives
OR
1/4 cup capers
1/4 cup white wine
3 tablespoons tapioca -- quick cooking
2 teaspoons curry powder
3/4 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 cups couscous, cooked
Directions:
Rinse chicken; set aside. In a 3 1/2- or 4-quart crockery cooker combine the mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives or capers, and wine or broth.
Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over chicken.
Cover; cook on LOW heat setting for 7 to 8 hours or on HIGH heat setting for 3 1/2 to 4 hours. Serve with hot cooked couscous.
Wednesday, April 9, 2008
Strawberry Yogurt Cake
Strawberry Yogurt Cake
By: Betty Crocker
Prep Time:20 min
Start to Finish:2 hr
Makes:12 servings
1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.
Nutrition Information
1 Serving: Calories 390 (Calories from Fat 150); Total Fat 16g (Saturated Fat 4g, Trans Fat 3g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 45%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
By: Betty Crocker
Prep Time:20 min
Start to Finish:2 hr
Makes:12 servings
1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.
Nutrition Information
1 Serving: Calories 390 (Calories from Fat 150); Total Fat 16g (Saturated Fat 4g, Trans Fat 3g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 45%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Thursday, April 3, 2008
Baked Chicken Nuggets
Baked Chicken Nuggets
by: Stephanie
Prep: 10 minutes
Bake -12-15 minutes
Serves: 2-4
Preheat oven: 375
1 lb of cut up chicken breasts (1-2 inch pieces)
1 cup panko bread crumbs
3/4 cup plain italian bread crumbs
1 tbsp garlic salt
2 tsp black pepper
1 tsp sea salt
3/4 cup shredded parmesan cheese (set aside 2 tbsp)
1-2 tbsp dried parsley
1 egg
1. Combine bread crumbs, salts, pepper and cheese into a bowl
2. Beat egg in separate bowl
3. Dip pieces of chicken in egg mixture first and the into bread crumb mixture
4. Place on baking sheet
5. Once all of the chicken pieces are on the sheet sprinkle the top with parsley and left over cheese
6. Bake in oven at 375 for 12-15 minutes
Serve with BBQ sauce, mustard, ranch, or honey mustard!
by: Stephanie
Prep: 10 minutes
Bake -12-15 minutes
Serves: 2-4
Preheat oven: 375
1 lb of cut up chicken breasts (1-2 inch pieces)
1 cup panko bread crumbs
3/4 cup plain italian bread crumbs
1 tbsp garlic salt
2 tsp black pepper
1 tsp sea salt
3/4 cup shredded parmesan cheese (set aside 2 tbsp)
1-2 tbsp dried parsley
1 egg
1. Combine bread crumbs, salts, pepper and cheese into a bowl
2. Beat egg in separate bowl
3. Dip pieces of chicken in egg mixture first and the into bread crumb mixture
4. Place on baking sheet
5. Once all of the chicken pieces are on the sheet sprinkle the top with parsley and left over cheese
6. Bake in oven at 375 for 12-15 minutes
Serve with BBQ sauce, mustard, ranch, or honey mustard!
Mexican Rice and Beef
Mexican Rice and Beef
Garnish with light sour cream and salsa.
By Rosemary Black (parenting.com)
Mexican Rice and Beef
PREP: 10 minutes
COOK/STAND: 20 minutes
YIELD: 4 servings
1 lb lean ground beef
1 envelope low-sodium taco seasoning mix
11/2 cups water
1 cup chunky, thick salsa
1 cup frozen corn
11/2 cups uncooked instant rice
Black pepper
1 cup grated pepper jack cheese
11/2 cups washed, dried, and shredded lettuce
1 large tomato, chopped
1. In a large skillet, brown ground beef over medium heat for 10 minutes, stirring occasionally to break up the chunks. Drain off any fat. Add taco seasoning mix, water, salsa, and corn; cook, uncovered, stirring until mixture boils.
2. Stir in rice and pepper; cook for 1 minute. Remove from heat, cover, and let stand for 6 minutes.
3. Fluff rice-and-beef mixture with a fork. Sprinkle with cheese, cover, and let stand for 2 minutes, or until cheese melts. Uncover and serve with lettuce and tomato.
HOW KIDS CAN HELP: Wash and dry lettuce; measure ingredients; fluff rice mixture with fork; sprinkle with cheese.
PER SERVING (11/2 cups): 432 calories, 18 g fat (9 g saturated), 1,098 mg sodium, 95 mg cholesterol
Garnish with light sour cream and salsa.
By Rosemary Black (parenting.com)
Mexican Rice and Beef
PREP: 10 minutes
COOK/STAND: 20 minutes
YIELD: 4 servings
1 lb lean ground beef
1 envelope low-sodium taco seasoning mix
11/2 cups water
1 cup chunky, thick salsa
1 cup frozen corn
11/2 cups uncooked instant rice
Black pepper
1 cup grated pepper jack cheese
11/2 cups washed, dried, and shredded lettuce
1 large tomato, chopped
1. In a large skillet, brown ground beef over medium heat for 10 minutes, stirring occasionally to break up the chunks. Drain off any fat. Add taco seasoning mix, water, salsa, and corn; cook, uncovered, stirring until mixture boils.
2. Stir in rice and pepper; cook for 1 minute. Remove from heat, cover, and let stand for 6 minutes.
3. Fluff rice-and-beef mixture with a fork. Sprinkle with cheese, cover, and let stand for 2 minutes, or until cheese melts. Uncover and serve with lettuce and tomato.
HOW KIDS CAN HELP: Wash and dry lettuce; measure ingredients; fluff rice mixture with fork; sprinkle with cheese.
PER SERVING (11/2 cups): 432 calories, 18 g fat (9 g saturated), 1,098 mg sodium, 95 mg cholesterol
Chai Latte Cupcakes
Chai Latte Cupcakes
By: Betty Crocker
Prep Time:25 min
Start to Finish:1 hr 50 min
Makes:24 cupcakes
Cake
1 box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
Frosting and Garnish
1 cup white vanilla baking chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Ground cinnamon, if desired
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5. Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.
Nutrition Information
1 Serving: Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 28g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
By: Betty Crocker
Prep Time:25 min
Start to Finish:1 hr 50 min
Makes:24 cupcakes
Cake
1 box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
Frosting and Garnish
1 cup white vanilla baking chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Ground cinnamon, if desired
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5. Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.
Nutrition Information
1 Serving: Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 28g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Wednesday, April 2, 2008
Mini Quiches
Mini Quiches
by: Betty Crocker
Prep Time:30 min
Start to Finish:50 min
Makes:24 appetizers
1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)
1. Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
2. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
3. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
4. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 70 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:30 min
Start to Finish:50 min
Makes:24 appetizers
1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)
1. Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
2. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
3. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
4. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 70 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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