I have been trying a lot of new recipes over the last month, but none I really want to repeat. That is until I made this one. It's a keeper! Everyone liked it except Cameron but she has a cold and doesn't even know what she is tasting right now. The only change I made was to replace arugula with romaine. I am not a fan of the peppery arugula, and was still please with the sandwich. I look forward to making it for my next playdate. :)
Tomato-Provolone Sandwiches with Pesto Mayo
Yield
4 servings (serving size: 1 sandwich)
Ingredients
3 tablespoons organic canola mayonnaise (such as Spectrum)
5 teaspoons refrigerated pesto
8 (1 1/2-ounce) slices sourdough bread
4 (1/2-ounce) slices provolone cheese
1 cup arugula leaves
8 (1/4-inch-thick) tomato slices
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Preparation
1. Preheat broiler.
2. Combine mayonnaise and pesto in a bowl, stirring well.
3. Arrange bread in a single layer on a baking sheet. Broil bread 2 minutes or until toasted. Turn bread over; place 1 cheese slice on each of 4 bread slices. Broil 1 minute or until cheese is bubbly. Spread about 2 teaspoons pesto mixture over each cheese-topped bread slice. Arrange 1/4 cup arugula and 2 tomato slices over pesto mixture; sprinkle tomato slices evenly with pepper and salt. Spread about 1 1/2 teaspoons of remaining pesto mixture evenly over one side of each remaining bread slice; place 1 slice, pesto-side down, on top of each sandwich.
Nutritional Information
Calories: 329
Fat: 16.7g (sat 3.4g,mono 5.8g,poly 6.3g)
Protein: 11g
Carbohydrate: 35.7g
Fiber: 2.9g
Cholesterol: 16mg
Iron: 3.3mg
Sodium: 630mg
Calcium: 194mg
David Bonom, Cooking Light, SEPTEMBER 2009
Monday, September 14, 2009
Saturday, July 18, 2009
Chicken Sqaures
This week, I had one of my really good mom friends over. She just had her third baby and I wanted her to come over and relax. I made Chicken Squares and Romaine Salad with Mandarin Oranges for lunch which was a favorite for us at play dates after we both had our first children. I loved having her over to catch up and holding baby Jensen who is a really good baby. Shari makes having three kids seem easy, and Eric loves that she is always telling me to have another one. Can't wait to see you again next week!
***The only change I made was to add half the amount of onion powder. I didn't want too much since Shari is still nursing and I know that spice can bother some babies.
Chicken Squares
(Recipe from Prized Recipes to Cook and Savor which was given to me by my friend Monica)
Yields
4 large squares or 8 mini ones
Ingredients
3 oz. cream cheese
3 tsp. (melted, reserve 1 tsp.)
2 cups chicken, cubed (I used leftover chicken from the Herb Roast Chicken)
1/4 tsp. salt
1/8 tsp. pepper
2 T. milk
1 tsp. onion
1 (8 oz) pkg. crescent rolls
3/4 Cup crushed croutons
Preparation
Mix first 7 ingredients together. Pour mixture into the crescent rolls and shape into squares. Top with butter and crushed croutons. Bake at 350 degrees for 20-25 minutes.
***The only change I made was to add half the amount of onion powder. I didn't want too much since Shari is still nursing and I know that spice can bother some babies.
Chicken Squares
(Recipe from Prized Recipes to Cook and Savor which was given to me by my friend Monica)
Yields
4 large squares or 8 mini ones
Ingredients
3 oz. cream cheese
3 tsp. (melted, reserve 1 tsp.)
2 cups chicken, cubed (I used leftover chicken from the Herb Roast Chicken)
1/4 tsp. salt
1/8 tsp. pepper
2 T. milk
1 tsp. onion
1 (8 oz) pkg. crescent rolls
3/4 Cup crushed croutons
Preparation
Mix first 7 ingredients together. Pour mixture into the crescent rolls and shape into squares. Top with butter and crushed croutons. Bake at 350 degrees for 20-25 minutes.
Herb Roast Chicken
This is my first ever whole chicken. There was a time in my life in which I couldn't even eat a piece of meat that still had a bone in it. It totally grossed me out to think about where meat actually came from. When I got married and I needed to learn how to cook, even raw meat grossed me out. While handling a raw chicken with it's skin and wings and all wasn't the most pleasant experience, I was proud that I actually made one. Plus, it tasted really good and was able it stretch it into two separate meals. Kaylee walked in the kitchen and said, "Eeeewwwww!!! That's what a chicken looks like before we eat it? I have to leave because that is so disgusting!" The apple doesn't fall too far from the tree, eh? It might be awhile before she makes one of her own, and when she is ready, I will be able to show her how. :)
Herb Roast Chicken
Start with the best-quality chicken you can find. We chose a fresh organic bird.
Yield
4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick, and 1 tablespoon drippings)
Ingredients
1 (4 1/2-pound) whole roasting chicken
3/4 teaspoon fine sea salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 lemon, halved
2 tablespoons butter, softened
2 tablespoons minced shallots
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Cooking spray
3/4 cup water
Preparation
1. Preheat oven to 450°.
2. Remove giblets and neck from chicken cavity; discard. Trim excess fat from chicken. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon pepper inside body cavity. Squeeze lemon juice into body cavity; place lemon halves in body cavity. Combine softened butter, minced shallots, rosemary, and thyme, stirring with a fork until well blended. Combine remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in a small bowl; rub salt mixture evenly under skin over breast and drumstick meat. Rub butter mixture evenly under skin over breast and drumstick meat. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken.
3. Place chicken, breast side up, on a rack coated with cooking spray; place rack in a roasting pan. Pour 3/4 cup water into roasting pan. Bake chicken at 450° for 1 hour or until a thermometer inserted in meaty part of thigh registers 160°. Remove chicken from pan; let stand, breast side down, 15 minutes. Remove skin; discard.
4. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Carve chicken; serve with drippings.
Nutritional Information
Calories: 222
Fat: 11.4g (sat 5.2g,mono 3.5g,poly 1.5g)
Protein: 26.6g
Carbohydrate: 2.3g
Fiber: 0.2g
Cholesterol: 97mg
Iron: 1.3mg
Sodium: 548mg
Calcium: 23mg
Cooking Light, JUNE 2009
Herb Roast Chicken
Start with the best-quality chicken you can find. We chose a fresh organic bird.
Yield
4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick, and 1 tablespoon drippings)
Ingredients
1 (4 1/2-pound) whole roasting chicken
3/4 teaspoon fine sea salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 lemon, halved
2 tablespoons butter, softened
2 tablespoons minced shallots
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Cooking spray
3/4 cup water
Preparation
1. Preheat oven to 450°.
2. Remove giblets and neck from chicken cavity; discard. Trim excess fat from chicken. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon pepper inside body cavity. Squeeze lemon juice into body cavity; place lemon halves in body cavity. Combine softened butter, minced shallots, rosemary, and thyme, stirring with a fork until well blended. Combine remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in a small bowl; rub salt mixture evenly under skin over breast and drumstick meat. Rub butter mixture evenly under skin over breast and drumstick meat. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken.
3. Place chicken, breast side up, on a rack coated with cooking spray; place rack in a roasting pan. Pour 3/4 cup water into roasting pan. Bake chicken at 450° for 1 hour or until a thermometer inserted in meaty part of thigh registers 160°. Remove chicken from pan; let stand, breast side down, 15 minutes. Remove skin; discard.
4. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Carve chicken; serve with drippings.
Nutritional Information
Calories: 222
Fat: 11.4g (sat 5.2g,mono 3.5g,poly 1.5g)
Protein: 26.6g
Carbohydrate: 2.3g
Fiber: 0.2g
Cholesterol: 97mg
Iron: 1.3mg
Sodium: 548mg
Calcium: 23mg
Cooking Light, JUNE 2009
Thursday, July 9, 2009
Grilled Pepper, Onion, and Sausage Calzones
These turned out great! If you don't have time to grill the veggies and sausage can be sauted instead. I made my own pizza dough the night before and used store bought pizza sauce.
Grilled Pepper, Onion, and Sausage Calzones
Use sweet turkey Italian sausage for sensitive palates.
Yield
8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
Ingredients
1 portion Homemade Pizza Dough
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
Cooking spray
1 pound hot Italian turkey sausage links
1 3/4 cups plus 3 tablespoons New York-Style Pizza Sauce, divided
113/ cup (about 5 ounces) shredded part-skim mozzarella cheese
Preparation
1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
2. Prepare grill to medium-high heat.
3. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
4. Preheat oven to 500°
5. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
Nutritional Information
Calories: 398
Fat: 13.6g (sat 4.4g,mono 5.7g,poly 2.2g)
Protein: 21.5g
Carbohydrate: 48g
Fiber: 4.3g
Cholesterol: 44mg
Iron: 3.8mg
Sodium: 759mg
Calcium: 186mg
Diane Morgan, Cooking Light, JULY 2009
Grilled Pepper, Onion, and Sausage Calzones
Use sweet turkey Italian sausage for sensitive palates.
Yield
8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
Ingredients
1 portion Homemade Pizza Dough
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
Cooking spray
1 pound hot Italian turkey sausage links
1 3/4 cups plus 3 tablespoons New York-Style Pizza Sauce, divided
113/ cup (about 5 ounces) shredded part-skim mozzarella cheese
Preparation
1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
2. Prepare grill to medium-high heat.
3. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
4. Preheat oven to 500°
5. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
Nutritional Information
Calories: 398
Fat: 13.6g (sat 4.4g,mono 5.7g,poly 2.2g)
Protein: 21.5g
Carbohydrate: 48g
Fiber: 4.3g
Cholesterol: 44mg
Iron: 3.8mg
Sodium: 759mg
Calcium: 186mg
Diane Morgan, Cooking Light, JULY 2009
Homemade Pizza Dough
I already had a recipe for homemade dough however, I dislike the time I needed to let it rise. This one makes more than one crust and you let it rise in the fridge overnight. Also, the recipe calls for a stand mixer, but I used a hand one. It worked fine, but didn't need to mix as long as the recipe calls for. We will be using this recipe for pizza from now on.
Homemade Pizza Dough
Making pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.
Yield
2 crusts, 14 servings
Ingredients
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 1/4 cups cold water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
26.1 ounces (about 5 1/2 cups) unbleached bread flour, divided
Cooking spray
Preparation
1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.
Nutritional Information
Calories: 214
Fat: 2.9g (sat 0.4g,mono 1.5g,poly 0.6g)
Protein: 6.6g
Carbohydrate: 39.5g
Fiber: 1.4g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 170mg
Calcium: 8mg
Diane Morgan, Cooking Light, JULY 2009
Homemade Pizza Dough
Making pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.
Yield
2 crusts, 14 servings
Ingredients
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 1/4 cups cold water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
26.1 ounces (about 5 1/2 cups) unbleached bread flour, divided
Cooking spray
Preparation
1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.
Nutritional Information
Calories: 214
Fat: 2.9g (sat 0.4g,mono 1.5g,poly 0.6g)
Protein: 6.6g
Carbohydrate: 39.5g
Fiber: 1.4g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 170mg
Calcium: 8mg
Diane Morgan, Cooking Light, JULY 2009
Beef and Sugar Snap Stir-Fry
The whole family enjoyed this recipe. I mixed green onion in with mine and Eric's rice, but left the girls rice plain. No changes were made to the recipe. Despite Cameron commenting that she thought the dish looked "Yuck!" she changed her opinion after tasting it.
Beef and Sugar Snap Stir-Fry
Serve over steamed rice with green onions. Cook 1 cup white rice according to package directions, omitting salt and fat. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.
Yield
4 servings (serving size: 1 1/2 cups)
Ingredients
3 tablespoons rice vinegar, divided
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) flank steak, trimmed and thinly sliced across grain
2 teaspoons sugar
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 teaspoons toasted sesame oil, divided
1 cup chopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon minced garlic
1 cup chopped red bell pepper
1/2 cup matchstick-cut carrot
1 (8-ounce) package fresh sugar snap peas
1/3 cup chopped green onions
Preparation
1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.
Nutritional Information
Calories: 254
Fat: 8.2g (sat 2.7g,mono 2.2g,poly 0.4g)
Protein: 26.6g
Carbohydrate: 16.7g
Fiber: 3.4g
Cholesterol: 37mg
Iron: 2.7mg
Sodium: 526mg
Calcium: 63mg
Cooking Light, JULY 2009
Beef and Sugar Snap Stir-Fry
Serve over steamed rice with green onions. Cook 1 cup white rice according to package directions, omitting salt and fat. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.
Yield
4 servings (serving size: 1 1/2 cups)
Ingredients
3 tablespoons rice vinegar, divided
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) flank steak, trimmed and thinly sliced across grain
2 teaspoons sugar
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 teaspoons toasted sesame oil, divided
1 cup chopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon minced garlic
1 cup chopped red bell pepper
1/2 cup matchstick-cut carrot
1 (8-ounce) package fresh sugar snap peas
1/3 cup chopped green onions
Preparation
1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.
Nutritional Information
Calories: 254
Fat: 8.2g (sat 2.7g,mono 2.2g,poly 0.4g)
Protein: 26.6g
Carbohydrate: 16.7g
Fiber: 3.4g
Cholesterol: 37mg
Iron: 2.7mg
Sodium: 526mg
Calcium: 63mg
Cooking Light, JULY 2009
Sunday, May 10, 2009
Sparkling Sangria
That last post reminded me of a drink I made last summer when Sharron and Jason came to stay with us. It was a favorite, however, it is hard to find cava. Perfect summer drink.
Sparkling Sangria
Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.
Yield
8 servings (serving size: 1 cup)
Ingredients
1 cup cherries, pitted and halved
1 cup blueberries
1 cup raspberries
1 cup quartered small strawberries
1/2 cup chopped nectarine (about 1)
1/3 cup brandy
1 cup apricot nectar, chilled
1 (750-milliliter) bottle cava, chilled
Preparation
1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.
Nutritional Information
Calories: 153 (3% from fat)
Fat: 0.5g (sat 0.1g,mono 0.1g,poly 0.2g)
Protein: 0.9g
Carbohydrate: 17g
Fiber: 2.7g
Cholesterol: 0.0mg
Iron: 0.5mg
Sodium: 2mg
Calcium: 13mg
Jackie Mills, MS, RD, Cooking Light, JUNE 2008
Sparkling Sangria
Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.
Yield
8 servings (serving size: 1 cup)
Ingredients
1 cup cherries, pitted and halved
1 cup blueberries
1 cup raspberries
1 cup quartered small strawberries
1/2 cup chopped nectarine (about 1)
1/3 cup brandy
1 cup apricot nectar, chilled
1 (750-milliliter) bottle cava, chilled
Preparation
1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.
Nutritional Information
Calories: 153 (3% from fat)
Fat: 0.5g (sat 0.1g,mono 0.1g,poly 0.2g)
Protein: 0.9g
Carbohydrate: 17g
Fiber: 2.7g
Cholesterol: 0.0mg
Iron: 0.5mg
Sodium: 2mg
Calcium: 13mg
Jackie Mills, MS, RD, Cooking Light, JUNE 2008
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