xiaoxl/recipe_data huggingface dataset:
Mini Cheesecakes
Category: desserts
By Ginny

These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.

Ingredients:
12  vanilla wafers
2 (8 ounce) packages cream cheese, softened
2  eggs
2 tablespoons lemon juice
⅔ cup white sugar
1 (21 ounce) can cherry pie filling, or flavor of choice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined. Fill each baking cup 2/3 full with cream cheese mixture. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 271.2
Fat: 15 g
Saturated fat: 8.8 g
Carbohydrates: 30.5 g
Sugars: 11.3 g
Dietary fiber: 0.4 g
Protein: 4.3 g
Cholesterol: 72.1 mg
Sodium: 149.5 mg
Creamy Cauliflower Soup - Ww Friendly


Ingredients:
olive oil, leeks, celery, chicken broth, cauliflower, half-and-half, nutmeg, salt, pepper, cheddar cheese

Directions:
Clean and chop the leeks and celery.
Heat oil in a large nonstick sauce pan, over medium heat.
Add the leeks  and celery, stir frequently, cook until softened, not browned, about 4 minutes.
Add the broth and cauliflower, bring to boil. Cover and simmer until the cauliflower is tender, about 10-15 minutes. Remove from heat.
In batches or with a blender stick, puree to desired texture. You may want to spoon out and reserve  some cauliflower pieces for added texture.
Stir in half & half and nutmeg and blend.
Top with grated cheddar cheese.
Papa Charles' Sweet Potato Pie


Ingredients:
granulated sugar, brown sugar, salt, salt, ground cinnamon, ground ginger, ground cloves, vanilla, eggs, evaporated milk, sweet potatoes

Directions:
Preheat oven to 425 degrees.
Peel, pare and then boil potatoes in a covered pot with a dash of salt in the water for about 15 minutes or until soft.
Mash and blend with and electric mixer. (Remove "strings" by repeatedly rinsing the blades of your mixer under water until a smooth texture is achieved -- this may take several times].
Combine both sugars, salt, cinnamon, ginger and cloves, and vanilla with sweet potatoes, mix until smooth.
Taste and adjust seasonings per your taste.
After sweet potatoes have cooled,  beat eggs in seperate bowl and add to sweet potato mix.
Add evaporated milk.
Pour into pie shell.  (depending on size of sweet potatoes, you may have enough filling for 2 pies!].
Bake at 425 for 15 minutes.  Reduce temperature to 350 and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool to room temperature, or chill before serving.  Enjoy topped with whipped cream.
Maria Luisa


Ingredients:
flour, salt, baking powder, unsalted butter, sugar, orange zest, pure vanilla extract, eggs, orange marmalade, lime juice, powdered sugar

Directions:
Preheat oven to 350 degrees.  Spray 3 8-inch round cake pans with nonstick cooking spray*. Sift the flour, baking powder and salt together in a large bowl.
Place butter and sugar in a mixing bowl. Beat on medium/ high speed for about 3-5 minutes, or until fluffy and light. Add the orange zest and vanilla and beat until well combined. Reduce the mixer’s speed to medium, and add the eggs (one at a time, making sure that the last is fully incorporated before adding the next].
Reduce the mixer’s speed to low. Carefully add the flour mixture in parts, alternating with the orange juice. Combine until smooth, being careful not to overbeat.
Divide the batter amongst the 3 cake pans*. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely on a cake rack.
*If desired, you can make it a 2 layer cake instead. Just use 2 pans instead of 3.
Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken


Ingredients:
pine nuts, fresh basil, fresh thyme, fresh parsley, garlic cloves, parmesan cheese, extra virgin olive oil, sea salt, ground black pepper, extra virgin olive oil, chicken breasts, flour, plum tomatoes, scallion, asparagus

Directions:
Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins].
While pin nuts are toasting, put remaining 9 ingredients in a food processor.
When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
In a large pot, start boiling water for pasta.
Preheat oven to 375 degrees.
While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
Cook spaghetti according to box directions.  Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
Heat oil in oven proof skillet over medium-high heat.
Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
Add tomatoes and scallions to chicken and place skillet into preheated oven.
Cook chicken for 15-20 minutes.
When chicken is done, remove from oven.
Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.
Grilled Five Spice Chicken
Category: meat-and-poultry
By Chef John

Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.

Ingredients:
1 (5 pound) whole chicken, cut in half
½  lime, juiced
1 tablespoon fish sauce
3 cloves garlic, crushed
1 tablespoon seasoned rice vinegar
1 tablespoon Chinese five-spice powder
2 teaspoons hot chile paste (such as sambal oelek)
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
⅓ cup seasoned rice vinegar
½  lime, juiced
1 teaspoon fish sauce
1 teaspoon hot chile paste (such as sambal oelek)

Directions:
Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl. Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat. Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Drizzle vinegar lime juice mixture over the chicken and serve.

Prep time: 15 mins
Cook time: 47 mins
Total time: 7 hrs 2 mins
Yields: 6 servings

Calories: 484.2
Fat: 27.3 g
Saturated fat: 7.6 g
Carbohydrates: 4.4 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 53 g
Cholesterol: 166.1 mg
Sodium: 457.9 mg
Spicy Orange Soy Scallops With Soba Noodles


Ingredients:
scallops, soy sauce, rice vinegar, honey, fresh ginger, snow peas, scallion

Directions:
Combine first 7 ingredients in a medium sized bowl. Stir to combine. Add scallops and set aside.
Bring a large saucepan of water to a boil and add the noodles. When the water begins to foam up, add 1 cup cold water and turn off the heat. Let noodles sit until they are cooked through - about 5 minutes. Drain and set aside.
Remove the scallops from the marinade and pat dry.  In a large  non stick saute pan heat the vegetable oil until hot but not smoking.  Reduce the heat to medium high and add the scallops and cook until the scallops are golden brown - about 1  1/2 minutes. Turn scallops over and cook until the other side is golden brown and scallops are opaque in the center. Remove scallops from the  pan and set aside.
Over medium high heat, add the snow peas and saute until the snow peas are tender - about 2 - 3 minutes. Add the reserved sauce and bring to a boil. Reduce heat to low and add the reserved soba noodles, tossing to coat the noodles with the sauce.
Divide noodles and snow peas among 4 shallow bowls or plates. Top with the scallops and garnish with the sliced scallions.
Avocado Paste Sandwich


Ingredients:
avocado, lime, salt

Directions:
Smash avocado on a plate with a fork.
Spread between two pieces of bread.
Serve.
Omit the bread and the paste alone makes a good first baby food.
If I'm packing this for lunch sometimes I'll rub the avocado with  a cut lime before making the paste.
For the adults we add a pinch of salt. Baby/toddler - no salt.
Middle Eastern Inspired Fruit Platter


Ingredients:
strawberry, cantaloupe, honeydew melon, red seedless grapes, orange, rose water, mint leaf

Directions:
Arrange sliced fruit artfully on a pretty platter. For presentation, I like to place the strawberry slices upright between the slices of melon. The grapes I arrange around the outer edge of the platter.
Drizzle with the rose water and orange blossom water.
Garnish with mint leaves.
Hot Chicken Filet Salad


Ingredients:
flour, salt, pepper, margarine, lettuce, red leaf lettuce, cherry tomatoes, avocado

Directions:
FOR THE SWEET AND SOUR DRESSING:
1/2 cup light oil.
1/4 cup apple cider vinegar.
1/3 cup sugar.
1/2 teaspoon dry mustard.
1/4 teaspoon salt.
I use a hand immersion blender to make this as it really whips up the ingredients good and it should be somewhat thick when done. It also dissolves the sugar.  Put this in the fridge for about an hour before using.
FOR THE CHICKEN SALAD.
Place one chicken breast half boned side up between two pieces of plastic wrap and pound until its 1/4 inch thick.  Remove the plastic.
Wrap and repeat with the other chicken breasts.
In a shallow pan, combine flour, salt and pepper.  Coat the chicken pieces with the flour mixture.
In a large skillet melt the margarine.  Saute the chicken 10-12 minutes or until no longer pink, turning once.  Cut crosswise into 1/2 inch slices.  Keep them warm.
Arrange lettuce on individual plates or one big one.  Top with chicken, cherry tomatoes halved and avocado cubes.
Serve with dressing.
*A 10 oz. pkg. of frozen breaded chicken fillets can be substituted for the chicken breasts.  Just prepare according to package directions.
Bon Appetit!
Alouette® Caramel Apple Brie Recipe


Ingredients:
apples, apple

Directions:
Spread caramel over the top of Alouette Baby Brie., Brush apples with lemon juice to prevent browning., Arrange apples on top of the Alouette Baby Brie., Serve at room temperature.
Eggplant  Sandwiches


Ingredients:
eggplants, parmesan cheese, eggs, water, olive oil flavored cooking spray, mozzarella cheese

Directions:
Cut eggplants crosswise into 1/4-inch slices.
Combine breadcrumbs and Parmesan cheese. Whisk together eggs and 3 tablespoons water. Dip eggplant into egg mixture, and dredge in breadcrumb mixture. Place on baking sheets coated with cooking spray. Coat eggplant with cooking spray.
Broil 12 inches from heat (with electric oven door partially open] 5 minutes on each side.
Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with spaghetti sauce, and sprinkle evenly with mozzarella cheese.
Broil 3 to 5 more minutes or until cheese is melted and bubbly.
Beef Stifado
Category: soups-stews-and-chili
By Lolly B

This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge, covered; it also freezes well.

Ingredients:
2 tablespoons butter
1 tablespoon olive oil, divided
2 pounds beef stew meat, cubed
1 medium onion, chopped
2 cloves garlic, minced
½ cup red wine
¼ teaspoon ground cinnamon
salt and pepper to taste
¼ teaspoon ground nutmeg
1 teaspoon white sugar
1 strip (4- by 1-inch) fresh orange zest
1 (14.5 ounce) can diced tomatoes
½ cup water
1 tablespoon olive oil
1 pound pearl onions, peeled

Directions:
Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef. Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour. Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes. Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

Prep time: 45 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 55 mins
Yields: 5 servings

Calories: 544.4
Fat: 34.6 g
Saturated fat: 13.4 g
Carbohydrates: 20.6 g
Sugars: 7.2 g
Dietary fiber: 1.6 g
Protein: 31.7 g
Cholesterol: 112.4 mg
Sodium: 714.9 mg
Cajun Macaroni Salad


Ingredients:
elbow macaroni, red onion, green olives, celery, red bell pepper, shrimp, mayonnaise, olive oil, Tabasco sauce, lemon juice, Worcestershire sauce, Dijon mustard

Directions:
"Cook macaroni according to package directions and rinse with cold water, drain well.  While pasta is cooking, mix dressing.  Toss together and serve.  Even better the next day!"
PB&J Bars


Ingredients:
chunky peanut butter, honey, salt

Directions:
Line a 9-inch square baking pan with foil, with overhang on all four sides. Coat with nonstick cooking spray.
In a large saucepot, heat the peanut butter, honey, and salt over medium heat until bubbling, stirring continuously. Remove from the heat. Add the cereals and strawberries and fold until very well-coated.
Transfer to the prepared pan and immediately press very firmly into an even layer. Refrigerate until cold and set, about 45 minutes. Cut crosswise into 8 even rows, then cut lengthwise in half to form 16 bars. Serve immediately or wrap each in plastic wrap. The bars can keep at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Chocolate Chip Cheesecake Dip
Category: appetizers-and-snacks
By Angela Naumann

This dip is addicting! Imagine a chocolate chip cheesecake batter that is safe to eat. Served with graham crackers, this dip will quickly become a family favorite. Keep refrigerated until ready to serve.

Ingredients:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
¾ cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips

Directions:
Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 290
Fat: 22.3 g
Saturated fat: 13.9 g
Carbohydrates: 23.2 g
Sugars: 21 g
Dietary fiber: 1 g
Protein: 2.5 g
Cholesterol: 49.4 mg
Sodium: 71.2 mg
Potato Puree - Puré


Ingredients:
potatoes, milk, butter, sea salt, ground nutmeg, ground black pepper, parmesan cheese

Directions:
Choose potatoes more or less of the same size and not too big.
Boil the unpeeled  potatoes in salt water for about 40 minutes. Of course, the cooking time depends on their size. To be sure, you can always check the right cooking time, pricking them with a fork.
It is hard, but peel the potatos while they are still hot.
Now cut the potatos to uniform cubes, mash them with a potatos masher or elettronic mixer.
Put the mashed potatos in a saucepan in a low heat, add cubed butter and hot milk a little at a time, always stirring with a wooden spoon, being careful do not let form lumps.
Our puree should be creamy and smooth, but not watery: pay attention to not add too much milk then.
Add salt to taste, a pinch of ground nutmeg, black pepper (if you like].
For tastier Potato puree add 2-3 tbps of grated parmisan.
Stir all ingredients together again, then remove it from heat, and that's it!
Your Potato Puree is done: eat it immediately!
Yummy Seafood Pasta Salad


Ingredients:
raw shrimp, carrot, red bell pepper, cucumber, bow tie pasta, mayonnaise, lemon juice, spicy brown mustard, sugar, garlic cloves, red pepper flakes, dill, fresh cracked pepper, sea salt

Directions:
Cook pasta according to package directions.
In a medium saucepan (for the shrimp], bring water to boil.
Place shrimp in boiling water.
Return to Boil.
Remove from Heat.
Peel/Devein shrimp.
In a large bowl, mix crab and veggies together well.
In a medium bowl, combine ingredients for dressing.  Whisk until well blended and smooth.
Add hot cooked pasta, and mix all ingredients together well.
Chick-Fil-A Honey Mustard Dressing


Ingredients:
mayonnaise, honey, prepared yellow mustard, lemon juice, lemon, horseradish

Directions:
"Combine all ingredients together except the orange juice and stir well. Thin to pouring with orange juice. Store in refrigerator."
Mini Chocolate Cheesecakes


Ingredients:
cream cheese, sugar, vanilla, eggs, unsalted butter, heavy whipping cream, confectioners' sugar, frozen raspberries, confectioners' sugar

Directions:
Preheat oven to 350 degrees Fahrenheit. Line muffin pans with cupcake liners.
Cheesecake: Grind whole Oreos (cream center included] to make a fine 'dust'. Melt butter then add the ground oreos to the butter and mix with a fork until clumpy. Scoop half a tablespoon per cup. Press down to firm up the crust.
Mix cream cheese, half cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each egg. Meanwhile melt all the chocolate squares according to package directions. Add melted chocolate to the cream cheese mixture and mix until smooth and chocolatey. It should look like thick chocolate pudding.
Pour a tablespoon into each cup. Bake at 350 for about 20-25 minutes or until tooth pick inserted comes out clean. Let cool completely.
Whipped cream: Whip heavy cream until it starts to thicken. Add sugar one tablespoon at a time until you reach your desired sweetness.
Raspberry sauce: Microwave raspberries for 30 seconds. Scoop a tablespoon into coffee filter paper, twist and squeeze gently until you get the juice out. Repeat with the rest of the raspberries. Add sugar a bit at a time and whisk in until there are no more clumps.
Assembly: When ready to serve, spoon some whipped cream on top each cheesecake and drizzle with raspberry sauce and kick that chocolate craving to the curb! If you want to be fancy you can put the whipped cream into a piping bag and use your favorite tip to pipe it out instead.
Chicken Pot Pie - No Cholesterol & Extremely Low in Fat &


Ingredients:
carrot, chicken broth, onion, celery, all-purpose flour, salt, black pepper, celery seed, chicken broth, milk, Egg Beaters egg substitute, World's Easiest Pie Crust - Vegan

Directions:
Preheat oven to 425 degrees F (220 degrees C.].
In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
Brush 1 teaspoon eggbeater (opt.] onto bottom crust.
Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
Brush 1 teaspoon eggbeaters (opt.] on top crust. Make several small slits in the crust to allow for steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken Ranch Spinach #RSC


Ingredients:
chicken breast, frozen spinach, lemon, milk, rice, frozen corn

Directions:
Cut the chicken breast into medium square size.
Season chicken with lemon,salt and pepper.
lightly spray skillet and cook chicken on both side.
Remove chicken and sauté spinach in the same skillet for about 4 minute and then add the chicken and ranch mix(mix with 1 cup of milk].
Let it cook on high for 3 minute then reduce heat to simmer.
Cook frozen corn as directed on the bag and season with salt and pepper.
Cook rice as directed.
Serve hot.
Glen's Broccoli Ham Roll-Ups


Ingredients:
broccoli, panko breadcrumbs, cheddar cheese, onion, diced pimentos, thyme, pepper, cooked ham

Directions:
"Cook broccoli in microwave for about 5 1/2 minutes Drain. In a bowl, combine soup, bread crumbs, cheese , onion, pimientos and thyme. Add broccoli, mix well. Spoon 1/4 cup onto each ham slice. Roll up and place in an ungreased 13-in. x 9-in.x2 inches baking dish. Cover and bake at 350 degrees for 40 minutes or until heated through."
Cabbage Potato Soup


Ingredients:
butter, sweet onion, cabbage, garlic cloves, chicken broth, vegetable broth, baking potatoes, parsley, celery seed, pepper, half-and-half, cheddar cheese, cooked ham, salt

Directions:
In a large soup pot, melt the butter.  Add chopped onion, shredded cabbage and garlic; sautee for about 5-7 minutes or until onion is soft and transparent.
Add broth to soup pot.
Add finely diced potatoes, parsley, celery seeds and pepper.
Bring to a boil; reduce heat and simmer for about 15 minutes (potatoes should be very soft by now].
Using a potato masher, coarsley mash the potatoes to thicken the soup.  Make as smooth or chunky as desired.
Stir in the half and half and shredded cheese.  Heat over low heat, stirring often until cheese is melted.
**If using the ham, add it here and heat through.
Taste and season with salt and/or more pepper as needed.
Roasted Garlic Scalloped Potatoes
Category: side-dish
By VICKI L

These potatoes are easy and delicious. Garlicky and cheesy.

Ingredients:
1 (19 ounce) can creamy potato with roasted garlic soup
½ cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 ½ cups shredded Cheddar cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a blender combine soup, cream, thyme and pepper; process until smooth.  Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish.  Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese.  Pour soup mixture over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 70 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 410.9
Fat: 19.9 g
Saturated fat: 11.6 g
Carbohydrates: 45.6 g
Sugars: 3.8 g
Dietary fiber: 3.4 g
Protein: 13.5 g
Cholesterol: 58.8 mg
Sodium: 875.8 mg