xiaoxl/recipe_data huggingface dataset:
Skillet Summer Squash
Category: side-dish
By Clotho98

The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.

Ingredients:
4 slices bacon, cut into small pieces
1  onion, chopped
2 pounds summer squash, sliced diagonally 1/2 inch thick
salt and ground black pepper to taste

Directions:
Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat. Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 182.4
Fat: 13.2 g
Saturated fat: 4.3 g
Carbohydrates: 11.9 g
Sugars: 1.2 g
Dietary fiber: 4.8 g
Protein: 5.7 g
Cholesterol: 19 mg
Sodium: 238.9 mg
Grilled Fish Tacos with Chipotle-Lime Dressing
Category: world-cuisine
By MaryD

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

Ingredients:
¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
½ cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3  ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2  limes, cut in wedges

Directions:
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Prep time: 35 mins
Cook time: 9 mins
Total time: 6 hrs 44 mins
Yields: 6 servings

Calories: 415.6
Fat: 19.2 g
Saturated fat: 5.3 g
Carbohydrates: 38.5 g
Sugars: 7 g
Dietary fiber: 6 g
Protein: 22.6 g
Cholesterol: 42.6 mg
Sodium: 644.3 mg
Chicken Parmigiana


Ingredients:
boneless skinless chicken breast halves, tomato paste, water, garlic cloves, dried parsley flakes, salt, pepper, dried oregano, crushed red pepper flakes, mozzarella cheese, parmesan cheese

Directions:
"Place the chicken in a greased 8-inch apuare baking dish.  In a saucepan, combine tomato paste, water, garlic and seasonings; bring to a boil.  Pour over chicken, Bake, uncovered, at 400 for 15-20 minutes or until chicken juices run clear.  Sprinkle with cheeses; bake 10 minutes longer or until the cheese is melted."
Jerk Snapper


Ingredients:
red snapper fillets, lemon, olive oil, soy sauce, habanero sauce, ground allspice, dried thyme, curry powder, mild paprika, sugar, salt, black pepper, cayenne pepper, nutmeg, ground cinnamon, ground cloves

Directions:
Mix together ingredients for the jerk rub and massage it generously into the fillets.
Refrigerate fish for about 1 hour.
Preheat oven to 400°F.
Lightly oil a baking sheet large enough to hold the fish in a single layer.
Place fillets on baking sheet and drizzle the tops lightly with olive oil.
Bake at 400F for 6 minutes.
Turn fillets and drizzle once more with a little olive oil.
Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is].
Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
Serve hot.
Robby's Pickled Bar Sausage


Ingredients:
white vinegar, water, dry crushed red pepper, garlic, kielbasa, smoked sausage, bay leaves

Directions:
Make brine by combining first four ingredients and bringing to a boil in a saucepan.
Cut sausage into equal sized links, approximately 3" each.
Place sausage and bay leaves into a sterilized gallon size glass jar.
Pour brine over sausage and seal jug.
Store in refrigerator for 2-3 days.  The longer it sits, the better it gets.
Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.
Fudgy Brownies


Ingredients:
butter, margarine, sugar, egg, salt, flour, walnuts, vanilla, confectioners' sugar

Directions:
Preheat the oven to 300°F., Butter an 8-inch square pan., Line the bottom of the pan with wax paper, then butter and flour the paper., In a saucepan over low heat, melt the chocolate with butter, stirring to blend., Remove from the heat and stir in sugar, egg, salt, flour, walnuts and vanilla., Spread in the prepared pan and bake for about 30 minutes., Cool for 5 minutes, then turn out onto rack and peel wax paper from bottom., Transfer to a cutting board and cut in squares., Dust brownies with confectioners' sugar if desired.
1st Place Lemon Ice Cream (For Ice Cream Maker)


Ingredients:
lemons, white sugar, milk

Directions:
Place all ingredients directly into ice cream maker., Stir well, until smooth., Freeze according to manufacturer's directions., Note: This one takes a bit longer to fully firm up, but it's worth it!
Steamed Mussels


Ingredients:
mussels, olive oil, red onion, garlic cloves, thyme, dry white wine, lemon, low sodium chicken broth, red pepper flakes, roma tomato, parsley, light butter

Directions:
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove "beard" from each mussel. Tap any open mussels gently a few times: if they don't close, discard them. Discard any with broken shells.
Heat oil in a 6 to 8-quart stockpot. Saute the onion, garlic, and thyme for at least 5 minutes. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open.
Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. Serve with rice and grilled garlic bread to sop up the broth.
Chicken Gyro/Wrap


Ingredients:
chicken breasts, chicken thighs, olive oil, water, flour tortillas, romaine lettuce leaves, avocado, tomatoes, red onion, sour cream, garlic powder, onion powder, dried basil

Directions:
In a skillet over med-high heat sauté chicken cubes seasoned with Mrs. Dash`s table blend seasoning or Greek spices, salt and pepper according to your own tastes.
While the chicken is cooking, prepare the avocado, tomato, onion and lettuce, set aside. Also, prepare the sour cream by mixing in salt and pepper to taste, set aside.
Once the chicken is done and has a nice carmelized color and the pan has a sticky coating on the bottom, deglaze the pan with 1/4 cup of water or stock and get all the sticky bits off the bottom of the pan. Let this tasty  broth reduce and coat the chicken pieces -- this adds so much flavor to the meat you could use this chicken in a meal alone!
Once the chicken has cooled for 10 mins., on a large cutting board dice the the chicken into smaller pieces. This helps to fold your wraps easier later and it evenly distributes the chicken into each bite.
Wrap assembly: On each tortilla put a tablespoon of seasoned sour cream, 2 tablespoons diced chicken, 1 slice of lettuce, 2 tomato pieces, and  2 avocado slices. Close the sides on the wrap and then roll the bottom flap over the top of the ingredients and tuck it in as you roll it up completely.
With seam side down cut each tortilla into half diagonally and secure each wrap shut with a tooth pick.
Encrusted Turkey Drumsticks


Ingredients:
flour, eggs, Tabasco sauce, unsalted butter, garlic, seasoning salt, thyme

Directions:
Skin and season turkey legs with salt and pepper (or your favorite seasoning salt].
Shake the legs in a plastic bag, with seasoned (salt and pepper] flour to coat.
Coat legs in beaten mixture of  egg and Tabasco.
Press legs in fresh bread crumbs to coat.
Place legs on foiled baking sheet.
Microwave butter and garlic for one minute.
Pour melted butter mixture over turkey drumsticks.
Sprinkle thyme on each drumstick. Bake 350 for 2-21/2 hours uncovered (but cover with foil if you think crust is getting too browned]. No need to turn drumsticks over while baking.
An hour before the meat is done you can throw buttered/oiled/seasoned halved new potatoes  (or any root vegetable for that matter] to be baked alongside the drumsticks.
Crispy Squash Chips
Category: appetizers-and-snacks
By DakotaKim

These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.

Ingredients:
2 small acorn squash, or more to taste
1 tablespoon olive oil
½ teaspoon Sea Salt, gray
1 pinch ground cumin
1 pinch ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use. Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets. Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly. Season roasted chips with salt as needed.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 187.6
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 33.1 g
Sugars: 6.9 g
Dietary fiber: 5 g
Protein: 2.6 g
Sodium: 450.4 mg
South of the Border  Chili Croutons


Ingredients:
chili powder, oregano, red pepper flakes, salt, olive oil, sharp cheddar cheese

Directions:
Combine chili powder, oregano, red pepper flakes if using,  and salt in a small bowl; set aside.
Place bread cubes in a large mixing bowl, and drizzle the oil over cubes. Stir until cubes are coated with oil. Sprinkle cubes with cheese and the amount of seasoning desired. Store unused seasoning mixture in a re-sealable container for future use.
Spread seasoned croutons in a single layer on a 15 x 11-inch baking sheet.
Bake in oven for 12-15 minutes until cubes are dried, stirring  occasionally. Cool on baking sheet.
Store in plastic, re-sealable bag.
Low-Fat Blueberry Bran Muffins
Category: bread
By 3LIONCUBS

These muffins are just as delicious and moist as regular muffins!  They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.

Ingredients:
1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1  egg
⅔ cup brown sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 122.8
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 28.3 g
Sugars: 15.2 g
Dietary fiber: 4.3 g
Protein: 3.7 g
Cholesterol: 15.9 mg
Sodium: 250.4 mg
Balsamic Pasta Primavera


Ingredients:
penne pasta, broccoli, red onion, cremini mushrooms, spinach, butter, parmesan cheese, salt, pepper

Directions:
Boil a large pot of water for pasta, cook according to package directions. Drain and toss with 3 T butter.
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Boil, stirring constantly about 5-10 minutes or until balsamic has become the consistency of maple syrup. There should only be about 3-4 T left. Be careful not to burn,.
Meanwhile, place 1 T of butter in a skillet with onions and salt and pepper to taste. Stir fry onions over medium heat until transparent. Add broccoli and mushrooms along with 1/3 cup water. Cook, stirring every now and then for about 5 minutes or until broccoli is tender and water has evaporated.
Mix pasta, balsamic reduction, cooked veggies, raw spinach and cheese together. Serve and garnish with extra pepper and cheese.
Hainan Chicken Rice


Ingredients:
roasting chickens, garlic cloves, scallion, salt, chili sauce, soy sauce, garlic cloves, shallots, long grain rice, salt

Directions:
PREPARE THE CHICKEN:
Wash the chicken and dry thoroughly.  Stuff the body cavity with the ginger, garlic, scallion, and salt.
Fill a large pan with water and bring to a boil.  Put the chicken, breast side down, into the pan then return to water to a boil  Reduce heat and simmer, covered, turning the chicken over once, for 30-40 minutes, or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
Remove the chicken and rinse under running cold water for 2 minutes to prevent any additional cooking.  Drain, then rub the oil into the skin.  Set aside.
PREPARE THE RICE:
To prepare the rice, heat the oil in a preheated wok or deep pan over high heat.  Add the garlic and shallots and stir-fry until fragrant.  Add the rice and vigorously stir-fry for 3 minutes.  Add the stock and salt.  Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.  Turn off the heat and let the rice steam for an additional 5-10 minutes, or until the rice grains are tender.
To serve, chop the chicken horizontally, through the bone and skin into chunky wedges.  Serve with the rice and dipping sauce.
Pizzadilla (Grilled Pizza Sandwich)
Category: main-dish
By Chef John

I was watching TV the other day, and I saw a commercial for something called a Papadilla. What follows is my attempt to make one of these things. What this relatively fast and easy procedure allows you to do is make a single portion of what's very, very close to pizza in a pan on top of the stove in just a few minutes, without ever having to turn on the oven. Serve your pizzadilla with a side salad topped with Parmigiano-Reggiano cheese.

Ingredients:
20 ounces prepared pizza dough
2 tablespoons olive oil, divided, or as needed
1 cup pizza sauce, divided
8 ounces mozzarella cheese, divided
½ cup cooked Italian sausage, or to taste
½ cup cooked mushrooms, or to taste
½ cup cooked red onions, or to taste

Directions:
Divide dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Heat a pan over medium-high heat and brush with oil. Add 1 piece of dough and reduce heat to medium. Cook for 2 minutes and flip. Spread 1/4 of the sauce over the dough. Sprinkle 1/4 of the mozzarella cheese and some sausage, mushrooms, and red onion on top, leaving about 1/2 inch of dough around the outside. Press gently into the middle of the dough with a spatula to make a crease; fold in half. Brush crust with a little more olive oil and flip over. Repeat on the other side and continue cooking until both sides of the pizzadilla are as browned and crisp as you like. Repeat with remaining pizza dough and toppings. Cut each pizzadilla in half and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 pizzadillas

Calories: 703.5
Fat: 27.7 g
Saturated fat: 9.1 g
Carbohydrates: 78.3 g
Sugars: 11.8 g
Dietary fiber: 3.6 g
Protein: 32.6 g
Cholesterol: 50.5 mg
Sodium: 2022.4 mg
The Neely's Grilled Potato Wedges


Ingredients:
russet potatoes, kosher salt, fresh ground black pepper, olive oil, paprika, sugar, onion powder

Directions:
Barbeque rub:
Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Makes 2 1/2 cups.
Potato wedges:
Preheat the grill to medium heat.
Put the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for  about 15 minutes, until the potatoes are just slightly tender  but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato.
Whisk together the olive oil, barbecue rub, salt and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10-15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving.
Note:
Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don't want them to fall apart on the grill.
Smothered Beef Short Ribs
Category: main-dish
By Michele O'Sullivan

Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes.

Ingredients:
½ cup olive oil
4 pounds beef short ribs
salt and pepper to taste
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
3  bay leaves
1 tablespoon dried thyme
1 cup red wine
8 cups beef stock
¼ cup chopped fresh parsley

Directions:
Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside. In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute. Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 1504.6
Fat: 128.7 g
Saturated fat: 50.6 g
Carbohydrates: 26.3 g
Sugars: 3.9 g
Dietary fiber: 2.8 g
Protein: 50.6 g
Cholesterol: 229.8 mg
Sodium: 1237.5 mg
Texas Cowboy Stew
Category: soups-stews-and-chili
By Glenda Beall

Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.

Ingredients:
2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1  onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons ground cumin
2 teaspoons chili powder
salt and pepper to taste

Directions:
Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot. Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

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

Calories: 676.7
Fat: 37.1 g
Saturated fat: 12.9 g
Carbohydrates: 52.2 g
Sugars: 7.4 g
Dietary fiber: 8.9 g
Protein: 35.3 g
Cholesterol: 115 mg
Sodium: 1620.2 mg
Air Fryer Cheeseburgers
Category: main-dish
By Yoly

I like the fact that by air frying my burgers I avoid grease splattering all over my stove top. I make 1/2-pound burger patties but you can easily make them into four 1/4-pound patties. Serve with all the fixings on the side.

Ingredients:
1 slice white sandwich bread
1 ½ tablespoons low-fat milk
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound ground beef
2 slices Cheddar cheese
2  brioche buns, halved

Directions:
Preheat the air fryer to 350 degrees F (175 degrees C). Cut crust off sandwich bread and tear bread into small pieces. Mix with milk, garlic powder, salt, and pepper in a bowl until well incorporated. Add ground beef and mix well. Shape into 2 equal patties. Make an indentation in the center of each patty with your thumb; this prevents them from puffing up. Place in the air fryer basket and cook for 8 to 10 minutes. Flip patties over and continue cooking on the second side, 8 to 10 minutes more. Top each patty with cheese and place back in the air fryer until cheese has started to melt, 20 to 30 seconds. Place on buns.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 8-ounce cheeseburgers

Calories: 821.7
Fat: 47.2 g
Saturated fat: 19.1 g
Carbohydrates: 42.2 g
Sugars: 7 g
Dietary fiber: 1.5 g
Protein: 54 g
Cholesterol: 241 mg
Sodium: 1280.7 mg
Perfect Lobster Bisque
Category: soups-stews-and-chili
By LAURA_G123

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Ingredients:
3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Directions:
Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat.  Cook over low heat, stirring frequently until thickened, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 cups

Calories: 190.9
Fat: 13.1 g
Saturated fat: 8 g
Carbohydrates: 4.7 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 10 g
Cholesterol: 66.2 mg
Sodium: 553.6 mg