xiaoxl/recipe_data huggingface dataset:
Polynesian Pot Roast


Ingredients:
soy sauce, ground ginger, salt, onion, cornstarch, water

Directions:
Place roast and mushrooms in large Dutch Oven.
Combine pineapple juice, soy sauce, ginger and salt.  Mix well and pour over roast.
Let stand 1 hour at room temperature, turning once.
Add sliced onion, place over high heat and bring to a boil.
Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender.
Remove roast and vegetables to warm serving dish.
Combine cornstarch and water, mixing well.  Stir into pan drippings.
Cook mixture over medium-high heat, stirring constantly until thickened and bubbly.  Ladle sauce over roast.
WW Cajun Chicken Spinach Wraps 5 Points


Ingredients:
olive oil, flour, paprika, cayenne pepper, chicken breast, low-fat mayonnaise, spinach, cilantro, red onions, cayenne pepper, paprika

Directions:
Chop chicken breast into small 1/2" chunks.
Combine 1 t. cajun seasoning,1 T. flour, paprika, cayenne, salt & pepper in small bowl.
Add chicken to dry ingredients, tossing to combine.
Add oil to small skillet, add chicken, cook 1-2 minute per side, set aside.
In a very small bowl, mix mayonnaise, 1/4 teaspoons cajun spice, a dash or cayenne & paprika, spread equally on 6 1/2" fajita size whole wheat tortilla.
Top with spinach, chicken,red onion & cilantro.
Fold tortilla and seal with moisture from mayonnaise mixture.
Fresh Apple Pound Cake


Ingredients:
granulated sugar, eggs, pure vanilla extract, all-purpose flour, salt, baking soda, cinnamon, Red Delicious apples, golden raisin, pecans

Directions:
Combine oil, sugar, eggs and vanilla in a mixer.
In a separate bowl mix together flour, salt, soda and cinnamon.
Mix until batter is combined.
Add apples, raisins and nuts (optional].
Bake at 325 degrees for 60 minutes.  (I typically have to increase the temperature to 350 for the last 15 minutes of baking.].
King Crab Legs
Category: main-dish
By MarylouH

Old Bay® Seasoning is one of our favorites for seafood. This is easy but delicious.

Ingredients:
3 pounds king crab legs
6 tablespoons butter
1 tablespoon seafood seasoning (such as
®), or to taste
1 teaspoon lemon juice
1 clove garlic, minced
¼ cup olive oil

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan. Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs. Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.

Prep time: 10 mins
Cook time: 28 mins
Total time: 38 mins
Yields: 6 servings

Calories: 356.4
Fat: 23.3 g
Saturated fat: 8.8 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 34.5 g
Cholesterol: 124.4 mg
Sodium: 2253.7 mg
Meatball Sub Casserole
Category: world-cuisine
By sarabrola

My boys LOVE this! It is quick and simple! I am always asked to bring this to Super Bowl® parties and family events!

Ingredients:
1 (16 ounce) package frozen garlic bread
2 (24 ounce) jars spaghetti sauce
40  Italian-style frozen meatballs
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C). Bring spaghetti sauce to a boil in a large pot. Place frozen meatballs into sauce. Reduce heat to low and simmer until meatballs are heated through, about 20 minutes. Tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. Pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. Spread mozzarella cheese over top in a layer, followed by a layer of Parmesan cheese. Bake casserole until cheese has melted, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 8 servings

Calories: 733.1
Fat: 37.2 g
Saturated fat: 12.4 g
Carbohydrates: 58 g
Sugars: 15.2 g
Dietary fiber: 7.6 g
Protein: 39.1 g
Cholesterol: 139.9 mg
Sodium: 1385.9 mg
Chocolate Spice Tea


Ingredients:
water, tea bag, Splenda sugar substitute, sugar

Directions:
Microwave water in a mug until hot.
Place tea bag in hot water and steep for a few minutes until strong. Discard tea bag.
Stir in chocolate syrup, Splenda and creamer. Reheat if desired.
Pour over crushed ice in a tall glass if desired.
Top with whipped cream and drizzled chocolate syrup.
Yummy Tofu Scrambler


Ingredients:
extra firm tofu, O'Brien potatoes, Morningstar Farms vegetarian breakfast links, salsa, pepper

Directions:
Cook Potatoes O'Brien in a large frying pan with non-stick butter spray under medium/low heat.
Add pepper.
Put tofu in bowl and chop up cubes as much as possible with a sharp knife. You want it to resembled a scrambled look so maybe 1/2 or more of each cube size.
Add in Fantastic World Foods Vegetarian Nature's Burger mixture and continue cutting and mixing.
Add tofu/burger mixture to frying pan with potatoes. Raise heat to med/high.
Microwave sausage links as instructed on box and cut into little tiny pieces and put into frying pan.
Add salsa and cook until you start seeing a golden brown. About 5-10 minutes.
Please note mix is 170 cal; 3g fat; 300 mg sodium; 29g carbs; 4g dietary fiber; 1g sugar; 8g protein (divide that by 3 for each serving].
Savory Italian Sausage Sauce
Category: side-dish
By Carliey

This is a great homemade sauce. It's savory and spicy, as well as thick and chunky. The secret is the combination of Italian sausage, green onions, red wine and red pepper flakes. Easily double or triple amount and top on anything! Even better the next day. Enjoy.

Ingredients:
2 tablespoons olive oil
4 cloves garlic, minced
1 pound Italian sausage
4  green onions, chopped
1 (8 ounce) package fresh mushrooms, sliced
1 tablespoon dried basil
1 tablespoon dried oregano
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste
½ cup water
½ cup red wine
1 teaspoon red pepper flakes
2 tablespoons white sugar
1 pinch salt and pepper to taste

Directions:
Heat olive oil in a large skillet over medium-high heat.  Saute garlic until browned.  Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes. Stir in mushrooms, basil and oregano; cook for 5 minutes.  Stir in tomato sauce, stewed tomatoes, and tomato paste.  Add water, red wine, red pepper flakes, and sugar.  Season with salt and pepper to taste.  Reduce heat to low and simmer for at least 1 hour.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 495.2
Fat: 29.2 g
Saturated fat: 8.6 g
Carbohydrates: 36.3 g
Sugars: 21.3 g
Dietary fiber: 6.3 g
Protein: 21 g
Cholesterol: 44.6 mg
Sodium: 2101.7 mg
Spicy Thai Peanut Chicken Curry


Ingredients:
red curry paste, sambal oelek, chicken breasts, coconut milk, fish sauce, brown sugar, creamy peanut butter, cooked jasmine rice, peanuts, lime

Directions:
In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
Add the chicken and cook through.
Add coconut milk, fish sauce, brown sugar and peanut butter.
Simmer about 10 minutes.
Serve over steamed Jasmine rice.
Top with fresh lime juice and crushed peanuts.
Tip: If you are worried about the heat, just add half of the curry and sambal in the first step.  Try it after everything has been added and if it's not spicy enough you can then add more curry.  If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.
Truffled Wild Mushroom Spaghetti


Ingredients:
spaghetti, sea salt, shallot, unsalted butter, olive oil, fresh thyme leave, fresh sage leaf, fresh chives, heavy whipping cream, sea salt, cracked black pepper, Italian parsley, parmesan cheese

Directions:
Bring a large pot of water to the boil. Add salt until it tastes like the sea – (about 1-2 tbsp].
In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
Garnish each serving with drops of truffle oil, shaved parmesan, and Italian parsley.
Rutabaga (Yellow Turnip or Swede) Apple Gratin


Ingredients:
cornstarch, water, apples, salt, pepper, dried savory, thyme, dried parsley, butter

Directions:
When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
Thinly slice each quarter crosswise and place in boiling water.
Cover and cook apprx 10 minutes or until almost tender.
Drain& set aside.
In a large bowl whisk the cornstarch and water until smooth.
Add Apples, salt, pepper& savory (thyme].
Toss to coat the apples.
Add Rutabagas& gently toss to mix all the ingredients.
Pour into an 8" oven proof dish, cover and bake at 350F (180C] for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
Sprinkle the crumbs over the rutabagas (after their first 20 minute bake], return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
Broil for a couple of minutes to allow the gratin to get golden.
Serve hot.
English Muffin Alton Brown


Ingredients:
all-purpose flour, sugar, active dry yeast, kosher salt, water, shortening, quick oats

Directions:
Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.
Mix on low for 10 seconds using the paddle attachment.
Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes.
Stir until the shortening is thoroughly melted.
Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes.
Cover the bowl with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.
Sprinkle 1/2 teaspoon of oats in the bottom of each ring.
Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.
Sprinkle each top with 1/2 teaspoon of oats.
Cover with parchment and let sit in a warm place for 60 minutes.
Heat the oven to 400 degrees F.
Leave the parchment in place and set a second sheet pan on top.
Bake for 20 minutes then remove the top half sheet pan.
Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes.
Slide a knife around the perimeter of the ring to loosen.
Cool completely before splitting with a fork.
To serve, toast under broiler for 3 to 4 minutes.
Potato Soup


Ingredients:
bacon, onions, potatoes, water, salt, pepper, milk, sour cream

Directions:
Fry bacon until crisp, remove from pan and saute onions until translucent.  Drain bacon grease.
Boil potatoes in water and salt until fork tender - no need to drain.
Add pepper, onions, cream of chicken soup and milk.  I usually put in the crock pot at this point to heat up and keep warm.
If rushed for time, you can heat this on the stove.
Just before serving, add crispy bacon and sour cream.
The Best Cheeseball
Category: appetizers-and-snacks
By Anita Moree

For a slightly spicy cheeseball with lots of zing, try this easy recipe. If you don't care for cilantro, you can roll the ball in shredded Cheddar cheese or fresh chopped parsley.

Ingredients:
2 (8 ounce) packages cream cheese, softened
¾ cup shredded Cheddar cheese
¼ cup shredded pepperjack cheese
½  green bell pepper, minced
1  jalapeno peppers, seeded and minced
1 teaspoon Worcestershire sauce
½ teaspoon garlic salt

Directions:
In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 205.7
Fat: 19.5 g
Saturated fat: 12.2 g
Carbohydrates: 1.9 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 6.3 g
Cholesterol: 61.7 mg
Sodium: 301.6 mg
Simple Eggs


Ingredients:
"American cheese"

Directions:
Cook egg whites in organic pam an set aside., Put cheese in whole grain bread and cook on stove., Enjoy.
Solo Baked Chicken Breast and Lemon Rice


Ingredients:
boneless skinless chicken breast, lemon, butter, basil, rice, white wine, vermouth

Directions:
Preheat oven 375 degree (f] Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
Add the wine.                                     Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
Other herbs such as dill, or oregano could be used instead.
Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f] or 79(c].
Salt and pepper to taste.
Swiss-Topped Cauliflower Soup


Ingredients:
onions, whole cloves, water, condensed chicken broth, leeks, carrots, salt, dried marjoram, celery seed, ground nutmeg, white pepper, head cauliflower, cornstarch, heavy whipping cream, swiss cheese

Directions:
Quarter one onion; stuff the cloves into the second onion.  In a large saucepan, combine water and broth; add onions, leeks, carrots, and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Add cauliflower; simmer uncovered for 30 minutes or until vegetables are tender.  Remove from heat.
In a small bowl, combine cornstarch and cream until smooth.  Stir in egg yolks.  Stir in a small amount of hot soup into cream mixture, return all to the pan, stirring constantly.  Simmer uncovered for 15 minutes.  Discard the whole onion.
Ladle soup into individual ramekins.  Top with cheese strips.  Broil 4-6 inches from the heat for 3-5 minutes or until cheese is bubbly.  Serve immediately.
Grilled Minis Skewers


Ingredients:
sausages, Dijon mustard, honey, olive oil, apple, red onion, bell pepper

Directions:
Heat grill to medium heat.
In a bowl, whisk together mustard, honey, and oil until combined. Thread Kolbassa Minis with a combination of apples, onions, or peppers onto 16 skewers.
Brush generously with dressing. Grill for 1 to 2 minutes per side. Serve warm.
More information and recipe ideas are available online at pillers.com.
Grilled Ham and Cheese Sourdough Sandwiches


Ingredients:
cheddar cheese, garlic powder, deli ham, swiss cheese, butter

Directions:
"On six slices of bread, layer swiss cheese and half the ham; sprinkle with garlic powder. Top with rest of ham, cheddar cheese and remaining bread. Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted."
Cioppino


Ingredients:
butter, onions, garlic cloves, fresh parsley, stewed tomatoes, chicken broth, bay leaves, dried basil, dried thyme, dried oregano, water, white wine, large shrimp, bay scallops, clams, mussels, cod fish fillets

Directions:
Over medium-low heat melt butter in a large stockpot,add onions, garlic and parsley.
Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them].
Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.  Mix well.
Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat.
Stir in fish, if desired.
Bring to boil.
Lower heat, cover and simmer 5 to 7 minutes until clams open.
Ladle soup into bowls and serve with warm, crusty bread!
Colorful Stuffed Peppers


Ingredients:
bell peppers, celery, sea salt, garlic cloves, lean ground beef, hot Italian sausage, diced tomatoes, long-grain rice, parmigiano-reggiano cheese, basil leaves, oregano leaves, Italian parsley, black pepper, mozzarella cheese, mild paprika

Directions:
In a 9 X 13 baking dish, spread marinara sauce; set aside.
Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms slightly if peppers are not sitting straight; set aside.
In a large saucepan over medium heat, add oil and when hot, add onion and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds.
Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary.
Stuff the peppers and place them in the prepared baking dish.
In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Cover peppers with lightly greased foil and form a tent, prevent the foil from touching the cheese topping.
Transfer to the preheated oven; bake for 45 minutes. Remove foil and bake for an additional 30 minutes or until peppers are soft (test with a pointy knife].
Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.
Cardamom Cookies - Kardemommekager


Ingredients:
egg, sugar, butter, baking soda, ground cardamom, cinnamon, flour

Directions:
Mix ingredients in order given.
Roll into balls.
Flatten down to the size of a fifty-cent piece.
Bake on a greased and floured cookie sheet in a preheated 350º oven until lightly browned on the edges.
Guiltless Oatmeal Cookie


Ingredients:
bananas, unsweetened applesauce, cinnamon, vanilla

Directions:
Preheat oven to 350.
Cover baking sheets (may need 2] with aluminum foil.
Peel and mash bananas in a large bowl.
Stir in all other ingredients except oats.
Add oats, one cup at a time.
Using an ice cream scoop, place mixture on baking about an inch apart (they will not spread].
Bake for 20 minutes.
Brandy-Apple Mini Pies With Cornmeal Crust


Ingredients:
flour, yellow cornmeal, powdered sugar, salt, vegetable shortening, tart green apples, unsalted butter, flour, flour, brandy, sugar, brown sugar, pumpkin pie spice, salt

Directions:
Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple times. Then cut the shortening in to cubes and pulse it into the dry mixture.
Add 3 Tb. of ice water and pulse until the dough comes together. Add a little more water if needed.
Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece--80/20. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.
Peel and dice the apples. Preheat the oven to 425 degrees F.
In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer. Pour the syrup over the apple and toss.
Take the larger disk of dough out of the fridge. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a 3 ½ -4 inch wide rim, cut out dough circles. Press the dough circles into muffin tins—if you gather the extra pieces and re-roll, you should be able to get 14-16.
Fill each crust with an equal portion of apple mixture.
Roll out the smaller piece of dough. Using a 2-3 inch decorative cookie cutter, cut out “tops” for each pie. Place each top on the pies and Brush them with the remaining syrup from the apple bowl.
Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.
Allow the pies to cool completely before trying to remove them from the muffin tins.
NOTES~ Silicone muffin pans make it extremely easy to extract the pies. If using metal muffin tins, run a small sharp knife around ONE rim at a time, and gently dump one pie out into your hand, before moving on to the next.
If you would like to make this as a whole 9 inch pie, make the crust as directed and split the dough into equal pieces. Then DOUBLE the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425, then 30 minutes at 350!
Bermuda Fish Chowder
Category: soups-stews-and-chili
By Star Pooley

This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself!  Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.

Ingredients:
2 tablespoons vegetable oil
3 stalks celery, chopped
2  carrots, chopped
1  onion, chopped
1  green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2  potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1  jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1  bay leaf
1 pound red snapper fillets, cut into 1 inch pieces

Directions:
Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes. Stir in tomato paste, and cook 1 minute.  Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper.  Simmer until potatoes are tender, stirring about every 30 minutes. Add fish.  Simmer until snapper is easily flaked with fork, about 10 minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 4 or more servings

Calories: 227.4
Fat: 5.9 g
Saturated fat: 0.9 g
Carbohydrates: 23.8 g
Sugars: 6.6 g
Dietary fiber: 4.2 g
Protein: 19.4 g
Cholesterol: 32.8 mg
Sodium: 656.9 mg
Butternut Squash Curry
Category: main-dish
By Dan Denardo

Serve this butternut squash curry with rice.

Ingredients:
1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Directions:
Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes. Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 5 servings

Calories: 253.7
Fat: 4.8 g
Saturated fat: 0.9 g
Carbohydrates: 50.5 g
Sugars: 10.5 g
Dietary fiber: 9.6 g
Protein: 7.2 g
Cholesterol: 1.7 mg
Sodium: 418.5 mg
Watermelon Salad on a Stick
Category: appetizers-and-snacks
By Lindsey

A colorful trio of fresh deliciousness.

Ingredients:
8 (1 inch) cubes watermelon
8 (1/2 inch) cubes feta cheese
8  fresh mint leaves
8  bamboo toothpicks

Directions:
Thread 1 watermelon cube, 1 feta cheese cube, and 1 mint leaf onto a toothpick. Repeat with remaining toothpicks.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 45.4
Fat: 3 g
Saturated fat: 2.1 g
Carbohydrates: 2.7 g
Sugars: 2.3 g
Dietary fiber: 0.1 g
Protein: 2.2 g
Cholesterol: 12.5 mg
Sodium: 156.5 mg