xiaoxl/recipe_data huggingface dataset:
(Gluten Free) Pork Tenderloin Wrapped in Bacon


Ingredients:
salt, ground fennel, fresh coarse ground black pepper, Dijon mustard, bacon

Directions:
Carefully slice off and remove the 'silverskin' (white coating] from the tenderloin; leaving any visible fat in place.
Mix together the mustard and spices to a smooth paste. Evenly spread the spice mixture around the tenderloin.
Fold under the small end of the tenderloin so it doesn't overcook.
Wrap the bacon as tight as you can around the tenderloin, with a slight overlap; trying to have your starts and finishes on the underside.
Secure the bacon by piercing with a toothpick. Place on a baking sheet; toothpick side down.
With a pepper mill grind a lot of pepper over the top.
Bake @ 425F for 15-20 minutes or until the internal temperature is 145°F.
Let rest a couple of minutes. Slice into serving sizes about 1 inch thick.
Check out our website  ourfavoriteglutenfreerecipes.info  for more "delicious recipes missing the gluten but not the flavor".
Mayo Free Cabbage Salad
Category: salad
By Shalvie

This is a different twist on coleslaw that goes over really well. It is based on a recipe I found in a cookbook but I found it was much simpler to make this way and people seemed to like it better as well.

Ingredients:
½ cup canola oil
¼ cup red wine vinegar
1 tablespoon soy sauce
6 tablespoons white sugar
1 (8 ounce) package shredded cabbage
3  green onions, thinly sliced
⅓ cup slivered almonds
⅓ cup sunflower seed kernels  (Optional)

Directions:
Mix canola oil, red wine vinegar, soy sauce, and sugar in a large bowl, mixing until sugar has dissolved. Toss cabbage, green onions, almonds, and sunflower seed kernels into the dressing. Cover bowl and refrigerate at least 1 hour before serving; slaw tastes better when chilled overnight.

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

Calories: 171.6
Fat: 13.6 g
Saturated fat: 1 g
Carbohydrates: 11.9 g
Sugars: 7.8 g
Dietary fiber: 0.8 g
Protein: 1.2 g
Cholesterol: 1.8 mg
Sodium: 96.5 mg
Old-Fashioned Chicken and Dumplings
Category: soups-stews-and-chili
By Lana Walker

This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.

Ingredients:
1 (3 pound) whole chicken
4 cubes  chicken bouillon
2 cups all-purpose flour
4  eggs
1 teaspoon salt

Directions:
Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat.  Simmer until tender, about 1 to 2 hours. Remove chicken from broth, and set aside to cool.  Reserve broth.  When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones. In a medium bowl, stir together flour and salt.  Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated.  The dough should be very stiff. Bring broth to a boil.  Add bouillon cubes; stir until cubes have dissolved. Using a fork and knife, pick up dough on fork.  Hold over boiling broth, and cut off small pieces into broth until all the dough has been used.  Stir, cover, and simmer for 20 minutes. Add chicken meat, and stir. Serve hot.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 693.7
Fat: 38.1 g
Saturated fat: 10.9 g
Carbohydrates: 32.8 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 51.2 g
Cholesterol: 294.7 mg
Sodium: 1362 mg
Tuna Zucchini Casserole


Ingredients:
zucchini, carrot, onion, butter, tuna, pepper, sour cream

Directions:
Preheat oven to 350., Sauté carrots, zucchini and onion in butter until tender., Mix cooked vegetables, tuna, soup, pepper, and sour cream., Put into a greased 2 quart pan., Bake for about 45 minutes.
Spring Rolls
Category: appetizers-and-snacks
By SALLYCOOKS

These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.

Ingredients:
2 ounces dry soy vermicelli
4  eggs, beaten
1  onion, finely chopped
2 ounces mushrooms, drained and chopped
¾ (4 ounce) can small shrimp, drained and chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1  carrot, shredded
2 ounces crabmeat
3 ounces bean sprouts
2 pinches ground black pepper
1 tablespoon soy sauce
3 tablespoons fish sauce
1 clove garlic, chopped
20  rice wrappers (6.5 inch diameter)
1 quart oil for deep frying

Directions:
Soak the vermicelli 30 minutes in warm water; drain. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic. One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes. In a large saucepan, heat the oil to 375 degrees F (190 degrees C). Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

Prep time: 1 hr 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 20 - spring rolls

Calories: 160.8
Fat: 11.8 g
Saturated fat: 2.9 g
Carbohydrates: 5.9 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 7.8 g
Cholesterol: 62.9 mg
Sodium: 268.4 mg
Beef Stew With Onion Gravy and Biscuit Dumplings


Ingredients:
all-purpose flour, olive oil, beef broth, white wine, dried basil, frozen lima beans, half-and-half, cornstarch

Directions:
"Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot.  Brown the beef in the pan.  Once browned, reserve beef on a plate and cook the onions until soft.  Return the beef to the pan, add the broth, white wine and basil to the pot.  Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat].  Toward end of cooking time preheat oven to 350 degrees.  Stir the lima beans into the stew.  In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved.  Stir it into the stew.  Turn heat up to medium-high and heat to almost boiling stirring regularly.  Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan]  Open biscuits can and place individual biscuits on top of the stew.  Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown."
Artichoke and Sun-Dried Tomato Chicken
Category: meat-and-poultry
By LMB27

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Ingredients:
4  skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Directions:
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 228.2
Fat: 6.5 g
Saturated fat: 1 g
Carbohydrates: 11.4 g
Sugars: 0.4 g
Dietary fiber: 3.4 g
Protein: 30.5 g
Cholesterol: 68.4 mg
Sodium: 865.5 mg
Southwest Chicken Hors D'oeuvres


Ingredients:
red bell peppers, green onion, chicken breasts, frozen corn, canned black beans, frozen spinach, fresh cilantro, chili powder, Tabasco sauce, salt

Directions:
Preheat oil in medium skillet on medium heat.
Add the minced red pepper and green onion to oil and saute two minutes.
Add diced chicken and toss together.
Add the black beans, spinach, corn, jalapeno, cilantro, chili powder, and Tabasco.
Cook for about 5 minutes, stirring to blend all ingredients throughout the mixture.
Remove from heat and add the cheese, stirring as the cheese melts.
Salt to taste.
Remove 30 (give or take one or two] unbroken Tostitos scoops from the bag.
Using a teaspoon, gently round the spoon with filling and scrape out onto the scoops (shells].
Arrange on a foil lined pan. Cover with foil, refrigerate.
10 minutes before serving, PREHEAT oven to 450°.
Bake uncovered for 5 to 10 minutes, watching closely.
Spaghetti With Mussels


Ingredients:
mussels, spaghetti, garlic clove, extra virgin olive oil, ground black pepper, parsley

Directions:
If you use the fresh mussels just bought from the fish monger  - or the counter of the supermarket cool -  let them clean it directly from them. When you are at home, I recommend you to check yourself again, something can escape and wash them again.
Boil the water (not salted] for spaghetti.
In a large pan put the peeled crushed clove of garlic and add three spoons of EVOO and brown the garlic.
Remove the garlic and put the mussels together with some minced parsley, cover with a lid and let open them (it will take only a few minutes].
As soon as they are open, turn off the flame.
Remove the mussels from the shell and set them aside with a little of their water (you can keep them off with the shell to put it on the pasta]. Filter the mussels baking liquid with a narrow mesh strainer to remove any impurities.
Put the liquid back in the pan and turn on the flame only for a few minutes before draining the spaghetti directly into the liquid. This is the most important step: put the spaghetti in boiling water without salt, or just with a pinch, and cook for about 7/8 minutes.
Take spaghetti from the water with a fork and transfer it to the pan with the mussel liquid where you will finish the cooking by adding, if necessary, cooking water to the spaghetti.
When you miss 1 minute at the end of the cooking, join the mussels, the chopped parsley and a generous  black ground pepper.
Salsa Negra


Ingredients:
sugar, dark brown sugar, water, chilies, garlic cloves

Directions:
If you are using piloncillo,break it into smaller pieces with a hammer or cut  it into chunks with a large heavy knife.Bring water and sugar to a boil in a medium saucepan.Remove from heat and stir until the sugar dissolves.
Pour oil in a pan to a depth of 1/4 inch and heat over medium.Remove the stems from the chiles and discard.Add about half of the chiles to the hot oil and fry,stirring constantly,for 2 minutes.They should smell toasty.
Remove the chiles with a slotted spoon and place in the pot of hot sugar water.
Repeat steps 2 and 3 with the remaining chiles.
Pour off the oil and discard.In the same pan fry the whole peeled garlic cloves in the thin film of oil that remains.Cook for 4 minutes,stirring occasionally, allowing the garlic to become golden but not burn.
Puree the chiles and garlic with all of the sugar water until smooth.Strain to remove hard seeds and tough bits of skin.
Heat the pan over medium high ;you may not need to add oil if there is enough in the pan  leftover.When the pan is hot add the chile puree(it should sizzle and sputter ]and stir constantly for 1 minute.Lower the heat to medium low and continue cooking for 20 minutes,stirring often.After 20 minutes the sauce should be very thick(like tomato paste] and have a dark shiny burgundy-black color.
Serve as a sauce with gorditas,shrimp,eggs ,or anything you  like.
Curried Yogurt Dressing


Ingredients:
mayonnaise, plain nonfat yogurt, raspberry vinegar, honey, mild curry powder, Worcestershire sauce, ginger, garlic

Directions:
Whisk together all ingredients until combined., Serve chilled., Serve on salads, vegetables, fruit, etc.
One Skillet Corned Beef Hash Breakfast
Category: breakfast-and-brunch
By CliffG

Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.

Ingredients:
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
¼ cup finely diced onion
¼ cup finely diced green bell pepper
4  large eggs
2 tablespoons canned diced tomatoes and green chiles
¼ cup shredded sharp Cheddar cheese
salt and pepper to taste

Directions:
Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully crack an egg into each indentation. Top with chopped tomatoes. Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

Prep time: 10 mins
Cook time: 19 mins
Total time: 29 mins
Yields: 4 servings

Calories: 273.6
Fat: 17.3 g
Saturated fat: 7.1 g
Carbohydrates: 13.4 g
Sugars: 1.1 g
Dietary fiber: 1.3 g
Protein: 15.9 g
Cholesterol: 218.2 mg
Sodium: 578.1 mg
Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free)


Ingredients:
canned pumpkin, eggs, sugar, all-purpose flour, baking soda, cinnamon, salt, butter, cream cheese, powdered sugar, pecans

Directions:
"Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!"
Slow Cooker Cheesy Cauliflower Casserole
Category: side-dish
By Yoly

A great cauliflower side dish that goes well with just about anything. An easy way to get kids to eat veggies.

Ingredients:
3 slices bacon
nonstick cooking spray
1 medium head cauliflower, cut into florets
¼ cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground turmeric  (Optional)
1 (10.75 ounce) can  cream of chicken soup (such as Campbell's®)
½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese
1  scallion, green part only, thinly sliced

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and divide into thirds. Spray the inside of a slow cooker with cooking spray. Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric. Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over cauliflower mixture. Cook on High until cauliflower is cooked to your liking, about 2 hours. Stir in 2/3 of the crumbled bacon just before serving. Transfer to serving platter and top with green onion and remaining bacon.

Prep time: 10 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 242.6
Fat: 15.4 g
Saturated fat: 7.2 g
Carbohydrates: 12.7 g
Sugars: 3.6 g
Dietary fiber: 3 g
Protein: 14.5 g
Cholesterol: 41 mg
Sodium: 1248 mg
Tune up Tuna Sandwich


Ingredients:
celery, green onion, albacore tuna

Directions:
Mix tuna with dressing, celery and onions in bowl.
Spread salad evenly on 4 slices of bread; top with remaining slices.
Feta-Stuffed Chicken


Ingredients:
boneless skinless chicken breasts, feta cheese, olive oil, plum tomatoes, fresh basil leaf

Directions:
Flatten chicken breasts to 1/4 inch thickness.  Place a tablespoon of crumbled feta cheese on each chicken breast; roll up and secure with toothpicks.  Coat with the seasoned bread crumbs.
Place seam side down in a greased 13x9x2 inch baking pan.  Sprinkle with the remaining feta cheese.
Bake uncovered at 350 degrees for 40-45 minutes or until the chicken juices run clear.  Combine the balsamic vinegar and olive oil, and drizzle over the chicken.  Discard the toothpicks.  Garnish with sliced plum tomatoes and fresh basil.
Chicken with Green Olives


Ingredients:
olive oil, chicken, onion, garlic, bay leaves, dry red wine, tomato paste, paprika, chicken broth, green olives, fresh parsley

Directions:
Heat oil in heavy, large skillet over medium-high heat.
Pat chicken dry.
Add to skillet and brown well on all sides.
Add onion, garlic, bay leaves and season to taste.
Cook 2 minutes.
Pour in wine and cook until evaporated.
Blend in tomato paste and paprika.
Reduce heat to low.
Add broth; cover and cook 15 minutes.
Add olives and cook until chicken is tender, about 10 minutes.
Garnish with parsley.
Great served with egg noodles or mashed potatoes.
Fran's Easy Shortbread Bars


Ingredients:
icing sugar, butter, flour, sugar

Directions:
Cream icing sugar and butter until fluffy.
Combine flours and add to the butter mixture, in small portions.
Turn batter out into a sided 15 x 9 cookie pan or jelly roll pan.  Press to the sides and smooth with the back of a spoon.
Score into bars with a sharp knife and prick the surface with a fork.  Sprinkle with the 2 tbsp of sugar.
Bake 10 minutes at 350°, then lower the oven to 300°.  Bake for 30 - 40 minutes.
Remove from oven and immediately cut along the scored lines.
Cool, then store in an airtight container.
Ww Strawberry-Vanilla Shake


Ingredients:
fat-free sugar-free instant vanilla pudding mix, strawberries, skim milk, plain fat-free yogurt

Directions:
Combine all ingredients together ina blender., puree until smooth.
Apple Walnut Pancakes


Ingredients:
flour, baking powder, salt, cinnamon, skim milk, egg, apple, walnuts, butter

Directions:
Mix dry ingredients together in a bowl.
Add milk, oil and egg to the dry ingredients and mix well.
Add chopped apples and walnuts and mix well.
Heat griddle and melt a small amount of butter on the surface.
When the pan is heated, pour 1/4 cup of batter onto the griddle.
Cook pancake until small bubbles appear on the surface.
Peek under the pancake to make sure that it looks cooked.
Flip the pancake and continue cooking until done.
Repeat steps 4 through 8 until you've used up the batter or until you are tired of making these. ;-].
Skillet-Roasted Cauliflower
Category: fruits-and-vegetables
By Tamara Honeycutt

Fresh herbs, garlic, and Parmesan cheese skillet-roasted with cauliflower.

Ingredients:
3 tablespoons olive oil
1 small sweet onion, sliced
salt to taste
4 cloves garlic, chopped
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried parsley
1 head cauliflower, broken into florets
½ cup freshly grated Parmesan cheese

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme, and parsley. Add cauliflower and toss together. Place skillet in preheated oven and roast for 35 minutes, stirring halfway through roasting time. Sprinkle cauliflower with Parmesan cheese and serve.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 181.1
Fat: 13.2 g
Saturated fat: 3.2 g
Carbohydrates: 10.9 g
Sugars: 4.3 g
Dietary fiber: 4.1 g
Protein: 7.1 g
Cholesterol: 8.8 mg
Sodium: 236.6 mg
Hominy - Green Chile Casserole


Ingredients:
yellow hominy, white hominy, sour cream, sharp cheddar cheese, green chili

Directions:
Preheat oven to 350F degrees., Set aside half of the cheese., Mix the remaining cheese with the remainder of the ingredients., Spread mixture into an 8x8 or 9x9 baking dish., Top with remaining cheese., Bake for 30 minutes.
Roasted Beets and Carrots


Ingredients:
beets, carrots, olive oil, ground ginger

Directions:
Preheat oven to 425°F
Wrap each beet tightly in foil. Bake 1 hour 15 minute
Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.]
Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute
Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.
Barb's Zucchini Pancakes


Ingredients:
zucchini, onion, Bisquick, parmesan cheese, eggs, garlic powder, canola oil, olive oil

Directions:
Grate zucchini.
Chop onion, add to zucchini.
Add beaten eggs, Bisquick, parmesan cheese, garlic powder, salt and pepper; mix well.
Fry as pancakes on hot greased griddle or skillet.
Serve as a side dish.
Soupburger


Ingredients:
ground beef, small onion, green onion, parsley, sour cream, garlic, mayonnaise

Directions:
Brown ground beef in a skillet.  Add onions and garlic and cook until tender.  Drain grease from skillet.
Add soup, parsley, salt, and pepper.  Simmer for about 10 minutes.
Add sour cream if desired.
Spread mayonnaise on bread, and top with meat mixture.
Enjoy!
Chicken Curry (Once a Month Cooking)


Ingredients:
cooked brown rice, olive oil, onions, green pepper, flour, curry powder, salt, water, lemon juice, tomato sauce, garlic

Directions:
Cook onion and green pepper in oil until tender., Add chicken., Sauté briefly., In separate bowl mix flour, curry powder and salt., Slowly stir in water and lemon juice to make paste., Add tomato sauce and garlic and pour mixture over chicken mixture., Mix., To freeze, freeze in ziploc plastic bag., Freeze rice in separate ziploc bag., To serve, thaw., Place rice in casserole dish., Place chicken mixture over top of rice., Heat through on 350°, about 30 min.
Honey Dijon Chicken and Vegetables


Ingredients:
boneless skinless chicken breasts, fresh parsley, fresh chives, honey

Directions:
Rinse the chicken and pat dry.  Place in a shallow bowl and pour the salad dressing over; marinate, covered, in the refrigerator for 6-8 hours.
Preheat the oven to 350 degrees.  Place the chicken in a greased baking dish.  Place the vegetables around the chicken.  Stir in the salt, pepper, chives and parsley to the mustard marinate.  Pour over the chicken and veggies.
Drizzle with honey and lemon juice.
Bake for 1 hour.
Cheddar Broccoli and Chicken Casserole from Country Crock®
Category: trusted-brands-recipes-and-tips
By Country Crock®

This cheesy casserole with fresh veggies and chunks of cooked chicken bakes up golden and bubbly in about 30 minutes for a quick weeknight meal.

Ingredients:
1 ½ cups 2% milk
¼ cup all-purpose flour
3 tablespoons Country Crock® Spread, divided
2 cups cut-up cooked chicken breast
4 cups vegetables such as broccoli florets and red bell peppers
2 ¼ cups finely shredded low-fat Cheddar cheese, divided
1 tablespoon onion powder
¼ cup panko bread crumbs

Directions:
Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish. Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole. Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 369.5
Fat: 15.6 g
Saturated fat: 6.1 g
Carbohydrates: 23.6 g
Sugars: 6.8 g
Dietary fiber: 2.7 g
Protein: 35.6 g
Cholesterol: 55.8 mg
Sodium: 602.5 mg