xiaoxl/recipe_data huggingface dataset:
Overnight Slow Cooker Bread
Category: bread
By Bren

I developed this recipe for those days when you want homemade bread but you don't want to turn on the oven and heat the house. It's simple to make with ingredients that you probably have on hand. I get this started in the evening to enjoy for lunch. The longer the dough is allowed to ferment, the more complex the flavor of the loaf.

Ingredients:
3 ½ cups bread flour
1 ½ cups warm water
1 teaspoon fine salt
½ teaspoon quick-rise yeast
2 tablespoons bread flour

Directions:
Place 3 1/2 cups flour, water, salt, and yeast in a large glass or ceramic bowl; mix by hand until just incorporated. Cover the bowl with plastic wrap and place it on a thick kitchen towel on the counter. Let sit on the counter for 12 to 18 hours. Sprinkle a clean work surface with 2 tablespoons flour. Scrape the dough (it will be sticky) from the bowl onto the work surface. Stretch and fold the dough over several times, working in some of the flour. Shape into a round loaf. Place parchment paper inside a slow cooker, making sure to drape it up the sides. Place the dough in the center of the slow cooker, and trim off any parchment paper that hangs over the rim. Place a double layer of paper towels over the slow cooker and secure the lid. Cook on High without peeking for 2 hours. Remove bread to a cooling rack and allow to cool completely before slicing.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 14 hrs 20 mins
Yields: 1 loaf

Calories: 198
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 39.7 g
Sugars: 0.2 g
Dietary fiber: 1.4 g
Protein: 6.6 g
Sodium: 293.2 mg
Nigiri Sushi
Category: world-cuisine
By Allrecipes

Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi.

Ingredients:
4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound hamachi (yellowtail)
¼ pound maguro (tuna)
¼ pound cooked Ebi (shrimp), shelled and butterflied
6  eggs
½ teaspoon white sugar
⅛ teaspoon salt
1 teaspoon wasabi paste  (Optional)
1 sheet nori, cut into 1-inch strips

Directions:
Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes. Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use. Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick. Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp. Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere. Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

Prep time: 1 hr
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 4 servings

Calories: 555.1
Fat: 10.3 g
Saturated fat: 3 g
Carbohydrates: 76.6 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 35 g
Cholesterol: 350.5 mg
Sodium: 860.9 mg
Crock Pot Chicken Divan


Ingredients:
boneless skinless chicken breasts, Healthy Substitute for Cream of Chicken Soup, mayonnaise, lemon juice, curry powder, celery, onion

Directions:
Cut chicken, celery and onion into bite-size pieces and put in crock pot., Add rest of ingredients and stir to combine well., Cover and cook on high for 2-3 hours or low for 6-8 hours., Serve over rice or noodles.
Cranberry Banana Bread (WW)


Ingredients:
flour, whole wheat flour, baking soda, cinnamon, salt, sugar, canola oil, egg substitute, bananas, cranberries

Directions:
Preheat oven to 350 degrees F.
Spray loaf pan (see note as I used smaller pans than the 9 x 5 pan indicated but cooked for same amount of time].
In a bowl combine flours and dry ingredients (flour - salt] and set aside.
In another bowl and using an electric mixer beat sugar and oil together until for 2 minutes.
Beat in egg substitute (I didn't have egg beaters so used packaged egg whites] and then beat in the bananas. Scrape down side of bowl.
Stir in flour mixture and cranberries.
Spoon batter into prepared loaf pan (or pans].
Bake for 55 - 60 minutes or until bread is done.
Cherry Fluff Dessert


Ingredients:
cherry pie filling, Cool Whip, sweetened condensed milk, crushed pineapple, pecans

Directions:
"Mix all ingredients together and chill at least 2 hours before serving."
Banana "split"


Ingredients:
butter, granulated sugar, eggs, all-purpose flour, salt, baking soda, ground cinnamon, banana, granulated sugar, heavy cream, crushed pineapple, vanilla extract, lemon zest, granulated sugar, water, walnuts, bananas, vanilla ice cream

Directions:
BREAD: Grease and flour 1 loaf pan. Mix together dry ingredients. Cream butter and sugar until fluffy. Add eggs one at time. Scrape bowl. Add dry ingredients, then fold in mashed banana. Bake at 350 degrees for about 40 minutes. The outside of the bread will get quite dark, but test with a toothpick for doneness in the center. Let cool in pan for 15 minutes then turn out of pan.
GANACH: While bread is baking. Put chocolate chips in a small bowl. Heat cream and sugar until just about to boil. Pour over the chips and let set for 1 minutes. Whisk together until all chocolate is melted. If the chocolate doesn't melt completely, microwave for 20 seconds and stir again. Repeat until all is melted. Set aside at room temperature.
PINEAPPLE: While bread is baking. Mix together, pineapple, vanilla and zest in a small bowl. Set aside at room temperature.
WALNUTS: At the end of the bread baking. Bring the sugar and water to a boil. Add the walnuts and let simmer for 5 minutes. Drain the nuts and spread evenly on a cookie sheet. Once bread is done, roast in the oven at 325 degrees, for about 20 minutes. Stir one or twice. Check often, to make sure they are not burning. The are done when they "snap" in the center. Crunchy all the way through.
ASSEMBLY: Peel bananas, and slice in half length ways. Slice banana bread to desired thickness and place one plate or in bowl. Lay a banana half over or next to bread. Top with two or three small scoops of ice cream. Top each scoop if ice cream with chocolate ganach, crushed pineapple, chopped candied walnuts, and whipped cream. Enjoy!
All the toppings can be made up to 5 days in advance. The pineapple can be used cold or warm. To reheat ganach either place in a sauce pan over very low heat and stir constantly until just hot enough to pour or microwave at 30 second intervals stirring after each one. Do not over heat! The walnuts can be stored in an airtight container at room temperature You will have left over banana bread.
Sweet and Tangy Salmon Stew
Category: seafood
By Elle

This salmon stew recipe has evolved greatly over the years by adding ingredients that actually add to the experience. It is indeed a unique recipe, and salmon-phobes have told me it is the first salmon they've ever enjoyed and look forward to having it again.

Ingredients:
1 pound wild salmon fillet
½ cup ginger teriyaki marinade
2 tablespoons olive oil
1 medium sweet onion, chopped
3  plum tomatoes, chopped
2  portobello mushrooms, chopped
⅓ cup balsamic vinegar
¼ cup reduced-sodium soy sauce
1 tablespoon lemon juice, or to taste
1 teaspoon hot pepper sauce, or to taste
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ cup sliced almonds
¼ cup sunflower seeds
¼ cup flax seeds
¼ cup sweetened dried cranberries (such as Craisins®)
2 ounces crumbled goat cheese
4  naan breads

Directions:
Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours. Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes. Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese. Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.

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

Calories: 758.8
Fat: 32.6 g
Saturated fat: 6.3 g
Carbohydrates: 72.3 g
Sugars: 19.8 g
Dietary fiber: 14.1 g
Protein: 46.3 g
Cholesterol: 71.6 mg
Sodium: 2385.6 mg
Hot Pepper Mustard
Category: side-dish
By sunnie

A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more.  A great way to use up an abundance of hot banana-type peppers grown in the garden.

Ingredients:
40  banana peppers (5 inches long), stems removed
4 cups prepared yellow mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water

Directions:
Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down. Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 9 pints

Calories: 50.4
Fat: 0.4 g
Carbohydrates: 11.4 g
Sugars: 9.4 g
Dietary fiber: 1 g
Protein: 0.8 g
Sodium: 130.5 mg
Thai Pineapple Chicken Curry
Category: world-cuisine
By NELLYDESIGN

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Ingredients:
2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2  skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½  red bell pepper, julienned
½  green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

Directions:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 622.9
Fat: 34.5 g
Saturated fat: 25 g
Carbohydrates: 77.5 g
Sugars: 16.4 g
Dietary fiber: 3.5 g
Protein: 20.3 g
Cholesterol: 20.3 mg
Sodium: 781.1 mg
Roasted Spicy Salsa Verde
Category: appetizers-and-snacks
By SpeedySanchez

Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.

Ingredients:
2  fresh poblano chile peppers
2  serrano chile peppers
6  fresh tomatillos, husks removed
1  1/2-inch slice of white onion
2 cloves garlic
salt to taste
1 tablespoon chopped fresh cilantro  (Optional)

Directions:
Preheat an outdoor grill for high heat, and lightly oil the grate. Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill. Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds. Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 cup

Calories: 11.2
Fat: 0.2 g
Carbohydrates: 2.2 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 0.4 g
Sodium: 1.7 mg
Recado de Pepian Indio (Guatemalan Pepian Indio Sauce)
Category: side-dish
By El_Ixto

Pepian is among the 4 national dishes of Guatemala. Pepian is hot, hearty, simple, yet complex. In Guatemala, pepian has as many variations as there are cooks. Here is my recipe for a simpler version of this sauce. Serve with white rice.

Ingredients:
6  tomatoes
8  fresh tomatillos, husks removed
1  onion, peeled
2  garlic cloves
2 tablespoons sesame seeds
2 tablespoons hulled pumpkin seeds
1  thick slice of French baguette
4 sprigs fresh cilantro
1 teaspoon salt
2  black peppercorns
3 cups chicken broth
¼ cup olive oil
1  chayote, cut into 8 pieces
4  potatoes, thickly sliced
1 cup fresh corn kernels
3 cups chicken broth

Directions:
Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat. Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again. Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 5 cups

Calories: 319.2
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 44.6 g
Sugars: 9.4 g
Dietary fiber: 7.7 g
Protein: 8.4 g
Cholesterol: 5 mg
Sodium: 1386.3 mg
Lemon Chicken Noodle Soup


Ingredients:
chicken broth, lemon juice, bay leaf, spaghetti, chicken breasts

Directions:
Bring the broth, lemon juice and bay leaf to a boil., Let boil for 10-15 minutes., Remove bay leaf., Bring down to simmer., Add the chicken and spaghetti., Simmer until both are cooked through.
Malaysian Baked Papaya With Ginger


Ingredients:
papayas, amaretti cookies, raisins, lime, pistachios, light muscovado sugar, heavy cream

Directions:
Preheat the oven to 400 degrees F (200 degrees C].
Cut the papayas in half lengthwise and scoop out the seeds. Place the halves (cut side up] in a large glass baking dish and set them aside while you prepare the filling/topping.
Cut the stem ginger into thin matchsticks. Combine the ginger with the crushed amaretti and raisins in a medium mixing bowl. Stir in the lime juice, lime zest, and two-thirds of the nuts. Add the sugar and 4 tbs of cream. Mix well.
Divide the filling evenly amongst the papaya halves. Drizzle with the reserved ginger syrup and sprinkle with the reserved chopped nuts. Bake for about 25 minutes, or until papaya is tender. Serve slightly warm with the extra cream.
Creamed Chicken With Corn and Bacon over Polenta


Ingredients:
bacon, skinless chicken breast half, fresh corn, milk, unsalted butter, all-purpose flour, heavy cream, black pepper, kosher salt, plum tomatoes, water, kosher salt, Fontina cheese, parmesan cheese, fresh basil

Directions:
Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron] over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.
Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.
Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.
Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.
Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.
Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.
Chicken Stew 'Fricot'
Category: soups-stews-and-chili
By Sophie

A French Acadian recipe. To thicken stew you can add dumplings.

Ingredients:
1 tablespoon butter
1 (2 to 3 pound) whole chicken, cut into pieces
1  onion, chopped
5  carrots, chopped
6  potatoes, cubed
2 teaspoons dried savory
salt to taste
ground black pepper to taste

Directions:
Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes. Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 670.6
Fat: 23.5 g
Saturated fat: 7.6 g
Carbohydrates: 67.5 g
Sugars: 7.9 g
Dietary fiber: 10.3 g
Protein: 47 g
Cholesterol: 132 mg
Sodium: 209.9 mg
French Broiled Flounder


Ingredients:
lemon juice, garlic powder, garlic clove, white pepper, sugar substitute, catsup, salt, white pepper

Directions:
Sauce:  Put all sauce ingredients [everything labeled "for sauce"] together in blender and blend until smooth and refrigerate for 2 hours to "cure" or thicken a bit.
Prep:  Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
Brush liberally with sauce and broil for 2 minutes, brushing once more.  Return to broil for 2-4 more minutes or until fish is light and flaky when prodded gently with fork.
You should have enough sauce for 8 fish, and therefore [depending on how many fish you're baking], will have sauce left over for salad, vegetable dip, etc.
Jake's on the Lake Style Shrimp Wrapped in Prosciutto


Ingredients:
prosciutto, fresh basil, extra-large shrimp, red wine vinegar, Dijon mustard, fresh garlic, olive oil

Directions:
You will also need 18 bamboo skewers for this recipe- soak them in water 30 minutes before using.
Set a slice of proscuitto on a work surface and place a basil leaf at one of the short ends, then top with a shrimp and roll up jelly roll style.
Stick the shrimp on a skewer, leaving a handle, and continue with the rest of the shrimp- one shrimp roll per skewer.
Heat a grill to medium-high (or preheat your broiler] and coat grill with a bit of oil so the shrimp won't stick.
Mix together vinegar,mustard, and garlic.
Gradually whisk in oil until blended and season with plenty of salt and pepper to taste- set into a small bowl.
Grill shrimp rolls until opaque in centers, about 6 minutes, turning frequently so they don't burn.
Set on a platter and serve sauce in a small bowl for your guests to dip the skwered shrimp into.
Smoked Turkey and Mango Wrap


Ingredients:
lime, light mayonnaise, mango chutney, curry powder, paprika, cucumber, mango, green leaf lettuce

Directions:
Grate 1/4 tsp lime peel and squeeze 1 TBS juice.
In small bowl, mix peel, juice, mayo, chutney, curry and paprika.
Unfold lavash and spread with mayo mixture.
Top with cuke slices, turkey, mango and lettuce.
Roll up jelly roll fashion.
Wrap lavash in plastic and refrigerate 2-4 hours, flavor will develop and bread with soften.
To serve cut into 4 pieces.
Amish Peanut Butter


Ingredients:
brown sugar, water, corn syrup, maple syrup, peanut butter, marshmallow cream

Directions:
In large saucepan over medium heat, combine brown sugar, water, corn syrup and maple syrup.  Stir until mixture comes to a boil. Remove from heat; let cool to about 15 minutes.
In a large bowl, combine peanut butter and marshmallow fluff. Add cooled sugar mixture gradually and stir until it's smooth and combined well. Pour into air tight containers.
Easy White Chicken Chili
Category: soups-stews-and-chili
By EPHESIS

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Ingredients:
1 tablespoon olive oil
3  skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Directions:
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 466
Fat: 11.6 g
Saturated fat: 3.7 g
Carbohydrates: 53 g
Sugars: 4.8 g
Dietary fiber: 14.2 g
Protein: 34.7 g
Cholesterol: 63 mg
Sodium: 2725.7 mg
Mexican Green Beans


Ingredients:
canola oil, green beans, onion, garlic cloves, Rotel Tomatoes, basil, fresh lemon

Directions:
In a large skillet, saute‚ beans, onion and garlic in hot oil until beans are tender-crisp.
Stir in Rotel and basil.
Simmer uncovered for 10 minutes, stirring occasionally.
Sprinkle with lemon juice.
Peanut Butter-Plus Sandwiches


Ingredients:
creamy peanut butter, honey, golden raisins, roasted sunflower seeds

Directions:
Combine peanut butter and honey in a small microwave-safe bowl.
Microwave at high for 20 seconds.
Stir in banana, raisins, and sunflower seeds.
Spread about 1/4 cup peanut butter mixture on each of 4 bread slices.
Top with remaining bread slices.
Lunch serving = 1 sandwich, Snack serving = 1/2 sandwich.