A to Z Recipes Newsletter 10-09-2019
PUBLISHER'S CORNER
“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.” ~ Lauren DeStefano
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. We are enjoying the best weather today, not cool per se, but certainly not hot as usual. 88 degrees never felt so good! The weather is just another reason to be thankful to God today. At my age every day is a gift.
Being a recipe collector, when a family member sends you a recipe, you KNOW it is something they really want you to cook. My sweet husband emailed me a recipe (from our bottled water service) and you can bet it will be served soon at a table near him! There are others who shared recipes for this issue. My thanks to all of the following:
Peter P., Canada
Don C., Houston, TX
Jessica S., Corfu, Greece
Lisa H., Belmont, NC
Patricia H., TX
Deb M., TX
Judy G., IL
John H., SD
Michael G., MI
Marilyn M., OH
I'd love to see your name here! Why not take a few minutes and send us a recipe?
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
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DID YOU KNOW?
How to make Perfect Caramel Apples
All of my tips and tricks for making delicious Caramel Apples with homemade or store-bought caramel, and tons of topping ideas for Gourmet Caramel Apples!
Prep Time 2 hrs
Cook Time 5 mins
Total Time 2 hrs 5 mins
Servings: 20
Calories: 464kcal
Ingredients
20 medium apples (feel free to half the caramel recipe to make fewer caramel apples)
1 batch homemade caramel, or store-bought caramels, see note*
20 craft sticks, popsicle sticks or sturdy twigs
parchment paper
Toppings, if desired, see notes
Instructions
Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
Insert the craft sticks vertically into the apples. Line a pan with parchment paper and place the apples on it. Make space in your fridge to fit the pan. Add all of your toppings to plates or shallow bowls so they are ready to go. (If adding melted chocolate and then toppings, wait for the caramel to set on the apples before dipping them in melted chocolate).
Make homemade caramel (this will take approximately 70 minutes), or melt store-bought pre-wrapped caramels (wrapper removed) in a large saucepan with 2 tablespoons of milk. Melt over medium heat until smooth. (See notes.)
Allow the caramel too cool for 3-5 minutes before dipping the apples. If it's too hot it will slide off the apples more easily.
Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and continue to swirl it as you allow any excess caramel to drip off. Place on parchment paper lined pan. Work carefully and quickly to dip all of the apples, and immediately add toppings, if desired.
Repeat with remaining apples. Store dipped apples immediately in the refrigerator for up to two weeks.
Notes
Store-bought caramels: A 14 oz. bag of pre-wrapped caramels will make about 5 caramel apples. Unwrap the caramels and melt them in a saucepan with 2 Tbs. milk.
Toppings ideas:
Be careful not to load them with too many toppings or the coating around the apple will become too heavy and may slide off.
Apple Pie Caramel Apple: melted white chocolate sprinkled with a mixture of brown sugar and cinnamon.
Oreo Caramel Apple: crushed Oreos on the warm caramel, or on melted milk chocolate or white chocolate smoothed over the caramel apples and then topped with crushed Oreos.
Candy Bar Caramel Apples: Add crushed candy bars to the caramel apples, like Reese's peanut butter cups, butterfingers, m&m's, heath bars, mini chocolate chips or snickers.
Nutrition
Calories: 464kcal | Carbohydrates: 95g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 210mg | Potassium: 383mg | Fiber: 5g | Sugar: 79g | Vitamin A: 143IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 1mg
Source: Tastes Better from Scratch
JUST MAKE ME LAUGH!
David Letterman's Top Ten Reasons Why Golf Is Better than $ex...
~Shared by Peter P., Canada
#10... A below par performance is considered damn good.
#09... You can stop in the middle and have a cheeseburger and a couple of beers.
#08... It's much easier to find the sweet spot.
#07... Foursomes are encouraged.
#06... You can still make money doing it as a senior.
#05... Three times a day is possible.
#04... Your partner doesn't hire a lawyer if you play with someone else.
#03... If you live in Florida, you can do it almost every day.
#02... You don't have to cuddle with your partner when you're finished.
#01... When your equipment gets old you can still play.
TODAY'S RECIPES
Coffee Pancakes
~Shared by Don C., Houston, TX
Get a delicious dose of your morning caffeine in the form of a tasty treat. Just follow this quick and easy recipe for coffee-flavored pancakes.
Ingredients:
2 cups flour
½ cup sugar
2 tablespoons baking powder
1 tablespoon salt
1 cup milk
1 cup brewed coffee
2 eggs
4 tablespoons butter melted
1 tablespoon vanilla
Steps:
1. In a large bowl mix flour, sugar, baking powder, and salt.
2. In a separate bowl whisk milk, coffee, eggs, butter, and vanilla.
3. Pour wet ingredients into dry and mix well.
4. Pour small sections of mix onto skillet and cook until golden.
5. Top with maple syrup and enjoy!
Source: Sparkletts & Sierra Springs
Sweet Hawaiian Crockpot Chicken
~Shared by Jessica S., Corfu, Greece
Preparation: 5 min
Cook: 8 hours
Ready in: 8 hours5 min
2 lb. (.9kg) chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook on low in Crock-pot 6-8 hours... that’s it! Done!
Mushroom and Garlic Spaghetti Dinner
~Shared by Lisa H., Belmont, NC
Serves 4 to 6
Ingredients
1 pound dried spaghetti
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 pound cremini mushrooms, sliced *** (use mushrooms of your choice***
Kosher salt
Freshly ground black pepper
6 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup grated Pecorino Romano cheese, plus more for serving
2 tablespoons coarsely chopped fresh parsley leaves
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes or according to package instructions. Meanwhile, cook the mushrooms.
Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic, red pepper flakes if using, and remaining 2 tablespoons butter and sauté for 1 minute more.
When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the pasta. Add the pasta, reserved cooking water, and cheese to the skillet. Toss over medium heat until the cheese is melted and the sauce thickens and coats the pasta, about 2 minutes. Add the parsley and toss to combine. Serve in shallow bowls with more cheese for serving.
Creamy Lemon Squares
~Shared by Patricia H., TX via Facebook
FOR THE CRUST
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)
How to make it:
Preheat oven to 350F / 180C degrees.
Brush a square baking dish with melted butter.
Crush graham crackers
Then add in sugar and butter and blend to mix.
Press mixture into bottom of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.
TO MAKE THE FILLING
In a large bowl, whisk together egg yolks and condensed milk.
Add lemon juice; whisk until smooth.
Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes.
Cool in pan on rack.
Chill at least 1 hour before serving.
Serve with whipped cream.
Source: Newbie Recipes
Doritos Taco Salad
~Shared by Deb M., TX via Facebook
1/2 cup ranch dressing (I use Marzetti Simply Ranch)
1/4 cup salsa
2 tablespoons mayonnaise
1 tablespoon adobo sauce (see notes)
1 lb ground beef
3 tablespoons taco seasoning
3/4 cup of water
1 head iceberg lettuce chopped
1/2 green pepper chopped
1/2 chopped black olives
1 large tomato chopped
1 can (15.25 ounce) corn drained
1 can (15 ounce) black beans drained and rinsed
1 cup shredded cheddar jack blend cheese
2 cups crushed nacho flavored Doritos
INSTRUCTIONS
In small bowl whisk together ranch dressing, salsa, mayonnaise and adobo sauce. Cover and refrigerate.
In large skillet brown ground beef, drain excess grease. Add taco seasoning and water. Simmer for 5-7 minutes.
In large serving bowl add iceberg lettuce. Top with green pepper, black olives, tomato, corn, black beans and cheddar jack cheese.
Right before serving add crushed Doritos and dressing. Toss to coat.
NOTES
I get my adobo sauce from a can of chipotle peppers packed in adobo sauce. I save the leftover peppers and sauce for other recipes. They should be stored in an airtight container in the refrigerator. They can be found in the hispanic food section of your grocery.
You can substitute 1-2 pinches of cayenne for the adobo sauce.
Source: Small Town Woman
Cracker Barrel Chicken n' Dumplins
~Shared by Judy G., IL via Facebook
Ingredients:
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 Cup buttermilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken
Preparation Instructions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
Potato Slices Made Like Potato Skins
~Shared by Judy G., IL via Facebook
Ingredients
4 russet potatoes, cut into 1/2-inch slices
1/4 cup melted butter
8 slices bacon, cooked crisp and crumbled
8 ounces shredded cheddar cheese
1/2 cup chopped green onion
sour cream, for topping
Directions
Preheat oven to 400°.
Brush both sides of potato slices with butter and place on an ungreased baking sheet.
Bake for 30 to 40 minutes or until lightly browned on both sides, turning once during baking.
Remove from oven and top with bacon, cheese and green onions.
Return to oven and bake until cheese melts.
Serve topped with a dollop of sour cream.
Pizza Spaghetti Casserole
~Shared by John H., SD via Facebook
Ingredients
1 lb. Ground meat (I like turkey)
1 16 oz. box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano
½ teaspoon garlic powder
½ Cup Milk
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 16 oz. can diced Italian style tomatoes
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...
Directions
Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.
Old Fashioned Beef Stew
~Shared by Michael G., MI via Facebook
Makes 4-5 servings
INGREDIENTS:
2 pounds stew beef
2 tablespoons vegetable oil
2 cups beef broth
1/2 cup red wine (I used Burgundy)
1 tablespoon Worcestershire sauce
2 cloves garlic, peeled
1 or 2 bay leaves
1 medium onion, chopped
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
DIRECTIONS:
Brown meat in hot oil. Add broth, wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer.
To thicken gravy (if needs thickening), using a separate bowl combine 1/4 cup water and cornstarch until smooth. Add mixture to pot to create a nice gravy. Stir and cook until bubbly.
Source: Wishes 'n Dishes
Frannie’s Fruity Cereal Squares
~Shared by Marilyn M., OH
1 (3 oz) box lemon fruit gelatin
1/3 cup light corn syrup
2 Tbsp butter
4 cups fruit flavored cereal, fruity pebbles or fruit loops
Butter 9x9 pan; set aside.
In large saucepan mix dry gelatin, syrup and butter.
Heat to boiling over med heat; stirring constantly.
Remove from heat. Stir in cereal until coated.
With back of buttered spoon, spread in buttered pan.
Cover. Chill about 30 min. Cut in squares ~ Enjoy!
Corn Casserole
~Shared by Marilyn M., OH
1 can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
1 stick butter, melted
4 heaping Tbsp. all purpose flour
2 Tbsp. sugar
1/4 cup diced green pepper (you can use red, I only had green)
1 cup whole milk
1/2 cup shredded cheddar cheese
1/4 tsp. each salt and pepper
Combine all ingredients and pour into a greased casserole dish.
Bake at 350 degrees for 1 hr. 20 min.
Elegant Green Beans
~Shared by Marilyn M., OH
1 can (8 ounces) sliced water chestnuts, drained
1 small onion, chopped
1 jar (4-1/2 oz) sliced mushrooms, drained
6 Tbsp butter, divided
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 teaspoon soy sauce
1/8 teaspoon hot pepper sauce
Dash salt
1 package (16 oz) frozen French-style green beans, thawed
1/2 cup shredded cheddar cheese
1 cup crushed French-fried onions
Preheat oven to 350°.
In a small skillet, saute water chestnuts, onion and mushrooms in 2 Tbsp butter 4-5 minutes or until crisp-tender; set aside.
In large skillet, melt remaining butter; stir in flour until smooth.
Stir in milk, broth, soy sauce, pepper sauce and salt.
Bring to a boil; cook and stir 2 minutes or until thickened.
Remove from heat; stir in green beans and cheese.
Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish.
Layer with water chestnut mixture and remaining bean mixture.
Bake, uncovered, 45 minutes. Top with French-fried onions.
Bake 5 minutes or until heated through.
Yield: 8 servings.
Chocolate Whipped Cream
~Shared by Marilyn M., OH
2 cups heavy cream
1/4 cup cocoa powder
1/2 cup powdered sugar
Place a metal mixing bowl and beaters in the freezer for 15 minutes.
Remove the bowl from the freezer.
Add heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
Use on cakes, cupcakes, pies, hot cocoa, etc.
Place leftovers in a container and store in the fridge for up to 3 days.
Yield ~ 2 – 3 cups
Pumpkin-Pecan Praline Pie
~Shared by Marilyn M., OH
1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup finely chopped pecans
1/3 cup packed light brown sugar
1/8 teaspoon salt
3 Tbsp unsalted butter, melted
FILLING:
2 large eggs, lightly beaten
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
TOPPING:
1 cup packed light brown sugar
1/4 cup heavy whipping cream
2 Tbsp light corn syrup
2 Tbsp unsalted butter
1 Tbsp white vinegar
1 cup coarsely chopped pecans
1 Tbsp vanilla extract
Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter.
Press onto bottom and up sides of a greased 9-in. deep-dish pie plate.
Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
Filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust.
Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour.
Topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar.
Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally.
Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.
Caramel-Pecan Cheesecake Pie
~Shared by Marilyn M., OH
1 sheet refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 oz) fat-free caramel ice cream topping*
Additional fat-free caramel ice cream topping, optional
Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges.
In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly).
Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing.
If desired, garnish with additional caramel ice cream topping.
*Note: Used Smucker’s ice cream topping.
Fluffy Cranberry Delight
~Shared by Marilyn M., OH
4 cups cranberries
1-1/2 cups sugar
3/4 cup water
1 envelope unflavored gelatin
1/4 cup lemon juice
2 Tbsp orange juice
1-1/2 cups heavy whipping cream
3 Tbso confectioners' sugar
1 teaspoon vanilla extract
In a saucepan, bring cranberries, sugar and water to a boil.
Reduce heat and cook until berries burst.
Strain through a food mill or sieve into a large bowl.
Stir in the gelatin, lemon juice and orange juice.
Cool until mixture coats the back of a spoon.
In a small bowl, whip cream until soft peaks form.
Add confectioners' sugar and vanilla; beat until stiff peaks form.
Fold into cranberry mixture. Chill until set. Serve and enjoy!
Star-shaped Jam Cookies
~Shared by Marilyn M., OH
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
3/4 cup butter, softened
1/3 cup sugar
1 tsp vanilla
2 cups flour
1/3 cup Kraft Pure Raspberry Jam
1/3 cup icing sugar, optional
Heat oven to 350º F.
Beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended.
Add flour; mix well. Cover. Refrigerate 30 min.
Place dough on floured surface; roll out to 1/8-inch thickness.
Cut out with 2-inch star cookie cutter to make 72 stars, rerolling dough scraps as necessary.
Cut a smaller star shape in center of half of the cut shapes.
Place 2 inches apart on ungreased baking sheets and bake for 10 to 12 min. or until lightly browned.
Cool 3 min. on baking sheets; transfer to wire racks. Cool completely.
Spoon 1/2 tsp. jam on the cookies that are whole. Sandwich together with cut out cookies.
Dust with icing sugar.
MeMaw’s Hot Cocoa
~Shared by Marilyn M., OH
1/2 cup sugar
1/4 cup Hershey's Cocoa
Dash of salt
1/3 cup Hot water
3 cups milk
1 (12 oz) can Carnation Evaporated Milk
3/4 tsp. vanilla
Mix sugar, cocoa and salt in a saucepan
Stir in Hot water
Cook and stir over medium heat until mixture Boils
Boil and stir 2 minutes
Stir in milks and heat. DO NOT BOIL
Remove from heat and add vanilla
ENJOY!
BEST Christmas Crack
~Shared by Marilyn M., OH
1 (12.8 oz) box Rice Chex cereal
1 (12 oz) box Golden Grahams cereal
1 (7 oz) bag shredded coconut
1 (4 oz) bag slivered almonds
1 1/2 cups butter (3…yes 3…sticks butter)
2 cups sugar
2 cups corn syrup
Combine Rice Chex, Golden Grahams, coconut and almonds in a large mixing bowl.
Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the “soft ball” stage... about 234 degrees on a candy thermometer.
Pour over cereal mixture and stir until all is well coated.
Pour mixture out onto 2 large cookie sheets to cool.
Stir it around occasionally to prevent clumping.
Store in an airtight container. Enjoy!
Festive Holiday Dip
~Shared by Marilyn M., OH
1 red pepper, seeded & diced
2 jalapenos, seeded & diced
2 cups frozen corn
1/2 can diced olives,drained well
1 (16 oz) pkg cream cheese, softened
1 packet Hidden Valley Ranch dip seasoning mix.
Mix ranch dip mix with cream cheese; then fold in remaining ingredients.
Serve with Wheat thin crackers or raw veggies, chips, etc. Enjoy!
Cranberry Banana Bread
~Shared by Marilyn M., OH
1 cup sugar
1/4-1/2 cup butter, softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup chopped walnuts
1 1/2 cups coarsely chopped cranberries, fresh or frozen
Preheat oven to 350 F degrees ~ Grease an 8 1/2 by 4 1/2 inch loaf pan.
Mix sugar and butter in a medium mixing bowl until completely blended.
Add banana, milk and eggs, mixing well.
Add dry ingredients, mixing just until moist.
Stir in nuts and cranberries.
Spread batter evenly in the loaf pan.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.
Remove from pan, cool on rack. Enjoy!
Crockpot Chicken Breasts with Bacon
~Shared by Marilyn M., OH
I thought this sounded like a good idea. You could do as many breasts as you wish ~ kitchen stays cool also.
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz. sour cream
1 Tbsp. flour
bacon slices
Wrap one uncooked bacon slice around each chicken piece and put them in crockpot.
Mix sour cream, undiluted cream of chicken soup and flour and pour over chicken.
Cook on low 6 to 7 hours. Serve with rice or potatoes.
Note-- I think broad noodles would be good and some paprika and garlic!!!!
Hungry Farmhouse Casserole
~Shared by Marilyn M., OH
3 cups frozen hash browns
3/4 cup shredded Monterey jack pepper cheese
1 cup cubed cooked ham
1/4 cup green onion, well chopped
4 well beaten eggs
1 (12 oz) can evaporated milk
1/2 teaspoon salt
1/4 teaspoon black pepper
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute. Enjoy
PUBLISHER'S CHOICE
Warm Crack Chicken Dip
Note from Maggie: I serve this atop garlic bread for an awesome snack (ok... I ate it for a meal! Mea culpa!). For appetizers we use Tostitos Scoops. I think I'll add a fresh, minced jalapeno pepper next time.
Warm Crack Chicken Dip - cheesy baked dip loaded with chicken, cheddar, bacon and ranch dip - this stuff is SO addicting! This is always the first thing to go at a party! I could make a meal out of it! Sour cream, cream cheese, cheddar cheese, bacon, chicken, ranch dressing. Serve with Fritos and tortilla chips or celery to keep the dip low-carb and #keto friendly! Can make ahead and refrigerate before baking.
Yield: Serves 10 To 12
Prep time: 5 mins
Cook time: 25 minutes
Total time: 30 mins
INGREDIENTS:
1 (8-oz) package cream cheese, softened
1 (1-oz) package Original Ranch dressing mix
1 cup chopped cooked bacon
2 cup shredded cheddar cheese
1 (16-oz) container sour cream
2 cup chopped cooked chicken
INSTRUCTIONS:
Preheat oven to 400ºF. Spray a 2-qt baking dish with cooking spray. Set aside.
In a bowl, combine all ingredients, mixing well. Transfer to prepared dish.
Bake uncovered for 25 to 30 minutes, until hot and bubbly.
NOTES:
Can assemble dip ahead of time and refrigerate until serving. When baking after refrigerating you may need to add a few minutes to the cooking time.
Can use chopped precooked bacon.
To reduce calories you can use turkey bacon, low-fat cream cheese, low-fat sour cream or plain Greek yogurt.
Source: Plain Chicken
Spaghetti Carbonara
PREP TIME 5 minutes
COOK TIME 20 minutes
TOTAL TIME 25 minutes
SERVINGS 6 servings
Spaghetti carbonara features pasta in a delicious parmesan-egg sauce with savory panetta.
Ingredients
1 lb spaghetti
6 slices pancetta chopped, or bacon
2 cloves garlic minced
3 eggs
1 cup parmesan cheese shredded
freshly ground black pepper
Instructions
Whisk eggs, parmesan cheese and black pepper in a bowl. Set aside.
Cook pancetta over medium heat until crisp. Remove from pan and add garlic. Cook 1 minute.
Cook pasta in salted water until al dente. Drain reserving 1 cup of pasta water.
Place hot pasta in pan with pancetta/garlic and toss to coat. Quickly remove from heat and add egg mixture.
Using tongs, mix well adding pasta water if needed. Stir in pancetta/bacon and add parsley/parmesan for garnish.
Source: Spend With Pennies.com.
Grilled Chicken Stuffed with Cheese and Peppers
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 4
Ingredients
4 chicken breast, boneless, skinless
8 sweet peppers, sliced
4 slices pepper jack cheese
4 slices colby jack cheese
1 tablespoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
extra virgin olive oil
toothpicks
Instructions
Rinse chicken and pat dry.
Mix seasoning blend together and set aside.
Cut a slit on the side of each chicken breast, do not cut all the way through the chicken.
Drizzle the inside and outside of chicken with olive oil, rub well.
Season chicken on both sides and inside the slit with seasoning blend.
Slice peppers into rings and slice cheese in half.
Place cheese on bottom of slit in chicken, top with peppers and top with another slice of cheese.
Secure chicken with 3-4 toothpicks.
Prepare grill and grill chicken for 8 minutes per side. Or until chicken reaches a internal temperature of 165 F degrees.
Allow chicken to rest, remove toothpicks and serve.
Source: The Creole Contessa Food Blog
Chicken Fettuccine A La Fuente
Prep 30 MIN
Total 30 MIN
Ingredients 10
Servings 4
Ingredients
1 (12-oz.) pkg. uncooked fettuccine
1 tablespoon olive oil
4 boneless skinless chicken breast halves (about 1 lb.), cut into 1-inch pieces
2 cloves garlic, minced
1 (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1 cup whipping cream
1/3 cup chopped fresh parsley
1 oz. (1/4 cup) grated fresh Parmesan cheese
Chopped fresh parsley, if desired
Grated fresh Parmesan cheese, if desired
Steps
1 Cook fettuccine as directed on package; drain.
2 Meanwhile, in 12-inch skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning mix. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly, until thoroughly heated.
3 Stir in 1/3 cup parsley and 1/4 cup cheese. Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly, until fettuccine is thoroughly heated. Transfer mixture to large serving platter. Garnish with additional parsley and cheese.
One-Pot Cheeseburger Macaroni
One-Pot Cheeseburger Macaroni is made with tender pasta and seasoned ground beef that’s topped with melted cheese, this dish not only packs a ton of flavor but can be made in one pan from start to finish. It is like the Hamburger Helper recipe that my mom used to make. But this homemade version is so much better.
Yield: SERVES 6-8
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
INGREDIENTS
1 tablespoon olive oil
1 tablespoon minced garlic
1 pound lean ground beef
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 pinch salt, to taste
1 pinch black pepper, to taste
1 cup chicken broth
8 ounces uncooked cellentani pasta (or elbows)
2 cup shredded cheddar cheese
16 oz diced tomatoes, drained (optional)
parsley, for garnish (optional)
INSTRUCTIONS
1. In a large skillet over medium heat, warm olive oil. Add garlic and cook until golden brown and fragrant, about 1-2 minutes.
2. Add ground beef to skillet and cook and crumble until browned, about 5-8 minutes. If necessary, drain any excess grease from the pan.
3. Add Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper to ground beef, then quickly stir to coat the ground beef.
4. Pour in chicken broth and elbow pasta to skillet, then stir. Bring mixture to a boil, cover, and allow to cook until pasta is tender, about 10 to 15 minutes.
5. Remove saucepan from heat. Lift lid and add cheddar cheese and diced tomatoes, then stir to mix. Return lid and let cheeseburger macaroni sit for 2-4 minutes or until cheese has melted.
6. Serve cheeseburger macaroni immediately with chopped parsley as garnish.
Source: Chrisy Elliott for The Slow Roasted Italian
Pecan Cheddar Cheese Ring with Strawberry Preserves
Yield: 35-45 Appetizer Sized Portions
Prep time: 15 M
Cook time:
Total time: 15 M
INGREDIENTS:
1 cup chopped pecans
1 pound sharp cheddar cheese
1 small onion, grated (see notes)
1 cup mayonnaise
1/2 teaspoon cayenne pepper
Strawberry preserves
INSTRUCTIONS:
1. Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool. Set aside a few tablespoons to garnish the cheese ring before serving if desired.
2. Shred cheese then add to a large mixing bowl. Add grated onion, mayo, cayenne pepper and toasted pecans then mix until thoroughly incorporated.
3. Spoon cheese mixture onto a serving plate then shape into a ring. This isn’t as hard as it sounds – I easily shape mine using a rubber spatula. Cover with plastic wrap then refrigerate for at least 2 hours.
4. Remove cheese ring from refrigerator 30 minutes before serving. When ready to serve, spoon strawberry preserves into the center of the ring. Serve with crackers.
NOTES:
If your onion puts off a lot of liquid after being grated (most do), squeeze the excess liquid out with your hands. I grab a few fistfuls at a time then squeeze or place all of the onion between my hands then press them together.
You absolutely must shred your own cheese for this recipe – do not use pre-shredded cheese. Toasting the pecans isn’t mandatory but it makes for better texture and flavor.
I run a few tablespoons of roasted pecans through my nut grinder to sprinkle on top as a garnish before serving.
Source: Mandy Rivers | South Your Mouth
Mini Crab Cake Bites
Prep 10 MIN
Total 40 MIN
Servings 24
Ingredients
2 cans (6 oz each) crabmeat, well drained, flaked
3/4 cup shredded Cheddar cheese (3 oz)
3/4 cup Original Bisquick™ mix
1/2 cup finely chopped green onions
1/2 cup finely chopped red, yellow or orange bell pepper
1/2 cup finely chopped celery
1/2 cup milk
2 tablespoons chopped fresh parsley
1 teaspoon seafood seasoning
2 eggs
Steps
1 Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
2 In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
3 Bake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.
Expert Tips
Make sure the crabmeat is very well drained, or you’ll end up with soggy, unappetizing appetizers.
Serve with several dipping sauces--tartar sauce, cocktail sauce and aioli work really well.
Source: Betty Crocker
Honey Cornbread Muffins
Yields 18
Prep Time 15 min
Cook Time 13 min
Total Time 28 min
Not too sweet, perfectly moist, made as individual muffins, a delicious side and easy to grab snack.
Ingredients
1 cup cornmeal
1 cup flour
1/2 cup sugar
1 TBSP baking powder
1 teaspoon salt
1 cup milk
2 large eggs, beaten
1/2 stick unsalted butter, melted
1/4 tsp vanilla
1/4 cup honey
Instructions
Preheat oven to 400 degrees F.
In a bowl, combine corn meal, flour, sugar, baking powder and salt.
In a separate bowl, whisk together milk, eggs, melted butter, vanilla and honey until well blended.Combine wet and dry ingredients and stir until just blended.
Pour batter into greased or lined muffin pan, filling 1/2 full.
Bake 13-17 minutes or until golden brown.
Makes 18 muffins.
Nutrition Information
Calories: 2368 Fat: 64g Saturated fat: 36g Unsaturated fat: 22g Trans fat: 2g Carbohydrates: 410g Sugar: 185g Sodium: 2652mg Fiber: 10g Protein: 45g Cholesterol: 513mg
Source: Moore or Less Cooking
Honey & Pistachio Goat Cheese Appetizer
Prep Time 10 mins
Total Time 10 mins
Serves 4
Ingredients
1 log goat cheese
1/4 cup honey
2 tablespoons fig preserves
1/8 cup chopped pistachios
Instructions
Place cheese log on serving dish.
Heat honey and figs in a glass bowl in microwave until preserves are melted.
Drizzle honey syrup over goat cheese and sprinkle on chopped nuts.
Serve with crackers.
Source: Donya, A Southern Soul
Old-Fashioned Buttermilk Fried Chicken
Everyone loves some good fried chicken, but this old fashioned buttermilk recipe will take your love to the next level. YouTuber OldManCooking invented this recipe to re-create delicious buttermilk fried chicken at home that is sure to get mouths watering.
Ingredients:
3 cups flour
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
3 cups buttermilk
3 tablespoons hot sauce
Cooking oil
To start, wash and dry your chicken cutlets and place them in a bowl, covering them evenly with a little salt and pepper.
Once seasoned, pour three cups of buttermilk into the bowl to cover the chicken and add three tablespoons of your favorite hot sauce. Leave the covered chicken to marinate in the fridge for at least three hours.
When the chicken is finished marinating, take three cups of flour, one tablespoon of salt, one tablespoon of pepper and one tablespoon of garlic powder. Stir the ingredients together with a fork in a large bowl to make sure it's well mixed, and coat your chicken cutlets with the flour mixture.
Once your chicken is covered, grab a wok and fill it about halfway with cooking oil. Heat the oil until it's around 350 degrees, add your chicken, and leave it to cook for around 10 minutes until it starts to brown.
Turn the chicken over to ensure it cooks evenly on both sides and cook for a further 10-15 minutes until it turns a crispy golden brown.
Source: Wide Open Country
Nashville-Style Hot Chicken
No doubt about it, six tablespoons of cayenne is a lot, but that’s what Hattie B’s considers “medium.” For a milder heat, decrease to two tablespoons.
8 Servings
Active Time: 1 min
Total Time: 4 min
INGREDIENTS
2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 tsp. kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
White bread and sliced pickles (for serving)
special equipment
A deep-fry thermometer
RECIPE PREPARATION
Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.
Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.
Source: Bon Appetit
Bacon Cheese Biscuits
For dinner add hamburger.
2 cans of crescent rolls
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)
Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface if you don’t want any crescent roll stickage.
Unroll one can of crescent rolls on your work surface. Using your hands, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!
Source: I'm Jus Sayin
Southern Breakfast Enchiladas with Sausage Gravy
Yield: 10-12
INGREDIENTS:
Eggs
3 tablespoons butter
8-10 large whole eggs
1 teaspoon salt
1 1/2 teaspoon coarse black pepper
Hash Browns
2-3 tablespoons vegetable oil
16 oz. frozen shredded hash browns
1 teaspoon salt
1 1/2 teaspoon coarse black pepper
Sausage Gravy
3 tablespoons avocado oil
1 lb. hot ground pork sausage
1 medium onion, chopped
3 tablespoons all purpose flour
3-4 cups whole milk
1 teaspoon salt
1 1/2 teaspoons coarse black pepper
Enchiladas
12 fajita flour tortillas
2-2 1/2 cups sharp white cheddar cheese
INSTRUCTIONS
Eggs
In a large skillet heat butter to hot and melting. Add eggs, salt, and pepper. Scramble the eggs moving them around in the skillet.
Cook until eggs are cooked soft and fluffy not entirely done. Remove eggs from skillet onto a platter; set aside. Use the eggs in the enchiladas.
Hash Browns
Heat a large skillet with oil until hot but not smoking. Add half of the hash browns.
Salt and pepper and let cook until the bottom is golden brown about 5 minutes without stirring. Turn the hashbrowns over and cook until the other side is golden brown; approximately 3 minutes.
Remove from the skillet and cook the other half the same way. Set aside. Use the hash browns in the enchiladas.
Sausage Gravy
While the hash browns are cooking, cook the sausage and onions in the skillet used to cook the eggs on medium high heat. Brown the sausage breaking it up until crumbly. Remove half the sausage from the skillet onto a paper towel lined platter. Use this reserved sausage in the enchiladas.
Preheat the oven 350 degrees F. Add avocado oil to the remaining sausage. Heat on medium high heat until hot but not smoking. Add the flour. Stir the flour in the sausage and oil until lightly brown.
Add the milk, 2 cups first and a cup at a time as needed, continually stirring, scraping the bottom of the skillet releasing all the sausage crumbs. Cook stirring until slightly thickens. Cook until it is a creamy sauce and turn the burner off.
The gravy needs to be more like a creamy sauce, not runny or thick. It will thicken as it cooks in the oven. If the gravy gets too thick, add a little milk to keep it creamy.
Enchiladas
Lay tortilla on a plate and layer portions eggs, hash browns, sausage and onions, and grated cheese. Roll the tortilla up tightly, placing the seam side down in a 9-inch x 13-inch baking dish. Repeat using all the flour tortillas
If there is any hash browns, crumbly sausage leftover, sprinkle across the top of the enchiladas.
Pour the creamy sausage gravy over the enchiladas covering each one. Sprinkle remaining shredded cheese evening over the creamy sausage gravy.
Bake for 30-40 minutes.
NOTES:
The enchiladas can be made ahead the night before and refrigerate until cooked the next morning. I cook the sausage and make the enchiladas with half and refrigerate the other half for the creamy gravy the next morning.
Mild sausage may be substituted for the hot sausage.
Mild cheddar cheese may be substituted for the Sharp White Cheddar Cheese, but not as tasty.
Hearty breakfast dish with a Southern spin on a favorite Mexican dish your whole family will thank you for in advance.
Source: Kay Little, Owner/Author of Cooking with K
Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce
Peruvian-style grilled chicken—spice- and vinegar-rubbed, then slow-grilled—is great on its own, but add some of that addictively creamy jalapeño sauce, and you've got a meal that's hard to top. This recipe starts with those classic components, simplifies them for quicker cooking, and puts them between two pieces of bread. Meet the Peruvian grilled-chicken sandwich—you're gonna want to get to know it well.
Why It Works
A mortar and pestle creates the most flavorful and aromatic marinade, though you can speed things up with a blender (see note).
Grilling the chicken mostly on one side guarantees good browning without overcooking.
YIELD: Serves 4
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Ingredients
For the Chicken:
3 medium cloves garlic, roughly chopped
4 teaspoons (15g) kosher salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
2 tablespoons (30ml) white vinegar
2 tablespoons (30ml) vegetable or canola oil
4 boneless, skinless chicken breasts (5 to 7 ounces/140 to 200g each), cut into 8 cutlets
For the Sauce:
3 whole jalapeño chilies, roughly chopped (see note)
1 tablespoon (15ml) ají amarillo pepper paste (optional; see note)
1 cup (1 ounce) fresh cilantro leaves
2 medium cloves garlic
1/2 cup (120ml) mayonnaise
1/4 cup (60ml) sour cream
2 teaspoons (10ml) fresh juice from 1 lime
1 teaspoon (5ml) distilled white vinegar
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
To Serve:
Four sturdy buns, such as telera or ciabatta
2 ripe avocados, halved, pitted, and flesh scooped
Thinly sliced red onion
Crisp lettuce leaves, such as romaine
Directions
1. For the Chicken: In a large mortar and pestle, pound garlic and salt until a smooth, sticky paste forms. Add cumin, paprika, black pepper, and vinegar and grind them together to form a paste. Drizzle in vegetable oil while grinding (see note). Transfer chicken and marinade to a large bowl and massage with your hands until all the chicken is coated in the marinade. Set aside at room temperature while you make the sauce, or cover and place in the fridge up to overnight.
2. For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
3. To Cook: Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
4. Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a large plate.
5. To Assemble: Place buns cut side down over the hot side of the grill and cook, moving and rotating them occasionally, until well toasted and starting to char, about 1 minute. Transfer to a large cutting board. Use a fork to mash half an avocado on each bottom bun. Sprinkle with a little salt. Top with red onions, lettuce, and 2 pieces of chicken each. Spread top buns with sauce and close sandwiches. Serve immediately, with any extra green sauce on the side.
Notes
The marinade can also be made by combining all ingredients in a blender, mini chopper, or food processor and blending until smooth, though the flavor won't be as good as the one made with the mortar and pestle. For a less spicy sauce, remove the ribs and seeds of the jalapeños before puréeing. Ají amarillo is a Peruvian yellow pepper paste that can be found in most Latin markets. It can be omitted.
Source: Serious Eats
Chicken Salad Lettuce Cups
A non mayo-based herb dressing makes this chicken salad special.
Prep Time 20 mins
Cook Time 0 mins
Chill Time 8 hrs
Servings: 6
Calories: 341kcal
Ingredients
Dressing:
10 oz plain yogurt
½ lemon juice only
1 tbs chopped tarragon leaves
2 small green onions finely sliced
1 tbs Dijon mustard
1 tsp sugar
2 tsp white wine vinegar
salt and freshly ground black pepper
For the salad:
3 large chicken breasts cooked and diced small
6 slices bacon cooked and diced
1 head Boston or small Romaine lettuce
5 oz package arugula rocket in Europe
2 small avocados sliced
1/2 cup pumpkin seeds toasted
salt and freshly ground black pepper
Instructions
To make the yogurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.
Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some arugula leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.
Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces (if using). Season with salt and pepper and serve.
Notes
Adapted from Mary Berry
Nutrition
Serving: 1lettuce cup | Calories: 341kcal | Carbohydrates: 12g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 275mg | Potassium: 878mg | Fiber: 6g | Sugar: 4g | Vitamin A: 33.5% | Vitamin C: 21.6% | Calcium: 12.6% | Iron: 11.5%
Source: The Midnight Baker