Showing posts with label Real Simple Magazine. Show all posts
Showing posts with label Real Simple Magazine. Show all posts

Friday, December 10, 2010

Cookie Countdown...Chocolate Dipped Macaroons

I love coconut, so macaroons are one of my favorite cookies.


Chocolate-Dipped Coconut Macaroons

Macaroons
Victor Schrager
Makes 32 macaroons
Hands-on Time: 30m
Total Time: 2hr 05m
Ingredients
  • 1 14-ounce package sweetened shredded coconut (about 5 cups)
  • 4 large egg whites
  • 2/3 cups sugar
  • 1/3 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
Directions
1. Heat oven to 325° F.
2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.
Tip
If you’re short on time, omit the chocolate and serve these deliciously chewy cookies plain.
Nutritional Information
Serving Size: 1 cookie
Calories 112; Calories From Fat 60; Fat 7g; Sat Fat 5g; Cholesterol 0mg; Sodium 54mg; Protein 1g; Carbohydrate 14g; Sugar 11g; Fiber 1g; Iron 0mg; Calcium 2mg

Monday, December 6, 2010

Cookie Countdown...Lacy Florentines

These are beautiful, light and crispy cookies.


Florentines

Florentines
Victor Schrager
Makes 48 cookies
Hands-on Time: 40m
Total Time: 2hr 20m
Ingredients
  • 1 cup slivered blanched almonds
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 2 tablespoons light corn syrup
  • 2 tablespoons heavy cream
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 teaspoons all-purpose flour
  • 4 ounces bittersweet chocolate, melted and cooled to room temperature
Directions
1. In a food processor, process the almonds and sugar until finely ground.
2. In a small saucepan, combine the almond mixture with the butter, corn syrup, cream, vanilla, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 4 minutes. Remove from heat and stir in the flour; transfer the mixture to a bowl and refrigerate until firm, about 1 hour.
3. Heat oven to 350° F. Roll level teaspoons of the dough into balls and place on parchment-lined baking sheets, spacing them 3 inches apart. With damp fingertips, gently flatten the balls to a ¼-inch thickness. One baking sheet at a time, bake until golden brown, 7 to 9 minutes; cool for 1 minute on the baking sheet, then transfer to wire racks to cool completely.
4. Spread the underside of each cookie with the chocolate. Place, chocolate side-down, on parchment-lined baking sheets and refrigerate until the chocolate is set, about 5 to 10 minutes. Store the cookies in an airtight container at room temperature for up to 3 days.
Tip
For a decadent twist on this lacy sweet, try sandwiching two cookies with a layer of chocolate in between.
Nutritional Information
Serving Size: 1 cookie
Calories 46; Calories From Fat 30; Fat 3g; Sat Fat 1g; Cholesterol 3mg; Sodium 6mg; Protein 1g; Carbohydrate 4g; Sugar 3g; Fiber 0g; Iron 0mg; Calcium 6mg

Friday, December 3, 2010

Cookie Countdown...Chewy Spice Cookies

These are my Favorites of all time, you can never eat just one and they are great with coffee!!!!!!



Chewy Spice Cookies

Chewy Spice Cookies
Victor Schrager
Makes 42 cookies
Hands-on Time: 30m
Total Time: 1hr 15m
Ingredients
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves
  • 3/4 cup vegetable shortening (preferably trans-fat-free)
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon pure vanilla extract
  • 1/4 cup granulated sugar
Directions
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.
2. Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).
3. Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.
4. Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Tip
For extra sparkle and texture, roll and sprinkle the dough in turbinado sugar.
Nutritional Information
Serving Size: 1 cookie
Calories 84; Calories From Fat 33; Fat 4g; Sat Fat 1g; Cholesterol 5mg; Sodium 72mg; Protein 1g; Carbohydrate 12g; Sugar 7g; Fiber 0g; Calcium 1mg; Iron 13mg

Wednesday, December 1, 2010

Cookie Countdown...Praline Topped Blondies

My Cookie Countdown starts today!!!!!!!


Praline-Topped Blondies from RealSimple.com

Praline blondies
Victor Schrager
Makes 16 blondies
Hands-on Time: 15m
Total Time: 2hr 15m
Ingredients
  • Blondies:
  • nonstick cooking spray
  • 1 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Topping:
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1 cup confectioners’ sugar
  • 1/2 cup chopped pecans
Directions
1. Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.
2. Make the blondie: In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a medium saucepan, melt the butter over medium-low heat. Remove from heat and mix in the brown sugar and vanilla. One at a time, mix in the eggs; mix in the flour mixture until just combined (do not overmix).
4. Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 25 to 28 minutes. Cool completely in the pan.
5. Make the praline topping: In a small saucepan, heat the brown sugar and butter over medium heat, stirring occasionally, until bubbling, about 2 minutes. Remove from heat and whisk in the vanilla, 1 tablespoon of water, and confectioners’ sugar until smooth. Spread over the cooled blondies and sprinkle with the pecans. Let the topping set, 10 to 15 minutes.
6. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Store the blondies in an airtight container at room temperature for up to 5 days.
Tip
Chocolate lover? Skip the praline topping and mix 1 cup of chocolate chips into the batter.
Nutritional Information
Serving Size: 1 blondie
Calories 219; Calories From Fat 93; Fat 10g; Sat Fat 5g; Cholesterol 45mg; Sodium 171mg; Protein 2g; Carbohydrate 30g; Sugar 23g; Fiber 1g; Iron 1mg; Calcium 29mg

Tuesday, October 5, 2010

Recipe Tuesday...Pumpkin Bread

I don't know about you but Fall makes me think of Pumpkin and I love warm pumpkin bread on a cool fall morning with a steaming cup of coffee. This recipe is moist and very yummy.



Pumpkin Bread

Pumpkin Bread
Sang An
Serves 6-8
Hands-on Time: 15m
Total Time: 1hr 20m
Ingredients
  • 1 cup pumpkin pie filling (not pure pumpkin)
  • 1/2 cup canola oil, plus more for the pan
  • 3/4 cup granulated sugar
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
Directions
1. Heat oven to 350° F. Oil a 9-by-5-inch loaf pan. 
2. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
3. Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.
Tip
The bread can be prepared and stored at room temperature, wrapped in plastic, up to 1 day in advance.
Nutritional Information
Calories 381; Calories From Fat 26%; Fat 11g; Sat Fat 1g; Sodium 576mg; Carbohydrate 67g; Fiber 4g; Sugar 30g; Protein 4g

Tuesday, August 31, 2010

Recipe Tuesday...Tortellini with Eggplant and Peppers

I am totally in love with Eggplant right now, this recipe is delicious.


Tortellini With Eggplant and Peppers

Using only one large skillet, this vegetarian one-pot meal makes cleanup a snap. That, combined with its nutritious ingredients (eggplant and peppers), translates to a winning dish for the whole family.

Tortellini With Eggplant and Peppers
Dana Gallagher
Serves 4
Hands-on Time: 20m
Total Time: 35m
Ingredients
  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2-inch pieces
  • 2 bell peppers, cut into 1/2-inch pieces
  • Kosher salt and black pepper
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 3 cups low-sodium vegetable broth
  • 1 pound cheese tortellini (fresh or frozen)
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/2 cup grated Parmesan (2 ounces)
Directions
1. Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
2. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
3. Stir in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with the remaining ¼ cup of Parmesan.
Tip
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.
Nutritional Information
Calories 545; Fat 20g; Sat Fat 8g; Cholesterol 62mg; Sodium 998mg; Protein 27g; Carbohydrate 67g; Fiber 9g; Sugar 7g


Tuesday, August 24, 2010

Recipe Tuesday...Zucchini Pie

Zucchini Pie

Zucchini Pie
Christopher Baker
Serves 6
Hands-on Time: 15m
Total Time: 1hr 20m
Ingredients
  • 3 cups grated zucchini
  • 1 small onion, chopped
  • 1 cup all-purpose flour
  • 1 cup grated provolone cheese
  • 3 eggs, beaten
  • 1/4 cup vegetable oil
  • 4 tablespoons grated Parmesan
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions
1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
Tip
Buy firm zucchini with vibrantly colored skins. Choose smaller ones; they have fewer seeds and more flavor.
Nutritional Information
Calcium 255mg; Calories 289; Carbohydrate 20g; Cholesterol 122mg; Fat 18g; Fiber 1g; Iron 2mg; Protein 12mg; Sat Fat 6g; Sodium 723mg

Tuesday, June 29, 2010

6 Great Summer Beers According to RealSimple Magazine...

You all know I love a good beer RealSimple has 6 that are great Summer Beers.




Widmer Brothers The Original Drifter Pale Ale
Any beer aficionado will gladly say “cheers” to this copper-colored Oregon favorite, defined by its strong, hoppy bite.

To buy: $9 for six 12-ounce bottles, at grocery stores.

New Belgium Skinny Dip
Hints of lime and grapefruit make Skinny Dip, a “light” summer seasonal, the ultimate thirst-quencher. Serve it with a wedge of orange.

To buy: $8 for six 12-ounce bottles, at grocery stores.

Hoegaarden Original White Ale
Brewed since 1445, the iconic “witbier” (meaning wheat is a large portion of its makeup) is truly a summertime staple. But lively notes of coriander and orange peel make it a great any-time beer.

To buy: $9 for six 12-ounce bottles, at grocery stores.

Sierra Nevada Summerfest
Sierra Nevada’s pilsner-style lager has a lovely floral aroma and a bold malty finish—another round, please!

To buy: $9 for six 12-ounce bottles, at grocery stores.

Anchor Steam Summer Beer
Thanks to its supremely smooth and mellow taste, this wheat beer is a reliable crowd-pleaser.

To buy: $8 for six 12-ounce bottles, at grocery stores.

Goose Island Matilda Belgian-Style Ale
An effervescent and earthy pick, spiked with notes of caramel and warm spices, is great for a sophisticated palate.

To buy: $10 for four 12-ounce bottles, at grocery stores.

So have you tried any of these, if you have let me know, leave me a comment on how you liked or didn't like it.  I have tried 3 out of the 6 and they were all pretty good.  

I did taste a great beer on my Pilgrimage to Forks that I loved.  It was called Mac & Jack and it was delish.  It is brewed out of Redmond, WA.
Mac and Jacks Brewery, Food Specialty Food and Drink, Beer & Wine Beer Store, 17825 NE 65th St Redmond WA 98052




Friday, June 25, 2010

Online Time Savers and Problem Solvers by RealSimple

You all know I have problems with organization and completely tasks well RealSimple Magazine has 6 Time-Savers and Problem Solvers for me to try and I thought I would share them with you.
 
Virtual Task Organizer
Consolidate all of your to-do lists for free atProducteev.com. Along with a daily or weekly e-mail digest of your to-dos—add tasks directly on the super-simple site or do it by e-mail or IM—you’ll receive an alert when a task’s deadline is approaching. Complete a task, and you’ll earn merit badges to display proudly on your virtual workspace. (For a fee, can be used by groups of four or more as well.)


Fashion Policing Website
Should you pair that skirt with peep-toe pumps or ballet flats? Let the masses atGoTryItOn.com decide. Upload a photo of an outfit, and visitors will vote for you to “wear it” or “change it.” If you’d rather just judge, skip uploading your own photos and click to your heart’s content on everyone else’s.



Online Diet and Fitness Tracker
Join DailyBurn.com for free, and you can keep a food and exercise diary no matter where you are. Enter your meals, pulling from the database of more than 329,000 food items, or input a recipe and the calculator will determine the calories and other nutritional information. There are even exercise plans (complete with workout reminders) to help you hit your goal—or rev up when you plateau.

Microfiber Cloth and Scouring Pad Combo
And you probably thought there was no room to improve the already-genius microfiber cloth: quick-drying, reusable, superabsorbent, need we go on? But now comes the MU Microfiber Dishcloth. Its built-in scrubber is ready to attack particularly tough-to-clean pots and pans, and it even comes in 13 cheery colors and patterns.

Coffee Machine Cleaner
Don’t let a gunked-up coffeemaker ruin your freshly ground, micro-artisan roast. Instead, clean it every two weeks or so with Cleancaf Coffee Machine Cleaner and Descaler. The organic cleanser is odorless and a cinch to use: Simply dissolve one packet in warm water and run it through the machine. Follow with two clean water cycles, and you’re done.

Sports Shoe Insole
Get more wear out of your sneakers with Foot Petals Rose Sporty Soles. The trim-to-fit inserts have shock-absorbing cushions in the heel and arch region to protect your feet and body. They’re even infused with bacteria-killing copper to combat the dreaded stinky foot syndrome.

So I hope that some of these finds will ease you mind in your daily tasks.  I love RealSimple Magazine, I would be lost without it.

Thursday, May 27, 2010

RealSimple's Plan Your Ideal Walking Strategy

Since the girls and I love to walk for exercise this seemed like a great article to pass along from RealSimple.


Plan Your Ideal Walking Workout By Sarah Bowen Shea
Make every step count, no matter how often you hit the pavement.


If You Walk Occasionally...

Routine: Begin by walking 10 to 15 minutes on flat ground or on a treadmill at a purposeful pace, or complete 2,000 steps (use a pedometer to monitor your walking progress). "You want to cover a mile in about 20 minutes. That's not a window-shopping pace," says Mark Fenton, a former competitive racewalker and the host of the PBS series America's Walking.


Walking tips:
Maintain an upright but comfortable posture, with your neck, upper back, and shoulders relaxed, suggests fitness-walking expert Sara Donovan, author of Mall Walking Madness: Everything You Need to Know to Lose Weight and Have Fun at the Same Time.
Minimize the sway in your lower back; don't jut your rear out. Instead, maintain a slight, natural arch in your back.
Gently pull in your abdominal muscles. This helps strengthen your abs while reducing lower-back pain.

Goal: Aim to walk at least five days a week. Every second or third week, add 5 minutes. After about two or three months of regular walking, you should be up to 30 minutes. Once you've hit half an hour, add variety to your terrain rather than increasing time or speed. This will boost your enjoyment, encouraging you to keep up the habit.

If You’re an Everyday Walker...

Routine: If you're already walking for at least 30 minutes a day, you may be ready to make your routine less routine. Concentrate on increasing distance and speed, gradually working up to 45 minutes. Pick up the pace until you're walking a mile in 15 to 18 minutes. (Wear a pedometer, or use your car to measure your route.) To speed up, take faster steps, not longer strides. "There's a physical limit to stride length, but as your fitness improves you can always take quicker steps," says Fenton, who is also the author of The Complete Guide to Walking for Health, Weight Loss, and Fitness.


Walking tip: Bend your arms to about 90 degrees. That turns them into shorter, more compact pendulums. You'll be able to swing them faster and thus help your legs and feet move faster. (Just try running with straight arms.)

Goal: Set your sights on taking 10,000 steps every day, which adds up to about five miles. You'll take half of those steps just by going about your daily life―grocery shopping, climbing stairs. The rest, about 2½ miles, you'll need to add by fitness walking.

If You’re an Athletic Walker...

Routine: Speed-walking means setting about a 12-minute-mile pace. Racewalking, an Olympic sport, is even more challenging. Both take concentration. Unless you continually remind your feet to move unnaturally fast, you'll slow down.


Walking tips:

To visualize racewalking, think of children running around a pool and being told by the lifeguard to walk, not run, says Fenton: "Imagine their upright posture, quick steps, fairly straight legs, and bent arms."
Take fast steps: World-class female racewalkers maintain a blistering 200-steps-per-minute pace (or a 7- to 7.5-minute mile) for 12 miles.

Goal: You could walk two miles in 25 minutes at this pace. Or you could keep your workout interesting by following these two strategies:
Intersperse 10 one-minute bursts of speed-walking or racewalking throughout a moderately fast 45-minute walk.
Become a hiker. "Going up hills is the best intensifier," says author Mark Fenton. Even though you may not walk as fast as you could on flat ground, you'll boost your workout substantially. According to experts, you expend significantly more energy hiking up a 10 percent incline than walking at the same pace on level ground. And because you're moving up and down in addition to forward, your calf and thigh muscles will develop more tone.


source

Tuesday, May 11, 2010

Recipe Tuesday...I am in a Stir Fry Mood


My family and I are trying to eat healthier and eat more veggies and there is no better way to do that than with Stir Fry. So try these delicious recipes from RealSimple Magazine. 


Chicken and Bok Choy Stir-Fry

 Marcus Nilsson
Serves 4
Hands-on Time: 15m
Total Time: 25m
Ingredients
  • 1 cup long-grain white rice
  • 1 tablespoon canola oil
  • 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  •   Kosher salt and black pepper
  • 4 heads baby bok choy, quartered lengthwise
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup store-bought barbecue sauce
  • 4  scallions, thinly sliced
Directions
1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
3. Add the bok choy and ¼ cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.
4. In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with the rice.
Tip
Use a paring knife to cut fruits and vegetables.


Satay Chicken Stir-Fry With Snow Peas and Cilantro

Petrina Tinslay
Serves 4
Hands-on Time: 25m
Total Time: 30m
Ingredients
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  •   juice of 2 limes
  • 1/3 cup chicken broth
  • 3 tablespoons light brown sugar
  • 1/2 cup coconut milk
  • 4  boneless, skinless chicken breasts (6 ounces each)
  • 2 tablespoons vegetable oil
  • 1  long red chili, thinly sliced
  • 1  1-inch piece fresh ginger
  • 1  clove garlic, crushed
  • 2 cups snow peas
  • 2 cups broccoli florets
  • 1/2 cup fresh cilantro leaves
Directions
1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk.
2. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat. Add the chicken, chili, ginger, and garlic. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.
3. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes.
4. Garnish with the cilantro. Serve over cooked rice, if desired.
Tip
You can easily substitute beef or shrimp for the chicken in this recipe. For beef, follow the same directions. For shrimp, cook all the vegetables, then add the shrimp, cook for 1 minute or until pink, add the peanut sauce, and finish the recipe from there.
Nutritional Information
Calcium 69mg; Calories 411; Calories From Fat 46%; Carbohydrate 16g; Cholesterol 94mg; Fat 21g; Fiber 3g; Iron 4mg; Protein 40mg; Sat Fat 8g; Sodium 672mg Information
Calories 268; Fat 8g; Sat Fat 1g; Calories From Fat 25%; Sugar 6g; Cholesterol 94mg; Sodium 837mg; Protein 37g; Carbohydrate 11g; Fiber 2g

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