Leigh

Buffalo grilled chicken with cucumber salad

Posted on by Leigh

Buffalo grilled chicken with cucumber salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 525kcal

Ingredients

Buffalo Grilled Chicken

  • 4 chicken breasts boneless and skinless
  • 1/2 cup buffalo sauce (you can use store-bought or make your own)
  • cooking oil
  • salt to taste
  • pepper to taste

Cucumber Salad

  • 2 cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup plain Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

Start by marinating the chicken:

  • Season the chicken breasts with salt and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the buffalo sauce over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for more flavor).

While the chicken is marinating, prepare the cucumber salad:

  • In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
  • In a separate small bowl, whisk together the Greek yogurt, lemon juice, and olive oil.
  • Pour the yogurt dressing over the cucumber mixture and toss everything together.
  • Season the salad with salt and pepper to taste.
  • If desired, sprinkle crumbled feta cheese on top.
  • Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
  • Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • Serve the buffalo grilled chicken hot with the refreshing cucumber salad on the side.
    You can also serve this dish with some crusty bread or rice if you prefer a heartier meal. Enjoy your buffalo grilled chicken with cucumber salad!
Nutrition Facts
Buffalo grilled chicken with cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
525
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
160
mg
53
%
Sodium
 
1237
mg
54
%
Potassium
 
639
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
41
g
82
%
Vitamin A
 
679
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan sesame noodles

Posted on by Leigh

Vegan sesame noodles

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 285kcal

Ingredients

Noodles

  • 200 g whole wheat or rice noodles
  • 60 ml soy sauce or tamari(for a gluten-free option)
  • 30 ml rice vinegar
  • 30 ml sesame oil
  • 15 ml maple syrup
  • 10 ml sriracha sauce (adjust to your spice preference)
  • 2 garlic cloves
  • 1 tsp grated ginger

Toppings (optional)

  • Sesame seeds
  • Chopped green onions
  • Sliced cucumber
  • Sliced red bell pepper

Instructions

  • Cook the noodles according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
  • In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup or agave nectar, sriracha sauce, minced garlic, and grated ginger to make the sauce. Taste and adjust the seasonings if needed.
  • Toss the cooked and cooled noodles with the sauce until well coated.
  • If desired, top the noodles with sesame seeds, chopped green onions, sliced cucumber, and sliced red bell pepper for added texture and flavor.
  • Serve the vegan sesame noodles cold, and enjoy!
    Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy your delicious vegan sesame noodles!
Nutrition Facts
Vegan sesame noodles
Serving Size
 
1 Serving
Amount per Serving
Calories
285
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
6
g
Sodium
 
1798
mg
78
%
Potassium
 
113
mg
3
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
5
mg
6
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Microwave fudge

Posted on by Leigh

Microwave fudge

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 375kcal

Ingredients

  • 400 g sweetened condensed milk
  • 300 g semi-sweet chocolate chips
  • 100 g unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Prepare a microwave-safe dish. You can use a glass or ceramic dish that's suitable for microwave use.
  • In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter.
  • Microwave the mixture in 20-30 second intervals, stirring each time, until the chocolate and butter are completely melted and well combined. This should take about 1-2 minutes, but be careful not to overheat it.
  • Once the chocolate and butter are smooth, stir in the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until everything is well combined.
  • Microwave the mixture for an additional 1-2 minutes, stopping to stir every 30 seconds. The fudge should become thick and glossy.
  • Pour the fudge mixture into the prepared dish, spreading it out evenly.
  • If you'd like, you can sprinkle chopped nuts, sea salt flakes, or sprinkles on top of the fudge for added flavor and decoration.
  • Let the fudge cool at room temperature for about 2 hours or until it's firm.
  • Once the fudge has set, cut it into small squares or rectangles.
  • Store the microwave fudge in an airtight container at room temperature or in the refrigerator for longer shelf life.
    Enjoy your delicious homemade microwave fudge!
Nutrition Facts
Microwave fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
375
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
37
mg
12
%
Sodium
 
114
mg
5
%
Potassium
 
322
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
33
g
37
%
Protein
 
5
g
10
%
Vitamin A
 
372
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
135
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea salad

Posted on by Leigh

Chickpea salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 200 g cherry tomatoes halved
  • 50 g fresh parsley chopped
  • 50 g fresh mint leaves chopped
  • 2 Lemons Juiced
  • 60 ml extra-virgin olive oil
  • 2 garlic cloves minced
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
  • In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss all the ingredients together until well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper, if needed.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.
    Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
 
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
300
mg
13
%
Potassium
 
679
mg
19
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
2842
IU
57
%
Vitamin C
 
104
mg
126
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked potato wedges

Posted on by Leigh

Baked potato wedges

Print Pin Rate
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 384kcal

Ingredients

  • 4 large potatoes
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: Fresh herbs like rosemary or thyme for garnish

Instructions

  • Preheat your oven to 220°C (425°F).
  • Wash and scrub the potatoes thoroughly to remove any dirt.
  • Cut each potato into wedges. You can do this by first cutting the potato in half lengthwise, then cutting each half into several wedges.
  • In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
  • Add the potato wedges to the bowl and toss them until they are evenly coated with the seasoned oil mixture.
  • Line a baking sheet with parchment paper or lightly grease it with some additional olive oil.
  • Arrange the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to bake evenly and become crispy.
  • Place the baking sheet in the preheated oven and bake for about 35 minutes or until the potato wedges are golden brown and crispy on the outside, and tender on the inside. You can flip them halfway through the baking time for even cooking.
  • Once the potato wedges are done, remove them from the oven and let them cool for a minute or two.
  • If desired, sprinkle some fresh herbs like rosemary or thyme over the wedges for added flavor.
  • Serve the baked potato wedges hot with your favorite dipping sauce, such as ketchup, mayonnaise, or a garlic aioli.
    Enjoy your delicious homemade baked potato wedges!
Nutrition Facts
Baked potato wedges
Serving Size
 
1 Serving
Amount per Serving
Calories
384
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Sodium
 
318
mg
14
%
Potassium
 
1581
mg
45
%
Carbohydrates
 
66
g
22
%
Fiber
 
8
g
33
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
258
IU
5
%
Vitamin C
 
73
mg
88
%
Calcium
 
49
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked potatoes

Posted on by Leigh

Baked potatoes

Print Pin Rate
Course: Side Dish
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 357kcal

Ingredients

  • 4 large russet potatoes
  • 150 g cheddar cheese grated
  • 30 g butter
  • 60 ml milk
  • salt
  • pepper

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the potatoes thoroughly to remove any dirt. You can choose to peel them or leave the skins on, depending on your preference.
  • Use a fork to prick several holes in each potato. This helps steam escape while baking.
  • Rub the potatoes with a little olive oil and sprinkle them with a pinch of salt. This will give the skins a nice texture and flavor.
  • Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 55 minutes, or until the potatoes are tender when pierced with a fork.
  • While the potatoes are baking, prepare the cheese topping. In a small saucepan, melt the butter over low heat. Add the milk and half of the grated cheddar cheese. Stir until the cheese is fully melted and the mixture is smooth. Season with salt and pepper to taste.
  • Once the potatoes are done, remove them from the oven. Carefully cut a slit down the center of each potato, and then gently squeeze the sides to open them up.
  • Pour the cheese sauce over the baked potatoes, making sure it seeps into the cuts.
  • Sprinkle the remaining grated cheddar cheese on top of each potato.
  • Place the potatoes back in the oven for another 5 minutes, or until the cheese on top is melted and bubbling.
  • Remove the potatoes from the oven and let them cool for a minute or two before serving.
  • Garnish with your choice of toppings, such as sour cream, chopped chives, or bacon bits.
    Enjoy your delicious whole baked potatoes with cheese on top!
Nutrition Facts
Baked potatoes
Serving Size
 
1 Serving
Amount per Serving
Calories
357
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
609
mg
26
%
Potassium
 
1553
mg
44
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
130
IU
3
%
Vitamin C
 
21
mg
25
%
Calcium
 
51
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak kebabs

Posted on by Leigh

Steak kebabs

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories: 410kcal

Ingredients

Beef

  • 500 g beef steak (such as sirloin or tenderloin), cut into cubes
  • 2 garlic cloves minced
  • 1 onion small, grated
  • 1/4 cup olive oil
  • 2 tbsp plain yogurt
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • salt to taste
  • pepper to taste

Skewers

  • wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

Serving

  • flatbreads or pita bread
  • sliced tomatoes, cucumbers, and red onions
  • fresh parsley or cilantro, chopped
  • lemon wedges

Instructions

  • In a large bowl, combine all the marinade ingredients: minced garlic, grated onion, olive oil, yogurt, cumin, paprika, coriander, cinnamon, salt, and black pepper. Mix well to create a smooth marinade.
  • Add the beef cubes to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  • If you're using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
  • Preheat your grill to medium-high heat.
  • Thread the marinated beef cubes onto the skewers, leaving a small space between each piece.
  • Place the beef kebabs on the preheated grill and cook for about 8-10 minutes, turning occasionally, or until they are cooked to your desired level of doneness. You can also cook them on a stovetop grill pan.
  • While the kebabs are cooking, you can warm the flatbreads or pita bread on the grill for a minute or two on each side.
  • Serve the beef kebabs on the warm flatbreads or pita bread and garnish with sliced tomatoes, cucumbers, red onions, and chopped fresh parsley or cilantro.
  • Squeeze fresh lemon juice over the kebabs before serving. You can also serve them with a side of yogurt sauce or tahini sauce if desired.
    Enjoy your delicious homemade Turkish beef kebabs!
Nutrition Facts
Steak kebabs
Amount per Serving
Calories
410
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
19
g
Cholesterol
 
78
mg
26
%
Sodium
 
73
mg
3
%
Potassium
 
422
mg
12
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
286
IU
6
%
Vitamin C
 
3
mg
4
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Croque-Monsieur

Posted on by Leigh

Croque-Monsieur

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 623kcal

Ingredients

Béchamel Sauce

  • 40 g butter
  • 40 g all-purpose flour
  • 400 ml milk
  • salt to taste
  • pepper to taste
  • a pinch of nutmeg

Sandwich

  • 8 slices of bread
  • 200 g ham sliced
  • 200 g Gruyère or Emmental cheese grated
  • butter for spreading on the bread slices

Instructions

  • In a saucepan, melt the butter over medium heat.
  • Add the flour and whisk continuously for about 2-3 minutes until the mixture becomes pale and frothy, but not browned.
  • Gradually add the milk while whisking constantly to avoid lumps.
  • Continue to cook and whisk until the sauce thickens, which should take about 5-7 minutes.
  • Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Remove from heat and set aside.
  • Preheat your oven to 200°C (392°F).
  • Lay out 4 slices of bread and spread a thin layer of butter on one side of each slice.
  • Place a slice of ham on top of the buttered side of 4 slices of bread.
  • Sprinkle a generous amount of grated cheese over the ham.
  • Top each with another slice of bread, buttered side up.
  • Pour the béchamel sauce over the assembled sandwiches, making sure to cover them evenly.
  • Place the sandwiches on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly.
  • Once done, remove the Croque-Monsieur sandwiches from the oven and let them cool for a minute or two before serving.
  • You can optionally garnish with a bit more grated cheese and a sprinkle of fresh parsley before serving.
    Enjoy your delicious homemade Croque-Monsieur sandwiches!
Nutrition Facts
Croque-Monsieur
Amount per Serving
Calories
623
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
111
mg
37
%
Sodium
 
1028
mg
45
%
Potassium
 
405
mg
12
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
34
g
68
%
Vitamin A
 
832
IU
17
%
Calcium
 
685
mg
69
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Ratatouille

Posted on by Leigh

Ratatouille

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 166kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 1 eggplant (aubergine), diced
  • 2 zucchinis (courgettes), diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 4 ripe tomatoes diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • fresh basil leaves for garnish
  • Parmesan cheese grated, for garnish (optional)

Instructions

  • Heat the olive oil in a large skillet or frying pan over medium heat.
  • Add the sliced onion and minced garlic to the pan. Sauté for about 2 minutes, or until the onion becomes translucent.
  • Add the diced eggplant to the pan and cook for about 5 minutes, stirring occasionally, until it starts to soften.
  • Next, add the diced zucchinis, red bell pepper, yellow bell pepper, and green bell pepper to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender.
  • Stir in the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together. If the mixture appears too dry, you can add a splash of water.
  • Taste and adjust the seasoning if needed.
  • Remove the ratatouille from the heat and garnish with fresh basil leaves and grated Parmesan cheese (if desired).
  • Serve hot as a side dish, over pasta, or with crusty bread.
    Enjoy your homemade Ratatouille!
Nutrition Facts
Ratatouille
Amount per Serving
Calories
166
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
21
mg
1
%
Potassium
 
1036
mg
30
%
Carbohydrates
 
23
g
8
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Vitamin A
 
2358
IU
47
%
Vitamin C
 
156
mg
189
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Rainbow spring rolls

Posted on by Leigh

Rainbow spring rolls

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Servings: 12 spring rolls
Calories: 103kcal

Ingredients

Spring Rolls

  • 12 rice paper wrappers
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 orange bell pepper julienned
  • 1 carrot julienned
  • 1 cucumber julienned
  • 100 g purple cabbage thinly sliced
  • 100 g spinach leaves
  • 100 g rice vermicelli noodles cooked and cooled
  • fresh mint leaves
  • fresh basil leaves

Instructions

  • Julienne the red, yellow, and orange bell peppers, carrot, and cucumber. Slice the purple cabbage thinly. Wash and dry the spinach, mint leaves, and basil leaves. Set them aside.
  • Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Allow them to cool.
  • Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes pliable. Place it on a clean, damp kitchen towel.
  • Start by adding a small handful of cooked rice vermicelli noodles to the center of the rice paper wrapper.
  • Add a few strips of each julienned vegetable (bell peppers, carrot, cucumber), some purple cabbage, spinach leaves, and a few fresh mint and basil leaves.
  • Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
  • Serve the vegan rainbow spring rolls. You can also garnish them with some extra mint or basil leaves.
    Enjoy your vibrant and delicious vegan rainbow spring rolls!
Nutrition Facts
Rainbow spring rolls
Amount per Serving
Calories
103
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
2
mg
1
%
Sodium
 
138
mg
6
%
Potassium
 
198
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
2385
IU
48
%
Vitamin C
 
52
mg
63
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.