Leigh

Broccoli salad

Posted on by Leigh

Broccoli salad

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Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 763kcal

Ingredients

Salad

  • 500 g fresh broccoli florets
  • 100 g red onion finely chopped
  • 100 g raisins or dried cranberries
  • 100 g sunflower seeds
  • 100 g bacon bits (optional, omit for a vegetarian version)

Dressing

  • 200 g mayonnaise
  • 30 g white sugar
  • 30 g white vinegar
  • 10 g Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Prepare the Broccoli: Wash the broccoli florets and cut them into bite-sized pieces.
  • Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 2-3 minutes or until they are slightly tender but still crisp. Drain the broccoli and immediately place it in a bowl of ice water to stop the cooking process. Drain again and pat dry with a paper towel.
  • Prepare the Dressing: In a small bowl, whisk together the mayonnaise, white sugar, white vinegar, Dijon mustard, salt, and pepper until the sugar has dissolved and the dressing is well combined.
  • Combine Ingredients: In a large salad bowl, combine the blanched broccoli, chopped red onion, raisins or dried cranberries, sunflower seeds, and bacon bits if using.
  • Add Dressing: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
  • Chill and Serve: Cover the salad bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
  • Serve: Serve chilled and enjoy your delicious broccoli salad!
    Feel free to adjust the quantities of ingredients to suit your taste preferences. Enjoy your meal!
Nutrition Facts
Broccoli salad
Amount per Serving
Calories
763
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
32
g
Monounsaturated Fat
 
15
g
Cholesterol
 
21
mg
7
%
Sodium
 
839
mg
36
%
Potassium
 
849
mg
24
%
Carbohydrates
 
50
g
17
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
826
IU
17
%
Vitamin C
 
116
mg
141
%
Calcium
 
122
mg
12
%
Iron
 
3
mg
17
%
* 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.
Leigh

Avocado and corn salad

Posted on by Leigh

Avocado and corn salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 243kcal

Ingredients

  • 2 ripe avocados diced
  • 2 cups corn kernels (you can use fresh, canned, or frozen corn)
  • 1 red bell pepper diced
  • 1 red onion finely chopped
  • 1/4 cup fresh lime juice
  • 2 olive oil
  • 1/4 cup fresh cilantro leaves chopped
  • 1-2 garlic cloves minced for added flavor (optional)
  • salt to taste
  • pepper to taste

Instructions

  • If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
  • In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
  • In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
  • Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
  • Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
  • Taste the salad and adjust the seasoning or lime juice as needed.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
  • Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.
    Enjoy your delicious Avocado and Corn Salad!
Nutrition Facts
Avocado and corn salad
Amount per Serving
Calories
243
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
188
mg
8
%
Potassium
 
713
mg
20
%
Carbohydrates
 
26
g
9
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
1189
IU
24
%
Vitamin C
 
52
mg
63
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asparagus salad

Posted on by Leigh

Asparagus salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 320kcal

Ingredients

Salad

  • 500 g fresh asparagus
  • 150 g cherry tomatoes
  • 100 g mozzarella cheese (mini mozzarella balls or diced mozzarella)
  • 50 g mixed greens (e.g., arugula, spinach, or lettuce)
  • 30 g pine nuts toasted
  • 1 red onion thinly sliced

Dressing

  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Wash and trim the asparagus by snapping off the tough ends.
  • Cut the asparagus into bite-sized pieces, about 2-3 centimeters long.
  • Blanch the asparagus in boiling salted water for about 2-3 minutes until they are tender but still crisp. Then, immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to taste.
  • In a large salad bowl, combine the blanched asparagus, cherry tomatoes (halved), fresh mozzarella cheese, mixed greens, toasted pine nuts, and sliced red onion.
  • Drizzle the dressing over the salad ingredients.
  • Gently toss the salad until everything is well coated with the dressing.
  • Serve your asparagus salad immediately as a side dish or a light meal.
    Enjoy your delicious asparagus salad!
Nutrition Facts
Asparagus salad
Amount per Serving
Calories
320
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
20
mg
7
%
Sodium
 
184
mg
8
%
Potassium
 
474
mg
14
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
10
g
20
%
Vitamin A
 
1443
IU
29
%
Vitamin C
 
21
mg
25
%
Calcium
 
173
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce wraps with corn salsa

Posted on by Leigh

Lettuce wraps with corn salsa

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Servings: 2 people
Calories: 179kcal

Ingredients

  • 300 corn kernels (fresh, frozen, or canned and drained)
  • 1 red onion finely chopped
  • 1 red bell pepper diced
  • 1 jalapeño pepper seeded and finely chopped (adjust to your spice preference)
  • 30 g fresh cilantro chopped
  • juice of 2 limes
  • salt to taste
  • pepper to taste
  • 1 lettuce

Instructions

  • In a bowl, combine the corn kernels, chopped red onion, diced red bell pepper, and finely chopped jalapeño pepper.
  • Add the fresh cilantro to the bowl and gently toss everything together.
  • Squeeze the juice of two limes over the mixture and stir to combine.
  • Season the corn salsa with salt and pepper to taste. Adjust the seasoning as needed.
  • Spoon the corn salsa over the vegan lettuce wraps as a topping or serve it on the side as a refreshing accompaniment. Enjoy your delicious Vegan Lettuce Wraps with Corn Salsa!
Nutrition Facts
Lettuce wraps with corn salsa
Amount per Serving
Calories
179
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
346
mg
15
%
Potassium
 
862
mg
25
%
Carbohydrates
 
39
g
13
%
Fiber
 
9
g
38
%
Sugar
 
17
g
19
%
Protein
 
7
g
14
%
Vitamin A
 
4297
IU
86
%
Vitamin C
 
94
mg
114
%
Calcium
 
80
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Roasted duck fillet

Posted on by Leigh

Roasted duck fillet

Print Pin Rate
Course: Supper
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 2 people
Calories: 807kcal

Ingredients

  • 300 g duck fillets (two fillets)
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • salt to taste
  • pepper to taste
  • fresh parsley or green onions for garnish (optional)

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a mixing bowl, combine the olive oil, honey, soy sauce, minced garlic, and grated ginger. Mix well to create a marinade.
  • Score the skin of the duck fillets with a sharp knife in a crisscross pattern, being careful not to cut into the meat too deeply. This helps the fat render and the skin to become crispy during roasting.
  • Season both sides of the duck fillets with salt and pepper.
  • Place the duck fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Make sure the fillets are well-coated. Seal the bag or cover the dish and let the duck marinate in the refrigerator for at least 30 minutes to 1 hour. You can marinate it longer for more flavor.
  • Heat an ovenproof skillet over medium-high heat. Once hot, add the duck fillets, skin side down, and sear for about 2-3 minutes until the skin becomes golden and crispy.
  • Flip the duck fillets over and sear the other side for another 2-3 minutes.
  • Transfer the skillet with the duck fillets to the preheated oven and roast for about 12 minutes for medium-rare doneness. If you prefer your duck more well-done, you can roast it for a few minutes longer.
  • Remove the duck fillets from the oven and let them rest for a few minutes.
  • Slice the roasted duck fillets into thin pieces and serve drizzled with any remaining marinade. Garnish with fresh parsley or green onions if desired.
    Enjoy your delicious roasted honey duck fillet!
Nutrition Facts
Roasted duck fillet
Serving Size
 
1 Serving
Amount per Serving
Calories
807
% Daily Value*
Fat
 
73
g
112
%
Saturated Fat
 
22
g
138
%
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
38
g
Cholesterol
 
114
mg
38
%
Sodium
 
606
mg
26
%
Potassium
 
360
mg
10
%
Carbohydrates
 
19
g
6
%
Fiber
 
0.2
g
1
%
Sugar
 
18
g
20
%
Protein
 
18
g
36
%
Vitamin A
 
252
IU
5
%
Vitamin C
 
5
mg
6
%
Calcium
 
25
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Honey soy duck salad

Posted on by Leigh

Honey soy duck salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 675kcal

Ingredients

Duck

  • 400 g duck breasts (2 fillets)
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • salt to taste
  • pepper to taste

Salad

  • 200 mixed salad greens (e.g., lettuce, spinach, arugula)
  • 1 cucumber sliced
  • 1 carrot julienned
  • 1 red bell pepper sliced
  • 1/2 red onion thinly sliced
  • 100 g cherry tomatoes halved
  • 50 g roasted peanuts chopped
  • fresh cilantro leaves for garnish

Dressing

  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp ginger minced
  • 1 tsp garlic minced

Instructions

  • In a bowl, combine honey, soy sauce, minced ginger, minced garlic, salt, and pepper.
  • Score the duck breasts with a sharp knife (make shallow cuts on the skin side).
  • Place the duck breasts in a shallow dish and pour the marinade over them.
  • Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
  • Preheat your oven to 200°C (392°F).
  • Heat a large ovenproof skillet over medium-high heat.
  • Once hot, add the duck breasts, skin side down, and sear for about 2-3 minutes until the skin is crispy and brown.
  • Flip the duck breasts and cook for an additional 2 minutes on the other side.
  • Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare, or longer if you prefer your duck more well-done.
  • Remove from the oven and let the duck rest for a few minutes before slicing it thinly.
  • In a large salad bowl, combine the mixed salad greens, sliced cucumber, julienned carrot, sliced red bell pepper, thinly sliced red onion, and halved cherry tomatoes.
  • In a small bowl, whisk together olive oil, sesame oil, soy sauce, rice vinegar, honey, minced ginger, and minced garlic.
  • Arrange the sliced duck on top of the salad.
  • Drizzle the dressing over the salad and duck.
  • Sprinkle the chopped roasted peanuts on top for some crunch.
  • Garnish the salad with fresh cilantro leaves.
    Enjoy your delicious Honey Soy Duck Salad!
Nutrition Facts
Honey soy duck salad
Serving Size
 
1 Serving
Amount per Serving
Calories
675
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
28
g
Cholesterol
 
76
mg
25
%
Sodium
 
1168
mg
51
%
Potassium
 
738
mg
21
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Sugar
 
18
g
20
%
Protein
 
19
g
38
%
Vitamin A
 
4392
IU
88
%
Vitamin C
 
63
mg
76
%
Calcium
 
61
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Roasted duck

Posted on by Leigh

Roasted duck

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 20 minutes
Servings: 6 people
Calories: 602kcal

Ingredients

Duck

  • 1 whole duck (approximately 2 kg)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 garlic cloves minced
  • 1 lemon zested and juiced
  • 2 tbsp olive oil

Glaze

  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar

Instructions

  • Preheat your oven to 180°C (350°F).
  • Rinse the duck inside and out under cold running water and pat it dry with paper towels.
  • In a small bowl, mix together the salt, black pepper, dried thyme, dried rosemary, minced garlic, lemon zest, and olive oil to create a seasoning paste.
  • Rub the seasoning paste all over the duck, both inside and out.
  • Place the seasoned and trussed duck on a rack in a roasting pan, breast side up.
  • Roast the duck in the preheated oven for about 2 hours, or until the skin is crispy and golden brown, and the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.
  • Baste the duck with the pan juices every 30 minutes to keep it moist.
  • While the duck is roasting, make the glaze by mixing honey, soy sauce, and balsamic vinegar in a small saucepan. Heat it over low heat until it's well combined. Set aside.
  • During the last 20-30 minutes of roasting, brush the duck with the glaze every 10 minutes. This will give it a delicious, glossy finish.
  • Once the duck is done, remove it from the oven and let it rest for about 10 minutes before carving.
  • Serve the roasted duck with your favorite side dishes.
    Enjoy your delicious roasted duck!
Nutrition Facts
Roasted duck
Serving Size
 
1 Serving
Amount per Serving
Calories
602
% Daily Value*
Fat
 
55
g
85
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
27
g
Cholesterol
 
97
mg
32
%
Sodium
 
815
mg
35
%
Potassium
 
320
mg
9
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
16
g
32
%
Vitamin A
 
226
IU
5
%
Vitamin C
 
14
mg
17
%
Calcium
 
28
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto pancakes

Posted on by Leigh

Keto pancakes

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 256kcal

Ingredients

  • 2 eggs large
  • 60 g cream cheese softened
  • 30 g almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract (optional)
  • a pinch of salt
  • Sweetener of choice (such as erythritol or stevia) to taste

Instructions

  • In a blender, combine the eggs, softened cream cheese, almond flour, baking powder, vanilla extract (if desired), salt, and sweetener. Blend until you have a smooth batter.
  • Heat a non-stick skillet or griddle over medium heat. You can add a small amount of butter or coconut oil to grease the pan if necessary.
  • Pour a small amount of the pancake batter onto the hot skillet to form pancakes of your desired size. Keep in mind that keto pancakes tend to be more delicate than traditional pancakes, so it's best to make them smaller.
  • Cook the pancakes until bubbles form on the surface, then flip them carefully with a spatula. Cook the other side until it's lightly browned.
  • Remove the pancakes from the skillet and repeat the process with the remaining batter. You may need to adjust the heat to prevent burning.
  • Serve your keto pancakes with toppings of your choice, such as sugar-free syrup, fresh berries, whipped cream, or a dollop of keto-friendly nut butter.
  • Remember that portion control is important on a keto diet, as even low-carb pancakes can contribute to your daily carbohydrate limit. Enjoy your keto pancakes in moderation as part of a balanced ketogenic meal plan.
Nutrition Facts
Keto pancakes
Serving Size
 
1 Serving
Amount per Serving
Calories
256
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
194
mg
65
%
Sodium
 
264
mg
11
%
Potassium
 
102
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
11
g
22
%
Vitamin A
 
641
IU
13
%
Calcium
 
145
mg
15
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto fried chicken

Posted on by Leigh

Keto fried chicken

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 298kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless
  • salt to taste
  • pepper to taste

Coating

  • 50 g almond flour
  • 25 g Parmesan cheese grated
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • salt to taste
  • pepper to taste

Egg Wash

  • 2 eggs large
  • 30 ml heavy cream (double cream)
  • salt to taste
  • pepper to taste

Frying

  • cooking oil (such as coconut oil, avocado oil, or lard) for frying

Instructions

  • Start by preparing the chicken. Cut the chicken into bite-sized pieces if you're using whole chicken breasts or thighs. Season them with salt and pepper.
  • In a shallow bowl, combine the almond flour, grated Parmesan cheese, paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well to create the coating mixture.
  • In another shallow bowl, whisk together the eggs and heavy cream to create an egg wash.
  • Dip each piece of chicken into the egg wash, allowing any excess to drip off.
  • Roll the chicken in the coating mixture, ensuring it's evenly coated. Press the coating onto the chicken to make it stick.
  • Heat the cooking oil in a frying pan or skillet over medium-high heat until it reaches around 175°C (350°F).
  • Carefully place the coated chicken pieces into the hot oil using tongs. Make sure not to overcrowd the pan; fry in batches if necessary.
  • Fry the chicken for about 3-4 minutes per side or until it becomes golden brown and cooked through. The exact cooking time may vary depending on the thickness of your chicken pieces.
  • Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
  • Serve your keto fried chicken with your favorite low-carb dipping sauces or alongside a salad for a delicious keto-friendly meal.
    Enjoy your homemade keto fried chicken!
Nutrition Facts
Keto fried chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
298
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
175
mg
58
%
Sodium
 
279
mg
12
%
Potassium
 
524
mg
15
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
35
g
70
%
Vitamin A
 
566
IU
11
%
Vitamin C
 
2
mg
2
%
Calcium
 
126
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.