Leigh

Prune pistachio oat bars

Posted on by Leigh

Prune pistachio oat bars

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 pieces
Calories: 385kcal

Ingredients

  • 200 g dried prunes
  • 100 g unsalted pistachio nuts
  • 200 g rolled oats
  • 60 g almond flour
  • 30 g shredded coconut
  • 30 g chia seeds
  • 2 tbsp honey or a low-carb sweetener of your choice
  • 60 g coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 160°C (320°F) and line a square baking dish (about 20x20cm) with parchment paper.
  • Place the prunes in a bowl and cover them with hot water. Let them soak for about 10 minutes to soften. Drain and pat dry with a paper towel.
  • In a food processor, combine the prunes, pistachio nuts, rolled oats, almond flour, shredded coconut, chia seeds, honey or low-carb sweetener, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt.
  • Process the mixture until it forms a sticky, crumbly dough.
  • Transfer the dough to the prepared baking dish and press it down evenly using a spatula or your hands.
  • Bake in the preheated oven for 25 minutes, or until the edges start to turn golden brown.
  • Remove from the oven and let it cool in the dish for about 10 minutes.
  • Once cooled, use the parchment paper to lift the oat bars out of the dish. Place them on a cutting board and slice into bars or squares.
  • Allow the bars to cool completely before storing them in an airtight container. You can keep them at room temperature for a few days or in the refrigerator for longer shelf life.
    These low-carb prune pistachio oat bars make for a delicious and nutritious snack, and they're a great option for those looking to reduce their carb intake. Enjoy!
Nutrition Facts
Prune pistachio oat bars
Serving Size
 
1 Serving
Amount per Serving
Calories
385
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Sodium
 
87
mg
4
%
Potassium
 
434
mg
12
%
Carbohydrates
 
46
g
15
%
Fiber
 
8
g
33
%
Sugar
 
17
g
19
%
Protein
 
9
g
18
%
Vitamin A
 
250
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Peanut butter cookies

Posted on by Leigh

Peanut butter cookies

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 135kcal

Ingredients

  • 200 g natural peanut butter (unsweetened)
  • 60 g almond flour
  • 60 g granulated erythritol
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, combine the natural peanut butter, almond flour, granulated sweetener, egg, vanilla extract, baking powder, and a pinch of salt. Mix well until all the ingredients are fully combined and a dough forms.
  • Line a baking sheet with parchment paper.
  • Scoop out small portions of the dough and roll them into balls, then flatten each ball with a fork to create the classic peanut butter cookie pattern.
  • Place the cookies on the prepared baking sheet, leaving some space between them.
  • Bake in the preheated oven for about 12 minutes, or until the cookies start to turn golden brown around the edges.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
  • Transfer the cookies to a wire rack to cool completely.
    These low-carb peanut butter cookies are delicious and have fewer carbohydrates compared to traditional peanut butter cookies. Enjoy them as a tasty treat while keeping your carb intake in check.
Nutrition Facts
Peanut butter cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
135
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
16
mg
5
%
Sodium
 
76
mg
3
%
Potassium
 
99
mg
3
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
23
IU
0
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon bars

Posted on by Leigh

Lemon bars

Print Pin Rate
Prep Time: 15 minutes
Refrigerate: 2 hours
Servings: 4 people
Calories: 594kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g coconut flour
  • 75 g powdered erythritol
  • 1/4 tsp salt
  • 120 g unsalted butter melted

For the Lemon Filling

  • 4 large eggs
  • 150 g powdered erythritol
  • 2 lemons zested
  • 150 ml lemon juice
  • 2 tbsp coconut flour
  • 1/2 tbsp unflavored gelatin powder
  • 1/4 tsp salt

Instructions

For the Crust

  • In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt.
  • Melt the unsalted butter and add it to the dry ingredients. Mix until a crumbly dough forms.
  • Line an 8×8-inch (20x20cm) square baking dish with parchment paper, leaving some overhang on the sides.
  • Press the dough evenly into the bottom of the lined baking dish to form the crust. You can use the back of a spoon or your fingers to do this.
  • Place the crust in the refrigerator while you prepare the lemon filling.

For the Lemon Filling

  • In a separate bowl, whisk together the eggs, powdered erythritol, lemon zest, lemon juice, coconut flour, unflavored gelatin (if using), and a pinch of salt until well combined.
  • Pour the lemon filling mixture over the chilled crust.
  • Refrigerate the bars for at least 2-3 hours, or until they are set and firm.
  • Once set, lift the bars out of the baking dish using the parchment paper overhang and transfer them to a cutting board.
  • Cut into squares or bars.
  • Optionally, dust the top with a little powdered erythritol before serving.
  • Store any leftovers in the refrigerator in an airtight container.
Nutrition Facts
Lemon bars
Serving Size
 
1 Serving
Amount per Serving
Calories
594
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
251
mg
84
%
Sodium
 
406
mg
18
%
Potassium
 
191
mg
5
%
Carbohydrates
 
81
g
27
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
1034
IU
21
%
Vitamin C
 
44
mg
53
%
Calcium
 
131
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto chocolate avo pudding

Posted on by Leigh

Keto chocolate avo pudding

Print Pin Rate
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 228kcal

Ingredients

  • 2 avocados
  • 60 g unsweetened cocoa powder
  • 60 ml coconut milk
  • 60 ml almond milk
  • 60 g powdered erythritol or your preferred keto sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional toppings for garnish

  • whipped cream
  • chopped nuts
  • raspberries

Instructions

  • Cut the avocados in half, remove the pit, and scoop out the flesh into a food processor or blender.
  • Add the unsweetened cocoa powder, coconut milk, almond milk, powdered erythritol (adjust the amount to your desired level of sweetness), vanilla extract, and a pinch of salt to the avocados.
  • Blend everything together until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
  • Taste the mixture and adjust the sweetness if necessary by adding more powdered erythritol.
  • Once the pudding is smooth and sweetened to your liking, transfer it to serving bowls or glasses.
  • Cover and refrigerate for at least 30 minutes to chill and allow the flavors to meld.
  • Before serving, you can garnish your keto chocolate avocado pudding with whipped cream, chopped nuts, or fresh raspberries if desired.
  • Enjoy your delicious and healthy keto chocolate avocado pudding!
Nutrition Facts
Keto chocolate avo pudding
Serving Size
 
1 Serving
Amount per Serving
Calories
228
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
180
mg
8
%
Potassium
 
748
mg
21
%
Carbohydrates
 
33
g
11
%
Fiber
 
12
g
50
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
147
IU
3
%
Vitamin C
 
10
mg
12
%
Calcium
 
53
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

chocolate nut bark

Posted on by Leigh

chocolate nut bark

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 2 hours
Servings: 2 people
Calories: 523kcal

Ingredients

  • 100 g dark chocolate (at least 70% cocoa)
  • 30 g unsweetened almond butter
  • 30 g mixed nuts chopped
  • 2 tsp unsweetened shredded coconut
  • 1 tsp chia seeds
  • 1 tsp erythritol or your preferred low-carb sweetener (adjust to taste)
  • 1/4 tsp salt

Instructions

  • Line a baking sheet or tray with parchment paper.
  • In a microwave-safe bowl or using a double boiler, melt the dark chocolate until smooth. If using a microwave, heat it in 20-second intervals, stirring each time until fully melted.
  • Stir in the unsweetened almond butter into the melted chocolate until well combined.
  • Add in the chopped mixed nuts, unsweetened shredded coconut, chia seeds, erythritol (or your chosen sweetener), and a pinch of sea salt. Mix everything together until the nuts and other ingredients are evenly coated with the chocolate mixture.
  • Pour the mixture onto the prepared parchment paper, spreading it out to form a thin, even layer. You can use a spatula to help with this.
  • Place the baking sheet in the refrigerator for about 1-2 hours or until the chocolate bark has hardened.
  • Once the bark is set, remove it from the refrigerator and break it into pieces or cut it into squares using a sharp knife.
  • Store the low-carb chocolate nut bark in an airtight container in the refrigerator to keep it fresh. Enjoy as a delicious low-carb treat!
    Feel free to adjust the ingredients and measurements to your taste and dietary preferences. You can also experiment with different nuts or seeds to customize the flavor to your liking.
Nutrition Facts
chocolate nut bark
Serving Size
 
1 Serving
Amount per Serving
Calories
523
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
16
g
Cholesterol
 
2
mg
1
%
Sodium
 
310
mg
13
%
Potassium
 
595
mg
17
%
Carbohydrates
 
34
g
11
%
Fiber
 
10
g
42
%
Sugar
 
13
g
14
%
Protein
 
10
g
20
%
Vitamin A
 
23
IU
0
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
113
mg
11
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon pepper salmon

Posted on by Leigh

Lemon pepper salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinate: 30 minutes
Total Time: 47 minutes
Servings: 4 people
Calories: 323kcal

Ingredients

  • 4 salmon fillets
  • 2 lemons
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 garlic cloves minced
  • fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the lemons thoroughly and zest one of them. Then, juice both lemons to get about 60 ml of lemon juice.
  • In a small bowl, combine the lemon zest, lemon juice, olive oil, minced garlic (if using), salt, and black pepper. Mix well to create the lemon pepper marinade.
  • Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Make sure the salmon is coated evenly. Allow it to marinate for about 15-30 minutes in the refrigerator. You can also marinate it longer for a more intense flavor.
  • While the salmon is marinating, prepare a baking sheet lined with parchment paper or lightly greased.
  • Transfer the marinated salmon fillets to the prepared baking sheet, skin side down.
  • Bake the salmon in the preheated oven for 12 minutes, or until it flakes easily with a fork. The exact cooking time may vary depending on the thickness of your salmon fillets, so keep an eye on them to avoid overcooking.
  • Once the salmon is cooked through, remove it from the oven and garnish with fresh parsley if desired.
  • Serve your lemon pepper salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious lemon pepper salmon!
Nutrition Facts
Lemon pepper salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
323
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
94
mg
31
%
Sodium
 
666
mg
29
%
Potassium
 
920
mg
26
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
34
g
68
%
Vitamin A
 
83
IU
2
%
Vitamin C
 
29
mg
35
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Orange chicken meatballs and broccoli

Posted on by Leigh

Orange chicken meatballs and broccoli

Print Pin Rate
Course: Supper
Servings: 4 people
Calories: 494kcal

Ingredients

Chicken Meatballs

  • 500 g ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ginger minced
  • 1 egg
  • 1 tbsp soy sauce
  • salt to taste
  • pepper to taste

Orange Sauce

  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp cornstarch
  • 1 tsp orange zest

Broccoli

  • 300 g broccoli florets
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Serving

  • 250 g cooked rice

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped onion, minced garlic, minced ginger, egg, soy sauce, salt, and pepper. Mix until well combined.
  • Shape the chicken mixture into meatballs, about 1-2 tablespoons each, and place them on a baking sheet lined with parchment paper.
  • Bake the chicken meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the orange sauce. In a saucepan, combine the orange juice, soy sauce, honey, cornstarch, and orange zest. Cook over medium heat, stirring constantly, until the sauce thickens. Set aside.
  • Steam or blanch the broccoli florets until they are tender, about 3-5 minutes. Drain them and then sauté them in olive oil until slightly caramelized. Season with salt and pepper.
  • To serve, place a portion of cooked rice on each plate, top with the baked chicken meatballs, and drizzle the orange sauce over the meatballs. Arrange the sautéed broccoli on the side.
  • Garnish with extra orange zest or sliced green onions if desired.
    Enjoy your delicious orange chicken meatballs and broccoli on rice!
Nutrition Facts
Orange chicken meatballs and broccoli
Serving Size
 
1 Serving
Amount per Serving
Calories
494
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
148
mg
49
%
Sodium
 
1333
mg
58
%
Potassium
 
1092
mg
31
%
Carbohydrates
 
50
g
17
%
Fiber
 
3
g
13
%
Sugar
 
15
g
17
%
Protein
 
31
g
62
%
Vitamin A
 
595
IU
12
%
Vitamin C
 
85
mg
103
%
Calcium
 
96
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Peanut butter BBQ pork kebabs

Posted on by Leigh

Peanut butter BBQ pork kebabs

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 374kcal

Ingredients

Marinade

  • 500 g pork loin cut into cubes
  • 60 ml soy sauce
  • 60 ml peanut butter
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • 2 tbsp garlic cloves minced
  • 2.5 cm piece of fresh ginger grated
  • salt to taste
  • pepper to taste

Skewers

  • Wooden or metal skewers, soaked in water for 30 minutes if using wooden skewers
  • Vegetables of your choice, such as bell peppers, onions, and zucchini, cut into chunks

Instructions

  • In a mixing bowl, combine the soy sauce, peanut butter, honey, olive oil, rice vinegar, minced garlic, and grated ginger. Mix until well combined.
  • Season the pork cubes with salt and pepper to taste.
  • Place the pork cubes in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or ideally, marinate overnight for better flavor.
  • If you're using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
  • Preheat your grill to medium-high heat.
  • Thread the marinated pork cubes onto the skewers, alternating with the vegetable chunks.
  • Grill the kebabs for about 10-15 minutes, turning occasionally, or until the pork is cooked through and has a nice char on the outside. Make sure the internal temperature of the pork reaches at least 70°C (160°F).
  • Serve your peanut butter BBQ pork kebabs hot, garnished with some extra peanut sauce if desired, and enjoy!
    Feel free to adjust the marinade and seasoning to your taste, and you can also add more vegetables or serve the kebabs with rice or a salad for a complete meal. Enjoy your delicious peanut butter BBQ pork kebabs!
Nutrition Facts
Peanut butter BBQ pork kebabs
Serving Size
 
1 Serving
Amount per Serving
Calories
374
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
79
mg
26
%
Sodium
 
954
mg
41
%
Potassium
 
615
mg
18
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
34
g
68
%
Vitamin A
 
0.4
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sticky chicken wings with pineapple spice sauce

Posted on by Leigh

Sticky chicken wings with pineapple spice sauce

Print Pin Rate
Course: Supper
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Servings: 4 people
Calories: 474kcal

Ingredients

Chicken Wings

  • 800 g chicken wings
  • 120 g all-purpose flour for dredging
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Pineapple Spice Sauce

  • 240 ml canned pineapple chunks with juice
  • 120 ml pineapple juice
  • 60 ml ketchup
  • 60 g brown sugar
  • 1/2 tsp soy sauce (optional, for added flavor)

Instructions

  • Start by preparing the chicken wings. Pat them dry with paper towels and season with salt and pepper.
  • In a shallow bowl or plate, dredge the chicken wings in the all-purpose flour, making sure they are coated evenly.
  • In a deep frying pan or skillet, heat vegetable oil over medium-high heat. You'll need enough oil to submerge the chicken wings.
  • Carefully place the chicken wings in the hot oil and fry until they are golden brown and crispy, about 10-12 minutes. Ensure the chicken is cooked through, with an internal temperature of 75°C (165°F). Remove the wings and place them on a paper towel-lined plate to drain excess oil.
  • In a separate saucepan, combine the canned pineapple chunks (with juice), pineapple juice, ketchup, brown sugar, and soy sauce (if using). Stir the mixture well.
  • Bring the pineapple spice sauce to a simmer over medium heat. Cook, stirring frequently, until the sauce thickens and becomes sticky, which should take about 10-15 minutes.
  • Once the sauce has thickened, remove it from the heat.
  • In a large bowl, toss the fried chicken wings with the pineapple spice sauce until they are well coated.
  • Serve your sticky chicken wings with pineapple spice sauce hot, garnished with extra pineapple chunks if desired.
    Enjoy your delicious sticky chicken wings with the sweet and spicy pineapple sauce!
Nutrition Facts
Sticky chicken wings with pineapple spice sauce
Serving Size
 
1 Serving
Amount per Serving
Calories
474
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
83
mg
28
%
Sodium
 
265
mg
12
%
Potassium
 
378
mg
11
%
Carbohydrates
 
55
g
18
%
Fiber
 
2
g
8
%
Sugar
 
29
g
32
%
Protein
 
24
g
48
%
Vitamin A
 
268
IU
5
%
Vitamin C
 
10
mg
12
%
Calcium
 
46
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.