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Dine In: Black Friday Casserole

Black Friday CasseroleI think I love and hate Black Friday in equal measure! I love it because I can get great bargains and deals on Christmas gifts. I hate it because in order to get those deals, there’s all that pressure to get online or out to the stores as early as humanly possible. I really, really dislike the pressure!

I’m not a Black Friday shopper, as far as going out to a physical store location goes. I stay safely tucked in bed until a reasonable hour and do my shopping online, or wait until the crowds die down and hit some local businesses.

However, my best friend takes Black Friday shopping and elevates it to an art form. The latter part of Thanksgiving Day, after the turkey has been eaten and the mess cleaned up, is dedicated to strategizing and planning her Black Friday attack.

More power to her! Would it be wrong for me to give her some cash and my shopping list, too?

Yes, it probably would; I wouldn’t be earning my bargains.

In the meantime, I can be prepping a Black Friday lunch using almost all leftovers from Thanksgiving dinner!

Black Friday Casserole

2 cups cornbread dressing, cooked
3 to 4 Tbs chicken stock
1/4 cup cream cheese, room temperature
1/2 cup turkey gravy
2 cups cooked turkey, cubed
1 cup green beans
1/2 cup cheddar cheese, shredded
1/4 tsp salt
1/4 tsp pepper
2 cups mashed potatoes
1/4 cup half-and-half cream
2 Tbs butter, melted
1/2 cup French-fried onions, optional

Preheat oven to 350° F. Mix the stuffing with enough broth to make the mixture moist. Press onto the bottom and sides of a greased pie plate. Bake for about 15 minutes or until golden-brown.

In a large bowl, combine the cream cheese and gravy. Beat until smooth. Stir in turkey, green beans, cheddar cheese, salt and pepper. Spread over the baked stuffing crust. In another bowl, mix the mashed potatoes with the cream. Spread over the turkey mixture. Brush with melted butter, and sprinkle with the French-fried onions. Bake until heated through and slightly browned on top, about 20 to 25 minutes.

Serves 6

Nutritional Information: Calories Per Serving: 470, Calories from Fat: 188, Fat: 21 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 89 mg, Sodium: 1564 mg, Potassium: 587 mg, Carbohydrates: 46 g, Fiber: 1 g, Sugar: 0 g, Protein: 24 g.

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Dine In: Baked Jalapeño Chicken Sliders

Baked Jalapeño Chicken SlidersLast year, some girlfriends and I got together on a Friday night in mid-November before the chaos of the holidays really kicked into high gear, and had a wonderful evening of food, fellowship and creating fun Christmas presents for teachers and co-workers. We each brought a dish and sampled each other’s favorites, while helping each other “mass-produce” the cutest Christmas gifts! One friend set up a coffee and hot chocolate bar, so the evening ended around the fireplace with a peppermint mocha espresso for me and whatever else my friends could dream up.

The gifts were easy and adorable. We bought tubes of Brookshire’s Sugar Cookie Dough. Super simple. We purchased metal cookie cutters in bulk, as well as clear glass ball Christmas ornaments. We carefully removed the “hangers” from the ornaments, and filled the glass bulbs with different kinds of cookie sprinkles and jimmies in holiday colors. Red sugar, green sugar, silver jimmies, multi-colored holiday jimmies and anything else festive we found. Then, we packaged several Christmas ornaments in assorted varieties with some sugar cookie dough and a cookie cutter! Voila, instant gift! (You might want to keep the dough refrigerated up until the time you give the gift, however.)
The food was fabulous as well. I made these super-easy sliders that were a huge hit.

Baked Jalapeño Chicken Sliders

12 King’s Hawaiian rolls
8 oz cream cheese, room temperature
2 cups shredded Monterey Jack cheese, divided
5 strips bacon, cooked until crisp and diced
2 chicken breasts, cooked and shredded
1 large jalapeño, seeded and diced
1 1/2 Tbs butter, melted
1/2 tsp garlic salt

Preheat oven to 400° F.

Remove rolls from the foil tray, being careful not to separate rolls. Using a serrated knife, slice through the rolls horizontally, so they each have a top and a bottom. Spray 9 x 13 baking dish with nonstick cooking spray, and place the bottom layer of rolls into the dish.

In a large bowl, combine cream cheese and half the Monterey Jack cheese. Add in the crispy bacon, chicken and jalapeño. Mix well.

Spread the chicken mixture over the bottom layer of the rolls. Sprinkle the top of filling with the remaining cup of cheese. Addtop layer of rolls.

Mix the melted butter with garlic salt. Brush over rolls. Bake for 20 minutes or until the tops of the rolls are golden-brown. Serve warm.

Serves 12

Nutritional Information: Calories Per Serving: 247, Calories from Fat: 178, Fat: 20 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 71 mg, Sodium: 477 mg, Potassium: 139 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 15 g.

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Dine In: Braised Short Ribs

Braised Short RibsLast Friday night was the perfect night to stay home and cook something fabulous.

It was raining, chilly and the eve of a certain spooky holiday that’s perfect for watching scary movies and snuggling.

So, stay home and cook, we did. I’m oh-so-glad we did, too. It’s five days later, and my house STILL smells like the delicious braised short ribs we made. Yep, they were that good that the scent is still lingering.

This recipe is adapted from a Pioneer Woman recipe. If you’re going to make a slow-cooked, savory dish that features bone-in meat in a rich sauce, the Pioneer Woman is a pretty good example to follow! She serves hers on creamy polenta. I opted for mashed potatoes. Anything to sop up the delicious gravy that’s produced during the braising process would be a good accompaniment for this dish.

Braised Short Ribs

8 whole beef short ribs (bone-in)
kosher salt and pepper, to taste
1/4 cup all purpose flour
6 slices bacon, diced
2 Tbs extra virgin olive oil
1 white onion, diced
2 cups baby carrots
4 oz tomato paste
2 Tbs apple cider vinegar
2 cups beef stock
4 Tbs garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary

Coat ribs liberally in salt and pepper, and then dredge in flour, pressing flour to adhere to meat. Set aside.

In a large Dutch oven or heavy-duty skillet, brown bacon over medium heat until crispy and fat is rendered. Remove bacon with a slotted spoon; set on paper towels to drain.

Add olive oil to the bacon grease in the pan, and raise the heat to high. Working in two batches, brown ribs on all sides, about 45 seconds per side. Remove ribs and let rest. Reduce heat to medium.

Add onions, carrots and garlic to the pan; cook for 2 minutes. Add broth and scrape the browned bits from the bottom of the pan. Add tomato paste and vinegar. Bring to a boil and cook 2 minutes.

If you’re continuing to cook in your Dutch oven, proceed. If you need to transfer vegetable broth mixture to an oven-proof baking dish with a lid, do that now.

Add broth, 1 teaspoon kosher salt and black pepper to the liquid in the large ovenproof pot. Add ribs to the liquid; they should be almost completely submerged.

Add whole sprigs of fresh rosemary and thyme.

Place a lid on the pot and put in the oven. Cook at 350° F for 2 hours, and then reduce heat to 325° F, cooking an additional 45 minutes at that temperature. Remove from oven and let stand, covered, for 20 minutes. Meat should be fork-tender and falling off the bone. Serve on top of creamy polenta, mashed potatoes, rice or egg noodles.

Serves 4

Nutritional Information: Calories Per Serving: 377, Calories from Fat: 228, Fat: 25 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 47 mg, Sodium: 1408 mg, Potassium: 694 mg, Carbohydrates: 18 g, Fiber: 2 g, Sugar: 5 g, Protein: 20 g.

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Dine In: Blackened Shrimp with Cajun Garlic Butter

Blackened Shrimp with Cajun Garlic ButterFour years of my childhood were spent living in Louisiana while my dad was employed by the public health service, but I never really took to Cajun food until adulthood.

Now, it seems that I can’t get enough.

It bears to mention that Cajun and Creole are very different.

The Cajun people and Cajun foods come from the Acadians and their descendants, largely transplants from French areas of Canada. They have their own foods and distinct dialects.

While a lot of people are guilty of using the terms Cajun and Creole interchangeably, they’ll be the first to point out the differences.

Cajun cuisine focuses on local ingredients and wild game like duck or rabbit, vegetables and grains, as well as fish and shellfish. This shrimp recipe is the perfect blend of Cajun foods and spices!

Blackened Shrimp with Cajun Garlic Butter

Serves 6

For the Shrimp:
1 lemon, juiced (reserve zest for butter)
2 lbs large shrimp
3 Tbs Tony Chachere’s Cajun Seasoning
lemon wedges, for serving (optional)
fresh thyme sprigs, for garnish (optional)

For the Cajun Garlic Butter:
1/2 cup unsalted butter
4 cloves garlic, minced
1 tsp grated lemon zest, finely chopped
1 to 2 tsp Tony Chachere’s Cajun Seasoning
1 tsp fresh oregano, finely chopped
1 tsp fresh thyme, finely chopped
splash of Worcestershire sauce

Pour lemon juice into a large bowl. Toss shrimp in lemon juice and let marinate for 10 minutes at most. (Don’t go longer than 10 minutes or the citrus juices will cook the shrimp.) Drain and pat dry.

Sprinkle with Cajun seasoning and toss to coat. Let stand another 10 minutes.

Prepare the butter sauce by melting the butter in a small saucepan with the rest of the ingredients and keep warm until ready to serve.

Preheat the grill to medium heat and skewer the shrimp on metal or wooden skewers that have been soaked for at least 30 minutes. Cook the shrimp about 2 minutes on each side until they are opaque.

Toss with fresh thyme leaves. Serve with Cajun garlic butter and lemon wedges.

Nutritional Information: Calories Per Serving: 262, Calories from Fat: 139, Fat: 15 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 257 mg, Sodium: 389 mg, Potassium: 21 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 1 g, Protein: 29 g.

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Dine In: Slow Cooker Pecan Pie

Slow Cooker Pecan PieYesterday, when Paul and I were in the checkout line at Brookshire’s, I commented on the tasty-looking picture on the front of a food magazine. Within seconds, he’d grabbed it off the rack and tossed it into the cart.

“I’m buying that for you,” he said.

So, what does it mean when your boyfriend rapidly buys you a cooking magazine you’d commented on?

  1. He loves you.
  2. He loves the recipe on the cover and hopes you’ll make it for him.
  3. All of the above.

The recipe was for pecan pie (his favorite) in a slow cooker (my favorite).

This recipe is especially perfect for a Friday night when all you really have to do is dump ingredients into a slow cooker, pour a glass of wine and sit on the back porch to enjoy the dusky twilight and each other’s company while the pie cooks.

You really want to line the slow cooker with parchment paper for this recipe. It helps keep the crust crisp. It also allows you to rotate the pie while it’s cooking to avoid hot spots, and it allows for easy removal of the pie once it’s finished.

Slow Cooker Pecan Pie

parchment paper
1 uncooked pie crust, rolled into the shape of your slow cooker
3 eggs
1 cup sugar
2/3 cup dark corn syrup
1 cup pecans, coarsely chopped
1/2 cup margarine, melted
1 tsp vanilla

Cut parchment paper into two strips, placing them down the sides and bottom of slow cooker, overlapping. Spray with nonstick cooking spray.

Press the pie crust dough into the bottom of the slow cooker on top of the paper, and press about 1/2 inch up the sides.

In a medium mixing bowl, stir together the remaining ingredients until well-mixed. Pour on top of the pie crust.

Cover and cook on high setting for 2 to 3 hours, rotating the pie once through the process.

Remove pie from the slow cooker and let cool on a rack. Serve with ice cream.

Serves 6

Nutritional Information: Calories Per Serving: 425, Calories from Fat: 181, Fat: 20 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 83 mg, Sodium: 232 mg, Potassium: 48 mg, Carbohydrates: 62 g, Sugar: 43 g, Protein: 3 g.

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Dine In: Pumpkin Beer Bread

Pumpkin Beer BreadMy friend Carlyle posted on Facebook today asking what she could cook with pumpkin beer.
After all, it is the season for all things pumpkin.

I started rattling off responses to her: barbecue, short ribs braised in pumpkin beer, beer bread…
Wait. Pumpkin beer bread?

Why not??

I love a good pumpkin recipe and this is one I have not tried. Until now. I’m going to make pumpkin beer bread for our porch party on Friday night.

Think of how delightful it will taste with a nice grilled steak and salad, sitting outside in the early darkness with the fire crackling nearby. Of course you can drink the remaining pumpkin ale during your meal, too.

Pumpkin Beer Bread

3 cups self-rising flour
2 tsp pumpkin pie spice
1 tsp salt
3 Tbs honey
1 cup pumpkin puree
1 (12 oz) bottle pumpkin ale
4 Tbs butter

Preheat oven to 375ºF and prepare bread pan by spraying with non-stick cooking spray.
Sift flour, pumpkin pie spice and salt together. Add honey and pumpkin puree. Mix well. Slowly stir in beer until nicely combined and smooth. It will be slightly lumpy.

Cut 2 Tbs of butter into chunks and place in prepared baking pan. Put pan in the oven until butter is melted and bubbly. Spoon bread batter over melted butter. Dot the rest of the butter on top of batter.

Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 minutes before slicing.

Nutritional Information: Calories per Serving: 550, Calories from Fat: 38, Fat: 4.2 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 223 mg, Potassium: 81 mg, Carbohydrates: 66 g, Fiber: 2 g, Sugar: 5 g, Protein: 4 g.

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Dine In: Mac and Cheese Bites

Mac and Cheese BitesI’ve burned out on Friday night dinners lately.

For years and years, my boys wanted pizza on Friday nights while we watched a movie, and there was heck to pay if I deviated from the routine.

Now that they’re older, they’re a little more flexible in our Friday night fare. They still love their pizza, but they are more open to other ideas, especially if it’s something involving finger foods.

I think tonight we’ll do “Appetizers for Dinner” night at our house.

I’m going to bake some mild chicken wings, slice celery and carrots to serve with hummus, and make these Mac and Cheese Bites I’ve been dying to try. Is it wrong of me that I’m making these, fully aware that only two of us will likely eat them? I love mac and cheese, and I can’t wait to try this!

Mac and Cheese Bites

1/2 lb dry elbow macaroni
2 Tbs butter
2 Tbs all purpose flour
1 1/2 cups milk
2 cups sharp cheddar cheese, shredded
2 oz cream cheese
1 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp pepper
1 egg, lightly beaten

Preheat oven to 400° F.

Spray a mini-muffin tin with nonstick cooking spray or line each cup with a paper liner.

Cook macaroni until al dente and set aside.

Meanwhile, in a heavy saucepan, melt butter over medium heat. Whisk in flour, and stir until the mixture is smooth and bubbly. Add the milk gradually while stirring, and bring to a simmer. Add 1 1/2 cups cheese, cream cheese, mustard, cayenne, salt and pepper. Stir until smooth. Remove from the heat; stir into pasta, adding a lightly-beaten egg at the end. Spoon a heaping mound of the macaroni and cheese into the muffin tins, and top each with a pinch of more shredded cheese. Bake for about 15 minutes or until golden-brown on top. Cool for 5 minutes before serving.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 101, Fat: 11 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 46 mg, Sodium: 262 mg, Potassium: 93 mg, Carbohydrates: 17 g, Fiber: 1 g, Sugar: 2 g, Protein: 9 g.

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Dine In: Veal Milanese

Veal Milanese with Lemon Wine Caper SauceOver the weekend, we tried a new-to-me restaurant in our town where my boyfriend, Paul, used to be a regular. I can’t believe I’ve lived in Tyler, Texas, for seven years and had not been to this restaurant yet (especially with my love of eating out), but I hadn’t. When Paul suggested it for a pre-symphony feast, I readily hopped on board.

The Italian restaurant, in an unobtrusive commercial location, strikes the perfect balance between traditional and kitschy, with homage to the red-checked tablecloths that have come to mean Italian dining, juxtaposed with pictures of famous movie stars and singers that lend a slightly pretentious suggestion of connections to a bright, bold and flashy world. The lounge singer who came on while we were there was the perfect touch.

Kitsch aside, the waitstaff and the food were impeccable. The bread, freshly out of the oven, was crisp on the outside, and chewy and hot on the inside. The house Chianti was fragrant and fruity, and the meatballs were just like the ones my mom makes.

I indulged in the Veal Milanese because it’s a dish I would rarely make at home, except for maybe a special Friday night every once in a while. A traditional milanesa is a breaded veal cutlet. This version featured a lemon wine sauce, but what set it apart, other than the fact you could tell it was fresh and homemade, was the capers. The capers were plump and bright, and lent a burst of acidity to the rich dish.

This dish also works if you substitute chicken for veal.

Veal Milanese with Lemon Wine Caper Sauce

salt and freshly ground black pepper, to taste
1 cup flour
2 lbs veal, portioned into 4 parts and pounded to about 1/2 inch thick
3 Tbs extra virgin olive oil, divided
2 Tbs butter
3/4 cup dry white wine
3/4 cup chicken stock
1/2 cup capers
1/2 lemon, juiced
chopped parsley leaves, for garnish
1/2 lemon, thinly sliced (for garnish)

Mix salt, pepper and flour in a shallow dish.

Pound veal cutlets to thin and even dimensions.

Dredge the veal cutlets in the flour mixture. Shake off excess; set aside.

Melt 2 tablespoons olive oil with the butter in a heavy skillet over medium-high heat.

Add the veal and brown on both sides. When cooked through, remove from pan and tent with foil to keep warm. Deglaze the pan with white wine and swirl, scraping the bits of browned veal up into the sauce. Add the chicken stock; cook until the liquid has thickened. Add 1 tablespoon more olive oil, capers, lemon juice and parsley. Stir over high heat for about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

Nutritional Information: Calories Per Serving: 687, Calories from Fat: 305, Fat: 34 g (12 g Saturated Fat), Cholesterol: 250 mg, Sodium: 886 mg, Potassium: 853 mg, Carbohydrates: 26 g, Fiber: 1 g, Sugar: 1 g, Protein: 59 g.

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Dine In: Butternut Squash-Stuffed Shells

Butternut Squash-Stuffed ShellsThis has been one of the best weeks in recent history for a variety of reasons, but principal among them was finding out that my parents are coming to visit for Christmas!

Most years, I only see my parents once during summer vacation in Sandbridge, Virginia. On extra-special bonus years, I might get another visit in. This appears to be one of those years.

I’m already planning my menu for the four whole days they’ll be visiting.

I come from an Italian family, and my mom’s stuffed shells are the best ever. Mine are never as good as hers, so I’m not even going to try to duplicate the recipe this time around. Instead, I’m going to honor the dish with a variation on the traditional take on stuffed shells.

This is a recipe full of interesting flavors. The butternut squash is slightly sweet, especially after it has roasted and caramelized. The spinach, with its touch of acidity, offsets the sweetness of the butternut squash while the creaminess of the ricotta is balanced by the texture of the pine nuts. Then, the lemon brings it all together with a lovely brightness.

This is a great dish for a fall Friday night or to put in your holiday repertoire this year.

Butternut Squash-Stuffed Shells
Serves 8

2 cups roasted butternut squash
olive oil, for tossing
1 box jumbo pasta shells
2 cups part-skim ricotta cheese
1/3 cup grated parmesan cheese, plus more for garnish
1/2 cup toasted pine nuts, chopped
1 clove garlic, minced
1 cup fresh baby spinach
1 egg
1 tsp lemon zest, grated
4 Tbs butter, melted
1/2 cup butter
10 sage leaves (if you can’t find sage, substitute oregano or basil)
salt and pepper, to taste
fresh lemon juice from 1 lemon

Peel and chop the butternut squash, and then toss in olive oil. Roast at 425° F for 15 to 20 minutes or until the squash is tender.

Meanwhile, cook your jumbo pasta shells according to directions.

In a bowl, combine 2 cups ricotta, 1/3 cup parmesan cheese, pine nuts, garlic, spinach, egg, salt and pepper. Combine well. Add the roasted squash and grated lemon zest.

Spoon about 2 heaping tablespoons of the mixture into each shell, and place in a single layer in a 9 x 13 baking dish. Pour 4 tablespoons of melted butter over shells. Bake shells at 400° F for about 20 to 25 minutes.

While the shells are baking, make your sauce.

To make the sage brown butter sauce, melt the 1/2 cup butter in a sauté pan until it’s golden-brown, bubbly and has a nutty fragrance. Add at least 10 sage leaves and sauté until slightly crisp. Remove from heat and add the fresh lemon juice.

Remove shells from oven, pour sauce over shells and sprinkle with additional parmesan cheese. Serve immediately.

Nutritional Information: Calories Per Serving: 527, Calories from Fat: 292, Fat: 32 g, Trans Fat: 0 g (17 g Saturated Fat), Cholesterol: 96 mg, Sodium: 344 mg, Potassium: 370 mg, Carbohydrates: 41 g, Fiber: 3 g, Sugar: 3 g, Protein: 20 g.

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Dine In: Mashed Potato Pancakes

Mashed Potato PancakesOn Monday, you’ll read about the Swiss Steak that Paul made for dinner last weekend, so I apologize that these posts are coming in a little out of order. You see, to go with the Swiss Steak, we made mashed potatoes, and because we had leftovers the second day, we made the first day’s mashed potatoes into mashed potato pancakes.

They were delicious, but I think we’ll both readily admit there was a steep learning curve involved. Turns out you can’t just smash the day-old mashed potatoes into patties and drop them in hot oil. I mean, you can and we did, but I think there is a better method out there. In fact, I know there is.

You start with cold, day-old mashed potatoes, but then you need a binding agent, like egg. We used cheese, which is a delicious add-on, but it wasn’t enough to hold the potato pancakes together. We didn’t dredge the potatoes in anything, but it turns out, that would have given them a crispy, golden crust.

Ours were still good, but these are even better! We had them with leftover Swiss Steak, but I even had one again the next morning, topped with Canadian bacon and a fried egg. The golden yolk ran down over that potato pancake, and it was a little bite of heaven.

Mashed Potato Pancakes

2 cups mashed potatoes, cold
1 large egg, lightly beaten
6 Tbs all purpose flour
2 Tbs onions, minced or grated
2 Tbs green onions
1/2 cup sharp cheddar cheese, grated
salt and pepper, to taste
vegetable oil, for frying

Preheat oven to 250° F. Keep the potato pancakes warm in the oven when you’re done frying them.

In a large bowl, combine the potatoes and the egg. Then, add the onions, chives or green onions and cheddar. Add salt and pepper, to taste. Combine well.

In a large heavy skillet like cast iron, heat 1/8 inch of the oil over moderately high heat until it is shimmering but not smoking. Press a heaping mound of potatoes into a patty and place in the oil. Fry until they are golden-brown, about 1 minute per side. When they are golden, place on a platter lined with paper towels and keep them warm in the preheated oven.

Nutritional Information: Calories Per Serving: 146, Calories from Fat: 44, Fat: 5 g (3 g Saturated Fat), Cholesterol: 39 mg, Sodium: 253 mg, Potassium: 275 mg, Carbohydrates: 20 g, Protein: 6 g.

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