I’m bringing back an oldie but a goodie for you guys today!  This Crockpot Hoppin’ John was first published on my blog back in 2013.  It deserved a little updating and attention because it really is one of my favorite easy recipes.

And I’m all about easy recipes with back to school life right now.  So I hope you enjoy it as much as we do!

Original Post from 2013:
This is a super simple recipe given to me by a friend several years ago.  I love crock pot recipes that turn out great (because I’ve made my share that don’t). This one is a nice change from the usual Red Beans and Sausage I like to make.  It uses can black-eyed peas, but I’m sure you could use dry beans by just soaking them overnight before putting them in the crock pot.

Crockpot Hoppin' John

Yield: 6 to 8

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Ingredients

• 1 chopped onion
• 1 chopped bell pepper
• 1 can (MILD) Rotel or diced tomatoes
• 1 can beef broth
• 3 cans black-eyed peas
• 1 lb. of sausage (sliced)
• cooked rice for serving

Instructions

1. Add onion, bell pepper, Rotel, beef broth, black-eyed peas, and sausage to the crockpot.
2. Cook on low for 6 to 7 hours.
3. Serve over cooked rice.

Notes

Substitute diced tomatoes for the Rotel if you prefer less spice.

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Other recipes you might like:

Crockpot Sausage & Potatoes

Slow Cooker Balsamic Chicken Sandwiches

Slow Cooker Sauce Piquante


Slow Cooker Sweet Potatoes

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

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I’ve updated this Taco Calzone recipe back from 2013.  It’s still a huge winner at our house and perfect for any night of the year!  It only takes a few ingredients too!  I serve it up with a homemade guacamole and sour cream.

Taco Calzones

Yield: 4 to 6

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Ingredients

• 1 lb. ground sirloin
• 1 taco seasoning packet
• 1 tube of refrigerated pizza dough
• 1 1/2 cup shredded cheese
• Optional:  sour cream, guacamole, shredded lettuce, diced tomato

Instructions

1. Brown ground beef and add taco seasoning packet.  Add the required amount of water according to the seasoning packet and simmer.  Roll out dough, stretching to almost the edges of your pan.  Spread cooked ground beef mixture.  Top with cheese.  Roll up starting from one of the longer ends.    Place seam side down.  Spray a little cooking spray underneath it by carefully moving it around.  Bake at 350 for 20 to 25 minutes or until golden brown.  Slice and serve with sour cream, guacamole, shredded lettuce, diced tomatoes if desired.  Enjoy!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
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• 
  11 x 17 Pan Farberware

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Other easy suppers you may like:

Garlic Cream Chicken Calzone

Crescent Chicken Taco Pinwheels

Pizza Sloppy Joes

Barbecue Meatloaf & Cheddar Oven Sliders

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

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Recommended for this recipe:

Ninja 12 in 1 Cooker -8.5 qt

My Ninja slow cooker is one of my favorite kitchen tools. I love the non-stick coating! This one has so many possibilities and uses!

View Product

Tips for Making Crockpot Sausage and Potatoes:

• Use a smoky pork sausage. These are plentiful in the grocery stores where I live.
• If you aren’t a fan of cream of mushroom, you can try subbing cream of chicken.
• Some readers like to add shredded to cheese to this recipe.

And tell me I am not the only person that feels so organized and prepared when I have something cooking in my slow cooker?  Surely not! I love that feeling of knowing supper is done!!  And here lately we stay so busy all week, just about everyday is a good day for the crockpot!

Crockpot Sausage & Potatoes

Yield: 4 to 6 servings

Cook Time: 7 hours

Total Time: 7 hours

This Crockpot Sausage and Potatoes recipe is an easy slow cooker dinner made with smoky sausage, potatoes, and onions. A simple comfort food meal perfect for busy weeknights.

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Ingredients

• 1.5 lbs. smoked pork sausage, sliced
• 1 large onion, sliced
• 2.5 lbs. medium russet potatoes, peeled and chopped
• 1 10 oz. can cream of mushroom soup
• 3/4 tsp. creole seasoning

Instructions

1. Spray crockpot with cooking spray unless you use a liner*
2. Place all ingredients in crockpot. Stir.
3. Cook on low for 7 to 8 hours.
4. *Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
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• 
  6-Quart Slow Cooker with 3 Heat Settings | Oval Slow Cooker with Removable Stoneware Pot & Glass Lid | Manual Dial Control | Serves 6-7 People | Programmable Crock Pot for Family Meals

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 899Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 146mgSodium: 2117mgCarbohydrates: 71gFiber: 8gSugar: 7gProtein: 40g

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We served these sausage and potatoes with corn-on-the-cob, which my kids LOVE!  Nothing better to these Louisiana folks than sausage, corn, and potatoes!

Follow on Instagram for More Recipes and Fun!!

Other recipes you might like:

Slow Cooker Potatoes

Slow Cooker Balsamic Chicken Sandwiches

Rice Cooker Sausage Jambalaya

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

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Hello friends!  I know I know…I clearly have a problem.  I’m back to share another recipe involving shrimp.  Just call me Diary of a Shrimp Recipe Collector… But I could not hold out on you guys with this one.  I’m a huge fan of stuffed peppers, and these Shrimp Stuffed Peppers do not disappoint!

  My all time favorite are these.   If you haven’t made that recipe yet, please stop what you are doing and make a little grocery list.  They are to die for good…and you know that is good:)  But back to these Shrimp Stuffed Peppers…they deserve their little day in the spotlight too.  They are easy and full of flavor.  Now if you’ve never made stuffed peppers with the pretty colored peppers (red, orange, yellow) and have only had experience with the green ones, please try the colored ones next.  They are sweeter than the green ones. Yes, I know they are more expensive, but they are so worth it!

This is the kind of dish perfect for company or a nice dinner.  But don’t be fooled.  I made these on a regular Sunday for us…because remember, I heart shrimp.

Tips for making Shrimp Stuffed Peppers

• Want to save on the cost?  You can mix in some green bell peppers to save a few dollars.
• I parboil the peppers so they don’t need to bake as long.
• The rice dressing alone in this recipe is so good.  If you aren’t a pepper fan, you can totally have a nice dinner with just the filling!
• I place just a little water in the bottom of the casserole dish to help the peppers continue to steam while they bake.  

Shrimp Stuffed Peppers

Yield: 10 to 12

Shrimp Stuffed Peppers - Sweet red bell peppers stuffed with a creamy creole shrimp rice dressing is a fabulous meal and great for company too!

5.0 Stars (1 Review)

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Ingredients

• 6 cups cooked rice (I cooked 2 cups raw rice)
• 1 1/2 tbsp olive oil
• 1/2 stick butter
• 1 1/2 to 2 lbs. medium sized shrimp (peeled/deveined), seasoned with 1 1/2 tsp creole seasoning
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, chopped
• Creole seasoning to taste
• 1 15 oz. can diced tomatoes
• 1 8 oz. can tomato sauce
• 1 10 oz. can cream of mushroom
• 6 red bell peppers
• 1 to 2 cups water
• 1 to 1 1/2 cups shredded cheese
• Fresh chopped parsley

Instructions

1. Begin by making rice so it can be ready when shrimp sauce is ready.
2. Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
3. Heat olive oil and butter in a large pot over medium high heat.
4. Season shrimp with creole seasoning.
5. Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
6. Remove shrimp to a bowl.
7. Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
8. Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
9. Add shrimp back to sauce and stir.
10. Stir in cooked rice. Turn off heat.
11. Fill each pepper with a good amount of shrimp mixture.
12. Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
13. Cover casserole dish with foil and seal tightly.
14. Bake at 350 for 25 minutes.
15. Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.

Notes

This recipe makes a lot. It is perfect for company, but can easily be halved or eaten again the next day. It will make 12 stuffed peppers, and some adults can eat two.
The rice mixture alone is a great dish too.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

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Follow on Instagram for More Recipes and Fun!!

Other recipes you may like:

Stuffed Bell Peppers

Shrimp and Corn Soup

Shrimp Scampi

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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Hopefully, you didn’t get your fill of grilled chicken yesterday because I’ve got a great sandwich for it!  And it is so good!!  I also hope you had a good Labor Day weekend.  Ours started out a little busy with a slumber party as you can see from Instagram.  After 24 hours with six kids total, my husband and I were wiped out!  We had a lot of fun though.  My nephew and niece came over to spend the night, and then we took all of them to the bounce house on Saturday.  I think it is safe to say everyone had a good time!  We decided to take it easy the rest of the weekend too:)

So I’ve posted my fair share of sandwiches on this blog.  What can I say?  We are sandwich eaters in my family and not the regular plain ol’ kind.  I’m talking about a really gourmet-style sandwich piled high with fixings and served on bakery-style bread.  I love coming up with new sandwich creations, and paninis have a special place in my heart.  The first time I made one when my husband and I were first married, I was immediately sold on the whole concept of a grilled sandwich.

I’ve always been a grilled cheese fan, so it is only natural that my love would extend to a panini of any sort!
This particular panini came about after I made a Grilled Chicken & Bacon Pizza which is a really popular recipe on my blog.  I love recreating recipes!  Pretty much anything can be made into a sandwich.

Plus, there is no need for a panini press!  Just press it down with another skillet, and you are good to go!

Garlic Cream Grilled Chicken & Bacon Paninis

Yield: 4 sandwiches

5.0 Stars (4 Reviews)

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Ingredients

• 3 grilled chicken breasts, thinly sliced
• 8 slices Colby Jack cheese (or 1 1/3 cups shredded)
• 12 slices bacon, cooked
• 1 tbsp olive oil (plus more for grilling paninis)
• 1 tbsp butter
• 3 cloves garlic, finely chopped
• 1 tbsp flour
• 1/2 cup milk
• 1/2 tsp kosher salt
• French bread loaf or Italian bread loaf, cut into 8 1-inch thick slices

Instructions

1. Make garlic cream sauce: Heat olive oil and butter in a small sauce pan. Add garlic and saute over medium heat for 1 to 2 minutes. Add flour and stir for 1 minute. Lower heat to medium-low and add milk and stir to prevent lumps. Season with salt. Cook for 2 minutes or until thickened. Remove from heat.
2. Assemble sandwiches: Spread garlic cream sauce on each inside slice of bread. Top one side with grilled chicken, 3 slices of bacon, and 2 slices of cheese (or 1/3 cup of shredded cheese). Top with other slice of bread.
3. Grill sandwiches: Preheat a skillet over medium-high heat. Drizzle a little olive oil on one side of bread. Place that side down onto skillet. Press down using another skillet. Let cook until golden brown. Drizzle other side with olive oil. Flip it over, press down with other skillet, and grill that side until golden brown. Serve warm.

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• 
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 Other Recipes You Might Like:

Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce

Chicken Fajita Paninis with a Fiesta Ranch Sauce

Chicken Caprese Paninis

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Hello folks!  Hope your weekend was a good one.  We actually had a pretty relaxing one which was very much needed around here.  It seems like we have been gone on the weekends a lot here lately.  I even had time to start a new book!  This is pretty rare.  But I’m really making an effort to read again.  I love to read, but since having kids, I do not have much time except before bed.  That pretty much means I read 3 sentences and pass out.

But surprisingly, what I have had time for recently is a little binge-watching of Downton Abbey.

Y’all, I cannot even hardly explain to you how much I adored this show.  The writing was fabulous, and I was completely obsessed with it for about 3 weeks.  I watched all 5 seasons!  I ordered them online since you can just watch it from Amazon now.  I then passed it along to my mom and sister, who then both became completely obsessed with it as well!

From all this binge-watching, I found myself wanting to speak in a British accent and even had my husband call me “My Lady” because he heard it on the t.v. so much!  I must admit that I quite liked that!  I even found myself googling British history and the castle where the show was filmed.  I’m telling y’all!  OBSESSED!

I’m a sucker for anything historical fiction especially in the Victorian era.  I’m just fascinated by it!

I’m also a little obsessed with shrimp.  If you have read my blog for a period of time, then you probably know that already.  Every time I post a shrimp recipe, I wonder if people are thinking, “Man, this girl can eat some shrimp!”  My response to that would be, “Why yes, yes, I can!”

This salad is perfect for summer grilling because you grill up the shrimp and the corn.  Now I used a little grill basket for the shrimp to make it a little easier.  Those things are super nice.  You could even do this on an indoor grill as well.

I finished it off with a mexi-ranch sauce.  If that is not your thing, just top it with whatever is your favorite kind of dressing.

Southwest Shrimp Salad

Yield: 2 salads

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

5.0 Stars (1 Review)

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Ingredients

• 1 lb. medium shrimp
• 1 tsp salt, divided
• 1 tsp McCormick Montreal Steak Seasoning
• A pinch of crushed red pepper flakes
• juice of 1/2 lime
• 1 tsp chili powder
• 2 ears corn, shucked
• 1 tsp olive oil
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• green leaf lettuce, chopped
• Southwest tortilla strips (found in produce section with salad toppers)

Mexi-Ranch Dressing:

Toggle ingredient group

• 3 tbsp ranch dressing
• 1 tsp chili powder
• 1/2 tsp cumin

Instructions

1. Add shrimp to a medium-sized bowl. Season shrimp with 1/2 tsp. salt, steak seasoning, red pepper flakes, lime juice, and chili powder. Sir and set aside.
2. Preheat grill to medium-high.
3. Brush corn with olive oil and season with salt.
4. Grill shrimp over medium-high heat for about 5 minutes or until cooked through. Grill corn over medium-high heat for about 10 minutes or until slightly charred. Let cool slightly. Cut corn off the cobb using a knife.
5. In each serving bowl, arrange lettuce, corn, black beans, avocado, shrimp, and tortilla strips.
6. For dressing: Mix ranch dressing with chili powder and cumin. Drizzle over salads.

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 Looking for other recipes?

Cajun Cobb Shrimp Salad

Hot-Pressed Santa Fe Wraps

Southwest Chicken Pasta

The post Southwest Shrimp Salad appeared first on Diary of A Recipe Collector.

So we’re back from our beach vacation!  We spent one whole week in Gulf Shores, Alabama.  We had such a nice time!  Now I use the word “vacation” very loosely.  Every year I remind my husband that it will not be time to sit on the beach and relax like we did before children.  Our purpose is simple.  Entertain the kids and make memories.  We will have our own little relaxing vacation later this summer when we celebrate our lucky 13th wedding anniversary.

We really had such a great time!

We stay at the same beautiful condo every year.  This year the water was absolutely beautiful!  We went to the waterpark, did a bungee trampoline, built sandcastles, played in the waves, walked the beach, and of course, SWAM IN THE POOLS!  The last thing is pretty much what took up a good amount of our time.

Did I mention we had a good time?  But all good things do come to an end.  I was glad to come back home.  A week away does make you miss your comfortable home and surroundings.  Plus I ate so much food and snacks and CARBS on this little vacation that I need to make meat and veggies my only food groups for the next month!!  Holy cow!  I sort of let myself really indulge on these sorts of trips.  Oh well!  That’s what they’re for, right?

So now that I’m back home, I need to break out the green leafy vegetables.  I’ll start with this wonderful Cajun Shrimp Cobb Salad.

I love a good hearty salad so much more than one that is just filled with cucumbers, lettuce, and tomatoes.  This one has so many good things happening!

Cajun boiled shrimp, BACON, eggs, big slices of green onions, green bell peppers, and those crispy fried onions I love to munch on at Thanksgiving!  Really folks!  This is my kind of salad!

Now, as far as the dressing goes, you can really top it with whatever floats your boat.  I am a hard-core ranch lover, so that was my no-brainer choice.  But if you are a traditional cobb salad lover, then you may want some blue cheese or perhaps you just want a vinaigrette.  Go with what sounds good to you!

Cajun Shrimp Cobb Salad

Yield: 2 salads

No Ratings

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Ingredients

• 6 cups water
• 2 tsp creole seasoning
• 1 lb. small shrimp, peeled
• 1 head chopped romaine lettuce
• 6 green onions, roughly chopped
• 1 small bell pepper, chopped
• 6 slices bacon, cooked and chopped
• 4 boiled eggs, quartered
• 3/4 cup packaged crispy fried onions (found with salad toppings or with canned vegetables)
• Dressing of your choice ( I used 3 to 6 tbsp good-quality ranch)

Instructions

1. Add six cups of water to a medium saucepan. Bring to a boil. Add creole seasoning and shrimp. Boil for 2 minutes. Remove pot from heat and let sit in boiling water for about a minute. Strain in a colander.
2. In each serving bowl, place a good amount of romaine lettuce down first.
3. Top with remaining ingredients and boiled shrimp.
4. Top with dressing of your choice.

Notes

*I purchase packaged frozen Gulf shrimp (150 count), but you could always use bigger shrimp and chop smaller after boiling.

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Looking for other great recipes?

Layered Salad

Cajun Boiled Shrimp Stuffed Baked Potato

Boiled Shrimp Pasta Salad

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Well one of my goals recently has been to showcase some Oldies but Goodies from the past on my blog.  Now I tell you the photography on this blog is an continual learning process for me.  It is actually something I read up on and study and PRACTICE.  Some things are just naturally so beautiful, appealing, and appetizing-looking.  Then there are those recipes that are just plain hard to photograph.  I say all this to let you know, don’t let some of my old photos in this post deter you.  I’m only listing a few of my true favorites for those of you who are new to blog over the last year and for those of you who’ve been with me for a while too!

I appreciate you guys more than you could ever ever know!

So here are some of my Oldies but Goodies:

Sour Cream and Butter Biscuits

Stuffed Sausage Bread
We make this for almost every gathering we have!

Vidalia Onion Cornbread

Skillet Covered Burritos

Chocolate Dream Trifle

Meatball Burgers
(One of my FAVORITES)

Grandgirl’s Apple Cake
(A Paula Deen Recipe)

Chicken Cordon Bleu Pasta

Lemon Shrimp Linguine

Peach Pie Filling Fruit Salad

I hope you’ll try some of these soon!!

The post Oldies But Goodies appeared first on Diary of A Recipe Collector.

Hey everyone!  I have a fun new feature on my blog called Cajun Cookin’.  I’m so excited to share some of my recipes that are very near and dear to my heart.  They come from one of the best cuisines on Earth-Cajun Food!  Okay, maybe I’m a little biased, but our food down here in Louisiana has so much flavor, and I’m excited to share some of these dishes with you.

I thought I’d start off with an easy weeknight Cajun dish, Rice Cooker Sausage Jambalaya.  Normally Jambalaya is a Sunday dinner at our house, but every now and then, it’s nice to enjoy on a busy weeknight.

This dish couldn’t get easier!  Five ingredients and a rice cooker and you are on your way to a great Cajun dinner!

Plus, you’ve got your protein and sides all in one pot.  Less clean up=a happier mommy!

UPDATE: This recipe has been modified to make it lower in sodium as of 12/28/15. I reduced the amount of french onion soup and replaced it with water. I also replaced black-eyed peas with bacon to a regular can of black-eyed peas. This helped cut down on the salt quite a bit.  We really enjoyed it!

Rice Cooker Sausage Jambalaya

Yield: 4-5 servings

4.0 Stars (1 Review)

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Ingredients

• 3/4 lb. smoked sausage, thinly sliced
• 1/2 can french onion soup (about a 1/2 cup)
• 1/2 cup water
• 1 can Rotel (mild) or diced tomatoes, undrained
• 1 can blackeyed peas, undrained
• 1 1/2 cups uncooked rice*
• *If using the rice cooker measuring cup, use 2 of those cups for the rice since they are actually 3/4 cup.

Instructions

1. Mix all ingredients in rice cooker.
2. Start the rice cooker.
3. Once it finishes, allow it to set for 5 minutes. (Do not lift the lid).
4. Turn the rice cooker back on again. It will cook for a shorter cycle this time. Let it set for 10 minutes after it goes off.
5. Stir and check rice to make sure it is done. If not, add a little more water (about 2 tbsp), stir, and set it to cook again.

Notes

*I used an 8 cup rice cooker. You can find one HERE.
**I also use medium-grain rice.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
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• 
  Proctor Silex 37534NR Rice Cooker, 8 Cups Cooked, White

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Other recipes you might like:

Cajun Boiled Shrimp Stuffed Potato

Shrimp Casserole

One-Pot Cajun Black-Eyed Peas & Rice

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, AND PERISCOPE.

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Here are some great rice cookers to check out if you need one:

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Are you a cabbage fan?  Some are and some aren’t.  My husband and I love cabbage, and we love this recipe for One-Pot Cabbage Casserole that both he and I grew up having.  It’s filled with ground beef, rice, tomatoes, cheese, and of course, cabbage.  It’s super easy for any night of the week and just as special for a Sunday dinner.  Plus, it is cooked up all in one pot with no need to bake it in the oven.

Now as far as cabbage goes, I’m still working on my kids.  Yes, I had to take out the cabbage for them to eat it, but I got really good reviews from them once I did this…we are taking baby steps around here.

So I’m hoping you have some cabbage fans in your house and you’ll give this one a try!  You’ll love it!

One-Pot Cabbage Casserole

One Pot Cabbage Casserole - A one pot recipe idea that is so easy to make filled with cabbage, diced tomatoes, ground beef, rice, and topped with cheese.

4.7 Stars (36 Reviews)

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Ingredients

• 2 lbs. ground beef
• 1 tsp creole seasoning
• 1 onion, chopped
• 1 cup rice, uncooked
• 3 large handfuls of roughly chopped cabbage
• 1 8 oz. can tomato sauce
• 2 cups of water (I just use the tomato sauce can twice)
• 1 14 oz. can diced tomatoes, undrained
• 1 cup shredded cheese (I used Colby Jack)

Instructions

1. Add ground beef to large sauce pan (lid will be needed). Season ground beef with about 1 tsp of creole seasoning and brown ground beef. Add onions to cook while beef browns. Cook until onions are mostly clear. Drain off grease.
2. Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
3. Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
4. Once cooked, top with cheese and cover with lid to melt a few minutes.

Notes

You can use a can of Rotel instead of diced tomatoes if you prefer spicy food.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 549Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 153mgSodium: 1032mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 47g

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