Sunday’s Chicken Dinner Recipe – Diabetic Lemon Chicken Recipe

This week’s Sunday’s Chicken Dinner Recipe is – Diabetic Lemon Chicken Recipe. Chicken Breasts, Lemon, Onion Powder, White Pepper, and Oregano are the ingredients for this week's recipe. A really easy recipe to prepare. It's from one of my favorite sites, the Diabetes Self Management website. Loads of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more can be found at the site so check it out today. Enjoy and Make 2019 a Health One!     https://www.diabetesselfmanagement.com/

Diabetic Lemon Chicken Recipe
Preparation time: 5 minutes. Cooking time: 30 minutes.

Ingredients
Nonstick cooking spray
1 pound boneless, skinless chicken breast (4 pieces)
1 tablespoon olive oil
1 large lemon
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 teaspoons oregano

Directions
Preheat oven to 375˚F. Tear off a piece of aluminum foil that’s large enough wrap up all four pieces of chicken. Spray the aluminum foil with nonstick cooking spray (on one side only), and lay the chicken breasts on the sprayed foil. Drizzle with olive oil. Grate 1 tablespoon of lemon zest and set aside. Juice the lemon, removing the seeds. Pour lemon juice over chicken, then sprinkle chicken with lemon zest, onion powder, white pepper, and oregano. Fold the aluminum foil over the chicken and roll the edges of the foil together to make a sealed packet. Place packet on a jelly roll pan or in a large, shallow casserole dish. Bake 30 minutes. Remove from oven and carefully open foil, using tongs to remove chicken to serving plate.

Yield: 4 servings.

Serving size: One 4-ounce breast.

Nutrition Facts Per Serving:

Calories: 195 calories, Carbohydrates: 3 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 96 mg, Sodium: 347 mg, Fiber: 0 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-lemon-chicken/

"Meatless Monday" Recipe of the Week - Linguine with Walnut Lemon Cream Sauce

This week's "Meatless Monday" Recipe of the Week is - Linguine with Walnut Lemon Cream Sauce. My neighbor sent me this recipe, photo, and web link to the CooksRecipes website. Anything topped with Walnuts has to be good! As I said you can find this dish at the CooksRecipes website. Check the site out and their huge selection of recipes., one of the best! So Enjoy and Eat Healthy in 2018!   https://www.cooksrecipes.com/index.html

Linguine with Walnut Lemon Cream Sauce
This speedy main meal is ready in less than 30 minutes. Zesty lemon and crunchy walnuts make this pasta scrumptious! Garnish with extra grated lemon peel and walnut halves.

Recipe Ingredients:
1 cup whipping cream
1 teaspoon grated lemon peel

1 pound linguine uncooked
2 tablespoons butter
1 1/2 cups sliced mushrooms
1/3 cup chopped, toasted California Walnuts
2 tablespoons freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

Cooking Directions:
1 - In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes.
2 - Cook pasta according to package directions.
3 - Meanwhile, in large skillet, melt butter; sauté mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and ground black pepper; sprinkle with parsley.

Makes 4 servings.
https://www.cooksrecipes.com/mless/linguine_with_california_walnut_lemon_cream_sauce_recipe.html

Kitchen Hint of the Day!

When Poaching Eggs.....


Vinegar, or even lemon, helps the egg whites to set more quickly and we get fewer wispy bits when you add a tablespoon or two to the simmering water.

Kitchen Hint of the Day!

Somethings Fishy.......


If your grilling or broiling thick fish steaks, marinate them for 15 minutes in lemon or lime juice before cooking. The acid from the juice cooks the flesh a bit, cutting down on the time it needs to stay on the heat so your fish is less likely to dry out.

Diabetic Dish of the Week - Baked Cinnamon Applesauce

This week's Diabetic Dish of the Week is Baked Cinnamon Applesauce. Granny Smith Apples and Royal Gala Apples make this version of Applesauce. It calls for Equal in place of Sugar. You can find this recipe on the CooksRecipes website. Cooks has a great selection of recipes for all tastes and cuisines so check it out soon!     http://www.cooksrecipes.com/index.html

Baked Cinnamon Applesauce
A unique applesauce that bakes in your oven. Citrus flavors enhance the 2 different apple varieties used. Delicious enough to serve as a healthy dessert.

Recipe Ingredients:

1 orange
1 lemon
3 pounds Granny Smith apples, peeled, cored, quartered
3 pounds Royal Gala or Braeburn apples, peeled, cored, quartered

3 tablespoons stick butter or margarine, cut into small pieces
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Equal® Spoonful*

Cooking Directions:

1 - Grate peel of orange and lemon. Place in 3-quart glass or non-corrosive casserole with cover. Squeeze juice from orange and lemon; add to grated peel in casserole. Add apples, butter, cinnamon and nutmeg. Toss to combine.
2 - Cover with casserole lid. Bake in preheated 350°F oven 1 1/2 hours. Remove from oven and let stand covered 30 minutes. Carefully remove lid. Stir to break up apples. Stir in Equal®.
Serve warm or refrigerate, covered, several hours before serving.
Makes 12 servings.

*May substitute 12 packets Equal sweetener.

Nutritional Information Per Serving (1/12 of recipe): calories 129, protein 0 g, carbohydrate 27 g, fat 3 g, cholesterol 8 mg, sodium 1 mg.

http://www.cooksrecipes.com/diabetic/baked_cinnamon_applesauce_recipe.html

Low-Carb Snack Recipes

From the EatingWell websities Low-Carb Snack Recipes. Recipes like; Chocolate-Cherry Snack Bars, Lemon-Parm Popcorn, and Cottage Cheese Salad. Find them all at the EatingWell website!      http://www.eatingwell.com/

Low-Carb Snack Recipes

Snack away with our low-calorie, low-carb snack recipes to help you slim down.
Whether you’re in the mood for a sweet or salty snack, our low-calorie, low-carb snack recipes are easy and quick to prepare. These low-carb cookie recipes, low-carb snack bar recipes and more healthy snack recipes are perfect to pack for work or serve to your kids after school. If you’re following a low-carb diet or are trying to cut carbs to help you slim down, these low-carb snacks are healthy snacks to beat an afternoon slump.



Chocolate-Cherry Snack Bars
These cereal bars are chewy, crunchy and delicious with good-for-you seeds, nuts, fruit and little explosions of chocolate. We like the flavor of dried cherries or cranberries, but any coarsely chopped dried fruit will work......


Lemon-Parm Popcorn
Perk up your popcorn with a bit of lemon pepper and Parmesan cheese......


Cottage Cheese Salad
Cottage cheese topped with crunchy bell pepper and sweet tomato makes for a satisfying afternoon snack or pair it with hearty whole-grain crackers for a light lunch......



* Click the link below to get all the Low-Carb Snack Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_carb_snack_recipes

Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and.....

Dinner Tonight: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread




Started my morning off with a couple of Jennie - O Turkey Breakfast Sausage Links, Simply Potatoes

Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside we ended up with 4 new inches of snow. Just as the snow we had was starting to melt we got hit again. The main roads are all clear but the side roads are still slick. I needed to go to the bank but all are closed today for President's Day today. So I just did a few things around the house and on the computer. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.

Another delicious and healthy recipe from the Taste of Home website! I love that site, so many great recipes. For dinner tonight I prepared a Lemon Baked Cod. I'll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.

To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13x9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.




For one side dish I prepared some Uncle Ben's Ready Rice - Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread and a Snapple Diet Tea to drink. For dessert later a Healthy Choice Frozen Greek Yogurt.







Lemon-Parsley Baked Cod Recipe

Ingredients
3 tablespoons lemon juice
3 tablespoons butter, melted

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

http://www.tasteofhome.com/recipes/lemon-parsley-baked-cod

Diabetic Dish of the Week - Spicy Turkey with Citrus au Jus

This week's Diabetic Dish of the Week is a Spicy Turkey with Citrus au Jus. Fantasic added Spices and Lemon give this Turkey Breast incredible flavor!

Spicy Turkey with Citrus au Jus

INGREDIENTS

1 Turkey Breast (4-5 pounds)
1/4 Cup Unsalted Butter, Softened Grated Peel of 1 Lemon
1 Pinch fresh Thyme, finely chopped
1 Pinch fresh rosemary, finely chopped
1/2 Teaspoon fresh Ground Black Pepper
1/8 Teaspoon Red Pepper Flakes
1 Tablespoon Lemon Juice

DIRECTIONS

1 - Line inside of Slow Cooker with disposable liner and coat with cooking spray. Add Turkey Breast.
2 - Combine Butter, Lemon Peel, and all Spices into small bowl; stir until well blended. Spread mixture over top and sides of Turkey. Cover and cook on low 4-5 hours or on high for 2/12-3 hours. Still reserving the Lemon juice
3 - Cook the product as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove Turkey, if done, to cutting board. Cover loosely with foil; let stand 10 to 15 minutes before slicing. Turn off heat on slow cooker. Let the cooking liquid stand 15 minutes. Strain liquid; discard solids. Stir in the Lemon Juice into the cooking liquid. Serve sauce with the Turkey.

Diabetes-Friendly Blueberry Recipes

Some fantastic Diabetic-Friendly Blueberry Recipes! It's from the Diabetic Living On Line website.   http://www.diabeticlivingonline.com/


Diabetes-Friendly Blueberry Recipes
We look for any excuse to incorporate juicy, antioxidant-rich blueberries into our breakfasts, desserts, and snacks. Whether fresh or frozen, the tiny-but-mighty fruits are delicious tossed into your cereal or yogurt, blended into healthy smoothies, or baked into muffins, cakes, and bars. Here are our best diabetic recipes featuring one of the sweetest power foods: blueberries.



Berry Tart with Lemon Cookie Crust

Fluffy filling and fresh berries adorn this delicious diabetic dessert. To ease the assembly of the blueberry cake, make the crust ahead of time......


Nectarine-Blueberry Crisp

This nectarine and blueberry crumble is perfect for spring and summer, when both fruits are in season. One serving of the pistachio-topped treat contains only 166 calories......


* Click the link below to get all the Diabetes-Friendly Blueberry Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/diabetes-friendly-blueberry-recipes

Diabetic Dish of the Week - Light Lemon Strawberry Smoothie

Light Lemon Strawberry Smoothie

Makes 2 servings

Ingredients:

1 Cup Frozen Unsweetened Strawberries
3/4 Cup Fat Free (Skim) Milk
1 Tablespoon Lemon Juice
1/2 Cup Vanilla Nonfat Greek Yogurt
2 Ice Cubes (Optional)
* Fresh Lemon and Strawberry Slices (Optional)

Instructions:
 1 - Combine frozen Strawberries, Milk, and Lemon Juice in blender; blend until smooth. For thicker consistency, add ice; blend until smooth.
2 - Pour into 2 glasses. Garnish with Lemon and Strawberry slices. Serve Immediately.


Nutrition:

Clories - 100, Total Fat - 0g, Saturated Fat - 0g, Carbs - 16g, Dietary Fiber - 2g, Sodium - 65mg

Roast Chicken with Potatoes, Lemon, and Asparagus

Dinner Tonight: Roast Chicken with Potatoes, Lemon, and Asparagus



The rains ended overnight and it was a sunny morning out, a bit humid but not real bad. Had a
Healthy Life Whole Grain English Muffin topped with some Smucker's Sugar Free Blackberry Jam. Did my morning workout and started laundry and house cleaning for the day. After I was done with inside I started on the outside for a bit. Cleaning is a lot easier when the vacuum and my new leaf blower are all cordless now! It is a pain trying to operate things with cords when you're in a wheelchair. Anyway a new recipe for dinner tonight, Roast Chicken with Potatoes, Lemon, and Asparagus.





This recipe is based from the book One Pot by Martha Stewart. Amazon had several good recipe and

cooking books on sale and bought 3 different ones, all filled with some great sounding recipes. I wanted to try the Roast Chicken with Potatoes, Lemon, and Asparagus first. Easy recipe with just 7 ingredients needed to prepare it; 1 pound Yukon Gold Gourmet  Potatoes (halved), 3 tablespoons Blue Bonnet Light Butter (cut into small pieces), McCormick Grinder Sea Salt and Black Peppercorn, 1 package Skinless and Boneless Chicken Breasts(about 1 pound), 1 bunch asparagus (trimmed and cut into 2-inch pieces), Lemon Juice from fresh Lemon, and 6 Sprigs Fresh Thyme. Some of my ingredients vary from the original recipe, the original recipe with the web link is at the end of the post.




To prepare it start by preheating the oven to 475 degrees. Place potatoes and half the butter in a

roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes. Next place the chicken on top of the potatoes; season with salt and pepper. Roast until chicken begins to brown, about 25 minutes. Scatter the asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 10 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with the  pan juices. Then as the saying goes - "Winner, Winner, Chicken Dinner". Really a delicious and healthy Chicken Dish. Chicken comes out moist and flavor packed and I love Potatoes and Asparagus so this just capped everything off! Carrots would be a good addition to the dish also. I also baked a loaf of Multi Grain Baguette Bread. For dessert later a bowl of Del Monte No Sugar Added Sliced Peaches.


 




Roast Chicken with Potatoes, Lemon, and Asparagus

INGREDIENTS

1 1/2 pounds new potatoes, halved

3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

DIRECTIONS

Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

COOK'S NOTE
We like dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.

http://www.marthastewart.com/315875/roast-chicken-with-potatoes-lemon-and-as

Kitchen Hint of the Day!

Microwave tips to save time....


Microwave a lemon for 15 seconds and double the juice you get before squeezing.

Microwave garlic cloves for 15 seconds and the skins slip right off.

Spices, nuts, and seeds can have their aroma back by using the microwave. Place the spices in a microwave safe bowl for 15 seconds at full power.

Kitchen Hint of the Day!

You can prevent boiled eggs from cracking by using lemon. Just cut a lemon in half, then rub the cut side on the shells before cooking them. You can also add a pinch of salt to the water before to prevent cracks.

Kitchen Hint of the Day!

Thank you to Jill M. for passing these tips along!



Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

"Meatless Monday" Recipe - Lemon & Spinach Pesto Pasta

I came across this week's "Meatless Monday" Recipe at the http://www.takepart.com/ website. And scanning their recipes this is just one of many delicious and healthy recipes they have. http://www.takepart.com//series/meatless-mondays Enjoy!

http://www.takepart.com/photos/meatless-mondays/lemon--spinach-pesto-pasta   




Lemon & Spinach Pesto Pasta

Serves 4

Ingredients

•      1 pound of pasta, preferably rigatoni or fusilli

•      About 2 cups of basil (including stems)

•      About 2 cups of spinach

•      4 cloves of garlic

•      1/2 cup pine nuts, toasted

•      1 lemon

•      About 1/2 cup olive oil

•      Salt and pepper to taste

Directions

1.     Put your pot of water on to boil for the pasta and make the pesto in your food processor. Place the basil and spinach in the processor topped with the garlic and nuts. Pulse a few times to break them down a bit.

2.     Add in the zest from the lemon and all the lemon juice. Pulse again and then, with the motor running, drizzle in the olive oil and continue to blend until the pesto is smooth.

3.     Cook your pasta to al dente, drain and return to the pot.

4.     Add the pesto right on top and stir to coat the noodles.  Serve immediately.


http://www.takepart.com/photos/meatless-mondays/lemon--spinach-pesto-pasta

Lemon Chicken

A low carb and low calorie Chicken Dish.


Lemon Chicken


Ingredients:

4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
1/3 cup all-purpose flour
1/4 teaspoon black pepper
Sea Salt, to taste
2 tablespoons Blue Bonnet Light Stick Butter
1 cup Swanson Low Sodium Chicken Broth
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup sliced green onions
Lemon slices, cut in half (optional)


Directions;

Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4 inch thick. Remove plastic wrap.
In a shallow dish stir together flour and black pepper. Coat chicken with flour mixture, shaking off any excess.
In a large skillet heat butter over medium heat. Add chicken and cook for 4 to 6 minutes or until chicken is no longer pink (170°F / 80°C), turning once. Remove from skillet; cover and keep warm.
For sauce, in a small bowl stir together chicken broth, lemon juice, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions. If desired, top chicken with lemon slices. Spoon sauce. over chicken.
Makes 4 servings.

Lemon-Baked Cod w/ White Shoepeg Corn, Sugar Snap Peas, and...

Dinner Tonight: Lemon-Baked Cod w/ White Shoepeg Corn, Sugar Snap Peas, and Whole Grain Bread

After a couple of sunny beautiful Winter Days the real Winter came out late last night and early morning. The area got about 6 - 8 inches of snow. Which isn't a whole lot but for this area it's a big snowfall! And it was a beautiful snowfall, it was a wet snow and everything was covered by snow. The trees are beautiful out! I posted a couple of pictures of it in an earlier post. For dinner on this Winter's Day I prepared; Lemon-Baked Cod w/ White Shoepeg Corn, Sugar Snap Peas, and Whole Grain Bread.
 





I've made this Lemon-Baked Cod a few times now . If you like Cod you'll love this recipe. You'll need; 1 lb Cod Fish Fillets, 1/4 cup Blue Bonnet Light Butter, melted, 2 tablespoons Lemon Juice, 1/4 cup all-purpose Flour, 1/2 teaspoon Morton’s Light Salt, 1/8 teaspoon White Pepper, and Paprika. To prepare it mix butter and lemon juice in a bowl. Then in another bowl, mix flour, salt and white pepper. Dip the fish into butter mixture; coat fish with flour mixture and place fish in ungreased square baking dish, 8x8x2 inches. Pour remaining butter mixture over fish; sprinkle with paprika ( You can also sprinkle a bit of Bread Crumbs on it also to give it a bit of a crust topping). Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. This is a delicious mixture for Cod or any mild Fish, the Lemon and Butter pair great!



For side dishes I had White Shoepeg Corn, Sugar Snap Peas, and Whole Grain Bread. The Corn was Green Giant White Shopeg White Kernel Corn. Comes in a can, just heat and serve. The Sugar Snap Peas were from Walmart, Marketside Brand. They come in a steamable microwave bag. Just heat 2 minutes and their ready. The bread was Aunt Millie's Light Whole Grain Bread, 70 calories and 20 carbs per serving (2 Slices). For dessert/snack later tonight Newman's Own Black Bean and Corn Salsa with Tostito's Whole Grain Scoops.






Lemon-Baked Cod


Ingredients
1 lb Cod Fish Fillets
1/4 cup I Can’t Believe It’s Not Butter, melted
2 tablespoons Lemon Juice
1/4 cup all-purpose Flour
1/2 teaspoon Morton’s Light Salt
1/8 teaspoon White Pepper
Paprika


Directions
*If fish fillets are large, cut into serving pieces.
*Mix butter and lemon juice.
*In another bowl, mix flour, salt and white pepper.
*Dip fish into butter mixture; coat fish with flour mixture.
*Place fish in ungreased square baking dish, 8x8x2 inches.
*Pour remaining butter mixture over fish; sprinkle with paprika.
*Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.






Green Giant White Shopeg White Kernel Corn


Green Giant® vacuum packed corn is perfectly steamed in the can to create delicious, crisp vegetables. These vacuum packed cans contain the same amount of product as our standard cans of corn, but use less water and packaging. Green Giant® pioneered vacuum pack technology in 1929 and remains committed to innovation that minimizes waste without compromising taste.


Nutrition Facts
Serving Size 76 G
Servings Per Container 4
Amount Per Serving
Calories 80Calories from Fat 5
% Daily Value*
Total Fat .5 G 1
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg
Sodium 220 Mg 9
Total Carbohydrate 16 G
Dietary Fiber 1 G
Sugars 3 G
Protein 2 G