July 4th Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/july-4th/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 06 Mar 2025 19:36:41 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 July 4th Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/july-4th/ 32 32 Gluten-Free Angel Food Cake https://www.tasteofhome.com/recipes/gluten-free-angel-food-cake-2/ Thu, 06 Mar 2025 19:36:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090474

Ingredients

  • 1-1/2 cups large egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
  • 1/4 cup cornstarch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Whipped cream and mixed fresh berries, optional

Directions

  1. Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, flour and cornstarch together twice; set aside.
  2. Add cream of tartar, salt, vanilla extract and almond extract to egg whites; beat on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with dollops of whipped cream and berries, if desired.

Nutrition Facts

1 slice: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein.

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Strawberry Agua Fresca https://www.tasteofhome.com/recipes/strawberry-agua-fresca/ Thu, 27 Feb 2025 22:12:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104596

Ingredients

  • 4-1/2 cups water, divided
  • 2/3 cup sugar
  • 1 pound fresh strawberries, hulled
  • 1/4 cup fresh lime juice

Directions

  1. In a small saucepan, combine 3 cups water and sugar. Cook, over medium heat, until sugar is dissolved, 3-5 minutes. Remove from heat, cool completely.
  2. Place strawberries, remaining 1-1/4 cups water and fresh lime juice in a blender; cover and process until liquified. Strain through a fine mesh sieve, discard seeds.
  3. Add sugar syrup and strawberry mixture to a serving pitcher. Refrigerate at least two hours before serving over ice.

Nutrition Facts

1 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 1g protein.

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Cubano Macaroni Salad https://www.tasteofhome.com/recipes/cubano-macaroni-salad/ Fri, 17 Jan 2025 20:37:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098316

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded Swiss cheese
  • 1 cup cubed cooked pork
  • 1 cup cubed fully cooked ham
  • 1/2 cup chopped sweet pickles
  • 1/2 cup chopped onion

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles, onion and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 300 calories, 22g fat (5g saturated fat), 33mg cholesterol, 402mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

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Barbecue Macaroni Salad https://www.tasteofhome.com/recipes/barbecue-macaroni-salad/ Fri, 17 Jan 2025 20:37:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098314

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1 to 3 tablespoons barbecue sauce
  • 1 tablespoon ranch salad dressing mix
  • 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 hard-boiled large eggs, chopped
  • 2 tablespoons sweet pickle relish

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.

Barbecue Macaroni Salad Tips

Can you use other pasta shapes in Barbecue Macaroni Salad?

You can make this dish with any short pasta you have on hand. Feel free to experiment with pasta shapes or just use this as an excuse to clean out your pantry!

Do you have to wait for the macaroni to cool before assembling Barbecue Macaroni Salad?

Yes. Rinsing the pasta under cold water will help speed up the cooling process and prevent the pasta from overcooking and turning mushy. Check out our guide on how to cook pasta perfectly for any type of recipe!

What else can you add to Barbecue Macaroni Salad?

If you're looking to add some pops of color, then red peppers, black beans and fresh corn can brighten up this dish and add a little crunch. Additionally, pulled pork, smothered in barbecue sauce, is a great option if you're wanting to add some protein to this dish.

—Ellie Crowley, Taste Recipes Culinary Assistant

Nutrition Facts

3/4 cup: 449 calories, 35g fat (6g saturated fat), 78mg cholesterol, 452mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 7g protein.

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Chicken Caesar Macaroni Salad https://www.tasteofhome.com/recipes/chicken-caesar-macaroni-salad/ Fri, 17 Jan 2025 20:37:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098312

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons Italian salad dressing mix
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chopped rotisserie chicken
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons capers, drained
  • Caesar salad croutons, optional

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat.
  3. Refrigerate until serving. Top with croutons and additional capers if desired.

Nutrition Facts

3/4 cup: 318 calories, 22g fat (4g saturated fat), 20mg cholesterol, 692mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 10g protein.

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Scandinavian-Inspired Macaroni Salad https://www.tasteofhome.com/recipes/scandinavian-inspired-macaroni-salad/ Fri, 17 Jan 2025 20:36:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098310

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons snipped fresh dill
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup peeled and deveined cooked shrimp (100-150 per pound)
  • 4 hard-boiled large eggs, sliced
  • 1 small cucumber, chopped
  • 1 small red onion, thinly sliced

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.

Nutrition Facts

3/4 cup: 287 calories, 21g fat (3g saturated fat), 125mg cholesterol, 401mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 10g protein.

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Baked Cannellini Beans https://www.tasteofhome.com/recipes/baked-cannellini-beans/ Fri, 17 Jan 2025 20:36:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098516

Ingredients

  • 3 bacon strips, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 2/3 cup beer or chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper

Directions

  1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
  2. Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Nutrition Facts

2/3 cup: 228 calories, 6g fat (2g saturated fat), 9mg cholesterol, 444mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 8g protein.

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Jicama and Black Bean Salad https://www.tasteofhome.com/recipes/jicama-and-black-bean-salad/ Fri, 17 Jan 2025 20:34:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098430

Ingredients

  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup chopped peeled jicama
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped tomato
  • 3 tablespoons minced fresh cilantro
  • DRESSING:
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/4 teaspoon pepper
  • Minced fresh cilantro, optional

Directions

  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

Nutrition Facts

3/4 cup: 239 calories, 9g fat (1g saturated fat), 0 cholesterol, 454mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

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Confetti Macaroni Salad https://www.tasteofhome.com/recipes/confetti-macaroni-salad/ Fri, 17 Jan 2025 20:34:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099175

Ingredients

  • 1 package (16 ounces) uncooked elbow macaroni
  • 1-1/2 cups mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 medium sweet red pepper, chopped
  • 1 celery rib, chopped
  • 4 green onions, chopped
  • 1 jar (4 ounces) diced pimientos, drained
  • 3/4 teaspoon poppy seeds

Directions

  1. Cook macaroni according to package directions; drain. Rinse with cold water and drain well.
  2. In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

Test Kitchen tip
  • This is a solid base recipe to use for all kinds of pasta salads. Experiment with your favorite mix-ins.
  • Nutrition Facts

    3/4 cup: 243 calories, 16g fat (2g saturated fat), 2mg cholesterol, 342mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 4g protein.

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    Bacon Buffalo Chicken Dip https://www.tasteofhome.com/recipes/bacon-buffalo-chicken-dip/ Fri, 17 Jan 2025 20:34:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099159

    Ingredients

    • 1 pound ground chicken
    • 2 cups sour cream
    • 2 cups shredded mild cheddar cheese, divided
    • 2 cups crumbled blue cheese, divided
    • 1/4 cup Buffalo wing sauce
    • 2 tablespoons butter
    • 1/4 teaspoon pepper
    • 1-1/2 cups crushed tortilla chips
    • 4 green onions, chopped
    • 8 thick-sliced peppered bacon strips, cooked and chopped
    • Celery sticks
    • Tortilla chips

    Directions

    1. Preheat oven to 350°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Transfer chicken to a large bowl; stir in sour cream, 1 cup cheddar cheese, 1 cup blue cheese, wing sauce, butter and pepper.
    2. Transfer chicken mixture to a greased 8-in. square baking dish. Top with remaining cheeses and crushed chips. Bake until cheese is melted, 10-12 minutes. Top with green onions and bacon. Serve with celery sticks and chips.

    Nutrition Facts

    1/2 cup: 381 calories, 31g fat (16g saturated fat), 82mg cholesterol, 779mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 20g protein.

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    Sesame Ginger Beef Skewers https://www.tasteofhome.com/recipes/sesame-ginger-beef-skewers/ Fri, 17 Jan 2025 20:33:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099042

    Ingredients

    • 1 beef flank steak (1-1/2 pounds)
    • 1 cup rice vinegar
    • 1 cup soy sauce
    • 1/4 cup packed brown sugar
    • 2 tablespoons minced fresh gingerroot
    • 6 garlic cloves, minced
    • 3 teaspoons sesame oil
    • 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
    • 1/2 teaspoon cornstarch
    • Optional: Sesame seeds and thinly sliced green onions

    Directions

    1. Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the next 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade.
    2. Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup reserved marinade.
    3. To make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly, until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.

    Nutrition Facts

    2 kabobs: 264 calories, 10g fat (4g saturated fat), 54mg cholesterol, 1480mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 24g protein.

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    Chipotle Sweet Potato Salad https://www.tasteofhome.com/recipes/chipotle-sweet-potato-salad/ Fri, 17 Jan 2025 20:33:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099000

    Ingredients

    • 3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
    • 1/4 cup finely chopped sweet onion
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped seeded fresh poblano pepper
    • 1 jalapeno pepper, seeded and finely chopped
    • 1 cup mayonnaise
    • 2 tablespoons lime juice
    • 1/2 to 1 teaspoon ground chipotle pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Minced fresh cilantro

    Directions

    1. Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.
    2. Add onion, celery, poblano and jalapeno. In a small bowl, combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

    Test Kitchen tip
  • If you're going to chill this salad for more than a couple of hours before serving, stir in just half of the dressing mixture. Add the rest right before serving for a nice creamy texture.
  • Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    3/4 cup: 322 calories, 18g fat (3g saturated fat), 2mg cholesterol, 278mg sodium, 38g carbohydrate (16g sugars, 5g fiber), 3g protein.

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    Roasted Strawberry Sheet Cake https://www.tasteofhome.com/recipes/roasted-strawberry-sheet-cake/ Fri, 17 Jan 2025 20:32:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098988

    Ingredients

    • 4 pounds halved fresh strawberries
    • 1/2 cup sugar
    • CAKE:
    • 1 cup butter, softened
    • 1-1/2 cups sugar
    • 2 large eggs, room temperature
    • 2 teaspoons almond extract
    • 3 cups all-purpose flour
    • 3 teaspoons baking powder
    • 2 teaspoons salt
    • 1 cup 2% milk
    • 1/4 cup turbinado (washed raw) sugar

    Directions

    1. Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with 1/2 cup sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly.
    2. Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
    3. Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

    Test Kitchen tips
  • It's important to just halve the strawberries, not quarter them. If they're too small, they will sink into the cake.
  • When roasting the strawberries it's important to use a rimmed baking sheet to capture all the juices that will be released.
  • Nutrition Facts

    1 piece: 235 calories, 9g fat (5g saturated fat), 37mg cholesterol, 329mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 3g protein.

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    Bacon Cheeseburgers with Fry Sauce https://www.tasteofhome.com/recipes/bacon-cheeseburgers-with-fry-sauce/ Fri, 17 Jan 2025 20:32:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098960

    Ingredients

    • 1 teaspoon Worcestershire sauce
    • 1 garlic clove, minced
    • 1/2 teaspoon seasoned salt
    • 1/4 teaspoon pepper
    • 1 pound ground beef
    • 4 slices sharp cheddar cheese
    • 1/4 cup mayonnaise
    • 2 tablespoons ketchup
    • 1 tablespoon cider vinegar
    • 1 tablespoon honey
    • 4 hamburger buns, split and toasted
    • 8 cooked bacon strips
    • 1/2 cup french-fried onions
    • Optional: Lettuce leaves and sliced tomato

    Directions

    1. In a large bowl, combine Worcestershire sauce, garlic, seasoned salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
    2. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer.
    3. Meanwhile, in a small bowl, combine mayonnaise, ketchup, vinegar and honey; spread over cut sides of buns. Top bun bottoms with bacon, burgers, french-fried onions and, if desired, lettuce and tomato. Replace tops.

    Nutrition Facts

    1 burger: 708 calories, 46g fat (16g saturated fat), 124mg cholesterol, 1277mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 39g protein.

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    Sun-Dried Tomato Grilled Cheese Sandwich https://www.tasteofhome.com/recipes/sun-dried-tomato-grilled-cheese-sandwich/ Fri, 17 Jan 2025 20:31:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098923

    Ingredients

    • 1/2 cup oil-packed sun-dried tomatoes
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup chopped fresh basil
    • 2 tablespoons olive oil
    • 1 teaspoon balsamic vinegar
    • 1 garlic clove, crushed
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 8 slices sourdough bread
    • 1-1/4 cups shredded part-skim mozzarella cheese
    • 1/2 cup crumbled goat cheese
    • 1/4 cup fresh arugula
    • 2 tablespoons chopped roasted sweet red pepper
    • 3 tablespoons butter, melted

    Directions

    1. Place the first 8 ingredients in a food processor; process until blended.
    2. Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter.
    3. On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

    Test Kitchen tips
  • Make these sandwiches on the grill for a hint of smoky flavor.
  • If you don't love the mild tang of sourdough, use a loaf of Italian bread instead.
  • Nutrition Facts

    1 sandwich: 491 calories, 31g fat (14g saturated fat), 67mg cholesterol, 942mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 19g protein.

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    Summer Turkey Kabobs https://www.tasteofhome.com/recipes/summer-turkey-kabobs/ Fri, 17 Jan 2025 20:30:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098858

    Ingredients

    • 2 small yellow summer squash
    • 2 small zucchini
    • 1 can (about 15 ounces) whole potatoes, drained
    • 2 tablespoons olive oil
    • 1 package (20 ounces) turkey breast tenderloins
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 1 package (5 ounces) torn mixed salad greens
    • 1 cup salad croutons
    • 1/2 cup red wine vinaigrette

    Directions

    1. Trim ends of squash and zucchini; cut crosswise into 1-in. slices. Place slices in a large bowl; add potatoes. Pour oil over mixture, tossing to coat.
    2. Cut turkey into 24 cubes; add to vegetables. Sprinkle with pepper and salt; toss again.
    3. On 6 metal or soaked wooden skewers, alternately thread turkey cubes, squash, zucchini and potatoes. Grill, covered, over medium heat, turning occasionally, until turkey is no longer pink and vegetables are crisp-tender, 12-15 minutes. Serve on greens with croutons. Drizzle with vinaigrette.

    Nutrition Facts

    1 kabob: 274 calories, 13g fat (1g saturated fat), 38mg cholesterol, 720mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.

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    Blue Cheese and Bacon Stuffed Mushrooms https://www.tasteofhome.com/recipes/blue-cheese-and-bacon-stuffed-mushrooms/ Fri, 17 Jan 2025 20:29:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098776

    Ingredients

    • 24 large fresh mushrooms
    • 1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
    • 1 cup (4 ounces) crumbled blue cheese
    • 4 green onions, chopped
    • 2 garlic cloves, minced
    • 3/4 cup bacon bits, divided

    Directions

    1. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each.
    2. Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

    Nutrition Facts

    1 stuffed mushroom: 55 calories, 4g fat (2g saturated fat), 13mg cholesterol, 236mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat.

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    Juicy Cherry Pie https://www.tasteofhome.com/recipes/juicy-cherry-pie/ Fri, 17 Jan 2025 20:26:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099308

    Ingredients

    • 2-1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2/3 cup cold unsalted butter, cubed
    • 1/3 cup shortening
    • 6 to 10 tablespoons ice water
    • FILLING:
    • 5 cups fresh tart cherries, pitted
    • 2 teaspoons lemon juice
    • 1/4 teaspoon almond extract
    • 1 cup sugar
    • 1/3 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • SUGAR TOPPING:
    • 1 tablespoon 2% milk
    • 1 teaspoon sugar

    Directions

    1. In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
    2. Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat.
    3. On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
    4. Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.
    5. Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.

    Nutrition Facts

    1 piece: 521 calories, 24g fat (12g saturated fat), 41mg cholesterol, 155mg sodium, 72g carbohydrate (34g sugars, 3g fiber), 6g protein.

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    All-American Sheet Cake https://www.tasteofhome.com/recipes/all-american-sheet-cake/ Fri, 17 Jan 2025 20:26:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099280

    Ingredients

    • 1 package white cake mix (regular size)
    • 1 cup buttermilk
    • 1/3 cup canola oil
    • 3 large eggs, room temperature
    • 2 to 3 cups sweetened whipped cream
    • 3 to 4 cups assorted fresh fruit

    Directions

    1. Preheat oven to 350°. Combine cake mix, buttermilk, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
    2. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack.
    3. Spread whipped cream over cake; top with fruit. Store in the refrigerator.

    buttermilk

    To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

    Nutrition Facts

    1 piece: 257 calories, 15g fat (5g saturated fat), 56mg cholesterol, 261mg sodium, 29g carbohydrate (14g sugars, 0 fiber), 4g protein.

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    Papa Burger https://www.tasteofhome.com/recipes/papa-burger/ Fri, 17 Jan 2025 20:26:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099270

    Ingredients

    • 1 pound ground beef or ground bison
    • 1/3 cup finely chopped onion
    • 1 slice whole wheat or white bread, broken into small pieces
    • 2 tablespoons red wine vinegar
    • 1 tablespoon liquid smoke
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon hamburger or steak seasoning
    • 1/4 to 1/2 teaspoon garlic salt
    • 1/4 to 1/2 teaspoon pepper
    • 1/4 cup all-purpose flour
    • 4 onion hamburger buns, split
    • 1/3 cup prepared Thousand Island salad dressing
    • 4 Bibb or Boston lettuce leaves
    • 4 slices American cheese
    • 4 slices red onion
    • 1 large heirloom tomato, sliced

    Directions

    1. Combine first 9 ingredients; mix lightly but thoroughly. Shape into four 3/4-in.-thick patties. Press patties into flour to lightly coat both sides.
    2. In a large cast-iron or other heavy skillet, cook burgers over medium heat until a thermometer reads 160°, 4-5 minutes per side. Layer bun bottoms with salad dressing, lettuce, burgers, cheese, onion and tomato slices. Replace bun tops.

    Nutrition Facts

    1 burger: 546 calories, 28g fat (10g saturated fat), 77mg cholesterol, 976mg sodium, 39g carbohydrate (10g sugars, 2g fiber), 31g protein.

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    Southern Peach Upside-Down Cake https://www.tasteofhome.com/recipes/southern-peach-upside-down-cake/ Fri, 17 Jan 2025 20:23:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103602

    Ingredients

    • 2 cups sliced peeled fresh or frozen peaches, thawed
    • 2 tablespoons bourbon, optional
    • 1/4 cup butter
    • 1/2 cup packed brown sugar
    • BATTER:
    • 1/2 cup butter, softened
    • 3/4 cup sugar
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 1-1/4 cups all-purpose flour
    • 1-1/4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup 2% milk

    Directions

    1. Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes.
    2. Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar.
    3. For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches.
    4. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

    Nutrition Facts

    1 slice: 306 calories, 15g fat (9g saturated fat), 56mg cholesterol, 235mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.

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    Juicy & Delicious Mixed Spice-Burgers https://www.tasteofhome.com/recipes/juicy-delicious-mixed-spice-burgers/ Fri, 17 Jan 2025 20:21:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103499

    Ingredients

    • 1 medium onion, finely chopped
    • 3 tablespoons minced fresh parsley
    • 2 tablespoons minced fresh mint
    • 1 garlic clove, minced
    • 3/4 teaspoon ground allspice
    • 3/4 teaspoon pepper
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1-1/2 pounds lean ground beef (90% lean)
    • Optional: Lettuce leaves and refrigerated tzatziki sauce, optional

    Directions

    1. Combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties.
    2. Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

    Nutrition Facts

    1 burger: 192 calories, 9g fat (4g saturated fat), 71mg cholesterol, 259mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

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    Yummy Cookie Bars https://www.tasteofhome.com/recipes/yummy-cookie-bars/ Fri, 17 Jan 2025 20:20:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103402

    Ingredients

    • 1 package white cake mix (regular size)
    • 1/2 cup canola oil
    • 2 large eggs
    • 1/2 cup butter, cubed
    • 1/2 cup milk chocolate chips
    • 1/2 cup peanut butter chips
    • 1 can (14 ounces) sweetened condensed milk

    Directions

    1. Preheat oven to 350°. In a large bowl, combine cake mix, oil and eggs. Press half of dough into a greased 13x9-in. baking pan.
    2. In a small microwave-safe bowl, melt butter and chips; stir until smooth. Stir in milk. Pour over crust. Drop remaining dough by teaspoonfuls over the top.
    3. Bake until edges are golden brown, 25-30 minutes. Cool completely on a wire rack before cutting into bars.

    Nutrition Facts

    1 bar: 261 calories, 14g fat (5g saturated fat), 34mg cholesterol, 211mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 4g protein.

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    Lime-Rosemary Shrimp Skewers https://www.tasteofhome.com/recipes/lime-rosemary-shrimp-skewers/ Fri, 17 Jan 2025 20:17:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103284

    Ingredients

    • 2 tablespoons minced fresh parsley
    • 2 tablespoons dry white wine or orange juice
    • 4 garlic cloves, minced
    • 1 tablespoon olive oil
    • 1 teaspoon grated lime zest
    • 1 tablespoon lime juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 12 fresh rosemary sprigs (4-6 inches)
    • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
    • Lime wedges, optional

    Directions

    1. In a large bowl, mix the first 8 ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
    2. Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
    Health Tip: Shrimp are a lean source of high-quality protein. Three ounces of cooked shrimp has 18 grams protein and just over 80 calories.
    Editor's Note: Six metal or soaked wooden skewers may be substituted for rosemary stems; grill as directed.

    Nutrition Facts

    2 rosemary skewers: 103 calories, 2g fat (0 saturated fat), 138mg cholesterol, 184mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 3 lean meat.

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    Slow Cooker Calico Beans https://www.tasteofhome.com/recipes/slow-cooker-calico-beans/ Fri, 17 Jan 2025 20:16:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103222

    Ingredients

    • 2 teaspoons canola oil
    • 1 large sweet onion, chopped
    • 1 medium sweet red pepper, chopped
    • 2 cans (28 ounces each) vegetarian baked beans
    • 1 can (16 ounces) butter beans, rinsed and drained
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
    • 1/2 cup ketchup
    • 1/3 cup packed brown sugar
    • 1 tablespoon ground mustard
    • 1 tablespoon cider vinegar
    • 1 teaspoon salt
    • 1 teaspoon Worcestershire sauce

    Directions

    1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Transfer to a 5-qt. slow cooker; stir in remaining ingredients. Cook, covered, on low 5-6 hours or until heated through.

    Nutrition Facts

    3/4 cup: 195 calories, 1g fat (0 saturated fat), 0 cholesterol, 859mg sodium, 42g carbohydrate (18g sugars, 8g fiber), 9g protein.

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    Sweet Onion Pimiento Cheese Deviled Eggs https://www.tasteofhome.com/recipes/sweet-onion-pimiento-cheese-deviled-eggs/ Fri, 17 Jan 2025 20:16:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103179

    Ingredients

    • 6 hard-boiled large eggs
    • 1/4 cup finely shredded sharp cheddar cheese
    • 2 tablespoons mayonnaise
    • 4 teaspoons diced pimientos, drained
    • 2 teaspoons finely chopped sweet onion
    • 1 teaspoon Dijon mustard
    • 1 small garlic clove, minced
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • Additional diced pimientos and finely shredded sharp cheddar cheese

    Directions

    1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in cheese, mayonnaise, pimientos, onion, mustard, garlic, salt and pepper. Spoon or pipe mixture into egg whites. Sprinkle with additional pimientos and cheese. Refrigerate, covered, until serving.

    Test Kitchen Tips
  • To cut calories, replace the mayo with the same amount of plain Greek yogurt.
  • To quickly peel fresh garlic, gently crush the clove with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can.
  • Learn how to hard-boil eggs here.
  • Nutrition Facts

    1 stuffed egg half: 67 calories, 5g fat (2g saturated fat), 96mg cholesterol, 128mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

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    Teriyaki Grilled Chicken https://www.tasteofhome.com/recipes/teriyaki-grilled-chicken/ Fri, 17 Jan 2025 20:13:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103023

    Ingredients

    • 1/3 cup reduced-sodium soy sauce
    • 1/4 cup canola oil
    • 2 green onions, thinly sliced
    • 2 tablespoons plus 1-1/2 teaspoons honey
    • 2 tablespoons sherry or chicken broth
    • 2 garlic cloves, minced
    • 1 teaspoon minced fresh gingerroot
    • 6 bone-in chicken breast halves (8 ounces each)

    Directions

    1. In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours.
    2. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

    Teriyaki Grilled Chicken Breast Tips

      

    Why is my Teriyaki Grilled Chicken rubbery?

    The leading cause for rubbery chicken breast is overcooking. When grilling chicken, be sure to do so over indirect heat, paying close attention to the grilling time noted in the recipe.  

    How do you grill teriyaki chicken breast without drying it out?  

    Marinating chicken breast is a great way to avoid dry meat. Grilling chicken over indirect heat also helps keep the meat juicy. Keep an eye on the chicken and flip it as directed in the recipe. Want to become a grill master? Check out our grilling guide to learn it all. 

    How do you store teriyaki grilled chicken breast?  

    Once cooked, this teriyaki grilled chicken breast can last in the refrigerator for up to 4 days. You can also wrap the grilled chicken in foil, set it in a freezer-proof storage container and freeze it up to 4 months. Now that you know how to freeze cooked chicken, get a jump start with these easy chicken breast recipes.  

    What are some additional ingredients you can add to the marinade?  

    Getting creative with marinades is easy. For this recipe, you can simply add a splash of lemon or lime juice, or stir in a little ground coriander or Chinese five spice powder. You could even mix in a dash or two of teriyaki sauce or an Asian-inspired salad dressing.  
     
     Mark Hagen, Taste Recipes Executive Editor

    Nutrition Facts

    1 each: 301 calories, 13g fat (3g saturated fat), 111mg cholesterol, 364mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 40g protein.

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    Best Strawberry Shortcake https://www.tasteofhome.com/recipes/best-strawberry-shortcake/ Fri, 17 Jan 2025 20:10:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102913

    Ingredients

    • 1 cup all-purpose flour
    • 1 tablespoon sugar
    • 1-1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/4 cup plus 2 teaspoons cold butter, divided
    • 1 large egg, room temperature
    • 1/3 cup half-and-half cream
    • 1/2 cup heavy whipping cream
    • 1 tablespoon confectioners' sugar
    • 1/8 teaspoon vanilla extract
    • 2 cups fresh strawberries, sliced

    Directions

    1. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened.
    2. Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack.
    3. In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

    Nutrition Facts

    1 piece: 420 calories, 28g fat (17g saturated fat), 140mg cholesterol, 471mg sodium, 36g carbohydrate (10g sugars, 2g fiber), 7g protein.

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    Frozen Strawberry Dessert https://www.tasteofhome.com/recipes/frozen-strawberry-dessert/ Fri, 17 Jan 2025 20:05:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102695

    Ingredients

    • 1 cup all-purpose flour
    • 1/4 cup packed brown sugar
    • 1/2 cup butter, melted
    • 1/2 cup chopped walnuts
    • 2 large egg whites
    • 2/3 cup sugar, divided
    • 2 teaspoons water
    • 1/8 teaspoon cream of tartar
    • 1 package (16 ounces) frozen sweetened sliced strawberries, thawed
    • 2 tablespoons lemon juice
    • 1 cup heavy whipping cream

    Directions

    1. Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish.
    2. In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy.
    3. In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

    Nutrition Facts

    1 piece: 368 calories, 22g fat (12g saturated fat), 52mg cholesterol, 94mg sodium, 42g carbohydrate (31g sugars, 2g fiber), 4g protein.

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    Bacon-Wrapped Stuffed Jalapenos https://www.tasteofhome.com/recipes/bacon-wrapped-stuffed-jalapenos/ Fri, 17 Jan 2025 20:04:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102624

    Ingredients

    • 24 medium jalapeno peppers
    • 1 pound uncooked chorizo or bulk spicy pork sausage
    • 2 cups shredded cheddar cheese
    • 12 bacon strips, cut in half

    Directions

    1. Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
    2. Grill, covered, over indirect medium heat for 35-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

    Bacon-Wrapped Jalapeno Poppers Tips

    What else can you put inside bacon-wrapped jalapeno poppers?

    If you're just learning how to cook with chorizo, know that it packs some heat. For a more mellow flavor, make these poppers with mild pork sausage, Italian sausage or ground beef. A lot of jalapeno popper-inspired recipes include cream cheese. If you're a cream cheese appetizer kind of person, cook just 1/2 pound meat and mix it with 8 ounces softened cream cheese and 1 cup shredded cheddar for the filling.

    How else can you prepare bacon-wrapped jalapeno poppers?

    It's really convenient to make grilled appetizer recipes like these jalapeno poppers if you're having a barbecue. But you might prefer to prepare them in the oven or air fryer. Preheat the oven to 375° and arrange the poppers in a 15x10x1-in. baking pan. Bake until the bacon is cooked through, 20 to 25 minutes. Or, preheat the air fryer to 400° and arrange the poppers in a single layer. Cook until the bacon is cooked through, 10 to 15 minutes. Warning: Air-fryer appetizers can be addicting!

    Can you make bacon-wrapped jalapeno poppers ahead of time?

    Yes, you can make bacon-wrapped jalapeno poppers head of time. Make-ahead appetizers are always convenient when having company! To make these jalapeno poppers ahead of time, stuff and wrap the peppers with bacon then cover and refrigerate them for up to 2 days.

    Peggy Woodward, Taste Recipes Senior Food Editor

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 stuffed jalapeno: 132 calories, 10g fat (4g saturated fat), 30mg cholesterol, 365mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 8g protein.

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