Copycat Outback Steakhouse Gold Coast Coconut Shrimp

Oh me. It was a happy day for the shrimp addict in me. I made copycat Outback Steakhouse Gold Coast coconut shrimp, along with an orange marmalade dipping sauce. The shrimp were incredible. So crispy. The perfect batter. And loaded with fantastic coconut. They were delicious and great on their own. But oh, they weren’t served by themselves. Alongside, the dipping sauce added a unique taste that offset some of that coconut sweetness. The two made for an unforgettable dinner dish.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp

Although the shrimp are the star of the show in these copycat Outback Steakhouse Gold Coast coconut shrimp, I cannot overstate how great the dipping sauce is. It’s somewhat reminiscent of cocktail sauce in that it has a good horseradish flavor. The orange keeps the tropical theme going. And along comes a great mustardy hit. It may sound a bit different, but I assure you, it’s different in a great way. There were no leftover shrimp or dipping sauce.

I used by small Fry Daddy fryer to make this dish. That required me to cook them in batches. For a quicker fry, ensuring that everything is done at the same time, I’d recommend using a larger fryer or Dutch oven.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp
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5 from 1 vote

Copycat Outback Steakhouse Gold Coast Coconut Shrimp

The dipping sauce is addicting. You might want to double the amounts.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Servings 4
Calories 463kcal

Ingredients

For the shrimp

For the dipping sauce

Instructions

For the dipping sauce

  • Place all ingredients in a small bowl. Stir until well combined. Cover and refrigerate for at least 1 hour before serving. Note: Also prepare the batter (below) at this time since it also requires 1 hour of resting time.

For the shrimp

  • To prepare the batter, place the beer, flour and 1/2 cup of the coconut flakes, sugar and salt into a medium-sized bowl. Whisk to combine well. Cover. Let sit for 1 hour.
  • Heat a few inches of oil in a Dutch oven or deep fryer to 350 F.
  • Place remaining coconut in a pie plate or shallow bowl.
  • Pat shrimp dry and sprinkle with paprika.
  • Working in batches if needed, dip shrimp into the beer batter, turning to coat completely.
  • Transfer the shrimp to the coconut and roll to coat well.
  • Fry shrimp 2-3 minutes or until shrimp are golden brown, turning them as they cook. Remove to a paper towel-lined plate to drain.
  • Serve shrimps with dipping sauce.

Nutrition

Calories: 463kcal | Carbohydrates: 81g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 232mg | Fiber: 6g | Sugar: 48g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

Copycat Old Spaghetti Factory Meatballs

We both really enjoyed these copycat Old Spaghetti Factory meatballs. To begin with, they were super-easy to make. Second, the recipe makes a good-sized batch of meatballs, perfect for keeping on-hand during the colder months. We actually doubled the recipe so we’d have plenty around for quick dinners or even lunches. Last, they of course taste fantastic! Super tender meatballs with basic, simple flavors. We were able to make these with ingredients we already had on hand. Nothing fancy going on here, just great meatballs!

Copycat Old Spaghetti Factory Meatballs

You don’t have to make the tomato sauce for these copycat Old Spaghetti Factory meatballs if you don’t want to. You can use any tomato-based sauced that you want. Or cream sauce for that matter. The meatballs are great anywhere you need, well, meatballs of course! They are completely cooked when they come out of the oven, ready for pasta, pizzas or sub sandwiches!

Also try my meatloaf meatballs.

Copycat Old Spaghetti Factory Meatballs
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Copycat Old Spaghetti Factory Meatballs

Super tender meatballs with basic, simple flavors.
Course Main
Cuisine American
Keyword copcyat, meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Calories 456kcal

Ingredients

Instructions

  • Place onion, garlic, parsley and bread crumbs into a food processor. Process for 30 seconds, scraping down the sides as needed.
  • Break the egg into a large bowl and whisk. Add the water, olive oil, salt, pepper and nutmeg and whisk until well combined.
  • Add the bread mixture to the bowl and stir with a spatula.
  • Crumble in the ground beef. Using your hands, mix thoroughly until the bread crumb mixture is distributed evenly throughout.
  • Preheat oven to 425 F.
  • Line a large baking sheet with foil. Spray lightly with non-stick spray. Add 1/4 cup to the bottom of the pan.
  • Using an ice scream scoop, scoop a portion of the meat into the palm of your hand and form into a ball about the size of a golf ball. Try to keep the meatballs all about the same size so that they cook evenly. Transfer to the baking pan but do not let the meatballs touch each other.
  • Bake for 15 minutes. Using a fork or spatula, break the meatballs lose of the pan if they are sticking.
  • Bake another 10 minutes or until meatballs reach 165 F.
  • Heat the tomato sauce in a large skillet. Season with salt and pepper and heat until just simmering.
  • Add the meatballs and cover and simmer for 2 minutes.
  • Serve meatballs over pasta with some of the tomato sauce.

Nutrition

Calories: 456kcal | Carbohydrates: 17g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 1175mg | Potassium: 757mg | Fiber: 2g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 5mg

Nutritional values are approximate.

Old Fashioned Shrimp Dip

I absolutely could not get enough of this old fashioned shrimp dip. My wife made this for the Superbowl. When she brought it out I admit I might have made a face. But I grabbed a cracker and dug in and wow! What a great dip! Fantastically creamy rich, but with the tang of cocktail sauce, this dip packs in tons of flavor and of course my favorite, shrimp!

Old Fashioned Shrimp Dip

I think this old fashioned shrimp dip is perfect just as it is. You could, though, substitute crab for the shrimp. I’d be ok with that. Specially since I’m a crab addict in addition to being a shrimp addict. It’s a great dip either way. Just grab lots of crackers!

Old Fashioned Shrimp Dip
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4 from 1 vote

Old Fashioned Shrimp Dip

Try making this dip with crab instead!
Course Appetizer
Cuisine American
Keyword dip, old fashioned, shrimp
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 69kcal

Ingredients

Instructions

  • Combine the cream cheese, onion, lemon juice and Worcestershire sauce in a small bowl.
  • Spread mixture out evenly onto a 7" platter or serving dish.
  • Drizzle half of the cocktail sauce over the cheeses mixture and, using the back of a spoon, spread out evenly to the edges.
  • Pat the shrimp dry and chop coarsely. Sprinkle over the top of the dip mixture.
  • Drizzle with the remaining cocktail sauce and spread out evenly.
  • Sprinkle with green onions and serve.

Nutrition

Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 78mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

Quick Fix Strawberry Sugar Cookies

I was trying to make vampire sugar cookies. They look like regular ole sugar cookies but with two holes that make it look like a vampire took a bite out of them. Well, that failed, but that failure ended up tasting fantastic and being a big hit at my wife’s office. Heck, these quick fix strawberry sugar cookies are so good that I made them twice in two weeks. And truth is, they are scary easy to make.

Quick Fix Strawberry Sugar Cookies

I opted for strawberry jam when I made these quick fix strawberry sugar cookies, but you could use anything you’d like. I think thicker is better so that the middles aren’t too terribly soggy. And don’t put too much of whatever you use on them. They won’t seal well and you’ll have ‘blowouts’. Why did I pick strawberry jam? Well, because it’s my favorite! That and grape.

I’m also contemplating doing a mix of jams. A little grape, a little raspberry, a little strawberry, etc. I think that’d look great on a plate at Thanksgiving or Christmas. I could put a few of each flavor in fru-fru decorative cookie boxes and give them out as gifts!

Also try my homemade gummy bears!

Quick Fix Strawberry Sugar Cookies
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4 from 1 vote

Quick Fix Strawberry Sugar Cookies

Heck, these quick fix strawberry sugar cookies are so good that I made them twice in two weeks. And truth is, they are scary easy to make.
Course Treat
Cuisine American
Keyword cookies, strawberry
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16 servings
Calories 127kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Open the dough and cut into 1/4″ thick rounds (half the thickness you would for normal sugar cookies).
  • Place half of the rounds on a baking sheet.
  • Spoon 1/2 teaspoon of jam or jelly into the center of each round.
  • Place remaining dough rounds on top, very gently pressing down on the edges. Do not press hard or the dough will crumble.
  • Bake 14-18 minutes or until the edges just turn golden.
  • Let cool slightly before serving.

Nutrition

Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 43mg | Fiber: 1g | Sugar: 11g | Vitamin A: 11IU | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

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Jalapeno Popper Pigs in a Blanket

We like to make something new to snack on each New Year’s eve. And we’re always up for something with a little kick, a little spiciness. Like pretty much everyone, we’re fans of the classic pigs in a blanket treat. But, it needs a bit of a tweak to make it a little different and bring in the heat. These jalapeno popper pigs in a blanket are just as easy to make as the favorite. Each bite has just the right amount of spiciness to it. They’ll make your lips tingle in a good way!

Jalapeno Popper Pigs in a Blanket

Making jalapeno popper pigs in a blanket isn’t meant to be a stressful task. They don’t take that long to prepare. About as long as they’ll take to disappear, really. If you don’t cut the jalapenos into 24 perfectly-shaped equally-sized pieces, don’t fret. There’s no need to panic if you don’t get the dough cut into 24 lovely triangles. And hey, if you can’t roll them each up to look all the same… who cares? They’re delicious! You’ll love them just like we did!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Jalapeno Popper Pigs in a Blanket
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Jalapeno Popper Pigs in a Blanket

Kicked-up version of the classic party treat!
Course Appetizer
Cuisine American
Keyword pigs in a blanket, spicy
Prep Time 15 minutes
Cook Time 14 minutes
Servings 24
Calories 100kcal

Ingredients

  • 4 ounces cream cheese at room temperature
  • 1 cup sharp cheddar cheese shredded
  • 1 tablespoon fresh lime juice
  • 3 large jalapeno peppers stemmed
  • 24 Hillshire Farm Lit'l Smokies
  • 8 ounce refrigerated crescent roll dough
  • 1 large egg lightly beaten
  • 1 tablespoon milk
  • kosher salt

Instructions

  • Line a large baking sheet with parchment paper.
  • In a small bowl, mix together the softened cream cheese, cheddar and lime juice.
  • Cut each jalapeno in half lengthwise. Remove the seeds and any membrane. You will have 6 pieces.
  • Cut each jalapeno half in half again lengthwise. You will have 12 pieces.
  • Cut each jalapeno slice in half in the middle (not lengthwise). You will now have 24 pieces.
  • Spoon about 1 good teaspoon of the cheese mixture onto each jalapeno piece. Push a mini sausage into the cream cheese.
  • Open the crescent roll dough and tear into triangles. Cut each triangle into 3 strips, starting at the small pointed end and then cutting upwards. to the larger end. You'll end up with 24 thin triangular pieces of dough.
  • Place a jalapeno-cheese-frank on the large end of one of the small triangles and roll it up to the smaller end. Transfer to the parchment paper-lined baking sheet seam-side down. Repeat with the remaining franks, leaving about 1" of clearance between each one.
  • Place the baking sheet into the fridge for 10 minutes.
  • Meanwhile, preheat oven to 375 F. Also whisk together the egg and milk in a small bowl.
  • Remove tray from fridge and brush the tops of each pastry bite with the egg wash. Sprinkle with a bit of the salt.
  • Bake 12-20 minutes or until golden brown.
  • Let rest 5 minutes before transferring to a platter and serving.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 215mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.3mg

Nutritional values are approximate.

Copycat Burger King Chicken Nuggets

It’s not that I was searching for a recipe for copycat Burger King chicken nuggets. I was looking for any great recipe for chicken nuggets. It didn’t have to be a BK knock-off (though that it is a plus). The nuggets just needed to be tender, juicy and flavorful. And not soggy. Oh, please, no soggy nuggets! Well, I got everything I wanted in these nuggets. I loved them. They’re my go-to nuggets from now on, that’s for sure!

Copycat Burger King Chicken Nuggets

I made these copycat Burger King chicken nuggets as part of a test. I wanted to see if it was possible to make great, tender chicken nuggets at home, freeze them and then reheat them later. They had to still be tasty and moist when I re-heated them. They had to be better than the frozen nuggets I can buy at the store. And they were. These nuggets passed every test I had. I can now keep a big bag of pre-cooked (in my Fry Daddy fryer) homemade nuggets in my freezer, ready for lunch in just minutes. I just pop them into a preheated air fryer or oven for 10 minutes and boom! It’s time to eat!

Substitute Italian bread crumbs for a little different flavor.

Copycat Burger King Chicken Nuggets
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Copycat Burger King Chicken Nuggets

Reheat the nuggets in an air fryer or oven.
Course Appetizer or Main
Cuisine American
Keyword chicken nuggets
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 1030kcal

Ingredients

Instructions

  • Cut the chicken breast into bite-sized pieces.
  • In a large bowl, combine the flour, granulated garlic, salt and pepper.
  • Add in the chicken pieces and stir to coat well. I prefer to use my hands for this, ensuring that each and every piece is coated evenly in the mixture.
  • In a medium bowl, whisk together the egg and milk.
  • In another medium bowl, stir together the breadcrumbs and salt and pepper to taste.
  • Heat a few inches of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating you can prepare the nuggets for frying.
  • Working in batches, remove the chicken pieces from the flour mixture and shake off an excess.
  • Transfer the chicken to the bowl containing the egg mixture. Turn the pieces to coat well.
  • Shake off any excess and transfer the chicken pieces to the bowl containing the breadcrumbs.
  • Turn the pieces to coat well. Get all sides.
  • Fry chicken pieces 2-3 minutes per side, turning once. Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain.
  • Serve with your favorite dipping sauce.

Notes

These nuggets can be frozen and reheated at a later time. I put the frozen nuggets into an air fryer at 365 F for 10 minutes to reheat them.

Nutrition

Calories: 1030kcal | Carbohydrates: 131g | Protein: 78g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 3475mg | Potassium: 1312mg | Fiber: 7g | Sugar: 10g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 10mg

Nutritional values are approximate.

Quick and Easy New England Clam Chowder

Whatever you do, do not let the words ‘quick’ or ‘easy’ deter you from making this quick and easy New England clam chowder. Just because you open a few cans and add them to a pot doesn’t mean you shouldn’t expect great flavor. And this, despite it’s simplicity, is one great clam chowder. It has the right consistency, the right amount of potatoes, and best of all, plenty of clams. Lots of clams. This is great creamy goodness in a bowl.

Quick and Easy New England Clam Chowder

Don’t change a thing when making this quick and easy New England clam chowder. Don’t substitute milk for the half and half. And definitely don’t use fewer clams. Nope, make it just as it says and you’ll be happy with the results. And this makes a big batch, so you’ll have plenty for a crowd, too!

The history of the variations of clam chowder are actually quite interesting.

Quick and Easy Clam Chowder
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5 from 1 vote

Quick and Easy New England Clam Chowder

Don't change a thing when making this quick and easy clam chowder.
Course Main
Cuisine American
Keyword clam chowder
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 10
Calories 211kcal

Ingredients

Instructions

  • Heat a Dutch oven or large saucepan over medium-high heat.
  • Add the onions and cook, stirring often, until they just being to soften, 2-4 minutes.
  • Add the drained clams, both cans of clam chowder, both cans of cream of potato soup, and the half and half. Stir to combine.
  • Bring soup to a simmer then reduce heat and simmer slowly for one hour. Stir occassionally.
  • Serve with your favorite crackers.

Nutrition

Calories: 211kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 61mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 0.1mg

Nutritional values are approximate.

Slow Cooker Kielbasa Sauerkraut and Potato Soup

It was cold. Darned cold. And windy. Just yucky out. But it was nice inside because I had a big ole batch of slow cooker kielbasa and sauerkraut and potato soup. Yeah it’s a mouthful to say, but it’s great German-inspired comfort food at its best. Nothing fancy. Great kraut flavor, but not so overpowering. Tender potatoes that soak up lots of flavor after hours and hours in the slow cooker. Kielbasa sausage.in every bite. Yes, every bite! Like I said, nothing fancy. Just good.

Slow Cooker Kielbasa sauerkraut and Potato Soup

If you’re not a big fan of caraway seeds you can actually leave them out and still have a great tasting slow cooker kielbasa sauerkraut and potato soup. Trust me. My wife isn’t a fan of them, so I had to omit them. This despite the fact that it pained the German in me greatly.

I used Russet potatoes because they are my favorite and I always have a big bag of them on hand. You can substitute other potatoes. Just make sure that the potatoes are all about the same size so they cook in the same time. If you use smaller potatoes you might have to reduce the cook time a little.

Also try my slow cooker spicy kielbasa cabbage soup.

Slow Cooker Kielbasa sauerkraut and Potato Soup
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Slow Cooker Kielbasa Sauerkraut and Potato Soup

You can leave out the caraway seeds if they aren't your favorite.
Course Main
Cuisine American
Keyword mashed potatoes, sauerkraut, sausage
Prep Time 15 minutes
Cook Time 8 hours
Servings 6
Calories 445kcal

Equipment

Ingredients

  • 1 pound Polish sausage pre-cooked. Sliced then sliced again into half circles
  • 2 pounds sauerkraut rinsed, drained. You can use less if you want.
  • 6 medium Russet potatoes cut into bite-sized pieces
  • 1 cup water
  • 1 teaspoon caraway seed
  • 1 bay leaf
  • ¼ teaspoon ground black pepper

Instructions

  • Brown the cut sausage in a skillet over medium-high heat. Transfer to a slow cooker.
  • Add the remaining ingredients. Cover and cook on low 6-8 hours or until the potatoes are fork-tender but not falling apart. Stir gently every hour or so.

Nutrition

Calories: 445kcal | Carbohydrates: 46g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 53mg | Sodium: 1674mg | Potassium: 1330mg | Fiber: 7g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 35mg | Calcium: 86mg | Iron: 5mg

Nutritional values are approximate.

Copycat Bubba Gump Far Out Dip

This is not your usual spinach dip. Not even close. Not by a mile. This copycat Bubba Gump Far Out dip is flat-out amazing. So many great flavors, all in each and every bite. Ooey-gooey cheese. Crispy vegetables. This dip doesn’t weigh you down. You’ll want more and more. So, make a double batch or more, specially if you’re taking it to a get-together.

Copycat Bubba Gump Far Out Dip

Make sure you drain your artichokes well before making this copycat Bubba Gump Far Out dip. This dip is on the thick side and it needs to stay that way. Served hot, each bite delivers on taste and creaminess. We’ve eaten at several Bubba Gump restaurants. If we’re in the mood for an appetizer, this is eat. Well, ok, some times I get a shrimp appetizer, but I mean… it’s Bubba Gump, you have to get shrimp!

Copycat Bubba Gump Far Out Dip
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5 from 1 vote

Copycat Bubba Gump Far Out Dip

A fantastic twist on spinach dip!
Course Appetizer
Cuisine American
Keyword copycat, dip
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 58kcal

Ingredients

Instructions

  • Preheat oven to 350 F. Lightly spray a 9" x 9" baking pan with non-stick spray.
  • Combine all ingredients except for the chips and crackers in a large bowl. Mix well. Transfer to the baking pan and cover with foil.
  • Bake for 20 minutes or until the cheese has melted. Serve immediately.

Nutrition

Calories: 58kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 499mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 0.1mg

Nutritional values are approximate.

Slow Cooker Fried Rice

I’ve been on a slow cooker kick lately. That almost always means a main dish, but it dawned on me that I could also make slow cooker fried rice, a side I was needing for some leftover slow cooked chicken. You can’t get any easier than this. No fancy rice cooker. No worrying about exact cook time. Just toss it all into the slow cooker and come back later.

Slow Cooker Fried Rice

This recipe for slow cooker fried rice also works great for ‘just’ rice (leave out the egg). Or you can add whatever other vegetables and seasonings you want. It doesn’t have to be traditional with peas and carrots. Broccoli, cauliflower, peanuts… you name it. All are great in slow cooker rice.

Also try my slow cooker Teriyaki chicken.

This recipe is based on a recipe from A Year of Slow Cooking.

Slow Cooker Fried Rice
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5 from 1 vote

Slow Cooker Fried Rice

You can’t get any easier than this. No fancy rice cooker. No worrying about exact cook time. Just toss it all into the slow cooker and come back later.
Course Side
Cuisine American
Keyword crockpot, fried rice, slow cooker
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
Calories 231kcal

Equipment

Ingredients

Instructions

  • Spray your slow cooker with non-stick spray.
  • Add all ingredients.
  • Cover and cook on low 3-4 hours,

Nutrition

Calories: 231kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 364mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.