Quick and Easy Cold Cut Sub Sandwich

If I was going out to grab a sub, I’d be heading to Jersey Mike’s. No question about it. I’d get a sub Mike’s way, with vinegar and oil and salt and pepper and it’d disappear in no time. And if I wanted to make the same great sandwich at home, I’d make my copycat Jersey Mike’s sub. But if I’m in a big hurry and still want a great sandwich, I make my quick and easy cold cut sub sandwich. It’s not too different than what I can get at Jersey Mike’s. Main difference is that I use an off-the-shelf sub dressing that makes every sub great.

Quick and Easy Cold Cut Sub Sandwich

Don’t Forget The Salt And Pepper

It may sound odd, but I actually think the two ingredients that are essential to a tasty quick and easy cold cut sub sandwich are salt and pepper. Onions need seasoning. The tomatoes definitely need seasoning. And of course the lettuce needs it too.

No need to get fancy with the sandwich meats you use when you make your sub sandwich. Anything you like will do!

Quick and Easy Cold Cut Sub Sandwich
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Quick and Easy Cold Cut Sub Sandwich

A simple but great lunch-time favorite.
Course Main
Cuisine American
Keyword cold cut, sandwich
Prep Time 15 minutes
Cook Time 5 minutes
Servings 1
Calories 607kcal

Ingredients

  • 1 slice white onion separated into rings
  • 1 sub roll split horizontally
  • Beanos Submarine Dressing to taste
  • 2 slices cheese cut into triangles (halved diagonally). I usually use Swiss, but pepper jack or cheddar are great too!
  • 6 slices sandwich meat
  • 3 slices tomato
  • ½ cup iceberg lettuce shredded or chopped
  • Kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Place the onion in a small bowl of cold water for 5 minutes.
  • Toast the sandwich roll as desired.
  • Add the onion slices (shaking off any excess water first).
  • Sprinkle the bottom roll with some of the dressing. Add a bit of salt and pepper.
  • Add the cheese slices, followed by the sandwich meat, tomato and lettuce.
  • Sprinkle with more of the dressing. Add a bit more salt and pepper.
  • Add top bun and serve.

Nutrition

Calories: 607kcal | Carbohydrates: 38g | Protein: 43g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 104mg | Sodium: 2295mg | Potassium: 744mg | Fiber: 3g | Sugar: 8g | Vitamin A: 856IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 13mg

Nutritional values are approximate.

Quick Fix Frank’s RedHot Original Seasoning Potato Chips

And BOOM! Like that these quick fix Frank’s RedHot Original Seasoning potato chips were gone. “The perfect blend of flavor and heat” is what the bottle says. And the bottle does not lie. Why someone hasn’t come out with these chips in bags I do not know. They could retire on a beach somewhere if they did. Well, until then, I’ll just make them at home in just a few minutes. Sadly, I won’t be retiring on a beach, though!

Quick Fix Frank's RedHot Original Seasoning Potato Chips

The Simple Steps To Chip Success

The keys to making quick fix Frank’s RedHot Original Seasoning potato chips are simple. Use ruffled (wavy) potato chips so that you get seasoning in every ridge and valley. And equally as important, use a lot of the seasoning. Heck, if you want lightly seasoned chips go to the market! There’s bag after bag of meh-flavored chips! Now’s your chance to bring some flavor to each and every crunch!

Don’t search out the expensive chips for this dish. El cheapo chips work just fine. In fact, they could easily be better. You want chips with a bit of oil still in them from the frying process. When you heat them that oil will come to the surface. That’s the idea time to season them.

Quick Fix Frank's RedHot Original Seasoning Potato Chips
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Quick Fix Frank’s RedHot Original Seasoning Potato Chips

You don't need to grab the expensive chips when you make quick fix Buffalo-flavored potato chips.
Course Snack
Cuisine American
Keyword potato chips, quick fix
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

BBQ Sous Vide Country Style Ribs

These BBQ sous vide country style ribs have been on my radar for a while now. I love country style ribs. I usually sear them on the stovetop then finish them in the oven, served over sauerkraut. Yum. This time I went the sous vide route, finishing the ribs on a hot gas grill. A little hickory BBQ sauce gives the impression that the ribs were cooked low and slow on a smoker. Or close enough, at least. The result was tender, very juicy, very flavor ribs.

BBQ Sous Vide Country Style Ribs

Tender as you want it to be

You get to decide how tender you want your BBQ sous vide country style ribs to be. The first time I made them I went 4 hours. At that point the ribs have a good chew but aren’t tough. If you like a good tug to your ribs, 4 hours will get you where you want to be. But for more tender ribs you really might want to go 6 if not 8 hours. The full 8 hours is a bit much for me only because I do want a little ‘bite’ to my meat. I’d settle on 6. You can squeeze the ribs in the bag after 4 hours, and every hour or so after that, to see if the ribs are getting to where you want them. Just note your favorite cook time for the next time you make them. Because there will be a next time.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
BBQ Sous Vide Country Style Ribs
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BBQ Sous Vide Country Style Ribs

Cook the full 8 hours for fall-apart ribs.
Course Main
Cuisine American
Keyword country-style ribs, sous vide
Prep Time 5 minutes
Cook Time 8 hours 15 minutes
Servings 4
Calories 1360kcal
Author Mike

Ingredients

Instructions

  • Heat your sous vide water to 145 F.
  • Rub the seasoning all over the ribs. Get it on all sides. No need to be shy with it either. More is better.
  • Transfer the ribs to a vacuum bag and seal tightly.
  • Place bag into the sous vide water and cook 4 hours (for quite a bit of tug) to 8 hours (completely fall-apart tender).
  • Remove the bag from the water. Open and remove the ribs to a plate. Pat dry with a paper towel then brush with the BBQ sauce.
  • Heat a grill or broiler to high.
  • Place ribs onto the grill or under the broiler for a few minutes per side until lightly charred and the sauce is lightly caramelized.
  • Serve with additional BBQ sauce if desired.

Nutrition

Calories: 1360kcal | Carbohydrates: 58g | Protein: 115g | Fat: 71g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 436mg | Sodium: 1844mg | Potassium: 2207mg | Fiber: 1g | Sugar: 47g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 6mg

Nutritional values are approximate.

Sous Vide Snow Crab Legs

I am not a crab specialist. Crab connoisseurs would watch me crack crab legs and dig out the meat and probably giggle. Things fly everywhere. But I get the job done. And I absolutely love the final result. I could eat crab all day. That usually means grilling them. Or boiling them. This time, though, I tried sous vide snow crab legs. Let me tell you, this is my go-to way for perfect crab legs from here on. It’s easy, quick, and the result is deliciously fantastic!

Sous Vide Snow Crab Legs

Flavor-Packed Crab Greatness

The flavor in these sous vide snow crab legs is fantastic. At least in my case, I added butter (and lots of it) and Old Bay seasoning (and lots of that too!). This is not the time (in my opinion) to be shy with either one. I want messy, crazy-good crab and that’s exactly what I got. I cannot wait to make these again.

Remember, the crab legs are already cooked (steamed, actually). You’re just warming them up and adding flavor. And making sure you’re not losing any flavor like you would if you just boil them.

You can use this same recipe for larger crab legs, too. I’d add some more time to warm them up, so I’d start with 45 minutes and maybe go as long as an hour.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Sous Vide Snow Crab Legs
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Sous Vide Snow Crab Legs

Beyond delicious!
Course Appetizer or Main
Cuisine American
Keyword crab legs, sous vide
Prep Time 15 minutes
Cook Time 45 minutes
Servings 1
Calories 254kcal

Ingredients

  • 1-2 pounds snow crab legs thawed
  • 2 tablespoons unsalted butter
  • ¼ cup Old Bay seasoning more or less, to taste. optional
  • dipping sauces clarified butter, cocktail sauce, whatever you prefer!
  • lemon for serving, if desired

Instructions

  • Heat your water to 140 F using your immersion circulator.
  • Place the crab legs into a large (1 gallon) resealable bag. You may have to separate the legs at the joints to get them to fit. You want them to all fit in the bottom of the bag.
  • Add enough water to the bag to just cover the legs.
  • Lower the bag into the warmed water. Use a clip to clamp the bag to the side of your container, keeping the bag open. You do not need to vacuum seal the bag or remove any air from it, just make sure that the legs are below the water line.
  • Heat the legs for 30-45 minutes or until heated through.
  • Remove and drain the bag into a colander.
  • Let cool slightly before serving.

Nutrition

Calories: 254kcal | Carbohydrates: 12g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 8mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 6mg

Nutritional values are approximate.

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

My local grocery store puts their hot-out-of-the-roaster rotisserie chickens near the entrance for a reason. They know the aroma will drive me crazy and get me to hankerin’ for rotisserie chicken. What they don’t know is it actually makes me crave my quick fix rotisserie chicken-seasoned potato chips instead! Yep, that same great flavor as the classic chicken, all on a crunchy chip! Ready in minutes, these are some highly addicting snacks! I recommend making a big batch and serving these at the next game party at your house. Everyone will be pleasantly surprised as they enjoy these totally different chips!

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

Go Heavy On The Seasoning

I recommend that you use a ‘heavy hand’ when it comes time to add the seasoning to your quick fix rotisserie chicken-seasoned potato chips. Get some on each and every chip. Front and back. Edge to edge. Be gentle with the chips as you stir them, too. Even with thick chips you might break them if you stir them too hard. Nice and easy is what you are looking for. No one wants broken, dinky-sized chips. They want big, crunchy, heavily-seasoned chips!

I prefer to use wavy chips for this recipe. The ridges capture the seasoning better, so more sticks to the chips. That’s why we’re here, right? More seasoning!

Also try my quick fix parmesan garlic potato chips.

Quick Fix Rotisserie Chicken-Seasoned Potato Chips
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Quick Fix Rotisserie Chicken-Seasoned Potato Chips

For something different, you can't beat these chips!
Course Snack
Cuisine American
Keyword potato chips, quick fix
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

Garlic Herb Sous Vide Potatoes

I’ve lost count of how many times we’ve made these garlic herb sous vide potatoes in the last week or two. The weather has been nice and that meant grilling. I was looking for an easy side. Now, I didn’t make these potatoes on the grill, but I did finish them there. You can finish them in a skillet on the stovetop too. Either way, they’re packed with a wonderful garlic and herb flavors.

The perfect side dish

The potatoes are cooked perfectly. They’re velvety creamy inside. Finishing them off over high heat adds a nice crunchy layer. These potatoes make for a great side dish.

Garlic Herb Sous Vide Potatoes

As written, the amounts of dried herbs used infuse a good amount of flavor into these garlic herb sous vide potatoes. We like our potatoes to pack flavor. If you’re a little on the ‘less is more’ side when it comes to dried herbs, I’d suggest using slightly less thyme and oregano. You can change your mind and add a bit more when you are browning the potatoes after they’re cooked.

If you prefer to finish the potatoes on a grill, no problem! Just use a cast iron skillet or griddle over direct high heat.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Garlic Herb Sous Vide Potatoes
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Garlic Herb Sous Vide Potatoes

The best, creamy delicious potatoes!
Course Side
Cuisine American
Keyword poatoes, sous vide
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 91kcal

Ingredients

Instructions

  • Fill a container with water. Add your immersion circulator and set the temperature to 190 F.
  • Meanwhile, prepare the potatoes by washing and then cutting into 1" cubes.
  • Place potatoes into a large bowl. Drizzle with 1/2 tablespoon of the oil.
  • Sprinkle with the remaining ingredients (minus the remaining oil).
  • Toss gently to coat well and evenly.
  • Transfer the potatoes to a vacuum bag. Spread them out in one layer. Use more than one bag if you have to. Seal.
  • Place bags in pre-heated water for 1 hour.
  • Remove bag from water. Open the bag and pour the potatoes into a large bowl. Dab lightly with a paper towel to remove and excess moisture.
  • Heat the last 1/2 tablespoon of oil in a large skillet over medium-high heat.
  • Add the potatoes and let brown on one side, 2-4 minutes. Gently flip the potatoes and brown on the other side.
  • Remove and serve.

Nutrition

Calories: 91kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 416mg | Potassium: 487mg | Fiber: 3g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 22mg | Calcium: 23mg | 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’m A Strawberry Kinda Guy

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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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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Quick Fix Garlic Ginger Teriyaki Potato Chips

I make a lot of quick fix potato chips. They’re easy like the name implies. Just heat up some chips to get the oils out, and season. Because I usually have a ton of wing and BBQ seasonings on hand, they are my usual go-to for chips. That’s where these quick fix garlic ginger teriyaki potato chips came from. These are decidedly different than anything you’ll find at the store. They’re the Asian-inspired chips you wish you could find on the aisles, but fortunately, they’re easy enough to make at home.

Quick Fix Garlic Ginger Teriyaki Potato Chips

Perfect Asian-Inspired Chips

The seasoning for my quick fix garlic ginger teriyaki potato chips comes from Croix Valley Foods. It’s a quality, flavor packed mix that is great on pretty much anything. It has just the right amount of ginger flavor. With a hint of garlic. And a good dose (the right amount too!) of teriyaki flavor. For something different, you can’t beat these chips! I certainly couldn’t stop eating them!

So how much seasoning should you put on your chips? Well, it’s up to you of course. I like to start with 1/2 tablespoon. I get the chips coated and take a taste. It’s easy to add more seasoning. But, it’s rather hard to take it away.

Quick Fix Garlic Ginger Teriyaki Potato Chips
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Quick Fix Garlic Ginger Teriyaki Potato Chips

For something different, you can't beat these chips!
Course Snack
Cuisine American
Keyword potato chips, quick fix
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

Peppered Shrimp using Sous Vide

Perfectly cooked shrimp. Fantastic, flavorful dipping sauce. What else could you ask for? These peppered shrimp, cooked using sous vide, didn’t last long at all around here. Nice and peppery, the shrimp are super tasty. The sauce is buttery and herbaceous. You might have a bit of the sauce left over, so serve the shrimp with some grilled or toasted bread for soppin’.

Peppered Shrimp using Sous Vide

Sometimes You Have To Get Sneaky

I searched and searched my pantry and could not find allspice berries. Then it struck me! There’s allspice berries in pickling spice! Boom! So I just picked a few out and off I went to make my sous vide peppered shrimp. If you don’t have any allspice berries, don’t fret. The shrimp will still be great. And peppery.

This is easily some of the best tasting shrimp I’ve ever had. The sous vide process cooked each and every one perfectly. And consistently. And the flavor was absolutely amazing. I’ve eaten my share of shrimp. This is Top 5 amongst of all of them.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Peppered Shrimp using Sous Vide
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Peppered Shrimp using Sous Vide

If you don't have any allspice berries, don't fret. The shrimp will still be great. And peppery.
Course Appetizer or Main
Cuisine American
Keyword shrimp, sous vide
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 62kcal

Ingredients

Instructions

  • Set up your immersion circulator for 140 F.
  • Toss shrimp with the salt in a large bowl.
  • In a medium saucepan over medium heat, add the Worcestershire sauce, garlic, pepper, lemon juice, basil, oregano and cayenne. Whisk together and bring to a simmer.
  • Add the butter, 1 pat at a time, whisking until melted.
  • Remove from heat and let cool slightly before stirring in the shrimp, bay leaves and allspice.
  • Transfer to a vacuum-sealable bag and spread out evenly. Seal. NOTE: I put the bag into the fridge for 1 hour so that the liquid set up before sealing. This made it much easier to seal the bag.
  • Transfer to the immersion circulator and sous vide for 50 mins.
  • Remove and open bag. Transfer liquid to a bowl for dipping. Serve shrimp garnished with sliced green onion.

Nutrition

Calories: 62kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 334mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

Quick Fix Mango Chile-Lime Potato Chips

The only even remotely tropical-flavored chip I’ve ever had is Maui onion. These quick fix mango chile-lime potato chips put those to shame. These chips are decidedly fruity, with a good hint of heat. They also have just a touch of citrus. They’re different in a very good way. The seasoning I used (from Pepper Palace my favorite hot-sauce store!) was original intended for wings or shrimp, but it is just as amazing on chips.

Quick Fix Mango Chile-Lime Potato Chips

Ready In Minutes. Gone In Seconds.

My quick fix mango chile-lime potato chips take only minutes to make. You end up with great-tasting chips that are seasoned YOUR WAY. My goodness, is there nothing worse that getting a bag of “The best chips you’ve ever had!” chips home only to find that half the chips don’t have enough seasoning. Or any seasoning for that matter. Well, you can go right ahead and season the heck out of them now. Any way you want. Do it.

Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want wavy chips, preferably. And frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!

Also try my quick fix garlic Parmesan potato chips and my delicious garlic ginger teriyaki chips!

Quick Fix Mango Chile-Lime Potato Chips
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Quick Fix Mango Chile-Lime Potato Chips

You don't need to grab the expensive chips when you make quick fix Mango Chile-Lime potato chips.
Course Snack
Cuisine American
Keyword potato chips, quick fix
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.