Spicy Hot Meat Loaf using a Grill

I’m a big lover of cooking outside on a grill. Gas or charcoal, I like to mix it up. Grilling outside is a great substitute for cooking inside on or in an oven, plus you just can’t beat the experience and the added flavor. I made this spicy hot meat loaf using a grill and it came out fantastic. As a bonus, it picked up a light smokiness, which went great along with the spicy meat mixture that was packed with flavors, some traditionally found in a meatloaf and some not.

Spicy Hot Meat Loaf using a Grill

I cooked my spicy hot meat loaf using a grill in a large cast iron skillet. I could’ve used a large aluminum disposable pan. But, the skillet gets hotter and adds a nice crunchy layer around the edges and bottom of the meat loaf. That added texture made a noticeable, welcome difference. It kinda reminded me of the old Pizza Hut deep pan pizzas. You know the ones. They cooked them in iron skillets with a little oil. That oil helped get the bottoms and sides of the crust a little bit crunchy. That was the best part of the pizza!

You can of course cook this in a large disposable pan instead.

Spicy Hot Meat Loaf using a Grill
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5 from 1 vote

Spicy Hot Meat Loaf using a Grill

Delicious grilled meatloaf with a nice kick.
Course Main
Cuisine American
Keyword grilled, meatloaf
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 8
Calories 272kcal

Ingredients

Instructions

  • Fire up your grill for indirect cooking at 350 F.
  • Place all but the chili sauce into a large bowl. Using your hands, combine well but try to not over-work the mixture.
  • Transfer the mixture to a disposable pan or large cast-iron skillet and shape as desired. Make sure you keep the same thickness throughout the loaf.
  • Using the handle end of a wooden spoon (or your finger), make indentations in several locations over the top of the loaf.
  • Pour chili sauce over top of the loaf, covering it evenly and filling the indentations.
  • Transfer to the grill and cook until the internal temperature reaches 165 F as checked in several locations.
  • Remove and let rest for 15 minutes before slicing and serving.

Nutrition

Calories: 272kcal | Carbohydrates: 10g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 637mg | Potassium: 444mg | Fiber: 2g | Sugar: 7g | Vitamin A: 647IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 2mg

Nutritional values are approximate.

Slow Cooker Ground Beef Chili

My wife has declared this our ‘go to’ easy slow cooker ground beef chili and I definitely have to agree. It could only be easier (but certainly not as yummy) if it came out of a can. The southwestern flavors have lots of time to really carry through every ingredient as the chili cooks in the slow cooker for a few hours. I don’t consider it to be a spicy chili even with the addition of spicy V-8 juice and a jalapeno. If you prefer a spicier version, use a hotter pepper and use hot chili powder instead.

Slow Cooker Ground Beef Chili

My wife prefers her slow cooker ground beef chili served over cooked elbow macaroni. The first time I ever heard of such a thing I made a face. Who does that? Well apparently, everyone in Indiana and the surrounding area. But I have to admit, I’m coming around to the idea. I’m ok with chili ladled over pasta as long as I can still top it with sour cream, green onions, and sometimes a little shredded cheese.

If you prefer a thicker chili leave out the tomato sauce, but don’t omit the V-8 juice. It really adds great flavors to the chili.

Also try my slow cooker Sloppy Joes.

Slow Cooker Ground Beef Chili
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Slow Cooker Ground Beef Chili

My wife has declared this our ‘go to’ easy slow cooker ground beef chili and I definitely have to agree. It could only be easier (but certainly not as yummy) if it came out of a can. 
Course Main
Cuisine American
Keyword beef, chili, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 servings
Calories 225kcal
Author Mike

Equipment

Ingredients

Instructions

  • Crumble the ground beef into a large skillet over medium-high heat and cook until almost done.
  • Add the onion and cook until the beef is done. Drain.
  • Add remaining ingredients except for garnishes to a large slow cooker and stir to combine.
  • Stir in the cooked beef and onion.
  • Cook on low for 5 hours, stirring occasionally.
  • Serve with desired garnishes.

Nutrition

Calories: 225kcal | Carbohydrates: 4g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 57mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.

Garlic Cheeseburgers

If you’re going to make garlic cheeseburgers, don’t do it halfway. Don’t just sprinkle a bit of garlic salt on a patty and call it done. No. Get some garlic in everywhere. In the patties. On the patties. On the buns. And then add some more. Your goal is to make sure no vampires would dare come within 500 feet of you. Get ready for it. Here comes the garlic!

Garlic Cheeseburgers

You’re not going to find a much easier burger to make than these garlic cheeseburgers. We’re not making some fru-fru $22 brew pub burger here. And we’re not making some burger that you’re going to make for that first date, either. These are gonna hang with you for a while, so to speak, so share them with close friends and loved ones. The ones that won’t mind the garlic.

Still craving more garlic flavor? Sprinkle some Holy Garlic! seasoning on top of your burgers just before serving.

Garlic Cheeseburgers
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5 from 1 vote

Garlic Cheeseburgers

Plenty of garlic flavor in every bite!
Course Main
Cuisine American
Keyword burgers, garlic
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 566kcal

Ingredients

For the burger seasoning

For the garlic butter

  • ½ cup butter
  • 2 teaspoons garlic minced

For the burgers

  • 8 hamburger buns
  • 1 ½ pounds ground beef
  • garlic salt to taste
  • 8 slices American cheese

Instructions

For the burger seasoning

  • Combine all ingredients in a small bowl.

For the garlic butter

  • Melt the butter over medium-low heat in a small skillet. Add the garlic and stir. Keep warm until ready to use, stirring often.

For the burgers

  • Fire up your grill for direct cooking.
  • Brush some of the garlic butter mixture onto the sliced sides of the buns and toast on the grill.
  • Place the ground beef in a large bowl. Sprinkle with the seasoning. Using your hands combine the seasoning and meat. Form into 8 small equally-sized balls.
  • Add meat to the grill. Push down with a spatula to flatten into patties.
  • Season the tops of the burgers with a small pinch of garlic salt. Cook 4-5 minutes per side, flipping once, or until the desired doneness is achieved.
  • Brush burger patties with any additional garlic butter and top with cheese. Let melt slightly.
  • Serve patties on toasted buns and enjoy!

Nutrition

Calories: 566kcal | Carbohydrates: 31g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 1623mg | Potassium: 444mg | Fiber: 1g | Sugar: 6g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 421mg | Iron: 4mg

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

The flavor in these 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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5 from 1 vote

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.

Roasted Red Pepper Polenta

Polenta. Just the saying the word makes me happy. Creamy. Pleasantly filling. Great plain but also a great base for many different of flavors. Polenta is and always be my favorite side dish. I consider it to be decadent even though it’s history is more as a peasant dish. The roasted red pepper in this polenta doesn’t over-power that great corn flavor, but it’s there, lightly smoky, lightly sweet.

Roasted Red Pepper Polenta

I always make my polenta using homemade chicken broth or stock. I believe it makes a really big difference in the richness of the dish. You can substitute water, but you’ll find chicken broth or stock to be much, much better. This roasted red pepper polenta deserves only the best ingredients to make it truly great!

I use Bob’s Red Mill Polenta, which is found at just about any grocery store around us. On the off-chance you can’t find Bob’s, follow Chef Vivian Howard’s rule: don’t buy a polenta with more than one ingredient on the label. Bob’s has just one, corn.

Roasted Red Pepper Polenta
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5 from 1 vote

Roasted Red Pepper Polenta

Polenta. Just the saying the word makes me happy. Creamy. Pleasantly filling. Great plain but also a great base for many different of flavors. 
Course Side
Cuisine American
Keyword polenta, roasted red pepper
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 310kcal

Ingredients

Instructions

  • Place peppers into a food processor or blender and process until smooth.
  • Add the broth to a medium pot along with the salt and red pepper puree. Bring to a boil.
  • While stirring, slowly add in the polenta.
  • Reduce heat to a simmer and stir continuously for 3 minutes.
  • Cook the polenta for 35-40 minutes, stirring often, scraping the bottom of the pan to prevent sticking. I use a flat wooden spoon for this. If the polenta starts to splatter you can place on lid on the pot, but put it on loosely so moisture can still escape.
  • Stir in the Parmesan and butter.
  • Serve.

Nutrition

Calories: 310kcal | Carbohydrates: 41g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1025mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Meatball Stroganoff

Just because I’m throwing a bunch of stuff into the slow cooker doesn’t mean I don’t expect greatness in 8 hours or so. This slow cooker meatball Stroganoff really hit the spot on a cold day. Tender meatballs (you can use pre-cooked or make your own, whatever floats your boat!). Creamy sauce (I could’ve eaten a bowl of the sauce when no one was watching). Just what I wanted. Simple comfort food at its best.

Slow Cooker Meatball Stroganoff

I used store-bought meatballs from the freezer section because, hey, they were on sale! That and I didn’t have time to make meatballs from scratch for this slow cooker meatball stroganoff. If you do use homemade meatballs make sure you cook them fully first. You do still want to get a bit of a sear on the outside. Texture is important when cooking in a slow cooker and that sear will give you just that. Plus the yum-yums leftover in the pan after browning the meatballs really makes the sauce taste fantastic. Don’t just throw the meatballs into the crockpot as is, brown them first!

Also try my slow cooker Mongolian beef.

Slow Cooker Meatball Stroganoff
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5 from 1 vote

Slow Cooker Meatball Stroganoff

Just because I’m throwing a bunch of stuff into the slow cooker doesn’t mean I don’t expect greatness in 8 hours or so. This slow cooker meatball Stroganoff really hit the spot on a cold day.
Course Main
Cuisine American
Keyword crockpot, meatballs, slow cooker
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 323kcal

Equipment

Ingredients

Instructions

  • Heat the oil in a large skillet over medium-high heat.
  • Add the meatballs and brown on all sides to give the meatballs a little texture. Remove to a slow cooker sprayed with non-stick spray.
  • Add the tomato paste, Worcestershire sauce, salt and flour to the skillet. Scrape up any yum-yum bits that are on the bottom of the skillet and saute for 1 minute.
  • Stir in the broth and reduce the heat to medium and bring to a simmer.
  • Stir in the sherry.
  • Fold in the sour cream. Stir well and pour over the meatballs.
  • Cover and cook on low for 4 hours.
  • Serve over hot cooked egg noodles.

Nutrition

Calories: 323kcal | Carbohydrates: 5g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 366mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

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

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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5 from 1 vote

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.

Copycat Campbell’s Bean and Bacon Soup

When I was a young kid, barely knee-high to a grasshopper, bean and bacon soup was by far my favorite canned soup. I remember cold days, playing in the snow, only to run inside to a big ole bowl of hot, satisfying soup. Well, a few years later I now enjoy my copycat Campbell’s bean and bacon soup. Same great taste, same great texture, and still as satisfying as ever. This is one great bowl full of deliciousness! And best of all it tastes just like I remember from years ago.

Copycat Campbell's Bean and Bacon Soup

The recipe for this copycat Campbell’s bean and bacon soup calls for a few cups of ham stock. I dunno about you, but I don’t have any ham stock on hand. In fact, I don’t think I’ve ever made ham stock. I probably should. But until then I have to take a little shortcut and use ham base. Ham base is something I do have on hand because I found that it makes for the best slow cooker ham and bean soup! It is crazy packed with flavor and is well worth finding in your local grocery store or online!

Copycat Campbell's Bean and Bacon Soup
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5 from 1 vote

Copycat Campbell’s Bean and Bacon Soup

It really is "M'm m'm good."
Course Main
Cuisine American
Keyword copycat, soup
Prep Time 14 minutes
Cook Time 3 hours 30 minutes
Soaking time 12 hours
Servings 10
Calories 219kcal

Ingredients

Instructions

  • Place the beans in a large bowl. Add enough water to cover them by 2". Let them soak overnight.
  • Drain the beans and place in a large pot or Dutch oven over medium-high heat.
  • Crumble in the bacon and add the carrots, celery, onion, thyme, garlic, tomato paste, pepper, water and ham stock.
  • Bring to a boil then reduce heat to a simmer, stirring continuously to dissolve the tomato paste.
  • Cover and simmer for 3 hours or until the beans are tender. About 30 minutes in, taste the liquid and add salt and pepper to taste.
  • Ladle out 2 cups of the soup into a bowl and let cool slightly. Transfer to a blender (working in batches if needed) and process until smooth. Pour the pureed soup back into the pot and stir.
  • Stir in the vinegar and liquid smoke.
  • Taste and add more salt and pepper as needed.
  • Serve hot.

Notes

If you don’t have ham stock you can make your own or substitute water. To make your own, combine 2 teaspoons of ham base with 2 cups of water in a small sauce pan over medium-high heat. Stir until the ham base dissolves. Use the liquid as a substitute for the ham stock.

Nutrition

Calories: 219kcal | Carbohydrates: 31g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 208mg | Potassium: 743mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3294IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 3mg

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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5 from 1 vote

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.

Copycat Chili Cheese Hamburger Helper

Sure, you can grab a box of Hamburger Helper from the store and make up a batch of stick-to-your-ribs pasta and burger. It’s the perfect one-dish meal. Or you could make this copycat Chili Cheese Hamburger Helper and do what I did: add more cheese! Ok, no, you don’t have to add more cheese. But you could. Ah, the joys of cooking at home, specially when it’s cold out and you need something to warm you up. This dish fits the bill perfectly.

Copycat Chili Cheese Hamburger Helper

It really can’t get much easier than this copycat Chili Cheese Hamburger Helper. I’ve been known to change it up a bit sometimes. You definitely don’t have to use elbow macaroni, though it is the classic ingredient for sure. Pepper jack cheese makes for a nice change instead of cheddar. A little kick never hurt anyone. Ground turkey or chicken instead of beef are winners, too! So go crazy with it!

Just make sure you do drain the beef (or whatever protein you use) well before adding the rest of the ingredients.

Copycat Chili Cheese Hamburger Helper
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Copycat Chili Cheese Hamburger Helper

Hearty and easy.
Course Main
Cuisine American
Keyword beef, copcyat, pasta
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 346kcal

Ingredients

Instructions

  • Brown the ground beef in a large skillet, breaking it into small pieces as it cooks.
  • Drain off any excess fat.
  • Stir in ALL of the remaining ingredients EXCEPT for the cheese.
  • Bring to a boil then reduce the heat to a simmer.
  • Cover and continue simmering for 12-15 minutes, stirring often, until the pasta is tender.
  • Add the cheese and stir until melted.
  • Turn off heat and let dish sit uncovered for 5 minutes. The sauce will thicken as it rests.
  • Serve immediately.

Nutrition

Calories: 346kcal | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 463mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 0.4mg | Calcium: 194mg | Iron: 2mg

Nutritional values are approximate.