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Tasty and Tangy Veal Cutlets with Risotto

Egyptian inspired flavors makes these veal cutlets in tomato sauce a real treat. The risotto with peas adds a pleasing balance. Kick off this meal with an iced mochaccino or substitute your beverage of choice. The honey roasted peanut white fudge completes this meal with a delicate sweet touch!

Rate & Review

Scrumptious coffee and chocolate flavors add depth to this elegant and easy Iced Mochaccino beverage.

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recipe

Ingredients:

  • 1/4 cup hot water
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 packet no-calorie sweetener
  • Ice cubes
  • 2/3 cup steamed 1% lowfat milk

Directions:

COMBINE water, coffee granules, cocoa and sweetener in small container; stir until coffee is dissolved.

FILL tall glass three-fourths full with ice cubes. Top with milk; gently pour coffee mixture down side of glass.

reviews

Review This Recipe
  •  Star(s)

    Iced Mochaccino

    Lois Greenwald from Rolla, MO

    I've not tried cinnamon in cocoa before and it was very good, the recipe was simple and easy to follow

  •  Star(s)

    Good Stuff

    Rebecca Guy from West Valley City, UT

    I have made this often and love it! I will occasionally add some sweetened condensed milk to the concoction and omit the sweetener. The sweet milk gives it a smooth and creamy texture. I also prefer to mix this in the blender with ice for a real treat.

  •  Star(s)

    Yummy!

    Helen Balding from Fayetteville, AR

    This drink is SOOOO good and easy! Beats buying one at that high priced chain store!

  •  Star(s)

    Iced Mochaccino

    Virginia Braddy from Hobgood, NC

    This was so quick and easy to make. To top it off it was sooooo good! I love this type drink and I'm sure I'll be making it often!

  •  Star(s)

    Iced Mochaccino

    Jane Moreau from MARKSVILLE, LA

    WOW This is a wonderful summer drink and I don't have to leave home for it anymore. haha

  •  Star(s)

    Iced Mochaccino

    Linda Kraskewicz from Ashland, OH

    I just hate paying five dollars or more for a good Iced coffee drink and now I don't have too. This drink is wonderful instead of cocoa I used Nestle Mousse Mix in dark chocolate , I didn't need sugar it was already in the mix. Now I can have iced mochaccino any time. I will be trying it with vanilla ice cream as someone suggested.Thanks.

  •  Star(s)

    Koooool Drink

    linda hammond from New Port Richey, FL

    Wow!! what a treat in a hot summer day. I've added vanilla ice cream to it, everybody I made it for, commented, how refreshing it was!! Thanks

  •  Star(s)

    coffee lover

    agatha Jowers from Mansfield, AR

    perfect summer coffee drink

  •  Star(s)

    Iced Mochaccino

    Katherine Saunders from Asheboro, NC

    I have made this several times already and it is delicious. I added a drop of vanilla and it improved the taste for me.

  •  Star(s)

    lactose free

    Debra Welder from REGINA, SK

    We usually buy this at a coffee place made this at home using my daughters lactose free milk couldn't tell the difference only in price made four at home for the cost of 1 at the coffee shop.

  •  Star(s)

    Oo so good

    CARLA Carmichael from Coldspring, TX

    this I had to try. but I used my coffee that i had fixed in coffee pot. It was good that way too.

  •  Star(s)

    iced mochaccino

    Reyna Kawcak from Antioch, TN

    I love to add on top a swirl of whipped topping...mmm delicious.

  •  Star(s)

    Skip The Sweetener

    Susan Campbell from GRASS LAKE, MI

    I used a teaspoon of regular sugar, and found this treat to be LUSCIOUS. Will make often.

  •  Star(s)

    Liquid indulgence

    nikki pals from Palatine, IL

    I was looking for something to make this afternoon and I had not had breakfast yet and I saw this and I thought I think I'll try this. Well I now have a new favorite breakfast drink. I may even try playing with it and add some slimfast and omit the sweetner and this may become breakfast. I just have to play with it. (I just love playing with my food!)


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 1

  • Calories: 90
  • Calories from Fat: 15
  • Total Fat: 2g (3% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 85mg (4% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 8g
  • Protein: 6g
  • Vitamin A: 6% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Veal cutlets, celery, onions, tomatoes and garlic are some of the highlights of this exceptional Mediterranean-inspired dish. This Veal Cutlets with Tangy Tomato Sauce recipe is sure to impress!

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recipe

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground black pepper
  • 1 pound veal cutlets, pounded to 1/4-inch-thickness, if necessary
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 2 medium carrots, peeled and diced
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, finely chopped
  • 2 cans (14.5 ounces each) peeled and diced tomatoes, undrained
  • 2 tablespoons vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon grated lemon peel
  • 1 bay leaf
  • 3 tablespoons finely chopped parsley

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

MIX flour and pepper in small bowl. Coat both sides of veal with flour mixture; set aside.

HEAT 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat. Add 1 teaspoon bouillon; cook, stirring frequently, until bouillon is dissolved. Add veal; cook for 2 to 3 minutes on each side or until browned. Remove veal from skillet; set aside.

ADD carrots, onions, celery and garlic to same skillet. Cook, stirring occasionally, for 4 to 6 minutes or until onion is tender; remove from skillet and place in prepared baking dish.

HEAT remaining butter and remaining oil in same skillet over medium-high heat. Add tomatoes and juice, vinegar, basil, thyme, lemon peel, bay leaf and remaining 1 teaspoon bouillon. Bring to a boil, stirring frequently. Reduce heat; cook, stirring occasionally, for 2 to 3 minutes or until sauce thickens.

PLACE veal over vegetables in baking dish. Top veal with tomato mixture. Cover with foil.

BAKE for 20 to 25 minutes. Remove bay leaf. Sprinkle with parsley.

reviews

Review This Recipe
  •  Star(s)

    better

    ashutosh garg from faridkot

    its better to have a try


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 230
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 4g (19% of DV)
  • Cholesterol: 80mg (26% of DV)
  • Sodium: 830mg (34% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 6g
  • Protein: 17g
  • Vitamin A: 60% of DV
  • Vitamin C: 45% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This is a delicious change from your ordinary everyday rice for a wonderfully simple risotto dish. With a touch of lemon and the taste of fresh peas, this Simple Risotto with Peas and Parmesan side dish will make everyone ask for seconds.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked arborio rice
  • 2 cups chicken broth or stock
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 cup frozen peas, thawed
  • 1/4 to 1/2 teaspoon lemon zest (optional)
  • Salt and ground black pepper to taste
  • 1/4 cup (about 1 oz.) finely shredded Parmesan cheese

Directions:

HEAT oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute.

STIR in broth and evaporated milk. Reduce heat to medium. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in peas and lemon zest, if desired. Season with salt and pepper to taste. Serve immediately with Parmesan cheese.

reviews

Review This Recipe
  •  Star(s)

    This. Is great and so easy!

    Dixie Burns from D.M. Iowa

    Wonderful

  •  Star(s)

    Surprisingly good!

    Toby H. from Washington, D.C.

    Just whipped this up - and I used 1/2 cup of fat free milk instead of the 1 cup of evaporated. Really easy and tastes great!

  •  Star(s)

    Easy aand elegant!

    HEIDI CARLSON-REID from Abmps, OR

    This recipe is so easy to make and does not take very long at all. To rave reviews, I served it to dinner guests recently who thought that I had spent hours on it!

  •  Star(s)

    Delicious!

    ann ferraro from Watertown, MA

    Just made this dish and my family loved it! It is SO easy and yummy! Only used a pinch of lemon though. Can't wait to share it with company.


nutrition

Nutrition Facts

Serving Size: 9 servings (1/2 cup each)

Servings Per Recipe: 0

  • Calories: 140
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 290mg (12% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 3g
  • Protein: 5g
  • Vitamin A: 2% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Treat your taste buds to a rich, creamy delight. Honey roasted peanuts add flavor and crunch to this Honey Nut White Fudge recipe.

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recipe

Ingredients:

  • 1 1/2 cups granulated sugar
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • 2 cups miniature marshmallows
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1 1/2 cups honey roasted peanuts, divided
  • 2 teaspoons vanilla extract

Directions:

LINE 9-inch-square baking pan with foil.

COMBINE sugar, evaporated milk and butter in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, 1 cup peanuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Coarsely chop remaining peanuts. Sprinkle over fudge; press in. Refrigerate until firm. Lift from pan; remove foil. Cut into 48 1-inch squares.

reviews

Review This Recipe
  •  Star(s)

    Great homemade gift

    KATHY GREEN from South Daytona, FL

    This is such a wonderful fudge. Just different enough for a change and has a wonderful flavor..

  •  Star(s)

    Honey Nut White Fudge

    patricia johnson from Lufkin, TX

    This was so easy and very good.I make this for my reunion for the kids.Well the Big kids eat this first than I have to go and make some for the little kids.They all said it was the Honey Nut that make it taste special.I definatey will be making this again.

  •  Star(s)

    Great for a change of taste.

    Gwen Malinowski from Chicago, IL

    I made this fudge for my nephew who does not eat milk or dark chocolate. I was not sure about the honey roasted nuts, but the taste together with the white chocolate was very good. I will be bringing this to a July 4th BBQ.

  •  Star(s)

    Delicious AND Easy!

    Suzy Watkins from Memphis, TN

    I have been making this fudge for the last three years now at Christmas time for friends, family, and my kids' teachers. It's always a huge hit. A nice change from the darker chocolate fudge ....the peanuts are what make this recipe. Don't skimp on the morsels. Make sure you use Nestle white chocolate morsels every time.

  •  Star(s)

    The Fudge For 2007 Christmas

    Ruth Ann Bott from LAKE WALES, FL

    This White Fudge and nut Combo is the Selection of this household for Gift giving this year. The Honey roasted Nuts,Just tops it off. Great Holidays to everyone. TRY IT YOU'LL LOVE IT.

  •  Star(s)

    Great one for the little ones

    Roberta Kelly from Huntsville, MO

    I liked this real well. It is easy, fast and hard to mess up. I make candy every week end and this is one we will be having often. Also a bonus.. its a good one to take with you for the little ones. No stains to try to get out of the new dress or shirt.

  •  Star(s)

    Honeynut white fudge

    Marilyn Stueven from GRAND ISLAND, NE

    I think this candy is wonderful and so easy to make. I will make more during the year and not just at Christmas. My son commented on how rich and how good the flavor is. the honey roasted peanuts really make the difference in the taste. thanks for sharing the recipe.

  •  Star(s)

    Honey Nut White Fudge

    Jennifer Shierling from WATERTOWN, NY

    Cooking this was fun. My family so enjoyed eating this, yes we will be making this again.

  •  Star(s)

    Honey Nut White Fudge

    freda williams from TONEY, AL

    I made this last night and it was wonderful. I didn't have any honey roasted nuts on hand,so I used walnuts instead, I will be making this one again.

  •  Star(s)

    Honey NutWhite Fudge

    Joan Randall from CAPE CORAL, FL

    I loved how simple this recipe is to make! Such good eating, too. The carnation milk makes for a rich, smooth and dense fudge. Honey roasted nuts make this special.

  •  Star(s)

    Honey nut white Fudge

    Gail Dale from FORT WORTH, TX

    I made this for my New Year party and my guest Just love it. My sister in law had made just fudge and when she ate this one ~ she just had to have the recipe. This is a recipe to keep. If you have not try this one it is a must.

  •  Star(s)

    honey nut fudge

    liz rios from LANCASTER, TX

    This was so good and relatively easy to make as far as fudge goes. It is a nice change from milk chocolate fudge. I have gotten so many compliments on this recipe. It is definitely a keeper!!

  •  Star(s)

    white chocolate fudge

    patricia phillips from CENTRALIA, IL

    This recipe goes beyond a 5. This is soo wonderful. I am going to make tons of it this season for everyone!!!

  •  Star(s)

    honey nut white fudge

    Livia Rhodes from newnan, GA

    A great treat !!! I love white chocolate and with the nuts it is a great combo.

  •  Star(s)

    Honey Nut White Fudge

    Laura Pond from CHICAGO, IL

    I brought a batch of this fudge to work along with 2 other fudge recipes for an office party. They disappeared by the end of the day, but the honey nuts were not liked by everyone. I would make this again, but I am not sure whether it will be a part of my fudge repertory. I have other white chocolate fudge recipes that are more popular among my friends.

  •  Star(s)

    Dream fudge

    Carole Bettenhausen from Baker, MT

    I LOVE white chocolate and peanuts--what a delicious combination! Not quite as filling or rich as chocolate fudge and oh so easy to make!

  •  Star(s)

    Honey Nut White Fudge

    Donna Moore from LOVELAND, CO

    This is the second year I have made this for Christmas. My husband who loves peanut butter fudge, said this is even better! Definitely a keeper!

  •  Star(s)

    Delicious!

    Kelly DerKacy from MOKENA, IL

    This is a wonderful recipe! It tastes great and will be a great addition to my gift tins this holiday!

  •  Star(s)

    White fudge

    Linda Rios-Anderzak from CLAWSON, MI

    I made the famous dark fudge, I will now make the white fudge and add it to my baskets I am putting together today for gift giving next week. It's looks easy and delicious...thanks again!

  •  Star(s)

    Honey Nut White Fudge

    Jennifer Carrick from Omaha, NE

    I made fudge for the first time in my life today. I made 3 batches while my son took a nap. Of all the varieties I made this was my favorite. It is soooo good I had to put it in the garage frig so I wouldn't eat it all. I remember my mom never wanted to make fudge because it took so long. But I found this extremely easy & quick. I can't wait for the next family dinner, so I can impress my family.

  •  Star(s)

    Honey Nut White Fudge

    C Hayter from MILILANI, HI

    Simple and delicious!!!! Everyone I made this fudge for loves it.

  •  Star(s)

    Honey Nut White Fudge

    Alice Keeney from STRONGSVILLE, OH

    This is a great recipe, very rich, just as fudge should be!!

  •  Star(s)

    Yummy

    TALIA SLOBODA from TOMS RIVER, NJ

    Everyone gobbled these up. They are a unique flavor which I really enjoyed, easy too.

  •  Star(s)

    PREMIERE FUDGE

    DEE ORLOSKI from MENTOR, OH

    WHAT A DEVINE FUDGE RECIPE! IT IS VERY RICH AND FULL OF GOODNESS.

  •  Star(s)

    Yummy

    Sherrye Fisher from BRIGHTON, CO

    This was fabulous! A new family favorite.

  •  Star(s)

    Honey Nut White Fudge

    linda alsdorf from TIJERAS, NM

    This was easy and a real crowd pleaser. All my husband's golf buddies rated this a keeper and wanted the recipe for their wives.

  •  Star(s)

    easy

    jodi-ann ruggiero from woburn, MA

    kids love it too

  •  Star(s)

    Good base recipe

    Janet Sprinkle from LAWRENCEVILLE, GA

    This is a great fudge for us "anything sweet, but chocolate" fans. I switched out the honey roasted peanuts for some almonds, maraschino cherry pieces and coconut with a hint of almond extract. It was delicious.

  •  Star(s)

    HONEY NUT WHITE FUDGE

    Jennie Souhrada from SAINT LOUIS, MO

    GOOD, BUT VERY SWEET. I HAND OUT SMALL PORTIONS BECAUSE IT IS SO SATISFYING. NOW A FAVORITE IN MY HOME.

  •  Star(s)

    Very yummy!

    ANNE JUSTICE from ZANESFIELD, OH

    I like the change from the traditional chocolate fudge. I made some for friends for Christmas...it was a hit.

  •  Star(s)

    Yummy!

    Julie from Grand Rapids, MI

    This recipe was so easy and quick to prepare! I wouldn't change a thing! The honey roasted peanuts were a perfect compliment to this fudge!

  •  Star(s)

    Honey Nut White Fudge

    Carol Plath from EL CAJON, CA

    This was a very easy fudge to make. I added these to all our Christmas care packages. Everyone wants me to make this fudge again for the 2005 care packages.

  •  Star(s)

    Honey Nut White Fudge

    Elizabeth Richmond from TACOMA, WA

    Loved it - Holiday goodies trays tend to be so loaded with chocolate - this was a nice change. It'll be one of my holiday staples!

  •  Star(s)

    Honey Nut White Fudge

    Kathleen Candreva from Crown Point, IN

    Very, very good! Very easy! Everyone liked because it's different than the usual cocoa fudges. The honey roasted peanuts make it especially flavorful and crunchy! Will make again and again. I also made a batch where I put the peanuts in the food processor first, just to make it a smoother fudge to be easier to chew for younger/older folks! Either way, delicious!

  •  Star(s)

    Absolutely Delicious

    Becky Boyd from Pearland, TX

    Everyone loves this recipe. It will be on my must have for Christmas every year

  •  Star(s)

    Honey nut white fudge

    JAYNE HURST from QUINTON, VA

    Everyone loved it !!!!! Decided to make more for gift baskets this year.

  •  Star(s)

    honey nut fudge

    velinda norton from clarksville, TN

    every Christmas I make this for friends and church members

  •  Star(s)

    white mint

    BETH CUTCHER from TOLEDO, OH

    I tried adding a few drops of green food color and 1 tsp. mint extract to the basic recipe for a holiday flair last year. It was a sure hit and very festive!

  •  Star(s)

    Great fudge

    LINDA COPNEY-OKEKE from HAMDEN, CT

    Last year my 11 year old son wanted to enter something in his school's holiday craft fair and bake sale,so together we decided to make fudge. Off to Very BEst Baking we went to look for recipes to make and low and behold we happened on the Honey Nut White Fudge recipe among others. We tried this recipe, found it easy to make and it was the biggest hit at the fair. With leftovers we gave some to teachers as holiday gifts and everybody was asking for the recipe. We told them where to find it! This is good stuff!!!

  •  Star(s)

    Honey Nut White Fudge

    Carolyn McInnis from EDMONDS, WA

    This is some of the best fudge and really makes a great gift for people in your office. I made some and gave as gifts and got rave reviews.

  •  Star(s)

    G-R-E-A-T Fudge

    Linda Randles from NORTH CANTON, OH

    This is a nice switch from the regular chocolate fudge. We all loved it.

  •  Star(s)

    Honey Nut White Fudge

    Pat Wuestenberg from WATERTOWN, WI

    This is a good choice for a fudge.Looks great served on a tray of cookies.Delicious.

  •  Star(s)

    Honey Nut White Fudge

    Gloria Hunt from ALBANY, OR

    The recipe was very easy to make and has a wonderful flavor, but was a little disappointed that it was a little on the sticky side. Was not firm and easy to cut like most other fudge recipes. Thought I might have done something wrong, so made it a second time and got the same results.

  •  Star(s)

    Honey Nut White Fudge

    Jane Evenson from MAPLE FALLS, WA

    Very easy to make.The whole family enjoyed this recipe.I will be making it again to add to my Holiday Treat Platter.

  •  Star(s)

    TASTE THE WAVE-Great Experience

    RuthAnn Bott from LAKE WALES, FL

    Made this for my sister who loves peanut butter fudge. But This out rates it by far. The honey Roasted Peanuts is awesome in this recipe.

  •  Star(s)

    Unbelievable

    Barbara Giddens from Watauga, TX

    I was searching for a chocolate fudge alternative for a family member with an allergy to chocolate...This was incredibly easy and is wonderful. It is beautiful on a Holiday platter and I have had many requests for the recipe already. A double recipe lasted all of about 30 minutes.

  •  Star(s)

    Nestle White Fudge

    JOYCE AGUERO from DALLAS, TX

    Since the first time I made this, I've had to make it every day!

  •  Star(s)

    An easy, tasty holiday treat

    Linda DuBose from Caldwell, ID

    This is a snap to make and tastes wonderful! I enjoy trying variations in recipes and this one works well with several types of nuts. Also, THANK YOU for providing the liquid measurement to equal a 5-oz. can of evap. milk. The smaller cans are not really easy to find in the grocery stores, and tend to be more costly - unless you want to buy only one, of course!

  •  Star(s)

    EASILICIOUS!!

    Ellen Marzocchi from Delray Beach, FL

    Great recipe, unbelievably simple, I just made a sample batch for my holiday trays, I added candied cherries and walnuts, pressed some on top, looks like "opera fudge."

  •  Star(s)

    House warming gift

    ANN LAWLER from MEETEETSE, WY

    "This was the best gift we could have gotten ,it fit all the family ,young to old. " This was my thank you note for my gift . Thank you for the recipe .


nutrition

Nutrition Facts

Serving Size: 24 servings (2 pieces per serving)

Servings Per Recipe: 0

  • Calories: 230
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 75mg (3% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 27g
  • Protein: 4g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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