Spinach Mushroom Enchiladas

When I browsing through my saved recipes while planning our meals last week I saw this one and realized it had been WAY too long since I made enchiladas. The rest of my family would have been happier with a more traditional version :-), but I loved these! Plus, as far as enchiladas go, these ones aren't too bad for you...especially if you make a couple substitutions like I did. I will definitely make them again! (recipe from Taste of Home magazine)

Ingredients:
* 1 pound baby portobello mushrooms, chopped (I only used 1/2 this because by accident, that's all I bought, but they were still fine!)
* 1 small onion, finely chopped
* 2 tablespoons butter
* 3 garlic cloves, minced
* 1/4 cup white wine or chicken broth (I used white cooking wine)
* 12 ounces chopped fresh spinach, coarsely chopped
* 1/2 teaspoon seasoned salt, divided
* 3/4 cup water
* 1/4 cup lime juice
* 1 tablespoon chicken bouillon granules
* 1 tablespoon garlic powder
* 1-1/2 cups (12 ounces) sour cream (I used light)
* 1/2 cup minced fresh cilantro
* 12 corn tortillas (6 inches), warmed
* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese (I used 2% mexi-blend)
* Crushed red pepper flakes, optional

Directions:
* In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
* Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
* In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
* Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° for 14-18 minutes or until heated through. Sprinkle with pepper flakes, if desired. Yield: 6 servings.

Nutritional Facts (of original recipe): 2 enchiladas equals 427 calories, 24 g fat, 75 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 5 g fiber, 16 g protein.

Easy Chicken Tortilla Soup (a new one)

image via

It was dark both times I was eating my soup, so I never got a picture of my own, but it was delicious enough to share the recipe anyway!
A friend from church recently had a baby and was telling me about some yummy tortilla soup that someone brought in for her. Since tortilla soup is one of my all-time favorite meals, and I am always ready to try a new one I tracked down the recipe. She originally got the recipe from Seasoned with the Sun cookbook and then made some adjustments from it. It was super easy, super yummy and had the perfect amount of spice to it. I loved it and Mike really loved it too. Thanks for sharing Denise!

Ingredients:
1 small onion, chopped finely
1 4-ounce can of chopped green chile
1 can Rotel
2 cloves of garlic, crushed
2 tablespoons oil
1 can of beef broth
1 can of chicken broth
1 ½ cups each of tomato juice and water
1 teaspoon each of cumin, chile powder and salt
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 tablespoons bottle steak sauce (like A-1)
1 cup cubed cooked chicken (I used 1 can chicken)
3 tortillas, cut into ½ inch strips (we used crushed tortilla chips)
½ cup shredded Cheddar cheese
sliced avocado
sprigs of fresh cilantro
squeeze of fresh lime juice

Directions:
Saute onion, chile and garlic in oil until soft. Add tomatoes, bouillon, chicken broth, water, tomato juice, cumin, chile powder, salt, pepper and sauces. Bring soup to boil; lower heat and simmer covered for 1 hour. Add tortillas and cheese and simmer for 10 minutes longer. Serve garnished with avocado slices and a sprig of cilantro if desired. Add a squeeze of lime juice and you will think you have died and gone to heaven!

Mini Ham & Cheese Quinoa Cups

I found these little guys on Iowa Girl Eats and fell in love. They are just so cute...and sounded yummy and good for you at the same time. I left the ham out when I made mine this time, but I'm sure the salty ham is a nice addition to the flavors in the little quiches. These have been great to have on hand for breakfast for me, just heat some up and I'm ready to go! Plus, as she mentions, you could try any variety of ingredient combinations!

Makes 28 mini cups
Ingredients:
2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham (I left out this time)
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper

Directions:
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.

Quinoa Mac n' Cheese Casserole

I added the 'casserole' to the name because you bake it and it's not quite as creamy as typical mac n' cheese BUT it IS delicious! I made this for myself to have on hand for lunches one week after seeing a link to it on The Daily Dish. The recipe originally comes from Monica Nelson Fitness and I really loved it. It is filling and savory and perfect for lunch. I love having something yummy in the fridge ready for me at lunch time when I am super hungry!

Ingredients:
* 2 tsp olive oil
* 1 med. leek white and pale green parts halved and sliced (1 cup)(I used green onions)
* 1/2 cup diced tomato, or red/green pepper
* 1 1/2 cups quinoa, rinsed and drained
* good pinch of salt
* a few grinds of seasoning salt
* 2 cloves garlic, minced
* 2 large eggs
* 1 cup soy milk, non-fat milk, or milk of choice
* 1 1/2 cups grated Cheddar cheese, more for sprinkling
* Optional- Crushed Red Pepper, Panko Bread crumbs for topping
* Toppings (optional)- salsa, hot sauce, sour cream, scallions

Directions:
1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
2. Add 3 cups water and season with salt and the Seasoning Salt (I used Goya). Cover and reduce heat to med-low and simmer 5-10 more, or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
3. Preheat oven to 350 F. Coat 13x9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, (or until browned around edges.)
4. Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.
*divided into 6 servings, it is 339 calories per serving*

Cheese-Stuffed Meatballs

(picture here)

These guys were a HUGE hit with the entire family! I got my recipe from Fabulously Delicious and we will definitely be making them again! I ate some of the extra meatballs the next day for lunch with a little sauce to dip them in. YUM!

Ingredients
2 lbs. ground turkey
2 eggs
1/2 cup finely chopped yellow onion
1/2 cup Panko bread crumbs (I used gluten-free Italian bread crumbs)
1 Tbsp. Worcestershire sauce
1 Tbsp. deli (brown) mustard
1/2 cup finely grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
3-4 sticks string cheese, each stick cut into 5 pieces

Directions
1. In a large bowl, combine turkey and all other ingredients except string cheese. Mix well to combine (use your hands to get the best results!).
2. Spray a large baking sheet with cooking spray (or each cup of a muffin tin, if using). Take 1/4 cup of meat mixture and roll into a ball. Press your finger into the center to make an indent, and place a piece of string cheese into it. Roll meat mixture again to cover the cheese completely and make a meatball shape. Place meatballs onto baking sheet or into muffin pan. Bake for 30 minutes or until cooked through and cheese starts to ooze out. Remember, in this case, ooze is a good thing! Cook them too long and the cheese will start to harden and not be melty. Serve immediately.
(I then simmered mine in a large saucepan with the spaghetti sauce)

Chicken with Mustard Cream Sauce

I just HAD to try this recipe right after seeing it on The Pioneer Woman 's blog, plus asparagus is on sale again (hooray!) and I knew it would pair perfectly! We ended up eating it with a Mediterranean quinoa mix and my favorite asparagus ...and it was perfect!

Ingredients
4 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 whole Garlic Cloves, Minced
1 cup Brandy (or White Wine If Preferred) (I used white cooking wine)
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon (heaping) Grainy Mustard
1/4 cup (to 1/2) Heavy Cream
1/4 cup (to 1/2) Chicken Broth
Salt And Pepper, to taste

Directions:
Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.
Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Jane Foxs Famous Tortilla Soup

This soup was in a recent issue of Rachael Ray's magazine and I am in love with it. We tried it for the first time last week and I actually put it back on the menu for this week again because I loved it so much! We had it last night and it was delicious once again. I am such a tortilla soup fan and the tortillas in this one make it a little extra special.

Ingredients
* 12 corn tortillas, 6 sliced lengthwise into 1-inch-wide strips and 6 cut into 1 1/2 squares
* Vegetable cooking spray
* Salt and pepper
* 1/4 corn oil
* 1 large yellow onion, chopped
* 2 - 3 cloves garlic, chopped
* A handful cilantro leaves, coarsely chopped.
* 2 bay leaves
* 2 tablespoons mild to medium chili powder (about a couple scant palmfuls)
* 1 tablespoon ground cumin (about a palmful)
* 6 cups chicken stock
* 1 15 ounce can diced tomatoes with green chiles
* 2 rotisserie chicken breasts, skin and bones discarded, meat shredded or diced
* 2 avocados
* 2 limes, cut into wedges
* 1 small red onion, finely chopped
* 2 large jalapeno chile peppers, seeded and chopped
* Crumbled queso fresco and sour cream, for topping

Directions
1. Preheat the oven to 375 degrees . Arrange the tortilla strips on a baking sheet in a single layer; spray with cooking spray. Bake until deep golden, about 15 minutes. Season with salt.
2. Meanwhile, in a soup pot or dutch oven, heat 3 tbsp. oil over medium heat. Add the tortilla squares and cook, stirring, until browned, 2 to 3 minutes. Add the remaining 1 tbsp. oil, the yellow onion, garlic, cilantro, bay leaves, chili powder and cumin; season with salt and pepper. Cook, stirring, until the spices are toasted and the onion is softened, 7 to 8 minutes. Add the stock and tomatoes and bring to a boil. Add the chicken and lower the heat to a simmer until ready to serve.
3. Peel, seed and dice the avocados. Place some at the bottom of each soup bowl and douse with a healthy squeeze of lime juice. Pour the soup into the bowls. At the table, top with the red onion, baked tortilla strips, jalapenos, queso fresco and sour cream. Serve with the remaining lime wedges.

Chicken Soup with Sweet Potatoes, Kale and Mushrooms

I saw this soup in an issue of Clean Eating and knew it would be perfect for a night when I needed something quick. I was pleasantly surprised by how flavorful it was all on it's own! (and FYI, it makes tons)

Ingredients:
10 cups low-sodium chicken broth
1 1/2 lbs. sweet potatoes, peeled and diced
1 10-oz bunch kale, tough stems removed and leaves coarsely torn
8 oz cremini mushrooms, stems trimmed and caps thickly sliced
1 lb boneless, skinless chicken breasts, thinly sliced (I used 1 can chicken)
1/2 t fresh ground black pepper
1/2 c grated low-fat Parmesan cheese

Directions:
In medium stockpot, bring broth to a boil on med-high heat. Add potatoes and simmer until almost tender, about 7 minutes. Add kale and mushrooms and simmer for 5 more minutes.
Add chicken and pepper and simmer until chicken is cooked through, about 5 minuts.
Top with parmesan and ladle soup into serving bowls.

Serving size: 2 cups Calories: 297 Fat: 5g Carbs: 34g Fiber: 5g Sugars: 6g Protein: 31g Sodium: 356mg Cholesterol: 50mg

Broccoli Mac n' Cheese Soup

All this rainy weather has me wanting soup for pretty much every meal. I was excited to try this recipe, from Skinnytaste, since I love broccoli and cheese and I really it. I kept the leftover noodles and soup separate in the fridge and just added them together when I was ready to heat them up eat. It kept the noodles nice and firm and gave me a delicious, healthy lunch for 3 days. I shared some with my 2-year-old for his lunch one day and he loved it too!

Ingredients:
* 4 oz dry elbow macaroni (I used gluten-free)
* 1 1/2 cups onion, chopped
* 1 large carrot, chopped
* 1 celery stalk, chopped
* 2 cloves garlic, minced
* 1 tbsp light butter
* 2 tbsp flour (I used cornstarch)
* 2 1/2 cups fat free low sodium chicken broth or vegetable broth
* 1 cup fat free milk
* pinch nutmeg
* 1/2 tsp dry mustard
* salt and fresh pepper to taste
* 2 cups (about 10 oz) broccoli florets, chopped into small pieces
* 1-1/2 cups 2% shredded sharp cheddar
* 2 tbsp parmesan cheese

Directions:
Boil pasta in salted water according to package directions for al dente. Drain and set aside.
Chop onion, carrot, celery, garlic by hand or mini food processor.
In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly. Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes or more to your liking.
Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn't absorb all the broth.

Servings: 5 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 7 pts Calories: 252.7 • Fat: 9.5 g • Carb: 27.8 g • Fiber: 3.9 g • Protein: 16.8 g • Sugar: 3.5 g
Sodium: 590.4 mg (without salt)

Soft Sugar Cookie Bars with Buttercream Frosting

I wasn't sure what to make for our Valentine's treats to pass out to friends this year, but I did know life has been extra crazy so we needed to keep it simple. Then I saw these guys on Cassie Craves and knew they would be perfect. What I didn't know is just how absolutely AMAZING they would really be. They are completely addictive so be sure you are sharing them with someone!!! (I doubled the dough recipe but still had enough frosting from one batch to frost them both) I think I may be making these for every holiday from now on :-)!

INGREDIENTS:
For the bars:
1 1/2 cups sugar
1 cup butter, room temperature
8 oz cream cheese, room temperature
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
For the frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

DIRECTIONS:
1. Preheat oven to 350. Line a jelly roll pan (15 x 10 x 1) (I used a regular baking pan so mine were a little thicker) with aluminum foil and spray lightly with cooking spray.
2. In a mixer, cream butter, cream cheese and sugar together. Add in egg and vanilla and mix until incorporated.
3. With mixer on low, add flour, baking powder and baking soda. Mix until just combined.
4. Press dough evenly into your prepared pan. The dough will be sticky. (it's very sticky, I put my hand in a baggie and sprayed it with some cooking spray to push it into the pan)
5. Bake for 20 minutes until edges begin to golden. Cool completely before frosting.
6. To make the frosting, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.

Quinoa Breakfast Idea

Yes, I'm obsessed with quinoa! I have been using it instead of rice for nearly everything and then saw this idea on Tickle My Palate. It is a perfect breakfast for these chilly mornings...like gluten free oatmeal! Top it how you like, but this is what I used.

quinoa cooked per package directions

a bit of milk

a drizzle of agave nectar or honey

Dried cranberries

nuts (I used a mixture from a trail mix I had on hand)


Update: I did a calorie count today and came up with this...
for 1/2 c quinoa, 1 T agave, 1/4 c trail mix and 1/4 c 1% milk, 405 total calories

Grammy's Loaded Veggie Salad

This salad is amazing! My grandma brought it to our Super Bowl party and I couldn't get enough of it! I will definitely be using it in the future...maybe for a baby shower coming up or having friends over for lunch...or for any occasion I can think of :-). It makes a huge salad, so if you are making it just for your family, you may want to halve it, or keep the dressing separate.

Ingredients:
2 7oz mixed greens
2 lge. Avocados
L lge. Cucumber
½ (10oz.) package shredded carrots
¾ C. dried cranberries
½ C. sliced almonds, toasted
1 pint grape tomatoes, halved
1 (4-ounce) package crumbled feta cheese with herbs (I use 6 oz)
Kosher salt to taste
Freshly ground pepper to taste

Dressing:
1 (0.7 ounce) package Italian dressing mix
½ Cup olive oil
¼ Cup balsamic vinegar
2 T. sun dried tomatoes chopped
Croutons (optional)

Valentine Chex Mix

My mom brought this tasty treat for one of our Super Bowl snacks on Sunday. It was so cute and SO delicious. I loved that it wasn't too sweet...so you could eat even more of it :-)! She had posted it on her blog earlier in the week and I had really been wanting to make it, so I was especially excited to see it when they showed up!

Ingredients:
9 cups Rice Chex cereal
1 cup white vanilla baking chips
½ cup peanut butter
¼ cup butter or margarine
¾ cup powdered sugar
½ cup red, white and pink candy-coated chocolate candies
¼ cup red or pink jimmies sprinkles

Directions:
♥Step 1: In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
♥Step 2: Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
♥Step 3: Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
♥Step 4: In serving bowl, mix both cereal mixtures. Store in airtight container.

Quinoa and Grilled Corn Salad with Cilantro Vinaigrette

I have tried a couple recipes lately that I was disappointed in, which is never fun. You feel like you have wasted time and money on the ingredients, not to mention not getting to enjoy a yummy dinner! Well, this was just the change I needed to get me wanting cook again. I saw this recipe on The Sister's Cafe and couldn't wait to try it. It is perfect for lunch with girlfriends and for dinner too (I grilled some chicken to go with it for dinner). I will definitely be making it again soon and I loved my addition of the black beans because it made it a little more filling. SOOO good!!!

Ingredients:
2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I put under broiler in oven for a bit)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced (I'll just use 1/2 next time)
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
(I added one can black beans, rinsed and drained)
2 TB of chopped fresh cilantro leaves
Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.

Chicken Enchilada Casserole

A couple weeks ago when I was at Sams Club I saw the Cooking Light Best One-Dish meals special edition magazine and I couldn't resist it. I have marked probably 3/4 of the recipes to try and this was the first one I actaully made. It was super flavorful, pretty spicy and warm and cheesy like I love...but without all the guilt :). I can't wait to try more!

Ingredients:
* 4 bone-in chicken thighs, skinned (I used 1 can chicken)
* 1/3 cup chopped fresh cilantro, divided
* 1 cup frozen corn kernels, thawed
* 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon ground cumin
* 1/4 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 2 cups chopped onion, divided
* 6 garlic cloves, minced and divided
* 1 cup fat-free, lower-sodium chicken broth
* 2/3 cup salsa verde
* 1/4 cup water
* 2 tablespoons chopped pickled jalapeño pepper
* 9 (6-inch) corn tortillas
* 1/4 cup (1 ounce) shredded sharp cheddar cheese (I used 2%)

Directions:
1. Preheat oven to 425°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Serving Size: 1 1/2 cups * Calories: 371 * Fat: 12.4g * Saturated fat: 5g * Protein: 23.1g * Carbohydrate: 45.3g * Fiber: 5.4g * Cholesterol: 80mg * Sodium: 759mg