Tags: Baked beans, Baked Potato, Buffalo New York, Canola, Del Monte Foods, I Can't Believe It's Not Butter!, Olive oil, Sea salt
About 33 degrees this morning but it’s been dropping ever since. Went to the store early to pick up a few items and then had to take my Dad to the Doctor, he has a lot of heavy congestion. Not good for a person that’s 92. They took some x-rays and waiting for the results tomorrow to see exactly what it is. For dinner tonight I prepared a Wild Idea Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato.
This is always the tenderest cut of Buffalo Steak I can find, and one of the most delicious cuts also! I pan fried it in Canola Oil about 4 minutes per side, which gives you a perfect medium rare! The steak is so tender with just an incredible flavor. As with all the Wild Idea Buffalo cuts it has a slight sweet taste and so tender a knife isn’t really needed!
For a side dish I made some Sauteed Mushrooms. I’ve been using Green Giant Sliced Mushrooms. Really like these, nice taste and keeps so good in a jar. I sautéed them in Extra Virgin olive Oil and a pat of I Can’t Believe It’s not Butter and seasoned with Sea Salt, Ground Roasted Cumin, Parsley Flakes, and Dried Thyme. I also heated up a can of Del Monte Cut Green Beans and had a Baked Potato. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Wild Idea Buffalo 8 oz. Terres Major Fillet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.
Tags: Baked Potato, Buffalo New York, Chocolate pudding, Doctor, Green Bean, I Can't Believe It's Not Butter!, Kroger, Sea salt
Not quite as cold today, high in the 40′s. No rain but cloudy and dreary out. Not a whole lot going on today, a bit of laundry and watching Football. I had bought some Honey Crisp Apples from Kroger the other day and they were possibly some of the largest and juicy Honey Crisps I had ever had! Good crop coming in so far. Have to fast after 10:00 pm tonight, Doctor’s appointment in the morning and they’ll be doing blood work, checking Cholesterol and Sugar. So for dinner I wanted a filling and healthy dinner so tonight I prepared 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans.
I used my favorite brand of Buffalo, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak. I seasoned it with Sea Salt and Ground Black Pepper and pan fried it, in Canola Oil. Fried it about 4 minutes per side, to a medium rare. The taste of Wild Buffalo Steaks are just incredible! The meat has a sweet taste to it and cooks up so easy. I topped it with some Sauteed Baby Bella Mushrooms.
For a side I had a Baked Potato that I seasoned with Sea Salt, Ground Black Pepper, and I Can’t Believe It’s Not Butter. i also heated up a small can of Del Monte Cut green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Double Chocolate Pudding topped with a dab of Cool Whip Free.
Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
Tags: Black pepper, Canola, cook, Cracked (magazine), French fries, Ore - Ida, Sea Salt Country Style Fries, Serving size
Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries
Oh yeah it was about 12 degrees this morning! Sunny but a cold day today. I hadn’t been to Costco in a while so they open at 10:00 am. so I was there when they opened, best time to get an electric cart that’s fully charged. Picked up 2 big and beautiful Walleye Fillets, after cutting them down I’ll get at least 6 nice size smaller fillets. Picked up some other bulk items that I was running low on and picked up some items that always gets me in the Holiday Spirit. I bought a case of Green Beans, Baked Beans, and a case of Turkey Stuffing and delivered to our local food shelter. I’m a firm believer that it is better to give than receive. And with so many people in need it feels good to help when you can. For dinner tonight, Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries.
I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. Pan fried it in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with a slice of Sargento Reduced Fat Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.
An all-natural burger choice.
* Gluten Free
* All Natural
* The Biggest Loser® product
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
SERVING SIZE: 84g
FAT 4 1/2g
Tags: Campbell, Campbell Soup Company, Cheddar cheese, Cheese, Cheese sandwich, Grilled, Madeira, Oyster cracker
Heavy rain on and off all day. We are on a tornado and high wind warning till about 9:00 tonight. Hope we avoid that weather! Well they finished my new ramp into the house. They did a great job, it looks fantastic. Paid for the new ramp and our Microwave goes out, when it rains it pours! Hopefully get a new one sometime tomorrow. Kept it simple for dinner tonight preparing a Grilled Cheese Sandwich with a Portobello Mushroom and Madeira Bisque.
A Grilled Cheese and a Soup (Bisque) just sounded good! For my Grilled Cheese I used Sargento Ultra Thin Sharp Cheddar Cheese and Klosterman Wheat Bread. Buttered the top and bottom of the Bread with I Can’t Believe It’s Not Butter and put my Cheese in between the slices and Grilled it on a flat-top griddle. Made sure both sides were browned and then served it.
For the Bisque or Soup I used a new one that I haven’t tried before, Campbell’s Slow Kettle Style Portobello Mushroom and Madeira Bisque. It comes in a microwavable container but since our microwave has died I went with heating it up in a sauce pan. Just heated it on medium heat until it started to simmer. Campbell’s has a winner with this one! Nice chunks of Mushrooms with excellent seasoning. Served it with a side of Oyster Crackers. Fantastic Comfort Food Dinner tonight! For dessert/snack later tonight some slices of Cracker Barrel 2% Sharp Cheddar Cheese on Ritz Whole Grain Crackers.
Discover the layers of extraordinary flavors of Campbell’s Slow Kettle Style Soups Portobello Mushroom & Madeira Bisque that will delight your senses. Every bite reveals another ingredient, another creative combination, another unique twist. Fill the house with the aroma of soup on the stove and enjoy this soup with a crusty loaf of bread and a glass of wine. Campbell?s passionate dedication to the art of cooking makes this soup worth savoring. Everything good takes time. Like slow-cooked soups with high-quality ingredients and delicious flavor combinations that deliver an experience you will want to slow down and savor.
Campbell’s Slow Kettle Style Soups Portobello Mushroom & Madeira Bisque:
* With shallots, thyme and sage
* Made with patience, not preservatives
* 250 calories per cup
Serving Size 1 cup
Servings per container about 2
Fat Calories 160
Total Fat 18g
Sat. Fat 9g
Trans Fat 0g
Total Carb. 16g
Dietary Fiber 3g
% Daily Values**
Vitamin A 4%
Vitamin C 0%
Tags: College Football, Dietary fiber, Health, Low-density lipoprotein, Meatball, Parmigiano-Reggiano, Sauce, Spaghetti with meatballs
Today’s Menu: Spaghetti and Meatballs
A little warmer out today, in the low 50′s. I’m having a new ramp entrance to our kitchen built. I had the old since 2001 when I lost my left leg. So it served it’s purpose but the wood is old and cracking, so it’s time for a new one. A couple of neighborhood guys that build sheds and decks are doing the work for me. Not much else happening besides, what else on Saturday, College Football! For dinner tonight its Spaghetti and Meatballs.
I used Ronzoni Healthy Harvest Whole Wheat Spaghetti. My favorite Pasta Ronzoni Healthy Harvest. Then for my Meatballs I used Honeysuckle White Turkey Meatballs. The Honeysuckle White Turkey Meatballs are the best I’ve found, fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs.
I normally use Bella Vita Low Carb Pasta Sauce but was out of it so I’m using LaRosa’s Original Pasta Sauce. I added my Meatballs and Sauce to a Sauce Pan and then added some sliced Baby Bella Mushrooms and simmered on low until all was heated. I topped the Spaghetti and Meatballs with some fresh grated Murray’s Parmigiano-Reggiano Cheese. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?
People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.
Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.
Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.
Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.
Whole Grain Spaghetti
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7
Amount Per Serving
Calories 180 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 23%
Tags: Bison, Bison Sirloin Steak, Black pepper, Great Range, Margaret Holmes, Phaseolus vulgaris, Rocky Mountain Natural Meats, Sea salt, Walmart
A day of errands today. The Bank, Post Office, Meijer, and Walmart. Got a couple of Gift Cards for the family, buying some early Christmas Gifts. The storm they were warning everyone about for 2 days barely affected our area, and it didn’t come in till about 10 pm last night. For dinner tonight; Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Seasoned Pinto Beans.
Still running low on the Wild Idea Buffalo Steaks so I used a Great Range Bison Sirloin. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn. No new grill yet so I pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist inside, love Bison or Buffalo! Topped it with some Sauteed Baby Bella Mushrooms. Steak and Mushrooms are always the perfect pairing.
For a side I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper, topped with some I Can’t Believe It’s Not Butter. Then I also heated up a can of Margaret Holmes Seasoned Pinto Beans. First time I tried these, I picked a can up while at Walmart earlier. And as all Margaret Holmes Products they were delicious! Nicely seasoned and full of flavor. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.
* Great taste since 1838
Pinto Beans, Water, Monosodium Glutamate, Salt, Dehydrated Onion, Sugar, Spices, Natural Flavors, Natural Smoke Flavor, Calcium Disodium Edta (to Preserve Color) And Chicken Fat. May Contain Allergens: Wheat (Wheat Gluten), Soybeans (Hydrolyzed Soy Protein) & Peanuts.
Seasoned Pinto Beans (Margaret Holmes)
Per 1/2 cup – Calories: 120kcal | Fat: 0.50g | Carbs: 26.00g | Protein: 10.00g
About Great Range Brand Bison
and Rocky Mountain Natural Meats
Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.
Tags: Bison, Black pepper, Breyer, Canola, Del Monte, Great Range, Green Bean, Kroger
Sort of a long day today, I was dealing with those dreaded Phantom Pains again today! When these start up till the time they end I’m pretty much in shutdown mode. It’s always amazing how painful these are without the aching part, in my case left leg, being these. They have finally started to ease up towards the early evening. For dinner tonight I prepared a Bison Sirloin and Sauteed Mushrooms w/ Diced New Potatoes, Cut Green Beans, and Whole Grain Bread.
I was out of the Wild Idea Buffalo Steaks so I went with Great Range Bison Sirloin. Great range is a very good Bison Meat supplier and the only one that sold here locally, Kroger sells the Sirloins and Ground Bison Products. Their not quite the sweet and wild flavor as Wild Idea Buffalo but still a very good one. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil, about 4 1/2 minutes per side. I cooked it a tad longer than normal Bison, these were a bit thicker cut. It came out just as I like them, nice sear on the outside and a nice pink center on the inside. Served it with Sauteed Mushrooms.
The sides were complements of Del Monte again! I had Del Monte Diced New Potatoes along with Del Monte Reduced Sodium Cut Green Beans. I love Baked Potatoes but for the past month or so the Baking Potatoes around here haven’t been very good. Bad year for Potatoes maybe? For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smucker’s Sugarless Hot Fudge Topping, good stuff!
About Great Range Brand Bison
and Rocky Mountain Natural Meats
Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.
Tags: Asparagus, Chicken Thighs, Dill, Garlic, Garlic Powder, Lemon Pepper, Olive, Olive oil, Parsley
I laid 3 Chicken Thighs in the fridge overnight to thaw. I’ve been wanting some Chicken Thighs so tonight I prepared Baked Chicken Thighs w/ Asparagus Medley, Rice, and Baked Harvest Grain Bread.
To prepare the Chicken Thighs I placed them in a single layer in a shallow baking dish. You can sprinkle the chicken thighs with whatever seasonings you like such as Italian seasoning, lemon pepper, thyme or rosemary and garlic, I used Rosemary, Thyme, Sea Salt, Ground Black Pepper, and Garlic Powder. Covered with foil and baked for 20 minutes at 350 degrees F. Then removed the foil and continued cooking for an additional 10 to 15 minutes or until the internal temperature of the chicken thigh reached 165 degrees F. Good, simple, and quick way to prepare some tasty Chicken Thighs.
For a side dish to go with my Chicken Thighs I prepared a new dish, Asparagus Medley. Nothing but good things in this one! It’s got Asparagus (Trimmed), 2 Sweet Peppers (Red or Yellow) Julienned, 1/4 cup fresh sliced Mushrooms, 1/2 small can of Sliced Black Olives (Drained), 1/2 Garlic Clove (Minced), 1 Tbsp Extra Virgin Olive Oil, 1/4 tsp. Minced fresh Parsley, and seasoned with Sea Salt, Pepper, Lemon-Pepper, and Dill Weed to taste. You know me the easier to prepare the better and this one is easy! In a bowl add and combine the vegetables, Olives, and Garlic, drizzle with Oil and toss to coat. Then sprinkle with the Parsley, Salt, Pepper, Lemon- Pepper, and Dill Weed; to taste. Then just Saute in a skillet or wok over medium heat until all vegetables are crisp tender; and serve. This turned out to be one fine and healthy side dish! The Asparagus was nice and crisp, the Peppers added great flavor and crunch, and the seasoning was spot on. Good Keeper recipe.
I also baked a Loaf of Kroger Bakery Harvest Grain Bread. For dessert later a Dole Mini Banana and perhaps some Apple Slices.
Makes 2 Servings
1/4 lb. Asparagus, Trimmed
2 Sweet Peppers (Red or Yellow), Julienned
1/4 cup fresh sliced Mushrooms
1/2 small can of Sliced Black Olives (Drained)
1/2 Garlic Clove, Minced
1 Tbsp Extra Virgin Olive Oil
1/4 tsp. Minced fresh Parsley
Sea Salt, Pepper, Lemon-Pepper, and Dill Weed to taste
* In a bowl add and combine the vegetables, Olives, and Garlic, drizzle with Oil and toss to coat.
* Then sprinkle with the Parsley, Salt, Pepper, Lemon- Pepper, and Dill Weed; to coat
* Then Saute in a skillet or wok over medium heat until all vegetables are crisp tende; and serve.
Tags: Baking, Butter, Chop, Green Bean, Parmigiano-Reggiano, Pork Chop w/ Baked Hasselback Potato, Pork Chops, Potato, Tablespoon
Today’s Menu: Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms, and Green Beans
It was spruce the car up day! Ran it through the Car Wash, cleaned the inside and windows, and had the oil changed and tires rotated. The old 1999 Ford Taurus is still running good, and has 142,00 miles on it. Been real lucky with this car. For dinner tonight, Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms, and Green Beans.
For the Pork Chop I marinated it in J B’s Fat Boy’s Haug Waush Barbecue Sauce and refrigerated it for 6 hours. I removed the Chop from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn. I then pan fried the Chop, in a Cast Iron Skillet, browning both sides then baked the Chops at 350 degrees for about 20 minutes and then flipping the Chops over and baking another 25 minutes or until temperature reads 165 degrees. The Chop came just dripping with flavor! Love those JB’s Sauces!
For one of the side dishes I prepared something I had been wanting to try for quite some time, a Baked Hasselback Potato. I used the recipe from myrecipes.com Which is full of great recipes of all kinds. I cut back on the amount of Butter it said to use and I also used Blue Bonnet Light Stick Butter. It was very easy to prepare, I Preheated oven to 425°. Slice the potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. I baked it in a buttered 10-inch pie dish. Drizzle 1/2 tablespoon melted butter evenly over it, and sprinkled with Sea Salt. Then baked it at 425° on middle oven rack for 30 minutes. Sprinkled with breadcrumbs over the potato, drizzled with remaining melted butter (1/2 Tbs), and baked 20 more minutes. Excellent recipe! Should have tried these a long time ago. Would make a perfect side dish for any meal! I left the original recipe along with the web link at the end of the post. I also had some Kroger Deli Teriyaki Marinated Mushrooms and Green Beans leftover from last nights dinner. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
Baked Hasselback Potatoes
4 medium all-purpose potatoes (6 ounces each), peeled
1/3 cup butter, melted and divided
1/2 teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese
1. Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
2. Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.
3. Bake potatoes at 425° on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.
4. Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.
Tags: Bison Burger, Canola, Dietary fiber, Dietary Reference Intake, Great Range, High-fructose corn syrup, Nutrition facts label, Peppadew, Saturated fat
Today’s Menu: Mushroom Buffalo Burger w/ Baked Crinkle Fries
I was out getting the morning paper, about 6:45, and checked the outside thermometer and it was 47 degrees! August 14th and 47 this morning, Amazing and I love it! The day it was only 71 with a cool breeze. I had the 4 wheel Mobility Cart out all day. For dinner I prepared a Mushroom Buffalo Burger w/ Baked Crinkle Fries.
Tried to get the grill going but couldn’t get it fired up, this is the last Summer for this grill. I used Great Range Ground Bison. I seasoned it with Sea Salt and Ground Black Pepper and since the grill was down I pan fried it in Canola Oil, about 4 minutes per side. Came out just like I like them, medium rare with a nice char on the outside with a little pink and juicy in the middle! I served it on a Healthy Life Whole Grain Bun and topped the Burger with Sauteed Baby Bella Mushrooms.
For a side to go with that delicious Buffalo Burger I baked some Ore Ida Crinkle Fries. I also had a couple of Peppadews to add some of that delicious Peppadew flavor. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
All natural (Minimally processed. No artificial ingredients). Raised without antibiotics, no added hormones (Federal regulations prohibit the use of hormones in bison). US inspected and passed by Department of Agriculture. Great Range Brand is proud to bring you the same premium natural bison products served in the nation’s finest restaurants. Enjoy the flavor of Great Range!
Serving Size: 4 oz
Servings Per Container: 4
Calories from Fat 100
Amount Per Serving and/or % Daily Value*
Total Fat 11 g (17%)
Saturated Fat 4 g (20%)
Cholesterol 60 mg (17%)
Sodium 60 mg (3%)
Total Carbohydrate 0 g (0%)
Dietary Fiber 0 g (0%)
Sugars 0 g
Protein 23 g
Healthy Life Original Wheat Sandwich Buns
80 Calories per Bun
99% Fat Free
0g Trans Fat
No Saturated Fat
Good Source of Fiber
Good Source of Vitamin B1 (Thiamin)
No High Fructose Corn Syrup