Tags: Baking, Borden Extra Sharp Cheddar, Cooking, Dinner, Food, Grilled Cheese, Healthy Life Whole Grain Bread, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries
Today’s Menu: Grilled Cheese and Baked Fries
Beautiful day out, sunny and a high of 80 degrees! It’s been a long night and day for me though. About 4:00 this morning I started getting those Phantom Pains, and they were severe. When they’re this intense I can’t sleep or relax, no fun! Since I was already up early I went to Walmart ans picked up a few items and stopped by the bank. The pain is aggravating and intense, it wasn’t a good day. For dinner tonight it’s a Grilled Cheese and Baked Fries.
A light comfort food sounded good after the night and day I had been having, real easy to prepare too! I used a couple of slices of Borden Single Sensations Extra Sharp Cheddar Cheese, 70 calories and 2 carbs per slice. I normally use Sargento Ultra Thin Sharp Cheddar but I wanted a little bit thicker Cheese for the Grilled Cheese. Borden is an excellent tasting Cheese. Then I used Healthy Life Whole Grain Bread, 70 calories and 11 net carbs for 2 slices. Then to prepare it I got out the Flat Griddle Pan, heated it up on medium heat and coated it with a pat of I Can’t Believe It’s Not Butter. When the Butter was melted I added my sandwich. Grilled it on both sides until it was golden brown and the Cheese melted. Nothing like a good and toasty Grilled Cheese!
Then for a side for my Grilled Cheese I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Vanilla Bean Frozen Greek Yogurt.
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries
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: Chili, Chili Spaghetti, Cincinnati Style 4 Way, Cooking, Dinner, Food, Frank's Red Hot Sauce, Hormel Turkey Chili, Oyster Crackers, Ronzoni Healthy Harvest Pasta, Sargento Reduced Fat Shredded Cheese, Spaghetti
Today’s Menu: Cincinnati Style 4 Way – Spaghetti, Turkey Chili, Beans, and Cheese
Being from and living in the Cincinnati area all my life I’ve been around and prepared the local cuisine, and love it! Sausages, Goetta, and the Chili are just endless in varieties around here. And tonight I’m preparing one of my favorites, Cincinnati Style 4 Way – Spaghetti, Turkey Chili, Beans, and Cheese. For the Spaghetti I’ll be using my regular Pasta that I use, the Ronzoni Healthy Harvest Whole Grain Spaghetti. The Spaghetti is 180 calories and 35 net carbs, which isn’t bad for Pasta.
I had wanted to use some of the Buffalo Chili that I prepare but as I searched the freezers I found out that I was all out of it, I will be preparing more of that soon. So I went with Hormel Turkey Chili with Beans instead. It’s my favorite canned Chili hands down. It’s a nice thick Chili made with Turkey and seasoned just right with plenty of Beans. It’s also a perfect Chili for making Chili and Cheese Nachos. Then for my Cheese I used Sargento Reduced Fat Shredded Sharp Cheddar. To serve I used a bowl and made a bed of Spaghetti, topped it with the Turkey Chili with Beans, and topped everything with Sargento Cheese. I also added a few shakes of Frank’s Red Hot Sauce to the Chili as it was being heated. Some mighty fine food! Some people like adding fine diced Onions also, which makes it a 5 Way. So the 4 Way – Spaghetti, Chili, Beans, and Cheese and there you have it! Wow I almost forgot one of the most important parts, Oyster Crackers! Chili Spaghetti is always served with a bowl of Oyster Crackers, why who knows. I used Skyline Chili Oyster Crackers with a side of frank’s Red Hot Sauce. To properly eat an Oyster Cracker you have to put 2 or 3 drops of Hot Sauce on it! For dessert later a Weight Watchers Snack Size Dutch Chocolate and Vanilla Bean Ice Cream Sandwich.
Hormel Chili, Turkey with Beans, 99% Fat Free Always easy and always delicious, Hormel® chili is made with carefully selected beef, red beans, tomatoes and a special combination of spices. Our choice ingredients are blended and simmered, resulting in a rich and hearty flavor—perfect for dips, baked potatoes, hamburgers, casseroles, nachos, hot dogs, French fries and so much more. Hormel® chili now comes in 10 varieties and sizes, including a less sodium variety. Whether you serve it in a bowl, on a hot dog, or as a topping for fries and nachos, choose the chili craved by chili lovers—Hormel® chili.
NUTRITION FACTS Serving size 1 cup
Value My Daily Value Calories 210 cal Total Fat 3 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 45 mg Sodium 1200 mg Total Carbohydrate 28 g Dietary Fiber 6 g Sugars 6 g Protein 17 g
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.
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: Cheese, Cooking, Food, Grilled Cheese, Grilling, Meatless Monday
Always a classic and always a comfort food, the Classic Grilled Cheese Sandwich!
8 slices firm-textured sandwich bread (Klosterman Wheat Bread)
Kraft Reduced Fat Mayonnaise (optional)
French’s Yellow Mustard (optional)
1/2 pound (8 ounces) Wisconsin Cheddar cheese, mild, medium or sharp, grated
3 to 4 tablespoons butter, softened (Blue Bonnet Light Stick Butter)
Spread bread slices with a thin layer of mayonnaise and/or mustard. Evenly divide the grated cheddar over four slices of the bread. Top with remaining four slices.
Heat half of the butter in a large (12-inch) skillet over medium heat.
Place sandwiches in skillet. Spread remaining butter over top slices of bread. Cover skillet. Cook about 3 minutes, until underside is golden brown.
Carefully flip sandwiches with spatula and continue cooking, uncovered, 2 to 3 minutes, until cheese is melted and underside is browned.
Makes 4 servings.
Tags: Amy's Organic Soups, Baked Ham and Swiss, Baking, Cooking, Dinner, Food, Ham, Kraft Mayo, Mini Sub Sandwich, Sargento Ultra Thin Swiss Cheese, Tomato soup
Today’s Menu: Baked Ham and Swiss Mini Sub w/ Creamy Tomato Soup
I had to go back to my Family Doctor Today. My allergies or sinus was driving me crazy, wrote me a prescription. Later had the car washed and the inside swept out. Another hot and humid day out again, not much of an appetite in this weather. For dinner I prepared a Baked Ham and Swiss Mini Sub w/ Creamy Tomato Soup.
I used Kroger Brand Private Selection Off- the Bone Smoked Ham. One of my favorite packaged sliced Hams. It has a really great taste to it and only 70 calories per serving. I also used Sargento Ultra Thin Swiss Cheese which is only 40 calories per slice. Topped it with Kraft Reduced Fat Mayo w/ Olive Oil. To help the bun brown a bit I brushed the top with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was melted. Love these Subs!
Then I also heated up some Amy’s Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using this a couple of years now. Creamy with a fantastic flavor and it’s 110 calories and 19 carbs. I also had a Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.
Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.
Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%
Tags: Cheese, Cheese Grater, Cooking, Food, Kitchen Hints
Spray your cheese grater with nonstick spray, like Pam, before using it to make shredding and cleaning easier. I grate a lot of cheese and it does make the clean-up easier!
Tags: Chili Spud, Chives, Cooking, Dinner, Food, Hormel Turkey Chili, I Can't Believe It's Not Butter!, Klosterman Wheat Bread, McCormick Grinders, Parsley, Potatoes, Sargento Cheese
Today’s Menu: Chili Spud and Grilled Cheese
It’s been pouring the rain since last night. Already Flood Warnings out for different areas around here. Not quite as humid out though. Just did some work on the computer, scans and deleting some old files and such. For dinner something a bit different, a Chili Spud and Grilled Cheese. A hearty but easily prepared meal.
For my Chili Spud I used a medium size Russet Potato with toppings and seasoning of; McCormick Grinder Sea Salt and Black Peppercorn, Dried Parsley, Chives, Hormel Turkey Chili with Beans, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I started by adding the Chili to a small sauce pan and heating on medium until it was completely heated. To prepare the Potato, I gave it a good wash and scrub and poked about a dozen holes in it all around the Potato. Then I microwaved it for 3 minutes and 15 seconds. With the Potato done I split it in the middle and seasoned it withe McCormick Grinder Sea Salt and Black Peppercorn. Topped it with Turkey Chili, sprinkled it with the Parsley and Chives, and topped it all with the Shredded Cheese! Now this one Awesome Potato!
Then for my Grilled Cheese I used Klosterman Wheat Bread and Sargento Ultra Thin Sharp Cheddar. I added a couple of pats of I Can’t Believe It’s Not Butter to a flat grill pan. As that melted took two slices of Klosterman Bread, added my Cheese between the slices and grilled it on the pan. Flipped over once and frying until both sides were golden brown and the Cheese was melted.Grilled Cheese is still and always will be one of the Classic Comfort Foods! Chili Spud and Grilled Cheese, very good dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Once you try Sargento Ultra Thin slices, you’ll see why they were given the Nielsen Breakthrough Award, naming them a top innovative food product in 2014.
Our delicious and perfectly aged Sharp Cheddar, sliced ultra thin to add just the right amount of bold flavor to your favorite cold cut sandwiches, warm Panini or veggie wraps.
Serving Size 1Slice (11g)
Amount Per Serving
Calories 45 From Fat 30
% Daily Value
Total Fat 3.5g 5%
Saturated Fat 2g10%
Cholesterol 10mg 4%
Sodium 70mg 3%
Total Carbohydrate %
Dietary Fiber 0g0%
Tags: Baking, Chicken, Cooking, Dinner, Food, Ham, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, Pepper, Perdue Perfect Portions Chicken Breasts, Sage, Salt, Smoked Mozzarella, Smoked Mozzarella Chicken
Today’s Menu: Smoked Mozzarella Chicken Mini Sub w/ Baked Fries
Windy, rainy, and a little cooler out today around here. Only a high of around 60 degrees and only in the 50’s the next couple of days. Not much going on today, played around on the computer and being a slug. Dinner tonight it’s a Smoked Mozzarella Chicken Mini Sub w/ Baked Fries.
I originally came across the recipe for tonight’s dinner in an issue of Simply Delicious/Taste of Home Magazine and it looked and sounded too good not to try, Smoked Mozzarella Chicken with Pasta. Everything came out delicious, especially the Smoked Mozzarella Chicken. So I thought why noy not turn it into a Mini Sub, which I did tonight! Chickens always good but the added Ham and Smoked Mozzarella makes it one of those “Keeper Recipes”.
To prepare it I needed the following; 2 boneless skinless chicken breast halves (about 6 ounces each), sea salt and pepper (to taste), 1/3 cup Whole Grain bread crumbs, 2 tablespoons extra virgin olive oil, 2 thin slices smoked deli ham, 2 slices smoked mozzarella cheese, and 1/2 teaspoon dried sage leaves. I only used half amounts of the original recipe, I only prepared 2 Chicken Breasts. I also made my own Bread Crumbs by putting 2 slices of Klosterman Wheat Bread in the food processor. I used Perdue Chicken Breasts. I like using these, they store in the freezer and are individually wrapped.
Got my Chicken Breasts and sprinkled with salt and pepper. Placed the bread crumbs in a shallow bowl. Rolled the Chicken in bread crumbs to coat both sides; shaking off excess. Then in a large skillet, heated oil over medium-high heat. Added Chicken; cooked 5 minutes. Turned and cooked 2 minutes longer. Topped with Ham and Mozzarella Cheese; sprinkled with Sage. Cook 2-3 minutes longer or until the thermometer inserted in chicken reads 165°. Removed from heat. I served them on an Meijer Bakery Perfection Deli Mini Wheat Sub Buns. I love this Chicken recipe! Such a fantastic taste! I think I’ll have to try this sometime as an Italian Hogie, add a bit of Pasta sauce as a topping. I’ve left the original recipe that shows it with Pasta at the end of the post. Served the Sandwich with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. I’m a Fry Freak and I know it! But I use Ore Ida Fries, which are 130 calories and 20 net carbs and Bake them. Then for dessert later a Chiquita Mini Banana and a couple of Apples slices.
Smoked Mozzarella Chicken with Pasta
8 ounces uncooked angel hair pasta or thin spaghetti
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup seasoned bread crumbs
2 tablespoons olive oil
4 thin slices smoked deli ham
4 slices smoked mozzarella cheese
1/2 teaspoon dried sage leaves
1/2 cup prepared pesto
Grated Parmesan cheese, optional
Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess.
In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook 1-2 minutes longer or until a thermometer inserted in chicken reads 165°. Remove from heat.
Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese. Yield: 4 servings.
Tags: Breakfast, Colby Longhorn Cheese, Cooking, Eggs, Food, Jennie - O Turkey Ground Breakfast Sausage, jennie o turkey, Pillsbury Grand JR Biscuits, Scrambled eggs
Started it off right this morning with an Egg and Turkey Sausage Biscuit. Just needed; I Pillsbury Grand Jr. Biscuit, 1 Medium Scrambled Egg, 1 Jennie – O Ground Breakfast Sausage, and a half slice of Colby Longhorn Cheese. And 1 cup of fresh brewed Bigelow Decaf Green Tea along with the Morning Paper. How did your Morning go?
Tags: Breakfast, Cooking, Eggs, Food, Sandwich, Sargento Reduced Fat Cheese, Spam, Spam Lite
I tried Spam for the first time this morning! I know your probably thinking, “Wow he must have led a sheltered life”. You have to know I was a very, and I mean very picky eater up until about 5 or 6 years ago. I was so picky that when I was young my Mom took me to the doctor because I would hardly eat or try anything, besides Hot Dogs of course! The doctor told her then not to worry he’d never seen a growing boy who starved himself. Then I was diagnosed with Diabetes 2. When I found that out I started eating healthier and trying foods I would have never ate, and now Spam being one of them this morning.
I used Spam Light, which has less Fat, less Sodium, and fewer Calories than normal Spam. I see on the Spam web site that there is a Spam Turkey. I’ll have to see if I can find that one and try that one also. For Breakfast I prepared an Egg, Cheese, and Fried Spam Sandwich. I fried the egg Sunnyside Up and used a slice of Sargento Ultra Thin Colby Longhorn Cheese. Then for the Spam I sliced it and pan fried it in a 1/2 tablespoon of Extra Virgin Olive Oil. i fried it till both sides had browned, turning it over one time. It fried up very easy to a perfect golden brown. From there I made my sandwich, using Klosterman Wheat Bread. I toasted the bread and topped it with Spam, Cheese and cooked Egg. Makes one delicious Breakfast sandwich! I am now a Spam convert! Looking forward to trying the different Spam and Spam recipes! And yes I have Spammed!
Heavy on the flavor, light on the other stuff. This variety offers the sumptuousness of SPAM® Classic with 33% fewer calories, 50% less fat and 25% less sodium, which means you can enjoy the taste you love more often. It’s the perfect SPAM® variety for swimsuit season.
Pork with Ham, Mechanically Separated Chicken, Water, Salt, Modified Potato Starch, Sugar, Sodium Phosphates, Potassium Chloride, Sodium Ascorbate, Sodium Nitrite.
Serving Size: 2 oz (56g)
Amount Per Serving
% Daily Value
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 40 15%
Sodium 580mf 24%
Total Carbohydrates 1g 6%
Dietary Fiber 0g
Tags: Baking, Buffalo Cauliflower, Buffalo Wing Sauce, Cheese, Cooking, Dinner, Food, Hormel Turkey Pepperoni, Jennie O Turkey Breakfast Sausage, Pizza Bread
Today’s Menu: Pizza Bread w/ Buffalo Roasted Cauliflower
Well if you live in or around Cincinnati you know it’s Opening Day. For this area as it’s always been it’s Christmas, Thanksgiving, and all the other Holiday tied into one day, Opening Day! It starts with 95th consecutive Findlay Market Parade that goes through the heart of Cincinnati and the party shifts on over to the Ball Park for the Red’s Opener. It’s the one day where kids can miss school for a day and you can call in sick to work, because they all know what you’re really doing! They might as well make it an official Holiday around here, which they’re trying to do I hear.
It’s a perfect day out today, sunny with a high close to 70 degrees! About time don’t you think. What a Winter we’ve had, along with the rest of the nation. Went to Walmart early and finally got a new gas grill, our other one finally died after 8 years. I haven’t got it together yet but can’t wait to fire it up! I’d like to try to buy a small smoker hopefully here shortly. For dinner tonight something a little different, Pizza Bread w/ Buffalo Roasted Cauliflower. A buddy of mine came over and watched the Red’s Game with me, so I whipped this up for us.
Started by preheating my oven to 400 degrees. I used a loaf of Goldminer California Sourdough Bread. I cut the loaf in half, lengthwise, and then cut halves into small slices. I think normally a French Bread Loaf is used but the Sourdough Loaf has fewer calories and carbs, plus it bakes just as well also. After cutting the bread, using a small basting brush, I spread a very light coat of Extra Virgin Olive Oil across the tops of each slice. Put them on a foil lined Cookie Sheet and baked them for about 4 minutes, just to lightly crust the tops. Removed them from the oven and assembled y Pizza Breads.
For toppings I used a small can of Sliced Black Olives, Hormel Turkey Pepperoni, Jennie – O Turkey Breakfast Sausage (crumbled), fresh grated Light Havarti Cheese, fresh grated Light Monterey Jack Cheese, and Ragu Homemade Style pizza Sauce. As always I try to cut calories, fat, and carbs where I can on ingredients. The Jennie – O Turkey Breakfast Sausage comes in a roll. So I sliced several pieces of and crumbled them and fried them in Canola oil until they were done. Drained what little grease there was and it was ready to be used as a topping. I had bought the Light Cheese from Kroger, it comes in blocks and I grate and shred them myself. After heating the bread I topped them with the Ragu Sauce, then the Turkey Pepperoni, Crumbled Turkey Sausage, sliced Black Olives, and a blend of the Havarti and Monterey Jack to top everything off. These looked good and tasted even better! The Bread was nice and crusty, the Ragu Sauce added great flavor and seasoning, and the blend of the two Cheese was perfect. Very good recipe for Pizza Bread
I made this for the first time a while back and love it for a side to go with any dish! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! The Pizza Bread and Buffalo Roasted Cauliflower not my normal dinner but one delicious change! For dessert later a Jello Sugar Free Double Chocolate Pudding.
Buffalo Roasted Cauliflower
1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g