Sunday’s Pork Roast Dinner Recipe – Iron Range Pot Roast (Porketta)

March 22, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Iron Range Pot Roast (Porketta). This week’s recipe is made using Boneless Pork Shoulder (Boston Butt) Roast, Italian Seasoning, Fennel Seed, Salt, Celery Seed, Ground Black Pepper, Potatoes, Garlic Cloves, and Beef Broth. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Iron Range Pot Roast (Porketta)

Iron Range Pot Roast”Porketta” is a seasoned pork roast that was popular with the Italian immigrants who came to mid-Minnesota to work in the iron mines. This hearty dinner needs just a green salad tossed with vinaigrette.

Recipe Ingredients:
1 (3-pound) boneless pork shoulder (Boston butt) roast
2 teaspoon Italian seasoning
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
2 large potatoes, peeled and cut into 3/4-inch slices
4 garlic cloves, peeled and sliced
3/4 cup beef broth (or water)

Cooking Directions:
1 – Mix together seasonings and rub over all surfaces of pork roast.
2 – Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.
3 – Place potatoes and garlic in 3 1/2 to 4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8 to 9 hours, until pork is very tender.
4 – Slice pork to serve with vegetables and juices.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories 380 calories Protein 34 grams Fat 17 grams Sodium 520 milligrams Cholesterol 115 milligrams Saturated Fat 6 grams Carbohydrates 20 grams Fiber 2 grams.
https://www.cooksrecipes.com/pork/iron_range_pot_roast_recipe.html

 

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Sunday’s Pork Roast Dinner Recipe – Italian-Stuffed Pork Tenderloin

March 15, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Italian-Stuffed Pork Tenderloin. To make this week’s dish you’ll be needing Whole Pork Tenderloins, Butter, Mushrooms, Green Onions, Long Grain and Wild Rice, Pecans, Italian Seasoning, Parsley, Alfredo Sauce, and Dry White Wine. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Italian-Stuffed Pork Tenderloin
Italian-Stuffed Pork TenderloinThis dish requires a bit of extra work, but with pre-packaged ingredients it goes smoothly. Serve with a tossed green salad.

Recipe Ingredients:
2 whole pork tenderloins, about 1 pound each
2 tablespoons butter
1 (8-ounce) package fresh mushrooms, chopped
1/2 cup sliced green onions
1 (6-ounce) package long-grain and wild rice mix, cooked according to package directions and cooled
1 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1 (10-ounce) container refrigerated Alfredo sauce
3 tablespoons Chardonnay or other dry white wine

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside.
3 – Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside.
4 – Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks.
5 – Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan.
6 – Roast tenderloins, uncovered, for 25 to 30 minutes until internal temperature is 160°F (70°C).
7 – Bake casserole of rice mixture alongside tenderloins.
8 – Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly.
9 – To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/pork/italian-stuffed_pork_tenderloin_recipe.html

Cheesy Eggplant Turkey Lasagna

December 27, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another Jennie – O Turkey Recipe to pass along, Cheesy Eggplant Turkey Lasagna. This one would make a fantastic Diabetic Friendly Recipe, the Dish is 300 calories and 17 net carbs per serving! Egg Plant replaces Pasta for the Lasagna Noodles. To make this recipe you’ll need; Egg Plants, Garlic Salt, JENNIE-O® Lean Ground Turkey, Mushrooms, Garlic, Italian Seasoning, Low-Fat Marinara Sauce, and Shredded Fat-Free Mozzarella Cheese. You can find this recipe at the Jennie Turkey website along with all the other Delicious and Healthy Recipes. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Cheesy Eggplant Turkey Lasagna
This is a Gluten Free Recipe.

Finally, a delicious and simple home-cooked, gluten free lasagna recipe that doesn’t skimp on the flavor. Savory broiled eggplant stands in for noodles to make this a low-fat, no-regrets Italian dinner.

INGREDIENTS
olive oil cooking spray
2 medium eggplants, peeled and cut into ¼-inch thick lengthwise slices
1 pinch garlic salt
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 (8-ounce) package sliced fresh mushrooms
1 clove garlic, minced
1 teaspoon Italian seasoning
2 cups low-fat marinara sauce
2 cups shredded fat-free mozzarella cheese

DIRECTIONS
1) Heat broiler. Lightly spray 13 x 9-inch baking pan with cooking spray. Set aside. Lightly spray eggplant slices with cooking oil. Place on non-stick baking sheet. Sprinkle both sides with garlic salt. Broil 6 inches from heat source 3 to 5 minutes per side or until tender and browned.
2) Meanwhile, cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Remove turkey. Lightly spray skillet with cooking spray; add mushrooms and garlic. Cook, stirring occasionally, 8 to 10 minutes or until there is no liquid remaining in the pan and mushrooms are starting to brown.
3) Heat oven to 350°F. Place half of the eggplant in a single layer in bottom of baking dish. Top with half the mushroom mixture, half the cooked turkey, half the seasoning, half the marinara sauce and half the cheese. Repeat layering with the remaining eggplant, mushrooms, turkey, seasoning, sauce and cheese. Cover. Bake 20 minutes. Remove cover and bake 10 to 15 minutes or until hot and the cheese is bubbly.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 30g
Carbohydrates 25g
Fiber 8g
Sugars 12g
Fat 8g
Cholesterol 60mg
Sodium 760mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/411-cheesy-eggplant-turkey-lasagna

Healthy Italian Soup Recipes

December 7, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Italian Soup Recipes. Find Delicious and Healthy Italian Soup Recipes with recipes including White Bean-Sausage Soup, Italian Bread and Tomato Soup, and Winter Minestrone. Find these Comfort Food Soup Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Italian Soup Recipes
Find healthy, delicious Italian soup recipes, from the food and nutrition experts at EatingWell.

White Bean-Sausage Soup
Make this heart-healthy main-dish white bean and sausage soup with fresh onions. If you’re really pressed for time, look for frozen chopped onions, which can be added to soups and stews in seconds……………..

Italian Bread and Tomato Soup
Inspired by Tuscany’s legendary pappa al pomodoro, this soup is a great way to use stale bread. The traditional version doesn’t contain kale or a topping of squash and grape tomatoes, but why not?…………………….

Winter Minestrone
This version of the Italian classic vegetable and bean soup is made in the slow cooker and mixes in flavorful sausage and squash. Use any variety of winter squash………………..

* Click the link below to get all the Healthy Italian Soup Recipes
http://www.eatingwell.com/recipes/21089/cuisines-regions/european/italian/soup/

Diabetic Dish of the Week – Almost Sloppy Joes

November 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Almost Sloppy Joes. To make this week’s dish you’ll need; Yellow Onion, Green Bell Peppers, Italian Seasoning, Ground Beef, Mushrooms, Diced Tomatoes, Mexican Corn, and Spices. No bun needed for this Sloppy Joe, served instead in the Green Bell Peppers! The recipe is from the Diabetes Self Management website. The Diabetes Self Management site has a huge selection of Diabetic Friendly recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. I’ve also left a link to where you subscribe to the Diabetes Self Management Magazine, one of my favorites! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Almost Sloppy Joes
Placed in a green bell pepper, our Almost Sloppy Joes recipe is a unique and tasty homemade twist on stuffed peppers and Sloppy Joes.

Ingredients
1 tablespoon olive oil
1 yellow onion, peeled and chopped
1 tablespoon peeled and minced shallot
3 cloves garlic, minced
2 medium green bell peppers, chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt substitute
1/2 teaspoon ground black pepper
1 pound lean ground beef
1/2 pound sliced white mushrooms
1 can (about 14 ounces) no-salt-added diced tomatoes
1 can (15 ounces) Mexican corn, drained
1 tablespoon minced fresh parsley

Directions
1. Place oil in large nonstick skillet over medium heat. Cook onion, shallot, garlic, and green peppers with herbs, salt substitute and black pepper until tender.

2. Add beef and cook until no longer pink. Spoon off excess fat. Add mushrooms. Cook, stirring, 2 minutes. Add tomatoes and corn; cover, reduce heat and simmer 2 to 4 minutes. Add parsley.

Yield: Makes 8 servings.

Serving size: 1 cup sloppy joe mixture (without side salad).

Nutrition Facts Per Serving:
Calories: 217 calories, Carbohydrates: 18 g, Protein: 14 g, Fat: 11 g, Cholesterol: 38 mg, Sodium: 215 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/almost-sloppy-joes/

 

 

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Wild Idea Buffalo Recipe of the Week – Pasta Pie

September 25, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Pasta Pie. This is made using Wild Idea Ground Buffalo along with Jill’s Italian Seasoning, Pasta, Pesto (Recipe Included), Spinach, Tomatoes, Mozzarella Cheese, Parmesan Cheese, Eggs, Cream, and Seasonings. Suggested side dish would be a Salad. You can find this Recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and make 2019 a Healthy One! https://wildideabuffalo.com/

Pasta Pie (serves 8)
Made with garden fresh ingredients this recipe believe it or not is light and so good. Serve it up with a delicious salad for a simple, fab, flavorful meal!

Ingredients:

1 – pound Wild Idea Ground Buffalo
1 – tablespoon olive oil
1 – 1 oz. pkg. Jill’s Italian Seasoning (or other Italian seasoning)
8 – ounces pasta, linguini, spaghetti or other, cooked el dente
½ – cup pesto (*recipe below or pre-made pesto)
2 – cups packed, chopped, fresh spinach
1 – cup chopped tomatoes, seeded
8 – ounces shredded mozzarella cheese
4 – ounces shredded parmesan cheese
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 – Add the Italian seasonings and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
Remove meat from heat and cover.
3 – Lightly oil into a deep-dish pie pan.
4 – In a large bowl toss the pasta with the pesto.
5 – Add the meat, spinach, tomatoes, the mozzarella cheese and half of the parmesan cheese, tossing to incorporate.
6 – Whisk the eggs with the cream and toss into the pasta mixture.
7 – Press the ingredients into a deep-dish pie pan and cover with foil.
8 – Bake at 375° for 30 minutes.
9 – Uncover the pie and cover with remaining Parmesan cheese and continue to cook until cheese is melted.
10 – Remove form the oven and allow to rest for 5 minutes before serving.
11 – Drizzle with a little more pesto and garnish with fresh tomatoes. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.

Basil Pesto
Ingredients:

2 – cups fresh basil leaves, packed
2 – cups shredded Parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
1 – tablespoon lemon juice (I like a little more)
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Ruffle Turkey Lasagna

February 15, 2019 at 6:04 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a second Jennie – Turkey Lasagna Recipe, Ruffle Turkey Lasagna. This one is made using JENNIE-O® Lean Ground Turkey along with Lasagna Noodles, Onion, Italian Seasoning, Pasta Sauce, Ricotta Cheese, Asiago Cheese, Mozzarella Cheese, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS
1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS
1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 32g
Carbohydrates 56g
Fiber 4g
Sugars 8g
Fat 13g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

Soup Special of the Day……..Harvest Bowl Soup

January 20, 2019 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Harvest Bowl Soup. Onions, Carrots, and Beans are just 3 of the ingredients that make up this week’s recipe. Its from the CooksRecipes website which has a fantastic selection of recipes to please all tastes! Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Harvest Bowl Soup
This easy minestrone variation makes a satisfying chilly-night meal.

Recipe Ingredients:
1 tablespoon olive oil
2 cups chopped onions
1 1/2 cups peeled, sliced carrots
1 cup thinly sliced celery
4 cloves garlic, finely chopped
2 teaspoons dried Italian seasoning
5 1/4 cups chicken broth
3 cups tomato juice
1 cup canned green beans
1 bay leaf
1/8 teaspoon ground pepper
1 (16-ounce) can kidney beans, drained
2 cups chopped zucchini

Cooking Directions:
Heat oil in a Dutch oven or stock pot over medium heat. Add onions, carrots, celery and garlic and sauté until tender. Add Italian seasoning. Stir in broth, tomato juice, green beans, bay leaf and pepper. Bring to a boil. Reduce heat; add kidney beans and zucchini. Simmer until tender, about 15 minutes.
Makes 12 servings.

Tip: For a heartier flavor, use beef broth instead of chicken broth.
https://www.cooksrecipes.com/soup/harvest_bowl_soup_recipe.html

Diabetic Dish of the Week – BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES

December 11, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES. I’ve got a good one to pass along to everyone this week, BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES. A delicious Beef Tenderloin Roast rubbed with Garlic and Italian Seasoning. Served with Roasted Vegetables of Fingerling Potatoes, Onions, Plum Tomatoes, and Zucchini. A perfect dish for Christmas Dinner or for that first meal of 2019! The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetes Tips. So Enjoy and Eat Healthy through the Holiday Season! https://diabeticgourmet.com/

BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES

Ingredients

1 beef Tenderloin Roast (4 to 5 pounds)
1 large head garlic
2 tablespoons plus 1 teaspoon olive oil
2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
4 small onions, halved
6 small plum tomatoes, halved
2 medium zucchini, sliced
2 teaspoons dried Italian seasoning, divided
1 teaspoon cracked black pepper, divided
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

Directions

1 – Preheat oven to 425F.
2 – Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact.
3 – Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal.
4 – Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
5 – Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast.
6 – Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
7 – Place garlic, potatoes and onions on rimmed baking sheet.
8 – Roast tenderloin in 425F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
9 – Roast garlic, potatoes and onions 30 minutes.
10 – Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
12 – Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese, as desired.
13 – Carve roast; sprinkle with remaining 2 tablespoons cheese. Serve with vegetables.
NOTES:
Beef Tenderloin is the most tender cut of beef available. It is lean and boneless and is sold as a whole roast or a smaller center-cut roast. This roast also meets government guidelines for lean.

Recipe Yield: Makes 20 servings.
https://diabeticgourmet.com/diabetic-recipes/beef-tenderloin-roast-with-garlic-roasted-vegetables

“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

December 10, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

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