Shrimp, Noodles with Mushrooms and Baked Garlic Loaf Bread

September 1, 2018 at 5:25 PM | Posted in Ronzoni Healthy Harvest Pasta, seafood, shrimp | 2 Comments
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Toady’s Menu: Shrimp, Noodles with Mushrooms and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I made a Breakfast Sandwich. I toasted a Thomas 100 Calorie Light Whole Grain English Muffin, heated up an al fresco Chicken Sausage Patty, 1/2 slice of Kraft Deli Deluxe Sharp Cheddar, and I had my Breakfast Sandwich! Also had my morning cup of Bigelow Decaf Green Tea. Passing thunderstorms, humid, and 88 degrees out today. Another day of being down and out with my allergies. Not feeling good today. So it was a day of rest and relaxation, and College Football. For Dinner tonight I prepared Shrimp, Noodles with Mushrooms and Baked Garlic Loaf Bread.

 

 

For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. I’ve been using the Meijer Frozen Shrimp for a while now. I think it’s the best Frozen Shrimp you can find. And as the Shrimp was cooking I started to prepare the Pasta.

 

I’m preparing Egg Noodles with Mushrooms. I’ll be using Ronzoni Smart Taste Extra Wide Noodles, Mini Bella Mushrooms, Minced Garlic, Blue Bonnet Light Butter, Sea Salt, and Fresh Basil. To prepare it; Cook noodles until just tender in boiling salted water. Cook 8 minutes, stirring often.

 

 

 

 

As the Noodles are cooking I Sauteed the sliced Mushrooms and Garlic in 2 tablespoons of Butter, Ground Roasted Cumin, and Sea Salt over moderate heat until Mushrooms are tender, about 3 or 4 minutes. Keep an eye on the Garlic so not to burn it. Drain the Noodles and toss in with cooked Mushrooms. Add the Basil and season with a little Sea Salt, to taste. The Noodles, Mushrooms, and Garlic all come together to make one delicious Pasta Dish! To top it off top with the Shrimp, Shrimp makes everything better! Time to dig in!

 

 

 


As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

Egg Noodles with Mushrooms

Ingredients
1/2 pound Ronzoni Smart Taste Extra Wide Noodles
2 tablespoons Blue Bonnet Light Butter
8 Mushrooms, sliced
3 Cloves Garlic, minced
A handful fresh Basil, chopped
Sea Salt

Directions
1 – Cook noodles until just tender in boiling salted water, according to package.
2 – Saute sliced mushrooms and garlic in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
3 – Drain noodles and toss in with cooked mushrooms. Add the basil and season with a little sea salt, to taste.

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

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Catfish Nuggets w/ Southwest Style Hash Browns and Cut Green Beans

August 31, 2018 at 5:28 PM | Posted in fish, Simply Potatoes | 1 Comment
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Today’s Menu: Catfish Nuggets w/ Southwest Style Hash Browns and Cut Green Beans

 

 

I just had a cup of the Bigelow Decaf Green Tea for Breakfast. Partly Cloudy, humid, and 89 degrees out today. Right after my Tea I headed out to Walmart. I needed printing ink, Bigelow Tea, and a few other items. Next it was off to Meijer for the rest of the Grocery Shopping. Stopped by McDonald’s and picked up Breakfast for Mom. Later in the day I went to the hospital and seen a friend of mine that I used to work with. He was in a pretty bad car wreck, but doing ok. For Dinner tonight I prepared Catfish Nuggets w/ Southwest Style Hash Browns and Cut Green Beans.

 

 

Golden Brown,I love these!

Picked up the Catfish Nuggets at Meijer earlier in the day. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish.

 

 

For one side I prepared some Simply Potatoes Southwest Style Hash Browns. I had tried all the Simply Potatoes Products but these and found some at Meijer today and they sounded perfect with the Catfish. I prepared them as I do all the Hash Brown Products. Fried them in Extra Light Olive Oil and seasoned them with Sea Salt and Ground Pepper. Great seasoning on the Hash Browns (Onion, Green and Red Bell Peppers, Garlic, Tomato, Jalapeno Peppers). Just love Potatoes with Fish.

 

 

 


I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a Loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 


Simply Potatoes Southwest Style Hash Browns

Simply Potatoes Southwest Style Hash Browns start with fresh, never frozen potatoes. The bold southwest flavors of onion, green and red peppers, jalapeños, and spices deliver just the right amount of heat to wake up your taste buds.
* Fresh, never frozen, potatoes
* Prepared for you to save time and energy
* Seasoned with onion, red and green peppers, jalapeños, and southwest spices

 

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

August 17, 2018 at 5:24 PM | Posted in pasta, seafood, shrimp | 1 Comment
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Today’s Menu: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Another rainy day outside again. Thunderstorms, 85 degrees, and humid out. We have a lot of local flooding through out our area, hope it eases up soon. I had to be back at the Doctor’s Office for a follow up check on my leg, which seems to be better but slow healing. They said everything looked better though. Not much to do outside with all the rain so I did a few chores around the house the rest of the afternoon. For Dinner tonight I prepared Shrimp w/ Fettuccine and Baked Garlic Loaf Bread.

 

 

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

 

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

Buitoni Fettuccine Pasta

Flat ribbons of pasta made with extra fancy durum flour and eggs.

INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

 

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges

August 16, 2018 at 5:15 PM | Posted in fish, greenbeans, potatoes | 2 Comments
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Today’s Menu: Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges

 

 

For Breakfast on this rainy Thursday Morning I prepared a Scrambled Egg, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I drove Mom back to Jungle Jim’s. She wanted another bag of the Green Beans and picked up some Beets. Back home it was back to canning the rest of the Green Beans. Then Mom canned the Beets she had bought. Another busy day of canning. For Dinner Tonight I prepared Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges.

 

 

 


While at Jungle Jim’s International Market I just had to go to their Seafood Department! I picked some Haddock, they just got the Haddock in and I to wait a bit until they had it ready. Then I also picked up a an Orange Roughy Fillet, New Zealand caught. I love their Seafood Department, in fact I love the whole store! I’m having the Haddock tonight!

 

 

 

To prepare it I rinsed the fillet off in cold water and patted dry with a paper towel. Next I sliced it in half. So to prepare it I seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until both pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.

 

 

For a side I cooked up some of the fresh Green Beans we bought at Jungle Jim’s. Had to string them and break them up. Then boiled them with a piece of Fatback Pork in the kettle. Love these fresh Green Beans! And we 14 quarts of canned Beans now!

 

 

 

 

 

Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s! I also baked a loaf of RiverRoad Bake House The family’s favorite Baked Bread. And Meijer is the only store that sells this around here. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Haddock

The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia

Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans SATURDAY

July 12, 2018 at 5:20 PM | Posted in Bob Evan's, Pilgrim's Chicken | 2 Comments
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Today’s Menu: Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans

 

 

 

For Breakfast this morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain English Muffin, lightly fried an al fresco Country Style Chicken Sausage Breakfast Patty, And had a cup of Bigelow Decaf Green Tea. Sunny and 86 degrees out today. Finished up touching up the shed trim on the door and around the door. Then I had the last 2 shutters to touch up. Then got the cart out and went around the yard and pulled and sprayed for weeds, weeds are heavy this year. Had everything done and took the cart for a spin around the neighborhood, really nice out. For Dinner tonight its Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans.

 

 

I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! I had not had these in a about a month or so. I switched over to Perdue Chicken Strips for a while so I wanted to change it back to Pilgrim’s. Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

 

 

For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes!

 

 

 

 


Then for another side I prepared a small can of Delmonte Cut Green Beans. Just empty the can into a small sauce pan and heat until heated through. I also had a couple of slices of Garlic Bread. I baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread yesterday for Dinner and have some leftover. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 


Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes and Whole Kernel Sweet Corn

July 11, 2018 at 5:15 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes, Whole Kernel Sweet Corn, and Baked Garlic Loaf Bread

 

 

For Breakfast I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served. High of 88 degrees with passing showers outside. Not a lot going on today. Before it rained I got the leaf blower out and cleaned off the deck and driveway areas. Then went in the shed and swept it out. Trimmed the vines along the driveway, thing grows way too fast! For Dinner tonight I prepared a Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes, Whole Kernel Sweet Corn, and Baked Garlic Loaf Bread.

 

 

Kroger had a few their Fish on sale and one of the ones I purchased was a couple of Rainbow Trout Fillets. I rinsed them both off in cold water, froze one and kept the other one out for Dinner tonight. To prepare it; Melted a couple of tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of McCormick Grinder Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning in till both sides of the Trout until covered. Heated up the Cast Iron Skillet and fried the fillet. Always have your overhead stove fan on when Blackening, it will create the smoke! I started by frying it skin side down about 3 minutes then flipping it over and frying it another 3 minutes, looks perfect! Not only looked good but was delicious. Came out so flavorful and fork tender. Just love Blackened Fish, always just an incredible taste and smokieness.

 

 

For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

 

 

For another side I heated up a can of Green Giant Steam Crisp Extra Sweet Niblets Whole Kernel Corn. One of my favorite canned corn, delicious Sweet Corn.I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

Rainbow Trout

The rainbow trout is a trout and species of salmonid native to cold-water tributaries of the Pacific Ocean in Asia and North America. – Wikipedia

Nutrition Facts
Rainbow trout
Amount Per 1 fillet (79 g)
Calories 111
% Daily Value*
Total Fat 4.9 g 7%
Saturated fat 1.1 g 5%
Polyunsaturated fat 1.2 g
Monounsaturated fat 1.6 g
Trans fat 0 g
Cholesterol 47 mg 15%
Sodium 40 mg 1%
Potassium 298 mg 8%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 16 g

 

Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts
Serving Size: 1/4 tsp. (.71 g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

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