Sandra's Easy Cooking

My family loves this hearty Lentil and Chicken Stew, packed with vegetables. It is truly wonderful, super easy, and versatile too as you can use any vegetables you wish! 

This delicious stew is not only packed with flavors but also filled with nutritious ingredients that make it a wholesome and satisfying meal any time of the year, especially during winter days.

The combination of lentils and chicken creates a rich and hearty base for the stew, especially when I make it in my Dutch oven.

Lentils are a great source of plant-based protein, fiber, and essential nutrients, making them an excellent addition to any meal. The chicken adds a savory depth of flavor and extra protein to the dish.

The addition of vegetables such as carrots, potatoes, onions, garlic, and celery brings a burst of colors, textures, and flavors to the stew.

Carrots provide natural sweetness and a vibrant orange hue, while peas add a pop of freshness. Onions and garlic add a savory aroma and depth of flavor, while celery adds a pleasant crunch and subtle earthy notes.

I must be honest here, as I always am, I am not a fan of lentils. Well, I was never a fan. I am not sure why, as they taste similar to beans, but just something sour in the texture.

With that being said, when I made it this way, I ate two bowls. 2025 has been the discovery of my love fr lentils.

The combination of these ingredients creates a well-balanced and wholesome meal, and for the first time, I love the taste and the texture.

I hope you give it a try and report back. Now, if you are a vegetarian, you can most definitely omit the chicken and use vegetable stock to make it just as flavorful and comforting.

I love adding kale or spinach to this stew. It is so delicious! You can also add some frozen baby peas. I love adding peas, and it goes so well with lentils.

Recipe you might like:

Beef Goulash Stew

Bacon and Kale Soup

Hey, if you decide to make this my comforting Lentil and Chicken Stew, please let me know in the comments. And share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

I am also creating a list on Amazon for cooking essentials, so stay tuned.

Yield: SERVES 6

Lentil and Chicken Stew

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A hearty and comforting stew packed with protein, fiber, and rich flavors.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 cups (about 300 g) preboiled lentils
• 2 boneless, skinless chicken breasts (about 400 g, sliced)
• 2 carrots (about 150 g, chopped)
• ½ onion (about 100 g, chopped)
• 2 celery stalks (about 100 g, chopped)
• 2 potatoes (about 250 g, peeled and chopped)
• 3 cloves garlic (minced)
• 2 cups (480 ml) chicken bone broth
• 2 cups (480 ml) water
• 1 cup (240 ml) tomato sauce
• 2 bay leaves, dried
• 2 tbsp (30 ml) oil or ghee
• 2 tsp (10 g) sea salt (adjust to taste)
• ½ tsp (2 g) black pepper
• 1 tsp (2 g) dried herbs (such as thyme or oregano)

Instructions

1. Prepare Ingredients: Preboil the lentils, slice the chicken, and chop all vegetables. I like to place lentils in cold water and just boil it, then dump that water out.
2. Sauté Aromatics: In a large pot, heat oil or ghee over medium heat. Add garlic, onion, celery, and carrots. Sauté for a few minutes until softened.
3. Cook the Chicken: Add sliced chicken (bite size) and cook for about 2 to 3 minutes.
4. Add Potatoes & Season: Stir in chopped potatoes, sea salt, black pepper, and dried herbs. You can use oregano, or thyme, and parsley to give you extra aroma plus they are great in stews like this.
5. Pour in Broth & Tomato Sauce: Add chicken bone broth and water, followed by the tomato sauce. Stir well.
6. Add Lentils & Bay Leaves: Mix in pre-boiled lentils and drop in the bay leaves. Adjust seasoning as needed. You can even use a teaspoon of chicken bouillon if you like extra rich broth.
7. Simmer: Cover and let the stew simmer for about 30 minutes, or until all vegetables are tender at medium-high temperature.
8. Serve & Enjoy: Remove bay leaves before serving. Enjoy warm!

Notes

• To save yourself time, you can use canned lentils.
• If you do not eat meat add more veg such as spinach, kale or peas.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 273Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 510mgCarbohydrates: 31gFiber: 8gSugar: 4gProtein: 24g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Stuffed with seasoned ground beef and onions, these flaky phyllo rolls are a protein-rich treat you can enjoy as a meal, snack, or party appetizer.

My whole family loves them just as much as I do—and honestly, anyone who loves pastry, beef, and finger foods will, too!

You could call these mini börek rolls, but I’m sticking with stuffed beef phyllo rolls because, well, that tells you exactly what they are.

Tap Here for more Phyllo Dough Recipes

For the best experience, add a dollop of yogurt or sour cream—trust me on this one. And for the love of God, do not dip these in ketchup. My kids do it, and I’m still recovering from the shock, haha.

If you ever go anywhere in the Balkans or eat with a person from Balkan countries and pull out ketchup for these, I guarantee you’ll get the look. Jokes aside, I just think they taste way better with yogurt, sour cream, or even cottage cheese.

The beauty of this recipe is its simplicity. You don’t need a long list of ingredients—just the essentials: ground beef, onion, olive oil, sea salt, black pepper, parsley, and a pinch of cayenne for a little kick (optional but highly recommended.

A little butter and sesame seeds add the perfect finishing touch, along with, of course, phyllo dough. Chances are, you already have most of these in your pantry or fridge.

If beef isn’t your thing, feel free to swap it for ground chicken, turkey, or even lamb. You can also throw in your favorite dried herbs or seasonings to make it your own.

These rolls are crispy, flavorful, and ridiculously easy to make. So, who’s giving them a try? Let me know!

How to Freeze:

Unbaked Rolls (Best Method)

1. Assemble the rolls, but do not brush them with butter or add sesame seeds.
2. Place them on a baking sheet in a single layer and freeze until solid (about 1-2 hours).
3. Transfer the frozen rolls to a freezer-safe bag or airtight container.
4. Store for up to 3 months.

Baking from Frozen (No Thawing Needed!)

Preheat the oven to 375°F (190°C).

Place frozen rolls on a parchment-lined baking sheet.

Brush with melted butter, sprinkle with sesame seeds, and bake for 25–30 minutes until golden brown and crispy.

Freezing After Baking

Let the baked rolls cool completely.

Store in a freezer-safe bag or airtight container, layering with parchment paper.

Freeze for up to 2 months.

Reheating Baked Rolls from Frozen

Oven (Best Method): Bake at 350°F (175°C) for 10-15 minutes until heated through.

Air Fryer: Heat at 350°F (175°C) for 5–7 minutes.

Microwave (Least Crispy): Heat in 30-second bursts until warm.

Meal Prep Tips for Stuffed Beef Phyllo Rolls

These rolls are perfect for meal prepping because they’re easy to assemble, store, and reheat! Here’s how to make a big batch without hassle:

1. Double (or Triple) the Recipe

Since phyllo dough comes in large packs, it’s easy to make more at once. Just double or triple the filling, and you’ll have plenty of rolls ready to go for future meals or snacks.

2. Prep and Freeze in Stages

• Day 1: Cook the filling and let it cool. Store it in an airtight container in the fridge (up to 2 days).
• Day 2: Assemble the rolls and freeze them uncooked (this keeps them fresh and crispy when baked).
• Day 3+: Bake from frozen whenever you need them!

3. Store in Portions

Freeze the rolls in small batches (4–6 per bag) so you can take out only what you need instead of defrosting all at once.

4. Quick Meal Ideas with These Rolls

• Breakfast: Serve with eggs and a side of yogurt.
• Lunch/Dinner: Pair with a simple salad and a cup of soup.
• Snack: Warm one up and enjoy!

Filling Variations for Stuffed Phyllo Rolls

If you want to switch things up, here are some delicious filling ideas while keeping the crispy, flaky phyllo goodness:

1. Classic Cheese & Spinach (Vegetarian)

Filling: Feta cheese, ricotta, spinach (sautéed & squeezed dry), egg, garlic, black pepper, and a pinch of nutmeg.

Tip: This is similar to Greek spanakopita!

2. Chicken & Mushrooms

Filling: Ground chicken, finely chopped mushrooms, onion, garlic, black pepper, and a touch of cream cheese for extra creaminess.

Tip: Add thyme or oregano for extra flavor.

3. Spicy Lamb & Mint

Filling: Ground lamb, onion, cumin, cinnamon, black pepper, red pepper flakes, and chopped fresh mint or parsley.

Tip: Serve with tzatziki sauce for a refreshing contrast.

4. Turkey & Cranberry (Great for the Holidays!)

Filling: Ground turkey, dried cranberries, sautéed onion, garlic, and a sprinkle of feta cheese.

Tip: Add a little rosemary or sage for that holiday vibe!

5. Loaded Veggie (Vegan)

Filling: Sautéed mushrooms, bell peppers, zucchini, onion, garlic, chickpeas (mashed), and cumin.

Tip: Brush with olive oil instead of butter for a vegan-friendly option. You can also use vegan butter.

6. Breakfast Scramble

Filling: Scrambled eggs, crispy bacon or sausage, shredded cheese, and chives.

Tip: Serve with sour cream or hot sauce for an easy breakfast wrap!

Similar Recipes:

• Phyllo Triangles Stuffed with Cheese

• Phyllo Meat Pie Pastr

• Savory Zucchini Phyllo Pie

If you decide to make these Phyllo Dough Beef Rolls, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Yield: Serves 6

Phyllo Dough Beef Rolls

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Stuffed with seasoned ground beef and onions, these flaky phyllo rolls are a protein-rich treat you can enjoy as a meal, snack, or party appetizer.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 680g (1 1/2 lb) ground beef
• 1 small onion (about 100g), finely diced
• 1 tbsp (15ml) olive oil
• 1 tsp (6g) sea salt (or to taste)
• ½ tsp (1g) black pepper
• 1 tbsp (4g) fresh parsley, chopped (optional)
• ¼ tsp (0.5g) cayenne pepper (optional, for a little heat)
• 26 sheets phyllo dough (2 sheets per roll)
• 3 tbsp (42g) melted butter (for brushing)
• 2 tbsp (18g) sesame seeds (for topping)

Instructions

Prepare the Filling:

1. Heat olive oil in a pan over medium heat.
2. Add diced onion and sauté until soft and translucent.
3. Add ground beef, salt, black pepper, and cayenne (if using).
4. Cook until the beef is browned and fully cooked, breaking it apart as it cooks.
5. Stir in parsley, then remove from heat and let the mixture cool slightly.

Assemble the Rolls:

1. Preheat your oven to 375°F (190°C).
2. Lay out one sheet of phyllo dough, lightly brush it with melted butter, and place another sheet on top.
3. Spoon about 2–3 tbsp (60–80g) of the beef mixture along one edge of the phyllo sheets.
4. Roll tightly, folding in the sides as you go, to create a neat log shape.
5. Place the roll seam-side down on a parchment-lined baking sheet.
6. Repeat until all 13 rolls are assembled.

Bake:

1. Brush the tops of the rolls with more melted butter and sprinkle with sesame seeds.
2. Bake for 20–25 minutes or until golden brown and crispy.

Serve & Enjoy:

1. Let them cool for a few minutes, then serve with yogurt or sour cream (not ketchup, please!).
2. Perfect as a meal, snack, or party appetizer!
   

Notes

Can you add anything else?

Of course! Shredded potatoes, cheese and eggs, string cheese, etc.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chicken and potatoes are my ultimate comfort foods. Honestly, I could eat them every single day without ever getting bored.

Maybe it’s because I grew up in a place where potatoes (and cabbage) seemed to sneak into almost every meal. Over the years, I’ve learned how versatile and satisfying they can be, and I’ve made it my mission to reinvent them in ways that feel fresh and exciting.

Lately, I’ve been trying to cut back on carbs again. I spent years doing keto, low-carb, and gluten-free, but 2024 was a more relaxed year for me.

I reintroduced more carbs into my meals, and you know what? They didn’t sit well with me—but potatoes never bothered me so i am going to eat them occasionally.

Gluten still doesn’t agree with me, so this year, I’m focusing on cutting it out again. You’ll see that shift reflected here on my blog.

I’ll still share comforting, indulgent recipes, but with a renewed focus on balance, simplicity, and a little twist to keep things fun.

This brings me to these Cajun Air-Fried Chicken Stuffed Baked Potatoes. They’re everything I love in a meal: hearty, gluten-free, protein-packed, and oh-so-satisfying.

Yes, they have carbs, but potatoes are a staple in my kitchen because they’ve never made me feel anything but happy and nourished. I make them at least once a week!

This recipe is straightforward and budget-friendly. All you need are some potatoes, butter, salt, pepper, grilled chicken (store-bought or homemade), your favorite Cajun seasonings, and maybe some Pico de Gallo for a bright, fresh kick.

Well, I couldn’t recommend Pico De Gallo enough, so try serving a heaping tablespoon over these potatoes. Also, a good guacamole would be amazing with it!

These stuffed potatoes are perfect for a casual dinner or even as party food—especially with the Super Bowl coming up. I can guarantee they’ll be a hit with your family and friends just like they are with mine.

Recipes you will love:

• Chicken and Bacon Tortilla Pinwheels

• Beef Chili Baked Potatoes

• Pepperoni and Burrata Pizza with Pesto

• Build Your Own Burger Board

If you try Cajun Air-Fried Chicken Stuffed Baked Potatoes, I’d love to hear what you think! Let me know how you like it or how you make it your own. Please find me on Social Media under @Sandra’s Easy Cooking

Happy Cooking!

Sandra

Yield: 4 Servings (1 Potato per serving)

Cajun Air-Fried Chicken Stuffed Baked Potatoes

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These are great for meal prep! Assemble the potatoes in advance and refrigerate. When ready to serve, bake or air fry them to heat through and melt the cheese.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 4 large russet potatoes (approx. 800g total)
• 2 tbsp (30ml) olive oil
• Salt and black pepper, to taste
• 1 large chicken breast (approx. 200g)
• 2-3 tsp (4g-6g) Cajun seasoning, adjust to taste
• 1 cup (120g) shredded cheddar cheese, more if you like
• 4 tbsp (60g) unsalted butter

Optional:

• Pico de Gallo, for garnish
• Chopped parsley or green onion, for garnish

Pico de Gallo

• 4 medium Roma tomatoes (approx. 300g), diced
• 1 small red onion (approx. 75g), finely diced
• 1–2 jalapeños, finely diced (adjust based on spice preference)
• 1/4 cup (15g) fresh cilantro, finely chopped (or parsley)
• Juice of 1 lime (approx. 2 tbsp or 30ml)
• 1/4 tsp salt (adjust to taste)

Instructions

Prepare the Potatoes:

• Preheat your oven to 400°F (200°C).
• Wash and dry the potatoes. Poke several holes in each potato with a fork.
• Rub the potatoes with olive oil, sprinkle with salt, and place them on a baking sheet.
• Bake for 50–60 minutes, or until tender and easily pierced with a fork.
• Shortcut: Use the microwave’s “potato” setting for faster results. This is called "Nuke" the potatoes. A lot of restaurants do it to speed up the process.

Cook the Chicken in the Air Fryer:

• Preheat the air fryer to 375°F (190°C).
• Pat the chicken breast dry and coat it with olive oil. Sprinkle evenly with Cajun seasoning.
• Place the chicken in the air fryer basket and cook for about 18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
• Once cooked, dice or slice the chicken into bite-sized pieces. Set aside.

Hollow Out the Potatoes:

• Let the baked potatoes cool slightly before handling. Choose one of the methods below:

— Method 1 (Creamy & Stuffed):

• Cut each potato lengthwise and scoop out most of the potato flesh into a mixing bowl, leaving about 1/4 inch (5mm) of potato on the skin to maintain structure.
• To the scooped-out potato, add 2 tbsp (30g) butter, salt, pepper, and 1/2 cup (60g) shredded cheddar cheese. Mash until smooth. For extra creaminess, add 2 tbsp (30ml) sour cream.
• Scoop this mixture back into the potato skins.

— Method 2 (Rustic & Fork-Mixed):

• Cut each potato lengthwise and use a fork to lightly mash the potato flesh while still inside the skin.
• Add 1/2 tbsp (7g) butter per potato, salt, and pepper. Stir gently to combine and add slightly melted butter.

Add the Chicken and Cheese:

• Place the diced Cajun Air-Fried Chicken on top of each prepared potato. Kind of tuck it in the potato.
• Sprinkle the remaining shredded cheddar cheese over the chicken.

Bake Again (or Air Fry):

• Return the stuffed potatoes to the baking sheet and bake in the oven for 10–15 minutes, or until the cheese is melted and bubbly.
• Air Fryer Option: Place the stuffed potatoes in the air fryer at 375°F (190°C) for 5–6 minutes until the cheese is fully melted.

Garnish and Serve:

• Top each potato with Pico de Gallo, and green onions, chopped parsley, or any additional toppings of your choice.
• Serve hot and enjoy!

Pico De Gallo-

1. Dice the tomatoes, red onion, and jalapeños into small, even pieces. For less heat, remove the seeds and membranes from the jalapeños before dicing.
2. In a mixing bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
3. Squeeze the lime juice over the mixture and sprinkle with salt.
4. Gently stir to combine all the ingredients. Taste and adjust salt or lime juice as needed.
5. For the best flavor, let the Pico de Gallo sit for 15–30 minutes before serving. This allows the flavors to meld together.
   

Notes

Storage:
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the tomatoes will release some liquid over time.

Uses:
Pico de Gallo is perfect as a topping for tacos, baked potatoes, grilled meats, or simply served with tortilla chips!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 571Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 63mgSodium: 737mgCarbohydrates: 73gFiber: 10gSugar: 8gProtein: 20g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

If you’ve never made baklava before, now is the perfect time to give it a try—this easy, classic baklava recipe will have you feeling like a pro in no time.

Growing up, I had the joy of tasting baklava from countless people and places. In the Balkans, it’s a staple dessert and a must-have for every celebration. There wasn’t a holiday, birthday, or gathering where baklava didn’t make an appearance.

But let me tell you— not all baklavas are created equal. Some are overly sweet, others too dry, but this recipe strikes the perfect balance of flavors and textures. It’s everything you want in a baklava: crisp, buttery layers and just the right amount of sweetness.

One day, I decided to make my own baklava, much to the amusement of my family. They didn’t think I’d pull it off—but guess what? They devoured every single piece.

It became an instant favorite, perfect for breakfast, dessert, or anytime cravings hit. In fact, I think it tastes even better the next day after the syrup soaks through!

After tweaking and testing, I’ve landed on what I consider the perfect baklava recipe. It’s simple, delicious, and doesn’t need any changes (though I’ll share a few variations below!).

I mean, this is pretty classic so you will see probably 1000 recipes that look the same, so it is not my invention in any way, but I made it, tested the recipe many times, and took pictures so I will call it mine.

What You’ll Need

Phyllo Dough and Butter:

• Phyllo dough sheets, thawed
• Unsalted butter, melted

For the Nut Filling:

• Raw, deshelled, unseasoned pistachios
• Raw, deshelled, unseasoned walnuts
• Kedem Tea Biscuits; Animal Crackers, or Graham Crackers could be used instead.
• Granulated sugar
• A good pinch of salt
• Ground cinnamon

For the Syrup:

• Granulated sugar
• Cinnamon sticks
• Pinch of salt
• Juice of half a lemon
• Lemon zest/peel
• Orange zest/peel
• Water
• Honey

Tips for the Best Baklava

• Use a 9×13-inch baking pan. I’ve tried a STAUB Ceramics Rectangular Baking Dish, and the results weren’t as great.
• Can you swap granulated sugar for brown sugar? Yes, you can! Though I haven’t personally tested it, I’d imagine it adds a slight caramel flavor.
• Prefer just walnuts? Feel free to customize the nuts to your preference.

Why I Love This Recipe?

This baklava is the perfect mix of flaky, nutty, and sweet without being overwhelming. The syrup, with its citrusy undertones, ties everything together beautifully. Plus, the leftovers get better as the flavors meld—if they last that long!

Whether you’re new to making baklava or already a fan, this recipe is simple enough to follow and delicious enough to impress. 

Make yourself Greek or Turkish and enjoy this rich, decadent baklava —it’s a timeless treat that never fails to impress!

If you do make my easy classic baklava, please tag me on Instagram. @sandraseasycooking, and let me know how it turns out. Thank you so much in advance!

Happy Cooking!

Sandra

Yield: 18 servings

Easy Classic Baklava

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My tried-and-true recipe for classic baklava that strikes the perfect balance of flaky, nutty, and sweet flavors. It’s relatively simple to follow and produces bakery-quality results.

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

Phyllo Dough & Butter

• 1 package (16 oz / 454g), Phyllo dough, thawed
• 1 1/2 cups melted (3 sticks / 339g), Unsalted butter

Nut Filling

• 2 cups / 240g Raw pistachios (chopped)
• 2 cups / 240g Raw walnuts (chopped)
• 1 cup/ 120g Kedem Tea Biscuit (crushed)
• 1/2 cup / 100g Granulated sugar
• Ground cinnamon: 1/2 teaspoon / 1.5g
• 1 pinch Salt

Syrup

• 1 cup / 200g Granulated sugar
• 1 cup / 240ml Water
• 1/2 cup / 170g Honey
• 1 stick Cinnamon
• 2 inches / 4-5g Lemon zest strip
• 2 inches / 5g Orange zest strip:
• Lemon juice: Juice of half a lemon / 15ml
• 1 Pinch Salt

Instructions

Prepare the Nut Mixture

1. In a large bowl, combine chopped pistachios, walnuts, biscuits or crackers, sugar, cinnamon, and a pinch of salt. Set aside.

Prepare the Syrup

1. In a saucepan, combine water, sugar, honey, cinnamon sticks, lemon and orange zest, lemon juice, and salt.
2. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
3. Reduce the heat and simmer for 10 minutes. Remove from heat and let cool completely.

Assemble the Baklava

1. Preheat your oven to 350°F (175°C).
2. Brush the bottom and sides of a 9x13-inch baking dish with melted butter.
3. Lay one sheet of phyllo dough in the pan and brush with butter. Repeat this process with 8–10 sheets, brushing each layer with butter.
4. Spread 1/4 of the nut mixture evenly over the phyllo.
5. Add another 5 to 7 layers of phyllo, buttering each sheet, and then another layer of nuts. Repeat until all nuts are used, finishing with a top layer of 8 to 10 phyllo sheets, each brushed with butter. Brushing each sheet with butter is a must.

Cut and Bake

1. Using a sharp knife, cut the baklava into diamonds or squares.
2. Bake for 45–50 minutes, or until the top is golden brown and crisp.

Add the Syrup

1. Remove the baklava from the oven and immediately pour the cooled/chilled syrup evenly over the hot baklava.
2. Let the baklava sit for at least 4 hours (or overnight) to allow the syrup to fully soak in.
   

Notes

• Keep phyllo dough covered: Phyllo dries out quickly, so cover it with a damp towel while assembling.
• Chop nuts finely but not into a paste: This ensures even layering and a good texture.
• Be generous with butter: It keeps the layers flaky and prevents sticking.
• Cut before baking: It’s much easier to cut through raw dough than baked.
• Let it rest: Giving the baklava time to absorb the syrup ensures a perfectly moist, flavorful dessert.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving:Calories: 437Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 41mgSodium: 122mgCarbohydrates: 39gNet Carbohydrates: 36gFiber: 3gSugar: 29gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest