PORK CACCIATORE WITH PENNE PASTA

I love pork and pasta so this is the perfect combination for me. This is a Kraft Foods recipe which is why their brands are listed.

1

can  (14.5 oz.) HUNT'S® Diced Tomatoes, undrained

1

can  (6 oz.) HUNT'S® Tomato Paste

2

large  green peppers, chopped

1/2

lb.  sliced fresh mushrooms

1

small  onion, chopped

1

 pork tenderloin (1 lb.)

1

tsp.  dried oregano leaves

2

cups  multi-grain penne pasta, uncooked

1

Tbsp.  cornstarch

1/4

cup  water

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese

2

Tbsp.  KRAFT Grated Parmesan Cheese

MIX tomatoes and tomato paste in slow cooker until blended. Stir in vegetables.

CUT meat into 8 pieces; pound to 1/2-inch thickness. Sprinkle with oregano. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on LOW 4 to 4-1/2 hours (or on HIGH 2-1/2 to 3 hours).

COOK pasta as directed on package, omitting salt. Transfer meat to plate, reserving sauce in slow cooker; cover meat to keep warm. Mix cornstarch and water until blended. Add to sauce; stir. Cook, covered, on HIGH 6 to 8 min. or until thickened.

DRAIN pasta; spoon onto serving plates. Top with meat, sauce and cheeses.

Yield: 4 servings

MEDITERRANEAN LENTIL SOUP

2 tbsp olive oil

1 large onion, diced
1 stalk celery, chopped
2 large garlic cloves, minced
1 can (28-oz) plum tomatoes, drained and chopped
1 1/2 cups dried lentils, soaked in cold water 1 hour, drained and rinsed
1 tbsp tomato paste
1 1/2 tsp dried thyme
6 cups beef broth
2 bay leaves

Combine all ingredients in slow cooker, cover and cook on low 8 hours or on high 4 hours until lentils are soft.

Vinaigrette:
3/4 cup packed fresh basil leaves
1/3 cup olive oil
2 tbsp minced fresh parsley
2 tbsp red wine vinegar
salt and pepper, to taste

While soup cooks, make the vinaigrette by combining the basil, oil, parsley, and vinegar in a blender or food processor. Blend mixture until smooth. Stir the vinaigrette into the soup just before serving.

Season with salt and pepper to suit taste.

Yield: 4 to 6 servings.

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BEEF STEW WITH BACON, ONION, & SWEET POTATOES

1 lb lean beef stew meat in approximately 1-inch cubes

1 can (14.5-oz) beef broth
2 medium-size sweet potatoes, peeled and cut into 2-inch size chunks
1 large onion, cut into 1 1/2-inch chunks
2 slices thick-cut bacon, diced
1 tsp dried thyme
1 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp water

Coat slow cooker with nonstick cooking spray or line with a slow-cooker liner.

Combine all ingredients except the cornstarch and water in the slow cooker; mix well.

Place cover on the cooker and cook on low 7 to 8 hours or on high 4 to 5 hours. Meat and veggies should be tender.

Using a slotted spoon, transfer the beef and veggies to a serving bowl, cover with foil to keep warm.

Turn cooker to high.

Combine the cornstarch and water until smooth. Stir into the juices; cover and cook 15 minutes or until thickened. Spoon over the meat and veggies.

Note: Carrots may be substituted for sweet potatoes, if desired.

Yield: 4 servings.

Photo courtesy Best Cooks

BRISKET IN CROCK-POT

5 - 6 lb beef brisket
Few drops Tabasco sauce (to suit taste)
1 tbsp Worcestershire sauce
1 tbsp garlic powder
Barbecue sauce
1/2 cup soy sauce
2 tbsp A1 Steak Sauce
2 tbsp liquid smoke
1 tbsp dry mustard

Place brisket in cooker.
Combine remaining ingredients stirring to blend well; pour over brisket.
Cook on high setting for 2 hours; turn to low setting and cook 4 more hours.
Remove brisket from cooker. Remove all but 1 1/2 cups of the mixture in the cooker.
Add barbecue sauce to the cooker, stirring to mix in. Return brisket to the cooker and cook on low 2 more hours.

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MASHED POTATOES

• A friend made these mashed potatoes and said they are the best!
• 
  
• 2 pounds red potatoes, cut into 2 inch pieces (you can peel them but I never do - I love red potato skins in my mashed potatoes!)
• ½ cup sour cream (or plain Greek yogurt)
• ¼ cup milk
• 2 teaspoons minced garlic
• 2 teaspoons salt
• 1 teaspoon black pepper

1. Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2-3 hours on high or 5-6 hours on low.
2. Add sour cream, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients. (Please see note below recipe!) Give them a taste and add more salt if desired. Serve plain, or with any favorite toppings such as gravy, or cheese and bacon. 

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MEXICAN CORN AND BEAN SOUP

1 tablespoon olive oil

• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 -28 ounces can diced tomato
• 2 -15 ounces cans red kidney beans, drained and rinsed
• 1 -1 pound bag frozen corn kernels
• 1 medium zucchini, grated
• 1 large orange, yellow or red bell pepper, chopped
• 1 -32 ounces box vegetable stock

1. 1. Heat oil in a sauté pan over medium heat.
2. 2. Add onions and cook for 3 minutes.
3. 3. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
4. 4. Add the remaining ingredients and stir to combine.
5. 5. Cook on low 6-8 hours or on high for 3-4 hours.
6. 6. Serve with desired accompaniments.

Suggested Accompaniments: Sour Cream, Cheddar Cheese, Parmesan Cheese

This recipe and picture are from Weelicious

CHEESY-GREEN-CHILI-CHICKE ENCHILADAS

 

This is a recipe I got many years ago from a "Just a Pinch" recipes. It is from a lady in Alaska.

1 box Rice-A-Roni Spanish rice

1 1/2 cups frozen corn
1 can diced green chilies
3 cups cooked chicken, diced or shredded
1 can pinto beans, rinsed and drained
1 jar salsa
3/4 cup sour cream
1 can cream of chicken soup
2 1/2 cups shredded Mexican-Blend Cheese
3 tsp chili powder
6 large flour tortillas

Cook rice-a-roni according to directions on box, add corn after you add water and seasoning packet.
While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese and chili powder. When rice is done cooking, add half the cooked rice to the other ingredients, and stir all together.
Spray crock pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of tortilla, and put seam-side down in the bottom of crock pot. Spread remaining rice, salsa and cheese over each layer. Depending on how large your crock pot is, you will get either 2 or 3 layers.
Turn crock pot on low, and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).

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HEARTY CHILI MAC

1 lb 90% lean ground beef

1 can (14 1/2-oz) diced tomatoes, drained
1 cup chopped onion
1 garlic clove, minced
1 tbsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp black pepper
2 cups cooked elbow macaroni

Brown beef in a large nonstick skillet over medium-high heat, stirring to break-up; drain off the fat. Transfer meat to a slow cooker and add the tomatoes, onion, garlic, chili powder, salt, cumin, oregano, red pepper flakes, and black pepper; stir to mix well.

Place cover on cooker and cook on low 4 hours.

Stir in the cooked macaroni; cover and cook 30 to 45 minutes until macaroni is hot.

Yield: 4 servings

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LIMA BEAN-MEATBALL CROCK-POT CASSEROLE

 

1/2 lb bulk pork sausage

1 beaten egg
1/2 cup fine dry bread crumbs
1/2 cup chopped yellow onion
1/4 cup chopped green pepper
1/2 tsp marjoram
1/2 tsp salt
dash of pepper
1 lb ground beef
2 tbsp flour
2 cans (16-oz each) lima beans
1/2 tsp beef-flavored gravy base

In a skillet, cook the sausage until lightly browned and drain well returning drippings to skillet. Put the drained sausage into the crockpot.

In a medium bowl, combine the egg with the bread crumbs, onion, green pepper, marjoram, salt, and pepper. Add the ground beef to the egg mixture and mix very well. Shape mixture into about 30 small meatballs. In the sausage skillet, brown the meatballs on all sides, drain, reserving drippings. Stir the flour into the drippings.

Drain the lima beans and reserve liquid. Blend the bean liquid slowly into the flour mixture; add the gravy base and a dash of pepper. Cook, stirring, until thick and bubbly. Combine the gravy with the beans and sausage in the cooker. Add the meatballs. Cover cooker and cook on low setting for 8 to 9 hours.

Yield: 6 to 8 servings

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NAVY BEAN-BACON CHOWDER

1 1/2 cups dried navy beans, rinsed and sorted

2 cups cold water

Soak beans overnight in the cold water; drain.

6 slices thick-cut bacon
1 medium carrot, cut in half lengthwise, then into 1-inch pieces
1 small turnip, cut into 1-inch pieces
1 celery rib, chopped
1 medium onion, chopped
1 tsp Italian seasoning
1/8 tsp freshly ground black pepper
1 can (46-oz) reduced-sodium chicken broth
1 cup milk

Cook bacon in a large skillet over medium heat; drain and crumble.

Combine the beans, bacon, carrot, turnip, celery, onion, and seasonings in slow cooker; add the broth.

Place lid on cooker and cook on low 8 to 9 hours or until beans are tender.

Place 2 cups of the soup into a food processor or blender; process until smooth. Return mixture to the cooker and add the milk. Cover and cook on high about 15 minutes until heated through.

Yield: 6 servings.

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ITALIAN-STYLE PULLED PORK SANDWICHES

1 tbsp fennel seed, crushed

1 tbsp steak seasoning

1 tsp cayenne pepper, optional

1 (3lb) boneless pork shoulder butt roast

1 tbsp olive oil

1 medium red bell pepper, sliced thin vertically

2 medium onions, sliced thin

1 can (14.5-oz) diced tomatoes, do not drain

12 whole-grain hamburger buns, split

In a small bowl, combine fennel seed, steak seasoning and cayenne pepper, if using. Rub mixture over the roast. Brown roast in a large skillet with the olive oil Turn to brown on all sides.

Place roast in a 4 or 5-quart slow cooker. Add the peppers, onions, and tomatoes. Cover and cook on low for 8 to 10 hours or until the meat is tender.

Remove roast from the cooker and allow to cool slightly.

Skim the fat from the cooking juices. Shred the pork with two forks and return to the cooker, heat through.

To make sandwiches, place 1/2 cup meat mixture on each bun.

Yield: 12 sandwiches

Per sandwich: 288 calories, 8 g fat (2g sat), 56 mg cholesterol, 454 mg sodium, 27 g carbs, 5 g fiber, 26 g protein

Diabetic Exchanges: 3 lean meats, 2 starch

TOH file photo, recipe from Healthy Cooking 2011

COPYCAT OLIVE GARDEN'S CHICKEN GNOCCI SOUP

I have not made this recipe as I don't eat chicken or gnocci but saw this and thought of all my readers who are always wanting more chicken recipes. This recipe comes with traditional as well as crock-pot instructions. This recipe is from copykat.com

I made this in a crock pot and let simmer for a while, adding the gnocchi and spinach towards the end when we were getting ready to serve it.

• 1 cup chickebreasts, diced and cooked (can use canned chicken or turkey)
• 4 Tbsp butter
• 4 Tbsp olive oil
• 1 quart half and half (can use evaporated milk)
• 1 14 ounce can chicken broth
• 1/2 cup celery, sliced
• 1/4 cup flour
• 2 garlic cloves, minced
• 1 cup carrots, shredded
• 1 medium onion, diced
• 1 cup fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• salt and pepper to taste
• 16 ounce package gnocchi

In a large stockpot, sauté the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Meanwhile in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.

MAKE A DAY AHEAD LOADED MASHED POTATOES

3 lb potatoes, peeled and cubed

1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1/2 cup butter cubed
1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
1/2 lb bacon, cooked and crumbled
4 green onions, chopped
1/2 tsp onion powder
1/2 tsp garlic powder

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat, cover and cook 10 - 15 minutes until tender; drain.

Mash the potatoes with the cream cheese, sour cream, butter, and milk. Stir in the cheeses, bacon, onions, onion powder and garlic powder. Cover and refrigerate overnight.

Next day remove from the fridge and transfer to a 3 or 4-qt slow cooker that has been lightly sprayed with a buttery nonstick cooking spray. Heat on low for 3 to 3 1/2 hours until heated through.

Yield: Approximately 10 servings.

Note: I got this recipe from TOH several years ago. It is great for large meals.

SQUASH AND CHICKEN STEW

I got this recipe from a Simple and Delicious magazine in 2006.

2 lb boneless, skinless chicken thighs cut into bite-size pieces
1 can (28-oz) stewed tomatoes, cut up
3 cups cubed, peeled butternut squash
2 med green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
2 tbsp minced fresh parsley
Hot cooked couscous, optional

Combine the chicken, tomatoes, squash, peppers, onion, water, salt, cumin, coriander, and pepper in a 5 to 6-quart slow cooker. Cover and cook on low 6 to 7 hours until the chicken is tender and cooked through.

Sprinkle with the parsley and serve with the couscous, if desired.

Yield: 5 servings

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SAUERKRAUT MEATBALLS

That's right, meatballs with sauerkraut in the sauce. These sweet and sour meatballs are a great way to incorporate more healthy sauerkraut into your diet. Just call them sweet and sour meatballs. Everyone will love them.

1 can sauerkraut
1 can jellied cranberry sauce
1/2 cup brown sugar, packed
1 cup spaghetti sauce
3 lbs small-size meatballs

In a medium mixing bowl, combine the first 4 ingredients, stirring to blend until combined.

Turn slow cooker on low setting and place the meatballs over the bottom of the cooker. Pour the sauce mixture over the meatballs and place lid on cooker.

Cook on low 3 to 4 hours or until thoroughly cooked through.  Stir occasionally while cooking.

Yield: 12 servings
Per serving: 357 calories, 15 g fat, 35 g carbs, 20 g protein

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APPLE BALSAMIC CHICKEN THIGHS

1 1/2 lbs (4 pieces) chicken thighs, remove skin

1/2 cup chicken broth
1/4 cup apple cider (or juice)
1/4 cup balsamic vinegar
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp freshly ground black pepper
2 tbsp butter
2 tbsp white whole-wheat flour*

Place the chicken in a 1/12-2-quart slow cooker/crock pot.

In a small bowl, combine the broth, cider, vinegar, juice, salt, garlic powder, thyme, paprika, and pepper; pour over the chicken in the cooker.

Place lid on cooker and cook on low 4 to 5 hours until chicken is tender and cooked through.

Remove chicken to a platter and keep warm. Skim fat from cooking liquid

Melt the butter in a small saucepan and stir in the flour until smooth. Gradually stir in the cooking liquid and bring to a boil. Cook while stirring for around a couple of minutes until thickened. Serve with the chicken.

*All-purpose flour may be used. I try never to use refined flour for health reasons.

This is my version of an old TOH recipe.

ISLAND PORK ROAST

This is basically a TOH recipe from 2011.

1 (4 lb) boneless pork loin
1 large onion, sliced
2 cans (8-oz each) unsweetened pineapple chunks, undrained
1/2 cup sugar
1/2 cup lime juice
1/2 cup soy sauce
1/4 cup packed brown sugar
2 tbsp teriyaki sauce
2 garlic cloves, minced
1 tsp ground ginger
1 tsp curry powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 bay leaf
1/4 cup cornstarch
1/2 cup cold water

Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast.

Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°. Add pineapple during the last hour of cooking.
Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. 

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HEALTHY CHICKEN TORTILLA SOUP

4 cups low-sodium chicken broth
1 can diced tomatoes, do not drain
1 can black beans, rinsed and drained
1 large onion, chopped
1 poblano pepper, chopped
2 garlic cloves, minced
2 tsp ground cumin
1 tsp ancho chili powder
1/2 tsp dried oregano
4 cups shredded, cooked chicken
topping options: hot sauce, crumbled baked tortilla chips, fresh chopped cilantro, sliced avocado wedges, lime wedges

Add broth, tomatoes with juice, beans, onion, poblano pepper, garlic and spices to a slow cooker. Place lid on cooker and cook on high setting for 3 hours.

Add chicken to the cooker, replace lid and cook another 30 minutes.

Ladle soup into serving bowls and top with your choice of toppings.

Yield: 6 servings

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SOUTHWESTERN-STYLE PINTO BEANS SOUP

2 CUPS DRY PINTO BEANS, RINSED

5 cups cold water
Place the beans and water in a large cooking pot or Dutch oven. Bring beans to a boil; reduce heat and simmer 10 minutes. Turn off the heat but allow the beans to sit covered for 1 hour. Drain beans and rinse.
2 cans (14-oz each) chicken or vegetable broth
1 large yellow onion, chopped
1/2 cup water
3 large garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14-15 oz) fire-roasted diced tomatoes with the juice
Shredded Mexican-blend cheese for garnish, optional
Chopped fresh cilantro for garnish, optional

In a crock pot or slow cooker combine the drained beans, broth, onion, water, garlic, cumin, and cayenne pepper. Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Remove lid and add the tomatoes; cook for another 30 minutes.

To serve, dip into serving bowls and garnish with the cheese and/or cilantro, if desired. Serve with crackers, crusty bread or cornbread.

Yield: 6 servings

Note: I got the basics of this recipe from a diabetic web site. But this is a good healthy dish for anyone.

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SWEET POTATO APPLE SAUCE

The number of apples and sweet potatoes required will vary, depending on the size of your slow cooker. Just keep the ration at about 2/3 apples and 1/3 sweet potato. 

Ingredients: 
6-8 large apples (I used Honey Crisp), peeled, cored and coarsely chopped
1-2 medium sweet potatoes, peeled and coarsely chopped
1/4 cup water

Directions: 
Place the ingredients in a slow cooker, cover and cook on HI for about 3 hours or LOW for 6-8 hours until well softened. Blend with an immersion blender unless you prefer a chunkier texture. Cool and store in the refrigerator or freeze. 

This recipe is from Yankee Kitchen Ninja.

PULLED BUFFALO CHICKEN SLIDERS

*Sliders have become so popular, you can now buy slider buns.

1 1/2 lbs boneless, skinless chicken breasts

2/3 cup water
1/4 cup Frank's (or similar) hot wing sauce + more for serving (optional)
16 whole-wheat dinner rolls*, split
1/2 cup reduced-fat blue cheese dressing
celery and carrot sticks for serving, optional

Spray inside of cooker with nonstick cooking spray.

Place the chicken breasts in a single-layer in the bottom of the cooker.

Combine the hot sauce and water; pour over the chicken.

Place lid on cooker and cook on high for 6 hours on low for 8 hours. Remove chicken to a place and shred using two forks. Return chicken to the cooker. Stir well to make sure all chicken is coated with the sauce.

To serve, place equal amounts of chicken on the bottoms of the dinner rolls. Top each with 1/2 tablespoon of dressing then the top of the roll.

Serve with the celery and carrot sticks, if desired.

Yield: 8 servings of two sliders each.

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BEEF, APPLES, & SWEET POTATOES

1 (2 lb) boneless beef chuck roast

1 can (40-oz) sweet potatoes, drained
2 small onions, sliced
2 apples, cored & sliced
1/2 cup beef broth
2 garlic cloves, minced
1 tsp salt
1 tsp dried thyme, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp cornstarch
1/4 tsp ground cinnamon
2 tbsp cold water

Trim fat from roast and cut into 2-inch pieces. Place meat, potatoes onions, apples, broth, garlic, salt, half the thyme and half the pepper in slow cooker. Cover and cook on low for 8 to 9 hours or until the meat is tender.

Transfer the meat, potatoes, and apples to a platter and keep warm.

Let liquid stand in cooker for 5 minutes allowing fat to rise; skim off fat.

Combine the cornstarch, remaining thyme and pepper, cinnamon and water; stir until smooth. Stir cornstarch mixture into the liquid in the cooker. Cook for 15 minutes or until the juices are thickened.

Serve the gravy over the meat, potatoes, and apples.

Yield: 6 servings

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TAMMILEE'S CROCK-POT APPLE CRISP

Ingredients

4-5 cups apples, sliced
1 cup of oats
1½ cups flour
1 cup packed brown sugar
½ cup regular sugar
3 tsp. cinnamon
¾ cup butter

Instructions
Spray Crock-Pot with nonstick spray.
Line with apples.
Melt butter and mix with all remaining ingredients.
Pour mixture over apples.
Cook on high for 3 hours or low for 4-6 hours.
Enjoy with some ice cream or whipped cream.

DIABETIC-FRIENDLY SHREDDED BEEF STEW

A tasty beef stew for anyone but especially good for diabetics. This recipe is nutritionist approved as a healthy stew. This is a recipe I got from one of my diabetic connections associated with Eating Well.

• 1 1/2 cups reduced-sodium chicken broth
• 1/4 cup sherry vinegar
• 2 stalks celery, thinly sliced
• 1 large onion, chopped
• 1 large red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 pounds flank steak, trimmed of fat, each steak cut into thirds
• 1/2 cup packed fresh cilantro leaves, chopped
• 1/2 cup chopped pickled jalapenos
• 10 corn tortillas, heated (see Tip)

1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.

Yield: 10 servings

Per Serving: 

The file photo with the recipe.

• Calories - 224
• Carbohydrates - 15g
• Saturated Fat - 3g
• Protein - 23g
• Sodium - 416mg
• Dietary Fiber - 3g
• NOTE to diabetics. You can replace the corn tortillas with whole-wheat or your favorite low-carb tortillas.