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Blog posts : "Recipes"

Copycat Panera Broccoli Cheese Soup!!!!

February 8, 2017

Copycat Panera Broccoli Cheese Soup!!!!

Copycat Panera Broccoli Cheese Soup

Now you can make everyone’s favorite broccoli cheese soup right at home – so thick and creamy. It’s unbelievably good!

Ingredients:

  • 1/4 cup unsalted butter, cubed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 16 ounces broccoli florets
  • 1 carrot, julienned
  • 2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.
  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.
  3. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached.
  4. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
  5. Serve immediately.

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Pepperoni Pizza Sliders

January 31, 2017

Pepperoni Pizza Sliders:

Pepperoni Pizza Sliders

These are a guaranteed hit with family and friends! So buttery, so cheesy and so easy to make (can be made ahead of time too!).

Ingredients:

  • 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet  Dinner Rolls, halved lengthwise
  • 1 1/2 cups pizza sauce
  • 1 (5-ounce) package mini pepperonis
  • 2 cups shredded mozzarella cheese

For the garlic butter topping

  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the garlic butter topping, whisk together butter, Parmesan, parsley, garlic powder, oregano and salt in a small bowl; set aside.
  3. Place bottom half of dinner rolls onto the prepared baking sheet. Top with pizza sauce, mini pepperonis, cheese and top of dinner rolls. Brush with half of the garlic butter topping.
  4. Place into oven and bake until the cheese has melted, about 10-12 minutes.
  5. Serve immediately, brushed with remaining garlic butter topping.
Nutrition Facts
Serving Size
Servings Per Container 12

Amount Per Serving
Calories 229.5 Calories from Fat 116.1
% Daily Value*
Total Fat 12.9g 20%
Saturated Fat 7.6g 38%
Trans Fat 0g
Cholesterol 57.5mg 19%
Sodium 657.7mg 27%
Total Carbohydrate 19.1g 6%
Dietary Fiber 0.5g 2%
Sugars 6.7g
Protein 11.9g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

For this and more Recipes check back often to www.TheGypsyHomestead.com and on Facebook at: www.Facebook.com/TheGypsyHomestead on Twitter at www.Twitter.com/Gypsy_Homestead and Pinterest at www.Pinterest.com/GypsyHomestead  on Instagram at www.Instagram.com/The_Gypsy_Homestead and You can find all my Essential Oils at www.MyDoterra.com/GypsyMoon

 

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Sheet Pan Bruschetta Chicken

January 31, 2017

Sheet Pan Bruschetta Chicken:

Sheet Pan Bruschetta Chicken

A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/3 cup freshly grated Parmesan
  • 4 ounces fresh mozzarella cheese, cut into 4 slices

For the bruschetta

  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup basil leaves, chiffonade
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. Set aside.
  3. Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
  4. Place potatoes onto the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
  5. Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
  6. Serve immediately, topped with bruschetta.

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Jalapeno Popper Grilled Cheese

January 31, 2017

Jalapeno Popper Grilled Cheese:

Jalapeño Popper Grilled Cheese

Everyone’s favorite jalapeño poppers made into the most epic grilled cheese. Made in a waffle maker! EASY and no mess!

Ingredients:

  • 4 jalapeños, trimmed and halved lengthwise
  • 8 slices bacon
  • 8 slices whole wheat bread
  • 4 tablespoons cream cheese, softened
  • 2 cups shredded cheddar cheese

Directions:

  1. Preheat oven to broil.
  2. Line a baking sheet with parchment paper. Place jalapeños onto the prepared baking sheet, cut side down. Place into oven and roast just until the skin has blackened, about 6-8 minutes. Remove from oven and let cool before peeling off the skin.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  4. Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  5. With a butter knife, spread cream cheese on one side of each slice of bread. Working in batches, place slices, cream cheese side up,  into the waffle iron. Top with jalapeños, bacon, cheese and remaining bread slices, cream cheese side down. Close gently and cook until golden brown and crisp, about 3-4 minutes.
  6. Serve immediately.

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Homemade Crunch Wrap Supremes:

January 31, 2017

Homemade Crunch Wrap Supremes:

Homemade Crunch Wrap Supreme

A complete copycat version from Taco Bell! Except completely homemade and made so much more healthier! Get your fix now!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning
  • 4 (12-inch) flour tortillas
  • 1/2 cup nacho cheese
  • 4 tostada shells
  • 1/2 cup sour cream
  • 2 cups shredded lettuce
  • 1 Roma tomato, diced
  • 1 cup shredded Mexican blend cheese

Directions:

  1. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
  2. Heat tortillas according to package instructions.
  3. Heat nacho cheese according to package instructions.
  4. Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
  5. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
  6. Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
  7. Serve immediately.

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Delicious Slow Cooker Beef Stew

January 31, 2017

Delicious Slow Cooker Beef Stew:

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds stew meat, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound baby red potatoes, quartered
  • 4 carrots, cut diagonally into 1/2-inch-thick slices
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds, optional
  • 2 bay leaves
  • 1/4 cup all purpose flour
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  3. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
  6. Serve immediately, garnished with parsley, if desired.
Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 332.4 Calories from Fat 105.3
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 3.8g 19%
Trans Fat 0.7g
Cholesterol 77.4mg 26%
Sodium 277.9mg 12%
Total Carbohydrate 19.5g 7%
Dietary Fiber 2.6g 10%
Sugars 4.1g
Protein 35.5g 71%
 

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Homestyle 16 Bean & Ham Soup:

January 31, 2017

Homestyle 16 Bean & Ham Soup:

Ingredients
  1. 2 cups dried beans - 16 Mixed Bean Mix, Great Northern or Navy Beans
  2. 4 cups water
  3. 4 cups chicken stock
  4. 1 ham hock or ham bone
  5. 2 tablespoons olive oil
  6. 2 tablespoons butter
  7. 1 cup chopped sweet onion
  8. 1 cup chopped celery
  9. 2 cups chopped carrots
  10. 2 packets of Goya Ham Flavored Concentrate (optional)
  11. 1/2 teaspoon salt
  12. 2 teaspoons black pepper
  13. 1 teaspoon dry mustard
  14. 1/4 teaspoon nutmeg
  15. 3 bay leaves
Instructions
  1. Rinse and remove any discolored beans in cold water.
  2. In a large stock pot soak 2 cups of dried beans in 6 cups of cold water for 12 hours.
  3. After the 12 hours rinse the beans and add 6 cups of fresh cold water.
  4. Heat to boiling and then shut the heat off and let sit covered for 2 hours.
  5. After the two hours, rinse the beans again and set aside.
  6. Chop 2 cups of carrots, 1 cup of celery, 1 cup of onions, and 3 garlic cloves.
  7. In the stock pot add 2 tablespoons of oil, two tablespoons of butter and chopped vegetables. Saute for 15 minutes.
  8. Add beans, ham hock, 4 cups of water, 4 cups of chicken stock, and seasonings to the stock pot.
  9. Bring soup to a boil, reduce heat to a simmer, and simmer for 2 hours or until beans are tender.
  10. Before serving cut ham off the bone and discard the bone, remove the bay leaves.
  11. Enjoy with a slice of fresh homemade bread.

 

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Sheet Pan Nachos

January 31, 2017

Sheet Pan Nachos:

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 12 ounces tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 1 jalapeno, thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
  4. Place into oven and bake until heated through and the cheese melts, about 5-6 minutes.
  5. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 493.0 Calories from Fat 232.2
% Daily Value*
Total Fat 25.8g 40%
Saturated Fat 9.6g 48%
Trans Fat 0.2g
Cholesterol 58.6mg 20%
Sodium 1071.2mg 45%
Total Carbohydrate 44.1g 15%
Dietary Fiber 7.4g 30%
Sugars 2.0g
Protein 24.3g 49%

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One Pot Honey Garlic Chicken & Vegetables:

January 31, 2017

One Pot Honey Garlic Chicken & Vegetables:

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 24 ounces broccoli florets*
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 519.1 Calories from Fat 174.6
% Daily Value*
Total Fat 19.4g 30%
Saturated Fat 5.9g 30%
Trans Fat 0.3g
Cholesterol 113.3mg 38%
Sodium 193.5mg 8%
Total Carbohydrate 43.6g 15%
Dietary Fiber 2.3g 9%
Sugars 16.5g
Protein 45.6g 91%
 

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One Pot Stuffed Pepper Casserole!

January 31, 2017

One Pot Stuffed Pepper Casserole!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 cup rice
  • 1 cup beef broth*
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 cup shredded Wisconsin cheddar cheese
  • 1/2 cup shredded Wisconsin Monterey Jack cheese

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in bell peppers until tender, about 3-4 minutes
  3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
  4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  5. Serve immediately.

 

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 451.3 Calories from Fat 182.7
% Daily Value*
Total Fat 20.3g 31%
Saturated Fat 9.5g 48%
Trans Fat 0g
Cholesterol 69.4mg 23%
Sodium 532.0mg 22%
Total Carbohydrate 42.5g 14%
Dietary Fiber 6.3g 25%
Sugars 4.8g
Protein 23.8g 48%
 

 

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Vegetable Kabobs!

January 31, 2017

Vegetable Kabobs!

Ingredients:

  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds

For the marinade

  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.

 

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 127.0 Calories from Fat 85.5
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 1.4g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11.1mg 0%
Total Carbohydrate 10.0g 3%
Dietary Fiber 2.3g 9%
Sugars 5.5g
Protein 2.4g 5%
 
For this and more follow me on facebook at www.Facebook.com/TheGypsyHomestead on Twitter at www.Twitter.com/Gypsy_Homestead on Pinterest at www.Pinterest.com/GypsyHomestead and Instagram at www.Instagram.com/The_Gypsy_Homestead

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Sriracha Caramel Corn!

January 27, 2017

Sriracha Caramel Corn!

This is the perfect balance of crunchy, sweet, caramel perfection with a wonderful kick of subtle heat!

Sriracha Caramel Corn

Prep time :
0:15
Bake/Cook time :
0:45
Yield :
6 cups
 
 

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed Imperial Sugar Light Brown Sugar
  • 1/4 cup light corn syrup
  • Pinch salt
  • 1 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 6 cups popcorn

DIRECTIONS

  1. Preheat oven to 250°F. Line a baking sheet with parchment paper; set aside.
  2. Melt butter in a medium saucepan over medium high heat. Stir in brown sugar, corn syrup and salt. Without stirring, bring to a boil for 4 minutes. Remove from heat and add Sriracha, vanilla and baking soda.
  3. In a large bowl, combine popcorn and brown sugar mixture until evenly coated.
  4. Spread popcorn onto prepared baking sheet in an even layer. Place into oven and bake for 45 minutes, stirring in 15 minute intervals.
  5. Let cool completely before serving.

For this recipe and more, visit www.TheGypsyHomestead.com you can also follow me on facebook at www.Facebook.com/TheGypsyHomestead on Instagram at www.Instagram.com/The_Gypsy_Homestead on Pinterest at www.Pinterest.com/GypsyHomestead and Twitter at www.Twitter.com/Gypsy_Homestead

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The Gypsy Homestead Recipes

January 26, 2017

One Pot Chicken Ranch Pasta:

One Pot Chicken Ranch Pasta

This cheesy baked pasta comes together so effortlessly in ONE PAN, topped with crisp bacon. It just doesn’t get any better!

Ingredients:

  • 4 slices bacon, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk, or more, as needed
  • 1 1/2 cups leftover diced rotisserie chicken
  • 8 ounces rotini pasta
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  2. Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1-2 minutes.
  3. Stir in chicken broth, milk, chicken, pasta and Ranch Seasoning; season with salt and pepper, to taste.
  4. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 15-16 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  5. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  6. Serve immediately, garnished with bacon and parsley, if desired.
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 551.0 Calories from Fat 214.2
% Daily Value*
Total Fat 23.8g 37%
Saturated Fat 10.5g 53%
Trans Fat 0g
Cholesterol 89.1mg 30%
Sodium 333.7mg 14%
Total Carbohydrate 48g 16%
Dietary Fiber 1.9g 8%
Sugars 5.0g
Protein 34.8g 70%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
For this and more recipes follow me at www.TheGypsyHomestead.com on facebook at www.Facebook.com/TheGypsyHomestead on Twitter at www.Twitter.com/Gypsy_Homestead on Instagram at www.Instagram.com/The_Gypsy_Homestead on Pinterest at www.Pinterest.com/GypsyHomestead  and as always if you want to purchase Essential Oils, visit www.MyDoterra.com/GypsyMoon

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