Dinner Ideas, Think Outside the Box
Delicious Main Dish Recipes to Impress Your Guests, who may just be your husband and kids…
When it comes to hosting a dinner party or simply wanting to try out new recipes in the kitchen, having a repertoire of delicious main dish recipes is essential. From comforting classics to unique and creative dishes, there are endless possibilities to explore. Here are a few main dish recipes to help you impress your guests and elevate your culinary skills:
- Lemon Herb Roasted Chicken: A classic roasted chicken dish elevated with the bright flavors of lemon and aromatic herbs. This juicy and flavorful chicken is perfect for a Sunday family dinner or a special occasion.
- Beef Stroganoff: A comforting and creamy beef stroganoff is a timeless main dish that never fails to please. Tender beef strips cooked in a rich and savory mushroom sauce, served over egg noodles or rice, this dish is a true crowd-pleaser.
- Stuffed Bell Peppers: Colorful bell peppers stuffed with a flavorful mixture of ground meat, rice, vegetables, and cheese. Baked until the peppers are tender and the fillings are cooked through, this dish is both visually appealing and delicious.
- Shrimp Scampi: A quick and easy seafood main dish that is perfect for weeknight dinners or special occasions. Succulent shrimp sautéed in garlic-infused butter, white wine, and lemon juice, served over pasta or with crusty bread for soaking up the delicious sauce. Life & Love – Love Wine and Beach Designs
- Vegetarian Eggplant Parmesan: A vegetarian twist on the classic Italian dish, eggplant parmesan is a satisfying main dish that is sure to please even the meat-eaters at the table. Breaded and baked eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, this dish is comforting and flavorful.
These main dish recipes are just a few examples of the countless possibilities you can explore in the kitchen. Whether you’re a seasoned home cook or just starting out, trying new recipes is a fun and rewarding way to expand your culinary skills and impress your guests. So gather your ingredients, fire up the stove, and get ready to create delicious main dishes that will leave everyone coming back for more. Happy cooking!
Shrimp Scampi
Shrimp Scampi is one of those dishes you can whip up in no time and look like a professional chef! It is so simple yet deliciously good. Perfect for a date night in. Grab a wedge of really nice Asiago cheese and be ready to make your date melt!
Ingredients
- 1 pound wild caught large shrimp with shells
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, pressed or minced
- 1 small shallot
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 4 tablespoons butter
- ⅓ cup white wine
- ⅓ chicken stock
- 4 tablespoons fresh lemon juice, plus a little zest, or ½ lemon
- 10 or so cherry tomatoes, quartered
- 1 tablespoon minced parsley
Instructions
- Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp. Transfer to a small bowl and drizzle 2 tablespoons of olive oil, half of the garlic, 2 tablespoons of lemon juice, zest of half the lemon, and ½ teaspoon kosher salt. Toss to coat and set let sit for 20 minutes for flavors to build.
- In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp to the skillet, spacing evenly in the pan. Cook for 1 ½ minutes or until shrimps become opaque, then flip. Cook for 1 more minute or so, watching so the shrimp turn golden but don't brown too much and the garlic doesn't burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, clean the pan as the browned garlic will be bitter.
- Melt 3 tablespoons of the butter in the skillet over medium heat and add the diced shallot, cook until translucent, then add the remaining garlic, cooking until fragrant, 30-60 seconds. Stir in the white wine, chicken broth, and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.
- Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter, cherry tomatoes, and ½ teaspoon kosher salt or to taste. Sprinkle with the minced parsley, stir, and cook for 1 more minute.
- Serve over steamed rice, linguini pasta, or with sliced sourdough bread for shrimp bruschetta. Add Asiago cheese to taste.
- Enjoy!
Notes
One of the reasons I love this dish is the simplicity but also the versatility of it. You can serve it with pasta, rice, or on its own. If you are on Keto, omit the bread and substitute it with cauliflower rice. My daughter would drink the sauce if we would let her, it's so good.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 440
nutritional value varies depending on ingredients used.
Italian Stuffed Bell Peppers Keto/Low carb
Bell peppers are not only vibrant and appealing to the eyes but also packed with essential nutrients. One of the tastiest ways to enjoy bell peppers is by stuffing them with a mix of flavorful ingredients, creating a delicious and well-rounded meal. Whether you're a vegetarian, a meat lover, or looking for a wholesome family dinner, stuffed bell peppers offer endless possibilities. In this blog post, we will explore the versatility and health benefits of stuffed bell peppers, along with a few mouthwatering recipe ideas to try at home. Health Benefits of Bell Peppers: Before delving into the culinary world of stuffed bell peppers, let's discuss why these veggies are a great addition to any meal. Bell peppers, available in various colors like green, red, yellow, and orange, are a rich source of vitamins A and C, as well as dietary fiber. They also contain antioxidants that help boost your immune system and reduce the risk of chronic diseases. Additionally, bell peppers are low in calories and can be an excellent option for those looking to maintain or lose weight. Stuffed bell peppers offer a delightful and nutritious way to enjoy this versatile vegetable. Whether you opt for a vegetarian or meat-filled filling, the possibilities are endless. These colorful and nutritious meals not only satisfy your taste buds but also provide a boost of vitamins, minerals, and fiber. So, the next time you see a vibrant display of bell peppers, pick a few and get creative with your stuffing combinations. Who knows, stuffed bell peppers might just become a favorite go-to meal in your household!
Ingredients
- 6 large Bell Peppers-You choose the color, mix and match. Make sure you choose ones that can stand up on their own
- 2 tablespoons Olive Oil
- 1 pound ground beef
- 2 Italian Hot or Mild sausage links (1/3 cup ground)
- 1.5 cups cooked cauliflower rice
- 8 cloves garlic (1 teaspoon minced)
- 1 cup Knorr chicken broth (any brand will do-may substitute beef or tomato)
- 1/2 can tomato paste
- 1 cup Ramono cheese (Grated Parmesan works too)
- 2 teaspoons Italian seasoning
- 1 cup Mozzarella or Cheddar cheese to top peppers with
- Salt to taste
Instructions
- Preheat oven to 375'F and set rack to middle level.
- Slice off 1/8 top of the peppers (do not throw away) and remove seeds. You can either dice the tops by hand or add them to a mini chopper. (this is what I use https://amzn.to/47W241O its simple and easy to clean) For 6 bell peppers, I chop half the tops (so 3 tops). If you LOVE bell peppers, feel free to add more.
- On medium heat, add 2 tablespoons of olive oil and the garlic to a large pan. Once hot, add ground beef and sausage-cook until brown. I add 1/2 teaspoon of salt, you can add more later to taste.
- Next, add the diced tops of the bell peppers. Sautee for 2 minutes.
- Add the cooked cauliflower rice, 1 cup of chicken broth, 1/2 can of tomato paste, Italian seasoning and Romano cheese. Mix thoroughly and allow to cook. Salt to taste. At this point, add foil to your baking sheets and add nonstick cooking spray. This allows for easier clean up. Turn stove off.
- Assemble the 6 bell peppers standing up on the baking sheet.
They may be a little wobbly and that is ok. Scoop the mixture into each one of the peppers. Fill to the top. Add to baking sheet. Once all are assembled, sprinkle the cheddar or mozzarella cheese on top. Bake covered at 375'F for 25 minutes. Remove foil and bake for another 15 minutes uncovered. Cut in half and serve. Mangia! XO, Janthina 
Notes
In our home, the two little ones are not bell pepper fans, so I keep a little of the meat mixture, once cooked, set aside in a small pot-before I add bell pepper tops. As I add the tomato paste, diced tomatoes and chicken broth to the main mixture, I add a little to the pot. This makes for an easy meat sauce to serve over some pasta for the kids.
For regular diets, substitute cauliflower rice for white rice.
For low fat, substitute ground beef and sausage for ground turkey.
Alternate Recipe Ideas: Quinoa and Black Bean Stuffed Bell Peppers: - Roast bell peppers in the oven until tender. - Cook quinoa according to package instructions and combine it with black beans, diced tomatoes, corn kernels, diced onion, and spices like cumin and paprika. - Stuff the mixture into the bell peppers, top with shredded cheese, and bake until the cheese is golden and bubbly.
Mediterranean Quinoa-Stuffed Bell Peppers: - Sauté chopped onions, garlic, and diced eggplant in a pan with olive oil until softened. Add cooked quinoa, cherry tomatoes, chopped olives, crumbled feta cheese, and fresh herbs like parsley and oregano. - Stuff this flavorful mixture into the bell peppers and bake until the peppers are tender and the stuffing is heated through.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 527Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 114mgSodium: 680mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 35g
Nutrition information isn’t always accurate
Italian Stuffed Bell Peppers with dietary alternatives
Bell peppers are not only vibrant and appealing to the eyes but also packed with essential nutrients. One of the tastiest ways to enjoy bell peppers is by stuffing them with a mix of flavorful ingredients, creating a delicious and well-rounded meal. Whether you're a vegetarian, a meat lover, or looking for a wholesome family dinner, stuffed bell peppers offer endless possibilities. In this blog post, we will explore the versatility and health benefits of stuffed bell peppers, along with a few mouthwatering recipe ideas to try at home. Health Benefits of Bell Peppers: Before delving into the culinary world of stuffed bell peppers, let's discuss why these veggies are a great addition to any meal. Bell peppers, available in various colors like green, red, yellow, and orange, are a rich source of vitamins A and C, as well as dietary fiber. They also contain antioxidants that help boost your immune system and reduce the risk of chronic diseases. Additionally, bell peppers are low in calories and can be an excellent option for those looking to maintain or lose weight. Stuffed bell peppers offer a delightful and nutritious way to enjoy this versatile vegetable. Whether you opt for a vegetarian or meat-filled filling, the possibilities are endless. These colorful and nutritious meals not only satisfy your taste buds but also provide a boost of vitamins, minerals, and fiber. So, the next time you see a vibrant display of bell peppers, pick a few and get creative with your stuffing combinations. Who knows, stuffed bell peppers might just become a favorite go-to meal in your household!
Ingredients
- 6 large Bell Peppers-You choose the color, mix and match. Make sure you choose ones that can stand up on their own
- 2 tablespoons Olive Oil
- 1 pound ground beef
- 2 Italian Hot or Mild sausage links (1/3 cup ground)
- 1.5 cups cooked white rice (brown rice or cauliflower rice)
- 8 cloves garlic (1 teaspoon minced)
- 1 cup Knorr chicken broth (any brand will do-may substitute beef or tomato)
- 1/2 can tomato paste
- 1 can of diced tomatoes
- 1 cup Ramono cheese (Grated Parmesan works too)
- 2 teaspoons Italian seasoning
- 1 cup Mozzarella or Cheddar cheese to top peppers with
- Salt to taste
Instructions
- Preheat oven to 375'F and set rack to middle level.
- Slice off 1/8 top of the peppers (do not throw away) and remove seeds. You can either dice the tops by hand or add them to a mini chopper. (this is what I use https://amzn.to/47W241O its simple and easy to clean) For 6 bell peppers, I chop half the tops (so 3 tops). If you LOVE bell peppers, feel free to add more.
- On medium heat, add 2 tablespoons of olive oil and the garlic to a large pan. Once hot, add ground beef and sausage-cook until brown. I add 1/2 teaspoon of salt, you can add more later to taste.
- Next, add the diced tops of the bell peppers. Sautee for 2 minutes.
- Add the 2 cups of cooked rice, 1 cup of chicken broth, 1/2 can of tomato paste, 1 can of diced tomatoes (plain or Italian), Italian seasoning and Romano cheese. Mix thoroughly and allow to cook. Salt to taste. At this point, add foil to your baking sheets and add nonstick cooking spray. This allows for easier clean up. Turn stove off.
- Assemble the 6 bell peppers standing up on the baking sheet. They may be a little wobbly and that is ok. Scoop the mixture into each one of the peppers. Fill to the top. Add to baking sheet. Once all are assembled, sprinkle the cheddar or mozzarella cheese on top. Bake covered at 375'F for 25 minutes. Remove foil and bake for another 15 minutes uncovered. Cut in half and serve. Mangia! XO, Janthina
Notes
In our home, the two little ones are not bell pepper fans, so I keep a little of the meat mixture, once cooked, set aside in a small pot-before I add bell pepper tops. As I add the tomato paste, diced tomatoes and chicken broth to the main mixture, I add a little to the pot. This makes for an easy meat sauce to serve over some pasta for the kids.
For low carb/keto, substitute white rice for cauliflower rice.
For low fat, substitute ground beef and sausage for ground turkey.
Alternate Recipe Ideas: Quinoa and Black Bean Stuffed Bell Peppers: - Roast bell peppers in the oven until tender. - Cook quinoa according to package instructions and combine it with black beans, diced tomatoes, corn kernels, diced onion, and spices like cumin and paprika. - Stuff the mixture into the bell peppers, top with shredded cheese, and bake until the cheese is golden and bubbly.
Mediterranean Quinoa-Stuffed Bell Peppers: - Sauté chopped onions, garlic, and diced eggplant in a pan with olive oil until softened. Add cooked quinoa, cherry tomatoes, chopped olives, crumbled feta cheese, and fresh herbs like parsley and oregano. - Stuff this flavorful mixture into the bell peppers and bake until the peppers are tender and the stuffing is heated through.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Marry Me Chicken
How does the old saying go... The way to a man's heart is through his stomach. This is the idea behind Marry Me Chicken. It is so delicious, it will make him want to propose, because he will think you are an amazing cook. Fast forward years later, times have changed and now everyone is making this chicken recipe for no other reason than it is an absolutely easy and delicious meal with no stress about proposals, LOL.
You can serve this recipe over rice or mashed potatoes, but I LOVE it over pasta. If your family isn't a fan of spice, omit the chili flakes and add 1 cup of artichoke hearts and a tablespoon of capers for an alternative. I also like to add fresh mushrooms from our local farmers' market, Oyster mushrooms are my favorite, but Shitake work well also.
Ingredients
- Ingredients:
- - 6 boneless, skinless cutlet (thin style) chicken breasts
- - 1/2 tsp salt
- - 1/4 tsp pepper
- - 8 tbsp All Purpose flour
- - 2 tbsp olive oil (see our garlic olive oil infusion recipe)
- - 2 tbsp unsalted butter
- - 2 cloves garlic, minced
- - 1 cup chicken stock (I recommend Knorr)
- - 1 cup heavy cream
- - 1/2 cup grated Parmesan cheese
- -1 tsp chili flakes
- - 1/4 tsp oregano
- - 1/4 tsp thyme
- - 1/3 cup sundried tomatoes
- - 1 lb of pasta of your choice
- - Fresh basil leaves for garnish
Instructions
1. Season the chicken breasts with salt and pepper and dredge in flour. Start the water for the pasta. Salt when boiling. 
2. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Do not overcrowd the chicken. Remove chicken from skillet, cover, and set aside. 
3. In the same skillet, add garlic and cook for about 1 minute until fragrant.
4. Add the chicken stock and deglaze the pan scraping any bits with a wooden spoon. Do not discard this as it is full of flavor.
5. Adjust heat to medium-low and add heavy cream, Parmesan cheese. Allow sauce to simmer for a few minutes before adding chili flakes, oregano, and thyme. Stir to combine. Season with more salt and pepper, if needed and add the sundried tomatoes.
6. Return the chicken breasts to the skillet and simmer in the sauce for 10-15 minutes, or until the chicken is cooked through.
7. Serve over pasta and garnish with fresh basil leaves before serving. 
Enjoy this creamy and flavorful Marry Me Chicken with your favorite side dishes for a delicious and satisfying meal.
Notes
I absolutely love my oversized cast iron skillet. Its perfect for my family of 5 and it can go directly into the oven which makes clean up simpler! Here is the link to mine https://www.amazon.com/gp/product/B00063RWUM?smid=ATVPDKIKX0DER&psc=1&linkCode=ll1&tag=lovewineand06-20&linkId=b619575e729e1dca168a4f353a277973&language=en_US&ref_=as_li_ss_tl
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 426
Calories depend on ingredients used and may vary
Love Wine and Beach Shepherd's Pie
Shepherd's pie is a beloved classic dish that has been enjoyed by many for generations. The history of Shepherd's pie can be traced back to the United Kingdom, where it originated as a humble and hearty meal for farmers and rural communities.
Traditionally, Shepherd's pie is made with minced or ground lamb or mutton, combined with vegetables such as onions, carrots, and peas, and topped with a layer of mashed potatoes. The dish is then baked until the meat and vegetables are cooked through and the mashed potato topping is golden and crispy.
The origins of Shepherd's pie date back to the late 1700s or early 1800s, when it was first created as a way to use up leftover meat and vegetables. The name "Shepherd's pie" is said to come from the fact that it was a popular dish among shepherds and rural workers in Scotland and northern England.
Over the years, Shepherd's pie has evolved and adapted to different regional and cultural variations. In some regions, beef or other meats are used instead of lamb, and different vegetables and seasonings are added to suit personal tastes. Despite these variations, the essence of Shepherd's pie as a comforting and satisfying dish remains the same.
Today, Shepherd's pie is enjoyed worldwide and is a staple on many family dinner tables. It continues to be a popular and timeless dish that brings people together to share good food and create lasting memories.
Ingredients
- Mashed Potatoes
- ▢5 large russet potatoes, peeled and quartered (about 2 lbs)
- ▢1/2 cup room temperature cream or milk
- ▢6 tablespoons butter, cubed and melted
- ▢1/2 teaspoon garlic powder
- ▢salt and pepper to taste
- ▢Cheddar cheese for topping (amount is based on your love of cheese (1-2 cups)
- Beef Filling
- ▢1.5 pounds ground beef or lamb
- ▢1 medium yellow onion, chopped
- ▢2 cups frozen peas & carrots mix
- ▢2oz of Irish Whiskey, I use Jameson
- ▢2 tablespoons Worcestershire sauce
- ▢1 tablespoon tomato paste
- ▢2 cloves garlic, minced
- ▢2 sprigs fresh rosemary, removed from sprig and chopped (or add 1 tablespoon dried)
- ▢2 tablespoons all-purpose flour
- ▢1 tablespoon olive oil
- ▢Chopped fresh parsley and rosemary, for garnish (or dried, let's work with what we have at home)
Instructions
Preheat oven to 400'F
For the potatoes: Add potatoes to a large pot and fill with cold water. I cut mine into cubes, so they boil faster. You want to cover the potatoes by 2 inches. Season with a big pinch of salt or chicken bouillon. Cover and bring to a boil then reduce heat to low. Simmer for 25 minutes. Pressed for time? Keep on medium to high heat and check potatoes regularly. You want to be able to pierce them with a fork easily.
Add cream or milk and cubed butter to KitchenAid. If you use a hand mixer, then use this and mash those tatoes! If you have a hand masher, start building those muscles. You want your potatoes smooth and creamy. Once they are, I like to add the salt and pepper to taste. You want to taste the flavor but not too much, because the meat mixture is salty.
For the meat mixture: Heat oil in a 12-inch ovenproof skillet on medium heat and cook the onion. (If you do not have a skillet, a regular pan works fine. Make sure you add a liberal amount of cooking spray). Next, add garlic, and rosemary. Cook until fragrant.
Add the ground meat mixture and cook until no longer pink. Drain the fat. Add tomato paste and cook for 1-2 more minutes.
Stir in peas and carrots, cooking for 2-3 minutes. Season with salt and pepper to taste. Add flour evenly over the mixture until fully incorporated. Cook for 1 more minute before adding Jameson whiskey and Worcestershire sauce. (You can omit the Jamo if you would like). Let simmer for about 5 minutes until the mixture has slightly thickened. If you are on a Keto diet, this is delicious as is. If you are not on low carbs, add those potatoes sky high.
Assembly: Make sure meat mixture is evenly distributed in the skillet or pan. Add an even layer of mashed potatoes. It helps to layer in sections because the potatoes can be difficult to move around once they are touching the meat. Sprinkle with cheddar cheese and bake for 20 minutes. Before removing skillet, broil for 2-3 minutes to crisp up the potatoes. Garnish with fresh or dried Rosemary.
Notes
**If you do not have a skillet, build meat mixture in a pan and transfer to
baking dish and top with potatoes and cheese. Also, if you have individual
baking dishes, these would be a great idea for entertaining**
This is one of my favorite dishes to make and to eat. I cannot wait for the
weather to start cooling down, so I can make this dish. Shepherd’s Pie is a
classic British dish that is really popular around Saint Patrick’s Day. We add
a little Irish twist to our Shepherd’s pie which still features a creamy layer
of minced meat mixed with carrots, onions, peas, and fresh herbs, and topped
with a layer of buttery and cheesy mashed potatoes, BUT when sautéing the meat,
we add a little Irish whiskey to it-we use Jameson, some people enjoy Guinness
instead. Completely up to your tastes. This is not necessary, but we really
like the flavor it adds. We bake it for a perfect golden finish and a slightly
crispy top. Traditionally, Shepherd’s pie is made with ground lamb, however, my
family enjoys the ground beef is as a common substitute.
My simple Shepherd’s pie recipe is made in a cast iron skillet, so
everything but boiling the potatoes are in the same pan. I recommend making the
mashed potatoes first. This way, when you are finished with the cooking the
meat mixture you are ready to go.
Keto and Low carb: Omit the flour and the potatoes
Low fat and Low Calories: Use ground turkey or chicken. You can omit the cream/milk and use chicken broth to mash the potatoes with.
https://www.pinterest.com/lovewineandbeach/recipes-to-make/
Nutrition Information:
Yield: 8Amount Per Serving: Calories: 350Total Fat: 4.3gCarbohydrates: 37gProtein: 19g
Nutrition Information isn't always accurate.
Lemon Herb Roasted Chicken
I love this chicken. It comes out amazingly delicious and juicy. The lemon flavors complement the herbs and butter on the chicken perfectly. Cooked with red potatoes, this dish is an easy weeknight staple and can be prepped ahead of time.
Ingredients
- 2 tablespoons unsalted butter, softened
- 3 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 1 (4-pound) chicken, at room temperature
- 1 large onion, cut into 8 wedges
- 1 lemon, cut crosswise into 8 rounds
- 1 cup chicken broth, divided
- 2-3 fresh Rosemary sprigs
- 6-8 red potatoes halved
Instructions
- Preheat oven to 425'
- Rinse chicken and pat dry.
- Gather ingredients and in a bowl add butter, garlic, Italian seasoning, lemon juice, zest, salt and pepper. Microwave for 30-45 seconds to melt butter and be able to make a paste.
- Rub paste all over the chicken.
- Add 1/2 onions and lemons to inside of chicken along with fresh Rosemary sprigs if you have them.
- Set on baking rack in baking dish, breast side up and scatter the potatoes and other half of onions and lemons. Add 1/2 cup chicken broth (I like Knorr)
- Roast for 30 minutes or until chicken is turning a golden brown and breast feels firm. Spoon some of the juice over the chicken.
- Flip and roast another 20 minutes.
- Turn over once more and add the rest of chicken broth to dish. Roast for 20 minutes or until inner thigh reads 180'. Mix potatoes and onions around and spoon juice over the chicken.
- Cover with foil and let rest 5-10 minutes.
- Enjoy!
Notes
Check the chicken regularly after first flip, so you do not overcook the chicken. If needed, add water to baking dish if drying out. You can cook chicken directly into baking dish, just make sure, as always with chicken, the inner thigh reads 180'.
If you prefer sweet potatoes over reds, omit lemon juice and zest.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 421Trans Fat: 0g
nutritional values vary
