Why you’ll love this

• Easy. This monkey bread couldn’t get easier thanks to pre-cubed ham and store-bought biscuits! 
• Versatile. Serve it for Easter Brunch, at an afternoon tailgate, or even indulge in a midnight snack! 
• Flavorful. What could be better than two kinds of cheese, savory ham, and buttery biscuits?!
• Crowd Pleasing. This recipe is loved by kids and adults alike!

How to make

1. In a small bowl, mix together melted butter and spices, then set aside. 
2. Place biscuits, ham, and monterey-jack into a bowl, toss with the melted butter mixture, pour into a greased cake pan, then sprinkle with swiss cheese. 
3. Bake at 400 degrees F for 30 minutes, cool slightly, then flip over onto a plate before serving with green onions and honey mustard. 

Variations

• Cheese. Use your favorite kind of melty cheese such as cheddar, mozzarella, gouda, gruyere, pepper-jack, etc. 
• Meat. Ditch the ham and use sausage, bacon, or pepperoni. 
• Sweet, Savory, and Spicy. Drizzle on maple syrup and sriracha before serving.

Tips

• Be sure each biscuit is coated in the butter mixture before pouring it into the cake pan. 
• Distribute and flatten the mixture evenly in the pan to ensure even baking.
• Put a lined baking sheet on the oven rack below to catch drips.

What to serve with ham and cheese monkey bread

Serve next to your favorite dipping sauce and other party appetizers. 

• Homemade Restaurant Ranch
• Honey Mustard
• Pizza Dip
• Jalapeno Poppers
• Veggie Pizza
• Chicken Quesadillas
• Crockpot Meatballs
• Cheeseburger Egg Rolls

How to store

Leftovers will last in a sealed airtight container in the fridge for up to 1 week or in the freezer for 2 months.

To reheat, thaw in the fridge, if frozen, then warm in the microwave or in the oven. 

– Jennifer

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Ham and Cheese Monkey Bread

This Ham and Cheese Monkey Bread is packed with pockets of gooey cheese, savory ham, and tender, buttery biscuits. Served with the best sticky, sweet honey mustard sauce. 

Course Appetizer

Cuisine American

Keyword "party food recipes, Perfect Party Snack Recipe, Pull Apart Bread with Ham and Cheese, Savory Monkey Bread Recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 people

Calories 267kcal

Equipment

• Cake Pans - 9in
• Nesting Bowls
• Baking Sheet

Ingredients

• 1/4 cup unsalted butter melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16.3 oz) can refrigerated biscuits should contain 8 biscuits, each biscuit quartered
• 1 (8 oz) package diced ham
• 1 (4 oz) block Monterey Jack cheese cubed into 16 pieces
• 1 (4 oz) block swiss cheese shredded
• Green onions for garnish
• Honey mustard for serving

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F and grease a 9 inch non-stick round cake pan with cooking spray. Set aside.
• In a small bowl, mix together melted butter, garlic powder, onion powder, salt, and pepper. Set aside.
• Place cubed biscuits, ham, and cubed jack cheese into a bowl, toss with the melted butter mixture until the biscuits are fully coated, then pour into the prepared cake pan.
• Press down to flatten the mixture out slightly, then sprinkle with shredded swiss.
• Place the cake pan onto the middle rack of the preheated oven, put a lined baking sheet on the rack below to catch drips, then bake for 30 minutes, or until the biscuits are cooked through, covering with foil if the top is getting too brown.
• Let stand 5 minutes before running a knife around the outside to loosen and flipping over onto a plate for serving.
• Garnish with green onions and serve with honey mustard dipping sauce.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

Nutritional information does not include honey mustard dipping sauce.

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 20g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 727mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Calcium: 164mg | Iron: 1.5mg

The post Ham and Cheese Monkey Bread Recipe appeared first on Show Me the Yummy.

Today’s recipe isn’t really a recipe, but I just had to share this candy corn and peanut snack mix in case you hadn’t had it before!

What does candy corn and peanuts taste like?

The combination of candy corn and peanuts tastes like a Payday or Salted Nut Roll candy bar. The candy corn is sweet and creamy which balances out the salty, crunchy peanuts. 

Ingredients

• Candy Corn – surprisingly there are a few different brands of candy corn and they truly taste different. Make sure you’re using a brand that you enjoy the taste of. Brach’s and Zachary’s are the most common. I personally prefer Brach’s over Zachary. 
• Peanuts – used roasted, salted peanuts for the best flavor. The salt is key to balancing out the sugary candy. 

How to make

1. Place candy corn and peanuts into a bowl, toss to combine, and serve in your favorite festive dish!

Variations

• Switch up the candy corn. Try using an “Autumn Mix” which contains regular candy corn, Indian corn, and Mello Creme Pumpkins (pictured). 
• Try another nut. Anything roasted and salted would be delicious. Honey roasted peanuts, roasted cashews, almonds, pecans, etc. 
• Bulk it up. Add fall M&Ms (any flavor) or make a Target Favorite Day Candy Corn Crunch inspired mix by adding raisins, white chocolate, and pretzels to the original recipe.  

Is candy corn vegan?

Candy corn is not vegan. Some varieties contain gelatin, so if you follow a vegetarian diet, be sure to check the labels. 

Is candy corn gluten free?

Yes, candy corn is gluten free, however, some brands are processed in facilities that also process wheat, so it’s best to read the labels to confirm for yourself.

How to store

Leftovers will last in a sealed airtight container at room temperature for up to 2 weeks or in the freezer for up to a year. 

– Jennifer

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Candy Corn and Peanut Snack Mix

This Candy Corn and Peanut Snack Mix is the perfect combination of sweet and salty! This addictive fall treat is made with creamy candy corn and crunchy roasted peanuts.

Course Dessert, Snack

Cuisine American

Keyword fall snack, festive treat, halloween snack mix, sweet and salty

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 32 people

Calories 135kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Tupperware

Ingredients

• 1 (16 oz) bag candy corn or Harvest Blend (candy corn, Indian corn, pumpkins)
• 1 (16 oz) container roasted, salted peanuts

US Customary - Metric

Instructions

• Place candy corn and peanuts into a bowl then mix to combine.
• Serve immediately in a festive dish or store in a sealed airtight container.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

See Variations if you want to use other ingredients in your snack mix!

I like using equal parts candy corn and peanuts, but feel free to play around with the ratio.

Nutrition

Serving: 1oz | Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 96mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Calcium: 8mg | Iron: 0.2mg

The post Candy Corn and Peanut Snack Mix appeared first on Show Me the Yummy.

When I tell you this slow cooker chex mix is addicting, I mean, I personally polished off half a sheet pan before it had even finished cooling. 

Ingredients

This snack mix is even better than store-bought chex mix and *almost* as easy as ripping open a bag.

• Unsalted Butter – adds a rich, creamy, buttery flavor to the mix. Unsalted butter is definitely preferred in this recipe to avoid being overly salted. 
• Worcestershire Sauce – gives that classic salty, tangy, bold chex mix flavor.
• Spices: Ranch Salad Dressing and Seasoning Mix, Garlic Powder, and Chili Powder – ranch seasoning mix adds a creamy, herby, tangy flavor, garlic powder adds a nutty, earthiness, and the chili powder adds just a touch of smoky spice. 
• Chex Cereal – feel free to use rice chex, corn chex, or a combination of the two. Wheat chex may also be used. 
• Pretzels – salted, mini twisted pretzels provide the best flavor and texture, but any pretzel will be fine in a pinch. 
• Cheese Crackers – use Cheez-Its original to keep it classic, but play around with other flavors, if preferred, such as white cheddar, hot & spicy, etc. 

How to make

Just few simple steps required to make this crockpot chex mix! 

1. Whisk together butter, worcestershire, ranch, garlic powder, and chili powder in a medium sized bowl.
2. Place cereal, pretzels, and Cheeze-Its into a 6 quart crockpot, then toss with the sauce until evenly coated. 
3. Cover and cook on LOW for 2-2.5 hours, stirring gently ever 30 minutes.
4. Spread the chex mix onto a rimmed baking sheet to cool before serving.

How do you keep chex mix from getting soggy?

The key to avoiding soggy chex mix is to place a thin towel over the top of the crockpot before putting the lid on. This helps catch the condensation that forms on the lid as the chex mix cooks.

Be sure to also cool the chex completely before storing it in a sealed airtight container. 

Why did my chex mix burn?

To prevent your chex mix from burning, make sure you’re stirring every 30 minutes throughout the 2 1/2 hour cook time. This re-distributes the mix-ins so the ones are the bottom aren’t cooking faster than those in the middle or on the top.

Can you bake slow cooker chex mix?

If you’re short on time, chex mix can be baked on a rimmed baking sheet lined with a silicone mat at 250ºF for 1 hour, stirring every 15 minutes.

Variations

• Use other mix-ins. Try rye chips, mixed nuts, oyster crackers, bagel chips, or other cereal.
• Spice it up. Add a few drops of hot sauce or a few shakes of cayenne to the sauce for a kick of heat.

How to store

Leftovers can be stored in an airtight container at room temperature for 1 week or in the freezer for up to 3 months. 

– Jennifer

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Slow Cooker Chex Mix

This Slow Cooker Chex Mix is easy to make and so addicting! A homemade version of a classic snack made with chex, crackers, and pretzels tossed in a tangy, slightly spicy sauce.

Course Snack

Cuisine American

Keyword crockpot snack mix, football food, salty snack, slow cooker snack, snack mix

Prep Time 5 minutes

Cook Time 2 hours

Total Time 2 hours 5 minutes

Servings 24 people

Calories 122kcal

Equipment

• Crockpot

Ingredients

• 1/4 cup unsalted butter melted and cooled slightly
• 1/4 cup Worcestershire sauce
• 1 (1 oz) packet ranch salad dressing and seasoning mix
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 (12 oz) box Chex cereal (I've used rice and corn)
• 2 cups pretzels
• 2 cups Cheez-Its

US Customary - Metric

Instructions

• Whisk together melted butter, worcestershire sauce, ranch seasoning mix, garlic powder, and chili powder in a medium sized bowl. Set aside.
• Stir together Chex, pretzels, and Cheez-Its in a 6 quart crockpot, drizzle with the sauce, then gently stir until the sauce has evenly coated the mix-ins.
• Place a thin dish towel over the crockpot, place on the lid, then cook on LOW for 2 - 2.5 hours, gently stirring every 30 minutes.
• Pour the cooked chex mix onto a rimmed baking sheet in an even layer and let cool to room temperature.
• Serve immediately* or store in a sealed container.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

*Although this is great the day of, I think this actually tastes best after it's had about a day to sit...the flavors really have a chance to develop!

Nutrition

Serving: 1handful | Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 328mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2.2mg | Calcium: 42mg | Iron: 5.1mg

The post Slow Cooker Chex Mix appeared first on Show Me the Yummy.

If you know me then you know pretty much the only reason I watch sports is because I know snacks are involved. 😉 So THIS, my friends, is now the only reason I will ever sit down in front of the TV and watch a football game. This loaded pizza dip might  just be the best thing I’ve ever tasted. Seriously. EVER. Cream cheese deliciousness topped with pizza sauce, supreme pizza toppings, melty cheese (more melty cheese), and pepperoni. The result? Ultra creamy, perfectly spiced, warm, gooey, cheesy dip that literally tastes like the best supreme pizza you’ve ever had. Drooling yet? 😉

Ingredients

All of your favorite supreme pizza ingredients layered into a warm, ooey-gooey, and delicious dip!

• Cream Cheese – a creamy, tangy, delicious addition to this pizza dip.
• Italian Sausage – use your favorite. I like an extra spicy variety!
• Green Bell Pepper, Yellow Onion, and Mushroom – the classic veggie combination for supreme pizza.
• Oregano, Basil, and Garlic Powder – that classic pizza spice blend!
• Salt and Pepper – adds spice and brings out other flavors.
• Pizza Sauce – use your favorite homemade or store-bought version!
• Shredded Cheese – use mozzarella to get those classic stretchy cheese pulls, sharp cheddar for flavor, and parmesan for salty/nuttiness!
• Pepperoni – provides a smoky, spicy flavor.
• Black Olives (optional) – add a delicious brine-y flavor to balance out an otherwise rich dip.

How to make

The best part about this recipe? You get all the amazing flavors of pizza without having to make your own dough! Bonus: it’s also great for your gluten free friends!

1. Stir cream cheese and spices for the cream cheese base together in a mixing bowl.
2. Cook sausage, veggies, and spices for the filling in a skillet.
3. Spread the cream cheese base into the bottom of a cast-iron skillet or baking dish.
4. Layer with the sausage and veggie filling, the pizza sauce, cheese, and pepperoni.
5. Bake, garnish, then serve with crackers, chips, or bread!

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Loaded Pizza Dip Recipe

This easy Pizza Dip makes the perfect ultra cheesy game-day appetizer! A supreme pizza in dip form, it's packed with meat, veggies, and 4 kinds of cheese! 

Course Appetizer

Cuisine American

Keyword baked, easy, supreme pizza bake

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 people

Calories 223kcal

Author Jennifer Debth

Equipment

• Cast Iron Skillet
• Nesting Bowls

Ingredients

Cream Cheese Base:

• 1 (8 oz) package cream cheese softened
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder

Sausage and Veggie Filling:

• 1 (8 oz) package italian sausage*
• 1/4 cup diced green bell pepper
• 1/4 cup diced yellow onion
• 1/4 cup diced mushrooms
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• salt and pepper to taste

The Rest

• 1 (8 oz) can pizza sauce
• 1 - 1 1/2 cups shredded cheese I used a mozzarella/cheddar mix
• 1 cup shredded parmesan cheese
• 12-14 slices pepperoni

Toppings and Serving

• Sliced black olives optional
• Tortilla Chips
• Triscuits
• Other crackers
• Toasted baguette

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Instructions

Cream Cheese Base:

• Preheat oven to 375 degrees F and grease a 8 or 9 inch baking dish with cooking spray (I used a cast iron skillet)
• In a medium bowl, stir together cream cheese and spices until well combined.
• Spread evenly in baking dish.

Sausage and Veggie Filling:

• Heat a skillet over medium heat.
• Once hot, spray with cooking spray and add in sausage, veggies, and spices.
• Cook, breaking up the sausage as you go, until the sausage is fully cooked.
• Taste and season with salt and pepper, to taste.
• Spread evenly over cream cheese layer.

The Rest

• Spread pizza sauce evenly over sausage layer.
• Top with both cheeses and pepperoni.
• Bake in preheated oven for 25 minutes, or until the cheese has melted.

Toppings and Serving

• Top with black olives - optional, and serve warm with crackers, chips, baguette, etc!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Calories: 223kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 555mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 4.5mg | Calcium: 196mg | Iron: 0.8mg

The post Pizza Dip appeared first on Show Me the Yummy.

These jalapeño poppers are EVERYTHING. Creamy, spicy, smoky, salty—and *BONUS!* there’s no frying involved!

Ingredients

The ingredient list for these baked jalapeño poppers couldn’t be easier. The combination of spicy jalapeño with creamy filling and salty bacon makes this one addicting snack!

• Jalapeños – today’s MVP. Look for large jalapeños (they’re easier to stuff!)
• Cream cheese – makes the perfect tangy and creamy base for the filling.
• Sharp Cheddar Cheese – adds a delicious flavor. If cheddar isn’t your thing, try another type of cheese!
• Mayo – gives the filling a delicious richness.
• Dry Ranch Seasoning – provides SO MUCH flavor. Feel free to make a homemade spice blend instead.
• Garlic Powder – because you can never have enough garlic.
• Bacon – adds an amazing crispy texture and salty flavor.

How to cut and prepare a jalapeño

Cutting and preparing spicy peppers may seem intimidating, but I promise, it’s SO easy. My biggest tip . . . wash your hands thoroughly and don’t touch your face, especially your eyes!

1. Optional: cut the stem off the jalapeño. I leave them on for looks, but you don’t eat the stem, so feel free to cut it off!
2. Slice the jalapeño in half lengthwise.
3. Use a spoon to scoop out the membrane.
4. Optional: use a spoon to scrape out the seeds.

How to make

Prep your jalapenos, stuff with filling, wrap in bacon, then bake! These couldn’t be an easier appetizer.

1. Slice and scrape the insides of each jalapeño with a spoon.
2. In a large bowl, place softened cream cheese, cheddar cheese, mayo, ranch and garlic powder. Stir until well combined.
3. Fill each jalapeno half with the cream cheese mixture.
4. Wrap in bacon. Place filled and wrapped poppers onto prepared baking sheet.
5. Bake until the cheese is lightly browned and bacon is slightly crispy.

How long to bake

Bake jalapeño poppers in a 400 degrees F oven for 20-30 minutes, or until the bacon is fully cooked.  If you’re baking past 20 minutes, check them every couple of minutes to ensure the bacon doesn’t burn. You’ll know the jalapeño poppers are done when the jalapeño is tender, the cream cheese filling is hot and lightly browned, and the bacon is crisped to your liking.

Variations

I highly recommend making these bacon wrapped jalapeño poppers as is but here are some other delicious popper recipes!

• Fried Jalapeño Poppers
• Vegetarian Jalapeño Poppers
• Jalapeño Poppers with Sausage
• Grilled Jalapeño Poppers

PAIRING SUGGESTIONS

I love dipping these jalapeño poppers in homemade Greek yogurt ranch dressing or blue cheese dressing. If you want to serve them alongside other appetizers, here are some of my favorites:

• Bacon Wrapped Dates
• Guacamole
• Crockpot Buffalo Chicken Dip

Can i make these ahead of time?

You sure can! Simply assemble the poppers and store them until you’re ready to bake!

1. Line a baking sheet with a silicone baking mat.
2. Prepare, fill, and wrap the jalapenos as directed.
3. Place filled and wrapped poppers onto prepared baking sheet.
4. Cover the baking sheet in saran wrap.
5. Store in fridge for up to 2 days.
6. Let come to room temperature 30 minutes prior to baking.

How to store

These bacon wrapped poppers are best served immediately, but cooked and cooled leftovers can be stored in an airtight container in the fridge for up to 5 days. To reheat, preheat the oven to 350 degrees F, place the poppers on a prepared baking sheet, and cook for 10 minutes or until the poppers are heated through. – Jennifer

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Bacon Wrapped Jalapeno Poppers

These Jalapeño Poppers are stuffed with a rich and creamy Ranch cheese mixture, wrapped in salty bacon, and baked until hot and bubbly! The perfect crowd pleasing appetizer.

Course Appetizer

Cuisine American

Keyword baked, cream cheese filling, spicy

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 30 poppers

Calories 269kcal

Author Jennifer Debth

Equipment

• Nesting Bowls
• Baking Sheet
• Silicone Mats

Ingredients

• 15 large large jalapeño peppers halved lengthwise, membrane removed, and de-seeded*
• 1 (8 oz) package cream cheese softened
• 1 cup sharp cheddar cheese shredded
• 1/4 cup mayo
• 1 (1 oz) package dry ranch salad dressing mix
• 2 teaspoons garlic powder
• 1 pound sliced bacon cut in half

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat.
• Slice jalapeños lengthwise. Using a spoon, scoop out the membrane and then deseed (leave seeds in for more heat). Set aside.
• In a large bowl, place softened cream cheese, cheddar cheese, mayo, ranch and garlic powder. Stir until well combined.
• Fill each jalapeño half with the cream cheese mixture, then wrap in bacon.
• Place filled and wrapped poppers onto prepared baking sheet.
• Bake for about 20-30 minutes, or until the cheese is lightly browned and bacon is crisped to your liking.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

For a spicier popper, leave in all or some of the seeds. For a more mild popper, scrape out all the seeds. 

See video for visuals on how to cut and jalapeños.

See video for visuals on how to wrap them in bacon.

Nutrition

Serving: 1popper | Calories: 269kcal | Carbohydrates: 3.2g | Protein: 14.4g | Fat: 21.7g

This post was originally published October 24, 2014 and has been updated to provide more detailed content.

The post Jalapeno Poppers appeared first on Show Me the Yummy.

I could eat these bacon wrapped chicken tenders morning, noon, and night. 😉 In the morning, because hello there’s bacon. At noon, because these are an amped up version of every kids favorite lunch. And at night, because who doesn’t want to end the day with tender chicken that’s coated in a sweet, slightly spicy, smoky, sticky sauce?!

Ingredients

This ingredient list is so simple you probably have just about everything on hand already!

• Ranch Seasoning Mix, Chili Powder, Cayenne Pepper, Paprika, and Salt – our seasoning blend! Together these spices add tons of creamy, sweet, spicy, salty flavor to the dish.
• Dark Brown Sugar – adds a rich, sweet, molasses flavor and creates a sticky finger-licking-good sauce!
• Raw Chicken Breast Tenderloins – use boneless and skinless tenderloins. You can cut your own out of whole boneless, skinless chicken breasts, but I prefer finding them pre-cut at the grocery store for ease.
• Bacon – wrapped around the chicken for a delicious smoky flavor and chewy/slighty crispy texture.
• Honey Mustard – highly recommended for dipping, if desired!

How to make

These bacon wrapped chicken tenders take just 15 minutes to prep!

1. In a small bowl, whisk together ranch seasoning, paprika, and salt.
2. In a medium sized bowl, whisk together brown sugar, chili powder, and cayenne then sprinkle half of the mixture into a greased baking dish.
3. Dump the ranch mixture into a gallon-sized ziplock baggie then add in chicken tenders. Seal and shake until the tenders are fully coated.
4. Wrap each chicken tender in bacon then place them into the baking dish. Top with the remaining brown sugar mix.
5. Bake at 350ºF for 25-30 minutes, sprinkle with salt, then serve with honey mustard and enjoy!

How long to bake

Bacon wrapped chicken tenders should bake in a preheated 350ºF oven for 25-30 minutes or until the bacon and chicken have cooked through. If you’d like crispier bacon, feel free to broil at the end until the desired consistency as been reached. Watch out for overcooking the chicken.

What chicken to use

Use raw boneless, skinless chicken breast tenderloins. You’ll find them next to the rest of the chicken at any grocery store. If you can’t find tenderloins, create your own from boneless, skinless chicken breasts by slicing 1 pound of chicken lengthwise to create 7 even strips.

What bacon to use

Use “regular” cut bacon for these bacon wrapped chicken tenders. Thick cut will take much longer to cook fully which may result in overcooked chicken.

What to serve with bacon wrapped chicken tenders

I absolutely love these bacon wrapped chicken tenders as an appetizer dipped in homemade honey mustard. The tang from the mustard goes so well with the sweet and smoky flavors from the brown sugar, bacon, and seasonings. They’re also so yummy paired with some flavorful side dishes to turn them into a full meal:

• Balsamic Roasted Vegetables
• Baked Mac and Cheese 
• Roasted Potatoes
• Pear, Blue Cheese, Candied Pecan Salad
• Instant Pot Broccoli

How to store

Leftover tenders will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then bake to warm and re-crisp. – Jennifer

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Bacon Wrapped Chicken Tenders

These Bacon Wrapped Chicken Tenders are a quick and easy, crowd pleasing appetizer. Chicken is coated with brown sugar and chili, wrapped in bacon, then baked until ultra juicy!

Course Dinner, Lunch

Cuisine American

Keyword bacon, baked, chicken tenderloins, sweet and salty

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 7 tenders

Calories 161kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Mixing Bowls

Ingredients

• 1 (1 oz) packet ranch seasoning mix
• 1 teaspoon paprika
• 1/4 teaspoons salt plus more to taste
• 1/2 cup dark brown sugar packed
• 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper omit if you don’t like spice
• 1 pound raw boneless, skinless chicken breast tenderloins 7 tenders total
• 7 slices uncooked bacon use regular cut, not thick cut
• Honey mustard for dipping

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
• In a small bowl, whisk together ranch seasoning, paprika, and salt. Set aside.
• In a medium sized bowl, whisk together brown sugar, chili powder, and cayenne, then sprinkle half the mixture into the prepared dish to lightly coat the bottom. Set aside.
• Dump the ranch mixture into a gallon sized baggie, then add in the chicken tenders.
• Seal and shake until the tenders are fully coated.
• Wrap each chicken tender in bacon, then place into the baking dish.
• Top with the remaining brown sugar mixture.
• Bake in preheated oven for 25-30 minutes, or until the bacon and chicken are cooked.
• Sprinkle with a touch more salt, if desired, then serve with honey mustard!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1tender | Calories: 161kcal | Carbohydrates: 19g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 506mg | Potassium: 313mg | Fiber: 1g | Sugar: 15g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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I LOVE pumpkin bread so much. It’s basically cake, but it’s called bread, so it’s socially acceptable to eat for breakfast. 😉 This crockpot pumpkin bread is particularly delicious. It’s subtly sweet, perfectly pumpkin-y, and is so fluffy!

Ingredients

This pumpkin bread uses an entire can of pumpkin! There’s no waste AND it’s super moist. Win win!

• Unsalted Butter – quick breads (a bread made without yeast), like this pumpkin bread, need some sort of fat (typically oil or butter) to provide flavor and moisture. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor. This bread is plenty moist from the pumpkin, so oil is not necessary.
• Dark Brown Sugar – adds sweetness and a rich, molasses flavor. It also provides moisture which keeps the bread’s texture very tender. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Maple Syrup – not pancake syrup. We’re looking for pure maple syrup for this recipe which adds moisture and a rich, molasses sweetness.

• Egg – provides structure and helps bind the ingredients together. Be sure to use a room temperature LARGE egg (eggs come in different sizes) so the egg can evenly incorporate with the rest of the ingredients. Because the butter is melted, if a cold egg was used, it would cause the butter to clump.
• Vanilla Extract – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!

• Pumpkin Puree – not pumpkin pie filling, there’s a difference! Canned pumpkin puree is made with just pumpkin (or sometimes squash like butternut — you can read more about that in this article about canned pumpkin puree) whereas pumpkin pie filling also contains water, sugar, salt, spices, and preservatives. If you’d like, homemade pumpkin puree may be substituted. You’ll need 15 oz, or about 1 3/4 cups, to make this bread.

• All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender pumpkin bread. The only other flour that *may* work in this recipe would be whole wheat pastry flour. Anything else would greatly affect the texture of the bread.

• Spices: Cinnamon, Ginger, Nutmeg, Cloves, and Salt – our homemade pumpkin pie spice seasoning mix. If you’d rather use a store-bought pumpkin spice blend, omit the cinnamon, ginger, nutmeg, and cloves and use 1 tablespoon pumpkin pie spice instead.

• Baking Soda and Baking Powder – our leavening agents which give the pumpkin bread a lift to prevent it from becoming too dense. Quick breads are made without yeast (which normally is what makes bread rise), so today, we’re using baking soda and baking powder.
• Chocolate Chips – use whatever chocolate chips you like — semi-sweet, milk, dark chocolate, or even a combination of the three! You could even try butterscotch chips, cinnamon chips, or white chocolate chips.

How to make

Mix, pour, slow cook, serve. It doesn’t get an easier than that!

1. Grease a crockpot with cooking spray, then line it with a parchment paper cross sling.
2. In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin.
3. Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until just combined.
4. Fold in chocolate chips, then transfer the batter to the prepared crockpot. Top with extra chocolate chips, if desired.
5. Cover the crockpot with a thin towel, then place on the lid. Cook on LOW for 2-4 hours.
6. Use the sling to remove the bread from the crockpot, then cool for 10 minutes before slicing and serving.

Can you make this in the oven?

Double the recipe by using the 2X scale button in the recipe card, then pour the batter into a greased 9×13 inch glass baking dish. Bake in a preheated 350 degree F oven for 45-60 minutes or until the pumpkin bread is baked through. You may need to cover the bread halfway through to prevent the top from becoming too brown.

How to store

Leftover pumpkin bread will last in an airtight container at room temperature for 1 week, in the fridge for up to 2 weeks, or in the freezer for 3-4 months.

To enjoy again, microwave to warm!

– Jennifer

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Crockpot Pumpkin Bread

This Crockpot Pumpkin Bread is moist, fluffy, and loaded with melty chocolate chips. This throw-and-go recipe is the best way to use up that extra can of pumpkin puree!

Course Breakfast, Snack, Dessert

Cuisine American

Keyword pumpkin dessert recipe, pumpkin snack recipe, slow cooker pumpkin recipe

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 12 slices

Calories 294kcal

Author Jennifer Debth

Equipment

• Crockpot
• Mixing Bowls
• Whisk

Ingredients

• 1/2 cup unsalted butter melted
• 3/4 cup dark brown sugar packed
• 1/4 cup pure maple syrup
• 1 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 (15 oz) can pumpkin puree
• 1 1/2 cups all-purpose flour spoon and leveled
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chocolate chips plus more for topping

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
• In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin puree until smooth,
• Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until *just* combined.
• Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
• Top with extra chocolate chips, if desired.
• Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
• Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
• Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 212mg | Potassium: 170mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5809IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

The post Crockpot Pumpkin Bread appeared first on Show Me the Yummy.

What better way to celebrate zucchini season than with the BEST easy zucchini muffins?! Personally, I can’t think of a better way. 😉 These zucchini muffins are quick, easy, and loaded with all sorts of yummy muffin goodies like cozy brown sugar and optional chocolate chips.

Ingredients

• Butter and Oil – butter provides a rich, better tasting muffin and oil keeps these light, fluffy, and moist. They work together to create the best flavor and texture!
• Eggs – provide structure and yield a tender texture. 
• Sugar: Granulated Sugar and Brown Sugar – sweeten the muffins while also adding a caramel-y molasses flavor. 
• Vanilla – provides depth of flavor. 
• Flour – all-purpose flour will yield the best texture. Whole wheat pastry flour may also be used. 
• Cinnamon – adds a cozy, warm flavor to the muffins.
• Salt – balances out the sweetness from the sugar while also enhancing the flavors of the other ingredients. 
• Baking Soda and Baking Powder – our leavening agents that keep these muffins from becoming too dense. 
• Zucchini – our MVP! Zucchini adds tons of moisture to these muffins. 

How to make

1. Mix the butter, oil, eggs, sugars, and vanilla together in a large bowl, then fold in the dry ingredients!
2. Scoop the batter into a muffin tin and bake!

Zucchini muffins mix-ins

While I list these mix-ins as “optional”, I highly recommend using:

• Chopped pecans.You could also try walnuts or another nut, if desired!
• Chocolate chips. Use dark chocolate, milk chocolate, or semi-sweet!

How to grate and prepare zucchini for muffins

1. Wash and dry the zucchini. There’s no need to peel the skin. 
2. Grate your zucchini with a box cheese grater onto a clean surface. 
3. Fold the zucchini into the batter. There’s no need to squeeze the moisture from the zucchini.

Tips for making muffins

1. Use melted butter and oil. Melted butter for flavor and oil for moisture!
2. Spoon and level your flour. What does this mean? Use a spoon to spoon the flour into your measuring cup, then use a knife to level it off!
3. Don’t over mix or over bake. Both of these would lead to a dry muffin.

How to store

Cooled muffins will last in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

To reheat: warm in the microwave for 30-60 seconds or until thawed. 

– Jennifer

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Easy Zucchini Muffins

These Easy Zucchini Muffins really are the BEST! They're moist, fluffy, and loaded with optional chocolate chips and pecans! They're perfect for breakfast, snacks, and bonus: they freeze great!

Course Breakfast, Snack

Cuisine American

Keyword easy, moist, zucchini

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 24 muffins

Calories 248kcal

Author Jennifer Debth

Equipment

• Muffin Tin - 12 slot non-stick
• Nesting Bowls

Ingredients

• 1/2 cup melted unsalted butter
• 1/2 cup canola oil
• 3 large eggs
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• 3 cups flour spooned and leveled
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups grated zucchini not drained
• 1/2 cup chopped pecans optional but recommended
• 1/2 cup chocolate chips optional but recommended

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and grease 2 (12 slot) muffin tins with cooking spray. Set aside.
• In a large bowl, mix together butter, oil, eggs, sugar, brown sugar, and vanilla.
• Add in flour, cinnamon, salt, baking soda, and baking powder.
• Use a spatula to fold the ingredients together until the batter *starts* to combine. DON’T overmix.
• Fold in zucchini, pecans, and chocolate chips.
• Use a 1/4 cup measuring cup to scoop batter into prepared muffin tins.
• Baking one tin at a time, bake for 5 minutes in preheated oven.
• Lower heat to 325 degrees F (keeping the muffins in the oven) and bake for an additional 10-20 minutes, or until an inserted toothpick comes out clean.
• Repeat with the other muffin tin.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1muffin | Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 193mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

The post Easy Zucchini Muffins Recipe appeared first on Show Me the Yummy.

Why you’ll love this healthy granola

• All-Natural. Honey and dried fruit makes this granola perfectly sweet, but not too sweet. 
• Packed with protein: Mixed nuts and egg whites add protein, which will help keep you full until the next meal.
• Customizable. Use another sweetener and/or a different combination of nuts, seeds, and dried fruits.
• Meal Prep Friendly. Make a double batch and enjoy quick breakfasts and snacks for weeks!

Is granola healthy?

It depends. Many store-bought granolas are loaded with added sugar. This recipe, however, is definitely healthy! Heart healthy oil, all natural honey, old fashioned oats, and protein packed nuts make this a very balanced recipe.

Ingredients

• Extra Virgin Olive Oil – a heart healthy oil that adds a fruity flavor and also helps the granola brown. Feel free to use another oil such as canola oil, avocado oil, or coconut oil. 
• Honey – our all natural sweetener! Feel free to use another sticky, liquid sweetener such as maple syrup, agave, or brown rice syrup. 
• Vanilla Extract – gives the granola a warm, cozy flavor.
• Oats – use old-fashioned oats for the best hearty, chewy texture. Use a certified gluten free variety, if necessary. 
• Mixed Nuts – roasted, salted almonds, pecans, and cashews were used in this recipe, but feel free to use your favorite blend of nuts/seeds.
• Raisins – add a chewy texture and pop of sweetness. Feel free to use your favorite chopped dried fruit, if desired.
• Salt – balances out the sweetness from the honey while also enhancing the other flavors in the granola. 
• Cinnamon – adds a warm, cozy flavor and bonus: it may help control blood sugar, protect against heart disease, and reduce inflammation.
• Egg Whites – add additional protein and help form those irresistible clumps!

How to make

1. Whisk together oil, honey, and vanilla in a large bowl, stir in oats, nuts, raisins, salt, and cinnamon, then fold in egg whites that have been beaten into a froth (use a hand mixer for best results). 
2. Pour onto a silicone mat lined baking sheet, then bake in a preheated oven until golden brown. 
3. Cool, break into clumps, and devour! 

Variations

• Switch out the sweetener. Instead of honey, try maple syrup, agave, or brown rice syrup.
• Try another fruit. Ditch the raisins and try dried cherries, cranberries, or chopped apricots or dates. 
• Add chocolate. Omit the raisins, sprinkle the baked granola with your favorite chocolate chips, cool completely, then break into clumps and enjoy!
• Swap the nuts. Use your favorite variety of nuts or add seeds like pumpkin or sunflower.

How to make crunchy clusters for granola

• Add egg whites. The egg white helps the oats bind to each other which creates clusters! 
• Don’t stir. Do not stir the granola while it’s baking or cooling. After it’s completely cool, THEN break into large clumps and clusters. 

How to serve healthy granola

Granola is fantastic spooned over yogurt, topped on a smoothie, or by the handful as an on-the-go snack!

How to store

Leftovers will last in an airtight container at room temperature for up to 1 week, in the fridge for 3-4 weeks, or in the freezer for up to 3 months. 

– Jennifer

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Healthy Granola

This Healthy Granola has extra-crunchy clusters in every spoonful! This delicious granola can be sprinkled over smoothies, stirred into yogurt, or enjoyed by the handful.

Course Breakfast, Snack

Cuisine American

Keyword crunchy granola, easy granola recipe, granola tips, Healthy granola recipe, homemade granola bars, nutritious breakfast

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 14 servings

Calories 320kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Hand Mixer
• Silicone Mats
• Baking Sheet

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup honey
• 1 tablespoon vanilla extract
• 4 cups old-fashioned rolled oats
• 1 1/2 cups mixed nuts I used roasted, salted almonds/pecans/and cashews
• 1 cup raisins
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large egg whites

US Customary - Metric

Instructions

• Preheat oven to 300 degrees F and line a rimmed baking sheet with a silicone baking mat. Set aside.
• Place oil, honey, and vanilla into a large mixing bowl, whisk until combined, then gently fold in oats, nuts, raisins, salt, and cinnamon. Set aside.
• Place egg whites into a medium sized bowl, then use a hand mixer to whisk the egg whites until VERY frothy.
• Use a rubber spatula to gently fold the whipped egg whites into the granola mixture.
• Transfer the mixture to the prepared baking sheet and bake in the preheat oven for 35-45 minutes or until golden brown and relatively dry.
• Remove from the oven and allow to cool completely before breaking into clumps.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 0.5cup | Calories: 320kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 181mg | Potassium: 277mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The post Healthy Granola appeared first on Show Me the Yummy.

This chicken satay recipe is sure to be a hit! Juicy chicken thighs dipped in a rich, creamy, and flavorful peanut sauce . . . what’s not to love?!

What is chicken satay?

Chicken satay is a dish that originated in Indonesia and, over time, became popular across Southeast Asia. It’s made up of small marinated pieces of meat, in this case chicken, that are then skewered and grilled. Chicken Satay is often served with a flavorful peanut sauce—which is what we’re doing today!

Ingredients

• Soy Sauce, Seasoned Rice Vinegar, Honey, Sesame Oil, and Fish Sauce – our marinade for the chicken. The soy sauce adds a savory saltiness, the vinegar adds tang, the honey is sweet, the oil adds depth and richness, and the fish sauce adds that unique, umami Thai flavor!
• Garlic Powder, Ground Ginger, Red Pepper Flakes, and Salt – a simple, spicy, and flavorful seasoning blend.
• Chicken Thighs – use boneless and skinless chicken thighs cut into 1/2-1 inch pieces for ultra juicy and perfectly cooked chicken!
• Thai Peanut Sauce – I love to whip up a batch of my homemade Thai peanut sauce.
• Cilantro, Peanuts, Green Onion, and Lime Juice – highly recommended for serving! The cilantro, green onion, and lime juice really brighten up the dish and the peanuts add a great crunch!

How to make

Don’t rush the marinade! It breaks down and flavors the chicken to create a tasty and tender dish.

1. Place soy sauce, vinegar, honey, sesame oil, fish sauce, garlic powder, ground ginger, and red pepper flakes into a bowl and mix until well-combined. Stir in cubed chicken then marinate for up to 8 hours.
2. Skewer the chicken onto 4 skewers and sprinkle with salt.
3. Place onto preheated grill or grill pan and cook for 4-6 minutes on each side then serve and enjoy!

What chicken to use

Use boneless, skinless chicken thighs for the juiciest result, but if you prefer chicken breasts, feel free! Either way, cut the chicken into 1/2-1-inch pieces for skewering! You’ll need about 1.5 pounds total.

How to make peanut sauce for chicken satay

Peanut sauce couldn’t be easier. Place peanut butter, seasoned rice vinegar, lime juice, soy sauce, fish sauce, sesame oil, Sriracha, garlic powder, and ground ginger in a bowl, then stir to combine. For the full recipe check out my homemade Thai peanut sauce. It takes just 5 minutes and it’s SO GOOD!

What to serve with chicken satay

Chicken satay isn’t chicken satay without an amazing Thai peanut sauce for dipping and cilantro, roasted peanuts, lime juice, and green onions make the perfect garnishes. It’s also delicious with a couple of side dishes. Here are some ideas!

• Asian Roasted Broccoli
• Green Salad with Asian Dressing
• Rice

How to store

Store leftover chicken satay in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or warm in the oven. Leftover peanut sauce will keep in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. – Jennifer

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Chicken Satay

This Chicken Satay is quick, easy, and packed with flavor. Tender bite-size pieces of chicken are skewered, grilled, then served with a creamy peanut sauce!

Course Appetizer

Cuisine Asian

Keyword grilled, healthy, thai peanut sauce

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 people

Calories 534kcal

Author Jennifer Debth

Equipment

• Grill Pan
• Skewers
• Nesting Bowls

Ingredients

• 4 tablespoons soy sauce use tamari or coconut aminos to make gluten free
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon honey use agave, brown sugar, or maple syrup if you can't have honey
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1 1/2 pounds boneless, skinless chicken thighs cut into 1/2 - 1-inch pieces
• salt to taste
• 1 batch Thai peanut sauce for serving
• Cilantro, peanuts, green onion, and lime juice for serving

US Customary - Metric

Instructions

• Place soy sauce, vinegar, honey, sesame oil, fish sauce, garlic powder, ground ginger, and red pepper flakes into a medium sized bowl.
• Whisk to combine.
• Stir in cubed chicken, then cover and marinate in the fridge for 8 hours.
• Grease a grill or grill pan with cooking spray.
• Preheat grill to medium-high (about 350 degrees F) or heat a grill pan over medium-high heat.
• Skewer the chicken onto 4 skewers* and season with a touch of salt.
• Place onto the grill or grill pan and cook for 4-6 minutes.
• Spray the tops with cooking spray, then flip and cook an additional 4-6 minutes, or until the chicken is fully cooked.
• Serve with peanut sauce, cilantro, peanuts, green onions, and a squeeze of lime!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

*If using bamboo skewers, make sure to soak them for at least 30 minutes to prevent burning.

Nutrition information does include 1 batch of Thai peanut sauce divided into 4 for serving.

Nutrition

Serving: 1person | Calories: 534kcal | Carbohydrates: 14g | Protein: 43g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 2590mg | Potassium: 768mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 3mg

The post Chicken Satay appeared first on Show Me the Yummy.