Pineapple Cake Recipe

Ingredients:

1 box yellow or white cake mix with pudding added

1 lg. can crushed pineapple

1 (8 oz.) pkg. lite cream cheese, softened

1 lg. (6 oz.) box vanilla instant pudding

2 c. milk

1 lg. container Cool Whip or 1 env. prepared Dream Whip

Nuts, chopped glace cherries, or strawberries sliced, raspberries

whole, or sliced kiwifruit for decoration to give color

Method of Preparation:

Step1,

Bake cake according to package directions (using pineapple juice for part of the liquid) in a 9x13 inch pan.

Step2,

Cool completely in the pan. Drain pineapple very well.

Step3,

Beat softened cream cheese with milk; add pudding and beat until thickened.

Step4,

Spread on cold cake and allow to set a few minutes.

Step5,

Spread pineapple on pudding. Spread Cool Whip or Dream Whip prepared according to directions, over pineapple.

Step6,

Sprinkle Cool Whip with chopped nuts or cut up fruit as desired to decorate top of cake.

Chicken Fajitas Recipe

Ingredients:

1 1/2 lbs. boneless chicken breasts, skinned, all visible fat removed

1 clove garlic, finely minced

1 tbsp. acceptable vegetable oil

2 tbsp. fresh lemon or lime juice

3 tbsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper, or to taste

1 lg. onion

1 lg. green pepper

3 tsp. acceptable vegetable oil

8 corn tortillas

Method of Preparation:

Preheat broiler.To make marinade, combine garlic, oil, lemon or lime juice,

Worcestershire sauce and pepper in a bowl.

Cut chicken lengthwise into thin 1/2 inch strips.

Add to marinade, toss to coat evenly and let chicken marinate in refrigerate 15 to 20 minutes, turning at least once.

Slice the onion and pepper into thin 1/8 inch strips.

In a non-stick skillet, heat 2 teaspoons oil over medium-high heat.

Add onion and pepper slices and saute, stirring constantly, about 5 minutes, or until onion is slightly brown.

Wrap tortillas in foil and place on lower shelf of oven.

Heat thoroughly.Line broiler pan with foil.

Place chicken on the foil and broil about 31/2 inches from heat for 6 minutes.

To serve, place three cooked chicken strips on each tortilla, top with onions, peppers and assorted garnishes as desired.

Roll tortilla around chicken strips and eat with fingers.

Cold Pasta Salad Recipe.

Cold Pasta Salad Recipe.

Ingredients:

1 lb. pasta (macaroni, fettucini, etc.)

1 or 2 red peppers, seeded and cut into small squares

2 c. fresh broccoli, pared and coarsely chopped

1 lb. Mozzarella, coarsely chopped

1/2 c. toasted pine nuts

3 tbsp. Dijon mustard

3 tbsp. fresh lemon juice

4 cloves garlic, minced

1/2 c. olive oilSalt and pepper to taste

Garnish: chop Italian parsley

Method of Preparation.

Step1,

Prepare the dressing by combining the last five ingredients, whisking constantly and thoroughly. Set aside.

Step2,

Steam and blanch the broccoli and the peppers, separately until just crisp tender.

Step3,

Drain and rinse under cold water. Cook the pasta until the desired texture is reached, drain well. Step4,

Toss the pasta with the pepper, broccoli, pine nuts, and cheese, add dressing, tossing again and serve immediately with hot crusty Italian bread.

(Garnish with chopped Italian parsley, if desired.)

Dish is ready to serve.

Shrimp Pasta Primavera Recipe

Shrimp Pasta Primavera Recipe

Ingredients:

1 lb. med. shrimp, fresh, unpeeled

3/4 c. skim milk

2 tsp. butter1 tbsp. plus

1 tsp. all-purpose flour

2 tsp. lemon juice

1/2 tsp. salt

1 1/4 c. fresh asparagus (about 1/2 lb.), 1" diagonal slices

1 c. fresh green peas, shelled

1/2 c. green onions, thinly sliced

1/8 tsp. red pepper, crushedVegetable cooking spray

1 tbsp. fresh mint, minced

5 c. hot rigatoni (short tubular pasta), cooked without salt or fatLemon wedgesFresh mint sprigs (optional)

Cooking Directions:

Step1,

Peel and devein shrimp; set aside.

Step2,

Place milk in a 1 cup measure; microwave at HIGH 1 minute, and set aside.

Step3,

Place butter in a 1 quart glass measure; microwave at HIGH 30 seconds or until melted.

Step4,

Add flour, stirring with a wire whisk; microwave at HIGH 30 seconds.

Step5,

Gradually add milk, stirring until well blended. Microwave at HIGH 2 minutes or until slightly thickened, stirring every 30 seconds.

Step6,

Stir in lemon juice and salt; set aside and keep warm.Combine asparagus, peas, green onions and pepper in a 2 quart casserole coated with cooking spray; microwave at HIGH 1 1/2 minutes.

Step7,

Stir in shrimp and minced mint. Cover with casserole lid; microwave at HIGH 3 to 4 minutes or until shrimp is done, stirring every 1 1/2 minutes.

Step8,

Let stand, covered, 3 minutes; drain. Combine shrimp mixture, pasta, and milk mixture in a large bowl; toss gently.

Step9,

Spoon onto serving plates; serve with lemon wedges. Garnish with mint sprigs, if desired. Yield: 6 (1 1/3 cup) servings.

Chocolate Crinkles Recipe

Chocolate Crinkles Recipe

Ingredients:

2 (1 oz.) sq. unsweetened chocolate, melted

1/2 cup of butter

2 tsp. vanilla

2 eggs

2 cup of flour

1/2 cup of chopped walnuts

1 2/3 cup of sugar

2 tsp. baking powder

1/3 cup of milk

1/2 tsp. salt

Method of preparation:

Step1,

Cream butter, sugar and vanilla. Beat in eggs and chocolate.

Step2,

Sift dry ingredients together and add to creamed mixture.

Step3,

Add milk, stir in nuts. Chill 2-3 hours or overnight.

Step4,

Make 1-inch balls. Roll in powdered sugar.

Step5,

Place on greased cookie sheet 2-inches apart.

Step6,

Bake at 350 degrees for 15 minutes.

"Chocolate Crinkles are ready to server now"

Seafood (shrimp) Dinner Recipe

Seafood (shrimp) Dinner Recipe

Ingredients.

1 can (4 oz.) shrimp, drained

1 c. (4 oz.) shredded Swiss cheese

1 pkg. (8 oz.) frozen imitation crabmeat, thawed, cut into chunks

1 cup of pasta, cooked

1/2 cup of mayonnaise

1/2 cup of milk

1 can condensed cream of celery soup

1 can Durkee French fried onions

1/2 tsp. dill weed

1/2 tsp. seasoned salt.

Method of Preparation.

Step1,

Drain pasta and return to pan.

Step2,

Stir in mayonnaise, milk, soup, crabmeat, shrimp, 1/2 cup cheese, 1/2 can French fried onions

and seasonings

Step3,

Mix well. Pour into 1 1/2 quart casserole.

Step4,

Bake, uncovered, at 350 degrees for 35 minutes until bubbly.

Step5,

Top with remaining cheese and onions,

Step6,

Bake, uncovered 5 minutes until onions are golden brown.

Now the dish is ready to serve.

Raisin Sauce with Sour Cream Recipe

Raisin Sauce with Sour Cream Recipe.

Ingredients.

1/2 cup of raisins

2 cup of sour cream

2 tbsp of lemon juice

1 tbsp of horseradish

1/2 tsp of salt

Method of Preparation.

Step1,

Take some water in a pan and warm it.

Step2,

Pour boiling water over 1/2 cup raisins and let stand 10 minutes.

Step3,

Drain well the raisins.

Step4,

Combine raisins, sour cream, salt, horseradish and lemon juice. Chill and serve over ham. (Makes about 2 cups.)

French Toast With Peanut Butter Recipe

French Toast With Peanut Butter Recipe.

Ingredients:

8 slices of bread

1/2 cup peanut butter

1/3 cup honey

2 tbsp. butter

3 eggs (beaten)

1/2 cup milk

1/4 tsp. salt

Method of Preparation:

Step1,

Blend peanut butter, honey, and salt.

Step2,

Place about 2 tablespoons peanut butter-honey mixture between 2 slices of bread to make a sandwich.

Step3,

Combine egg and milk.

Step4,

Soak sandwiches in egg mixture.

Step5,

Melt butter in a baking pan or frying pan. Bake sandwiches at 400 degrees (hot oven) about 30 minutes. Turn sandwiches to brown both sides or cook slowly in frying pan on top of range.

Best for 4 to serve

Chicken Rice Soup Recipe.

Chicken Rice Soup Recipe.

Ingredients:

1 cup of cooked chicken meat diced.

1/3 kg chicken broth.

1/2 cup of rice uncooked.

2 tsp. parsley minced.

2 or 3 carrots diced.

3 celery sticks diced.

Salt and pepper to taste.

Method of Preparation:

Step1,

Bring broth to a boil in a large pan.

Step2,

Add rice, chicken, carrots and celery into the pan.

Step 3,

Simmer uncovered all the ingredients for about 15 minutes.

Step 4,

Add salt and pepper to taste.

Step5,

Stir in parsley.

Now the soup is ready to serve to your family members.

This is a great low calorie soup.

Approximately 70 calories per serving.

Chicken Spaghetti Recipe

Chicken Spaghetti Recipe.
Enjoy the winter Chicken Spaghatti Recipe.

Ingreadients.
1 cooked chicken (diced)
1 packet spaghetti (cooked)Grated cheese
1 packet jellied chicken broth Pimento Chili powder Tabasco
1 big onion (chopped)
2 cup celery (chopped)
1 can mushroom soup
2 green pepper (chopped)
1 can tomato soup
1 cup butter (melted)

Preparation method.
Step 1
Brown the chopped onion in a pan
Step 2
Green pepper and celery fry in butter.
Step 3
Add soups and chicken broth.
Step 4
Add chopped chicken and pimento. Season to taste with chili powder and Tabasco.
Step 5
Stir in cooked spaghetti and cheese.
Now the "Chicken Spaghetti" is ready to serve to your family.

Pineapple Banana Cake Recipe

Pineapple Banana Cake Recipe
Enjoy the pineapple with banana cake, Ingredients & preparation method is as under.

Ingredients.
3 cups sifted flour
1 tsp baking soda
1 tsp cinnamon
2 cups of sugar
3 eggs
1 tsp vanilla
3 bananas (mashed)
1/2 tsp salt
3/4 cups vegetable oil
1 sm can of crushed pineapple with liquid

Preparation.
Step 1
Beat sugar and eggs until fluffy.
Step 2
add salt, mashed bananas. Beat real good.
Step 3
Then add oil, pineapple, vanilla, cinnamon, soda, and 3 cups of all purpose flour, sifted.
Step 4
Mix real good with a large spoon all the ingredients in order.
Step 5
Bake in loaf pan or 9 x 11 pan and cut in bars either way for 1 hour at 350 degrees.

Tutti-frutti pudding

This moist steamed banana sponge, studded with fruits and topped with a gorgeous lemony syrup, is a traditional treat that everyone will love.

Ingredients
Butter or margarine, for greasing
4tbsp golden syrup
2tbsp fresh white breadcrumbs
Juice and finely grated zest of 2 lemons
150g butter or margarine, softened
150g light brown sugar
2 large eggs, beaten
175g self-raising flour
1 large, ripe banana, peeled and mashed
50g ready-to-eat dried apricots, chopped
50g glace cherries, chopped
50g sultanas
Custard, to serve

Preparation

Step1,
Grease a 1.5 liter pudding basin. Heat the syrup in a small pan until just softened and stir in the breadcrumbs along with the juice and zest of one of the lemon. Pour into the basin. Set aside.

Step2,
In a mixing bowl, beat together the butter and sugar until creamy and pale. Gradually stir in the eggs and 2tbsp of the flour. Sieve the remaining flour into the bowl and fold in using a large metal spoon.

Step3,
Carefully fold in the banana, apricots, cherries, sultanas and the juice & the zest of remaining lemon. Spoon the mixture into the basin and smooth the top.

Step4,
Fold a pleat in the middle of a square of baking parchment and put on top of the basin. Cover with a sheet of foil with a pleat in the middle. Secure in place with string. Tie an extra length of string across the top to make a handle.

Step5,
Put the pudding in a steamer placed over a pan of simmering water. Alternatively, stand the basin on a trivet or upturned saucer in a large pan, pour in boiling water until it covers half the basin and bring to the boil. Cover and simmer for 2 and half hours, topping up with boiling water if necessary, until the pudding has risen and is firm to the touch.

Step6,
Carefully lift the basin from the pan and remove foil and paper. Run a knife around the edge of the pudding and turn it out onto a warmed serving plate. Serve with custard.

Serves 8
Preparation time 20 minutes.
Cooking time 2.5 hours
Fat per serving 20g
Calories per serving 380

Chicken and corn chowder

A chowder is a thick, chunky soup-and this one, packed with chicken and sweet corn, makes an extra-special lunchtime treat.

Ingredients.
40g butter
1 onion, chopped
450g potatoes, peeled and diced
25g plain flour
900ml full-fat milk
1 bay leaf
300g can sweet corn
350g skinless cooked chicken, diced
2tbsp double cream (optional)
1 tsp ground nutmeg
Salt freshly ground black pepper
Chopped fresh parsley, to garnish

Method of preparation.

Step 1,
Melt the butter in a large pan, add the onion and cook gently for 5 minutes to soften. Add the potatoes and cook, stirring, for a further 5 minutes.

Step 2,
Sprinkle over the flour then gradually add the milk, stirring constantly. Add the bay leaf and half the sweet corn. Bring to the boil, cover and simmer gently for 15 minutes. Set aside to cool for 10 minutes. Discard the bay leaf.

Step 3,
Pour the soup into a blender or food processor and blend until smooth, or pass through a sieve. Return to the remaining sweet corn and the chicken. Add the cream, if using, the nutmeg and seasoning. Heat through gently for 4 to 5 minutes until hot, serve each portion garnished with chopped ground black pepper and parsley.

Serves 4
Preparation time 20 minutes
Cooking time 15 minutes
Fat per serving 25g
Calories per serving 540

Make a cake with your child

Most children love to create things, so it would be the rare child that doesn't want to get in the kitchen with mom and dad and find out what baking is all about. Kids get so excited about their creations; parents can encourage this by letting them help bake a cake. By helping in the kitchen, kids learn the basics of nutrition and cooking which will guide them the rest of their lives. It's also one of the best ways to spend quality time with your youngsters.
Pick out a simple cake recipe to get them started; a chocolate chip cake recipe is something that just about every child loves. Simple butter cream frosting that's brightly colored will keep their attention and be fun to frost the cake with. Candies, such as gumdrops, jelly beans and Lifesavers will bring out the artist in every child when they arrange them on the cake after it's frosted.
Go through the cake recipes with your child step-by-step and be sure and supervise any contact with the oven. Teach them how to measure correctly with measuring cups and spoons and the correct ways to mix the batter. If you have small children it's best that you use an electric mixer if one is called for.
After the cake has finished cooling, set up a frosting station with bowls of different colored frosting and different colorful, small candies. This is a great idea for slumber parties, also. Just use cup cakes instead of one large cake; each child can have their own little cake to decorate the way they like. And the kids will love eating their artistic creations!
So many parents don't get to spend much time with their children these days. Between work, school and activities, family time is put on the back burner. Take some time out of the rat race and spend it with your kids in the kitchen. Your children will be so proud of their baking accomplishments and you'll be creating memories that will last you and your children a lifetime.

Grillied Steak, Tips to grill the Steak.

One of the very popular dish in all over the world which is we prepare by the method called “grilling foods” is “steak” but, it is very easy to spoil when grilling is out of house or a open “picnic place”. If you follow the tips as under, you can learn how you can prepare amazing and unique beef steaks any time and any where, tips are as follow.

Tip 1,
This one is a no-brainer - choose and use quality ingredients. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, Porterhouse, T-Bone, top loin, rib, top sirloin, rib eye, chuck eye and chuck top blade steaks.

Tip 2,
Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners. They can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking.

Tip 3,
Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.

Tip 4,
Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than one and half hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, you will need to marinade for longer, at least four hours to have any appreciable effect.

Tip 5,
This one may take some practice before you get it right. Smoke the steak. On a gas grill, if you have a smoker box. Then decide on your hardwood chips for the flavor, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.

Tip 6,
Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 150 F is recommended as a minimum temperature.

Flames Caribbean fruit (Mango and Pineapple)

Exotic tropical fruits are now available all year round, so you can add a luxurious taste of summer to any meal with this easy-to-prepare dessert
Ingredients
1 ripe pineapple, peeled, cored and thickly sliced
2 ripe mangoes, peeled, de-stoned and thickly sliced
2 ripe papaya, peeled, deseeded and thickly sliced
Juice and zest of 1 lime
1 tsp ground mixed spice
50g unsalted butter, melted
2 tbsp dark brown sugar
4 tbsp white rum
Whipped cream or yogurt, to serve
Preparation
Step1
Put the pineapple, mango and papaya in a large bowl, add the lime juice and zest, mixed spice, butter and sugar and toss well.
Step2
Preheat the grill to a medium to hot setting. Line the grill pan with foil and spread the fruit mixture on top in a single layer. Grill for 7 to 8 minutes, without turning, until the sugar has melted and is bubbling.
Step3
Meanwhile, heat the rum in a pan until hot, but do not allow to boil. Transfer the cooked fruit and juices to a heatproof serving dish and pour over the rum.
Step4
Carefully set light to the rum with a long match, Serve the fruits while still flaming, with whipped cream or yogurt.
Serves 6
Preparation time 25 minutes.
Fat per serving 7g
Calories per serving 200

Potato pancakes with chili bean sauce( Dish of the Day)

The spicy sauce of this Mexican-style dish makes it a great joy to eat. It’s simple to prepare and great for a family lunch or supper on a cold day.
Ingredients
900g floury potatoes peeled and cubed.
Salt and freshly ground black pepper
50g butter or margarine
4tbsp plain flour
1 onion chopped
1 green pepper, deseeded and diced
800g chopped tomatoes with garlic
200g can sweet corn, drained
290g can kidney beans, drained and rinsed
1tsp chili
2tbsp chopped fresh coriander, plus extra leaves to garnish
Preparation
Step1
Put the potatoes in a large pan with a pinch of salt. Cover with water and bring to the boil. Cook for 8 to 10 minutes until tender. Drain well and return to the warm pan. Add the butter or margarine and flour and mash until smooth. Season to taste and set aside to cool.
Step2
Meanwhile, heat 1 tbsp of the oil in a pan and gently fry the onion and pepper for 5 minutes until softened but not browned. Add the tomatoes to the pan, bring to the boil and simmer for 5 minutes.
Step3
Stir in the sweet corn, kidney beans and seasoning. Add chili powder to taste and continue to simmer for 5 minutes. Set aside.
Step4
Divide the cooled mash into 12 portions and form each one into a 1cm-thick pancake. Brush a large, nonstick frying pan with a little of the remaining oil and heat until hot. Cook the pancakes in batches of three or four, for 2 to3 minutes on each side until golden. Keep warm while cooking the other pancakes.
Step5
Reheat the sauce and stir in 2 tbsp of the coriander. Serve the pancakes with the sauce, garnished with fresh coriander.
Serves 4
Preparation time 50 minutes
Fat per serving 18g
Calories per serving 475

Tomato, chorizo and vodka pasta

Vodka in pasts ?

Don’t knock it until you’ve tried it. The mix of ingredients in this easy-to-make dish will give your taste buds a tantalizing treat
Ingredients
2 tbsp olive oil
1 onion, finely chopped
1 small red chili, deseeded and finely chopped
400g can chopped tomatoes
Pinch of caster sugar
Salt and freshly ground black pepper
6 tbsp vodka
450g pasta shapes, such as radiator
175g chorizo sausages, sliced and finely chopped
175g cherry tomatoes
2 tbsp chopped fresh parsley, to garnish
Preparation

Step 1
Heat the oil in a frying pan and gently cook the onion and chili for 3 to 4 minutes until softened.

Step 2
Add the tomatoes, sugar, seasoning and vodka. Bring to the boil and simmer for 5 to6 minutes until the sauce has thickened. Set aside and cover to keep warm.

Step 3
Meanwhile, bring a pan of lightly salted water to the boil and cook the pasta, according to the packet instructions, until al dente (just cooked but still slightly firm). Drain well.

Step 4
Heat the chorizo in a small frying pan over a medium heat until the juices start to run. Increase the heat and stir-fry for another minute until crisp.

Step 5
Preheat the grill. Arrange the cherry tomatoes on the grill. Arrange the cherry tomatoes on the grill rack and cook for 1 to 2 minutes until slightly charred.

Step 6
Add the tomato sauce to the paste and toss to mix together. Serve each portion topped with the cherry tomatoes and chorizo and garnish with the chopped parsley.

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Fat per serving 20g

Calories per serving 660

Chinese-style red roast meat

Set the taste buds tingling with this gloriously delicious concoction of spicy marinated meat fillets served with crunchy stir-fried vegetables.
Ingredients
150 ml dark soy sauce plus extra for dipping
2 garlic cloves, crushed
1 cm fresh root ginger, peeled and grated
2 tsp five-spice powder
175g caster sugar
6 tbsp rice wine vinegar
2 tbsp dry sherry
2 Nos. of 350g pieces of meat fillet, trimmed
Rice and stir-fried seasonal vegetables, to serve
Preparation

Step 1
Preheat the oven to 180C/Gas 4. Mix the soy sauce, garlic, ginger, five-spice powder, 4 tbsp of the sugar, the sherry and 2 tbsp of the vinegar.

Step 2
Put the meat in a deep ovenproof dish and pour the soy sauce mixture over it. Cover with cling film and chill overnight, if possible, or for at least 2 hours. Turn the meat occasionally while it is marinating.

Step 3
Drain the meat, reserving the marinade and place the fillet on a rack in a roasting tin. Cook for 35 to 40 minutes, basting occasionally with the reserved marinade, until the meat is tender and cooked through.

Step 4
Heat the remaining sugar and vinegar together in a small pan, stirring until the sugar dissolved. Boil without stirring for 2 to 3 minutes to form a syrup. Take the meat out of the oven and brush immediately with the syrup. Set aside for 10 minutes.

Step 5
Slice the meat and serve hot or cold with white rice, seasonal stir-fried vegetables and extra soy sauce for dipping.

Serves 6
Preparation time 10 minutes
Marinating time 2 hours
Cooking time 40 minutes
Fat per serving 7g
Calories per serving 220

Spicy pork loaf (dish of the day)

Deliciously hot and tasty, this dish is guaranteed to chase away the eating lovers. The sweet, tangy basting sauce adds a mouth-watering flavor.
Ingredients
900g pork mince
1 large onion, finely chopped
2 tbsp sweet chili sauce
125g fresh white breadcrumbs
1 medium egg, beaten
Salt and freshly ground black pepper
1 tbsp French mustard
150ml pasta
1 tbsp red wine vinegar
1 tbsp dark soft brown sugar
125ml pineapple juice
1 tbsp dried oregano
1 tbsp chopped fresh parsley, to garnish
Seasonal vegetables, to serve
Preparation
Step 1
Preheat the oven to 180C/Gas 4. Mix the pork mince, onion, breadcrumbs, chili sauce, egg and plenty of seasoning in a bowl.
Step 2
Grease a shallow baking dish. Shape the meat into a loaf and put it in the dish. Mix the remaining ingredients (except the parsley) and pour over the loaf.
Step 3
Cook in the oven for one and half hours, spooning over the juices to baste occasionally through.
Step 4
Cut into slices, sprinkle with the parsley and serve with a selection of seasonal vegetables

Serves 5
Preparation time 10 minutes
Cooking time 1.5 hours
Fat per serving 20g

Calories per serving 400