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Serve with a crisp mixed green salad and side of hot cooked rice to round out the meal.
Serve half of the recipe for dinner tonight. Refrigerate leftovers and use to make pork tostadas to serve at a later meal.
Heat large skillet on medium heat. Add pumpkin seeds; cook until toasted, stirring constantly to prevent burning. When the pumpkin seeds start to pop and release their aroma, they are done. Remove from heat and let cool.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.