"5 $5 High-Protein Vegan Meals (Quick & Easy! ) in 15 Minutes"

1. Vegan Chickpea Scramble

 

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional: Spinach, tomatoes, or any leftover veggies

Instructions:

1. Heat oil in a skillet over medium heat.
2. Mash chickpeas with a fork to create a scrambled texture.
3. Add turmeric, garlic powder, onion powder, nutritional yeast, salt, and pepper.
4. Toss in optional veggies and sauté until heated through.
5. Serve as-is, in a wrap, or over toast.

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2. Lentil and Veggie Stir-Fry

 Ingredients:

• 1 cup cooked lentils (or canned)
• 1 cup frozen mixed vegetables
• 2 tbsp soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• 1 clove garlic, minced
• 1/2 tsp ginger powder
• Optional: Brown rice or noodles

Instructions:

1. Heat sesame oil in a skillet or wok.
2. Add garlic and frozen vegetables. Sauté for 5 minutes.
3. Stir in cooked lentils, soy sauce, and ginger powder. Cook for another 2 minutes.
4. Serve over rice or noodles.

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3. Tofu & Peanut Butter Wrap

Ingredients:

• 1 block firm tofu (crumbled)
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• Tortillas or wraps
• Optional: Shredded carrots, cabbage, or cucumber

Instructions:

1. In a pan, cook crumbled tofu until lightly browned.
2. Mix peanut butter, soy sauce, lime juice, and sriracha. Add to the tofu.
3. Warm tortillas and fill with tofu mix and veggies.

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4. Black Bean and Quinoa Bowl

 Ingredients:

• 1 cup cooked quinoa
• 1 can black beans (drained and rinsed)
• 1/2 cup corn (fresh or canned)
• 1/4 cup salsa
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Optional: Avocado slices

Instructions:

1. Mix cooked quinoa, black beans, corn, salsa, cumin, and chili powder in a bowl.
2. Heat in the microwave or on the stove top.
3. Top with avocado slices if desired.

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5. Easy Vegan Protein Smoothie

 Ingredients:

• 1 frozen banana
• 1/2 cup silken tofu or vegan yogurt
• 1 cup unsweetened almond milk
• 2 tbsp peanut butter or almond butter
• 1 tbsp chia seeds or flaxseeds
• 1 scoop vegan protein powder (optional)

Instructions:

1. Blend all ingredients until smooth.
2. Enjoy as a quick breakfast or snack.

 

" Proven Weight Loss Foods + Easy Recipes to Try Today!"

 1. Oatmeal

• Calories: 150 calories (per 1/2 cup dry oats)
• Fat-Burning Benefit: High in fiber, promotes satiety, and regulates blood sugar.

Recipe: Cinnamon Banana Oatmeal
Ingredients:

• 1/2 cup oats
• 1 cup almond milk (or water)
• 1/2 banana, sliced
• 1/2 tsp cinnamon

Instructions:

1. Combine oats and almond milk in a saucepan.
2. Cook on medium heat, stirring occasionally, for 5 minutes or until thickened.
3. Top with banana slices and sprinkle with cinnamon.

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2. Greek Yogurt

• Calories: 100 calories (per 5.3 oz, non-fat plain)
• Fat-Burning Benefit: High in protein, helps boost metabolism and reduce hunger.

Recipe: Berry Greek Yogurt Parfait
Ingredients:

• 1 container plain Greek yogurt
• 1/4 cup granola
• 1/2 cup mixed berries

Instructions:

1. Layer yogurt, granola, and berries in a glass.
2. Repeat layers and serve immediately.

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3. Eggs

• Calories: 70 calories (per large egg)
• Fat-Burning Benefit: High in protein, increases fullness and promotes fat-burning hormones.

Recipe: Veggie Scrambled Eggs
Ingredients:

• 2 eggs
• 1/4 cup spinach, chopped
• 1/4 cup bell peppers, diced
• 1 tsp olive oil

Instructions:

1. Heat olive oil in a skillet.
2. Add vegetables and sauté for 2-3 minutes.
3. Whisk eggs, pour into the skillet, and cook until set.

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4. Avocado

• Calories: 240 calories (per 1 medium avocado)
• Fat-Burning Benefit: High in monounsaturated fats, improves metabolism and reduces belly fat.

Recipe: Avocado Toast
Ingredients:

• 1 slice whole-grain bread
• 1/2 avocado
• 1 tsp lemon juice

Instructions:

1. Toast the bread.
2. Mash avocado and mix with lemon juice.
3. Spread on toast and serve.

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5. Spinach

• Calories: 23 calories (per 3.5 oz, raw)
• Fat-Burning Benefit: Low in calories, rich in fiber, and helps regulate blood sugar.

Recipe: Spinach Salad with Lemon Dressing
Ingredients:

• 2 cups fresh spinach
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. Toss spinach and tomatoes in a bowl.
2. Drizzle olive oil and lemon juice over the salad.
3. Season with salt and pepper, and serve.

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6. Chicken Breast

• Calories: 165 calories (per 3.5 oz, skinless)
• Fat-Burning Benefit: High in lean protein, promotes muscle growth and fat burning.

Recipe: Grilled Chicken Breast
Ingredients:

• 1 chicken breast (boneless, skinless)
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Rub chicken breast with olive oil and seasonings.
2. Grill on medium heat for 5-7 minutes per side, or until fully cooked.
3. Serve with steamed vegetables.

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7. Blueberries

• Calories: 84 calories (per 1 cup)
• Fat-Burning Benefit: High in antioxidants, aids in reducing belly fat.

Recipe: Blueberry Smoothie
Ingredients:

• 1 cup blueberries
• 1/2 banana
• 1 cup almond milk
• 1 tbsp chia seeds

Instructions:

1. Blend all ingredients until smooth.
2. Pour into a glass and enjoy.

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8. Sweet Potatoes

• Calories: 112 calories (per 1 medium sweet potato)
• Fat-Burning Benefit: Rich in fiber, promotes satiety, and balances blood sugar.

Recipe: Roasted Sweet Potato Wedges
Ingredients:

• 1 medium sweet potato
• 1 tsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Slice sweet potato into wedges and toss with olive oil and seasonings.
3. Bake for 25-30 minutes, flipping halfway through.

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9. Quinoa

• Calories: 120 calories (per 1/2 cup cooked)
• Fat-Burning Benefit: High in protein and fiber, keeps you full longer.

Recipe: Quinoa Salad
Ingredients:

• 1/2 cup cooked quinoa
• 1/4 cup diced cucumber
• 1/4 cup diced tomatoes
• 1 tbsp olive oil
• 1 tsp lemon juice

Instructions:

1. Combine quinoa, cucumber, and tomatoes in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Toss and serve.

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10. Salmon

• Calories: 206 calories (per 3.5 oz)
• Fat-Burning Benefit: High in omega-3 fatty acids, helps reduce inflammation and promote fat loss.

Recipe: Baked Salmon
Ingredients:

• 1 salmon fillet
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dill
• Lemon slices

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brush salmon with olive oil and season with garlic powder and dill.
3. Place lemon slices on top and bake for 15-20 minutes.

Lazy Meals You Can Make in Your Slow Cooker and Air Fryer (Quick & Easy!)"

 

1. Slow-Cooker Orange Chicken

• Ingredients:
  • 2 lbs chicken thighs or breasts
  • 1 cup orange juice
  • 1/4 cup soy sauce
  • 1/3 cup honey
  • 2 tbsp cornstarch (to thicken sauce)
  • 1/4 cup water (for slurry)
  • Optional: 1 tsp garlic powder, 1/2 tsp ginger powder
• Instructions:

1. Place chicken in the slow cooker.
2. Mix orange juice, soy sauce, honey, garlic, and ginger. Pour over chicken.
3. Cook on low for 4-6 hours.
4. Mix cornstarch with water, add to slow cooker, and cook for 15 more minutes to thicken.

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2. Slow-Cooker Beef Stroganoff

• Ingredients:
  • 2 lbs beef stew meat
  • 2 cans (10.5 oz each) cream of mushroom soup
  • 1 cup sour cream
  • 1 packet (1 oz) onion soup mix
  • 8 oz egg noodles (cooked separately)
• Instructions:

1. Place beef, soup, and onion soup mix in the slow cooker. Stir to combine.
2. Cook on low for 7-8 hours.
3. Stir in sour cream before serving over-cooked noodles.

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3. Slow-Cooker Pulled Pork

• Ingredients:
• 3-4 lbs pork shoulder or butt
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp salt
•  Instructions:

1. Rub pork with paprika, brown sugar, garlic powder, and salt.
2. Place in slow cooker with BBQ sauce and broth.
3. Cook on low for 8 hours. Shred with forks and mix with juices.

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4. Slow-Cooker Vegetarian Chili

• Ingredients:
  • 2 cans (15 oz each) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (28 oz) diced tomatoes
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 cup vegetable broth
• Instructions:

1. Add all ingredients to the slow cooker. Stir to combine.
2. Cook on low for 6-8 hours.

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5. Slow-Cooker Chicken Tacos

• Ingredients:
  • 2 lbs chicken breasts
  • 1 packet (1 oz) taco seasoning
  • 1 cup salsa
• Instructions:

1. Place chicken in the slow cooker. Sprinkle with taco seasoning and top with salsa.
2. Cook on low for 4-6 hours. Shred chicken and serve in tortillas with toppings.

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6. Slow-Cooker Pot Roast

• Ingredients:
  • 3 lbs chuck roast
  • 4 medium potatoes, quartered
  • 4 carrots, cut into chunks
  • 1 onion, sliced
  • 2 cups beef broth
  • 1 packet (1 oz) onion soup mix
• Instructions:

1. Place vegetables in the slow cooker. Add roast on top.
2. Mix beef broth with onion soup mix and pour over.
3. Cook on low for 8-10 hours.

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7. Slow-Cooker Mac and Cheese

• Ingredients:
  • 8 oz elbow macaroni (uncooked)
  • 2 cups shredded cheddar cheese
  • 1/2 cup Parmesan cheese
  • 2 cups milk
  • 1 can (12 oz) evaporated milk
  • 1/4 cup butter, melted
  • 1/2 tsp salt
• Instructions:

1. Add all ingredients to the slow cooker. Stir to combine.
2. Cook on low for 2-3 hours, stirring occasionally.

“25 Affordable Party Platters to Wow Your Guests This New Year’s Eve!”

 1. Vegetable Platter with Dip

Ingredients:
2 cups baby carrots
2 cups celery sticks
1 cup cherry tomatoes
1 cucumber, sliced
1 cup broccoli florets
1 cup ranch dip or hummus

Instructions:
Wash and prep all vegetables. Arrange on a platter in sections, with the ranch dip or hummus in the center.

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2. Cheese and Crackers Platter

Ingredients:

8 oz cheddar cheese
8 oz mozzarella cheese
1 box assorted crackers

Instructions:
Slice cheeses into cubes or thin squares. Arrange cheese and crackers decoratively on a platter.

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3. Mini Sandwich Platter

Ingredients:
1 loaf sliced bread
1/2 lb deli meat (ham or turkey)
1/4 lb cheese (cheddar or Swiss)
Lettuce leaves
Mayonnaise and mustard

Instructions:
Assemble sandwiches with bread, meat, cheese, and lettuce. Spread mayo or mustard as desired. Cut into quarters and secure with toothpicks.

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4. Fruit Platter

Ingredients:
2 cups grapes
2 apples, sliced
2 oranges, peeled and segmented
1 cup pineapple chunks

Instructions:
Wash and prep fruits. Arrange in a colorful pattern on a platter.

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5. Loaded Nachos Platter

Ingredients:
1 large bag tortilla chips
2 cups shredded cheese
1 cup black beans
1 cup salsa
1/2 cup sour cream

Instructions:
Layer chips on a baking sheet. Sprinkle with cheese, black beans, and salsa. Bake at 350°F for 5-7 minutes until cheese melts. Add sour cream before serving.

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6. Antipasto Skewers

Ingredients:
1 pint cherry tomatoes
1 cup mozzarella balls
1 cup olives
1/4 lb salami slices
Wooden skewers

Instructions:
Thread cherry tomatoes, mozzarella, olives, and salami onto skewers. Arrange on a platter.

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7. Pigs in a Blanket

Ingredients:
1 pack mini hot dogs
1 can crescent roll dough

Instructions:
Cut crescent roll dough into strips. Wrap each mini hot dog with dough. Bake at 375°F for 12-15 minutes until golden brown.

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8. Deviled Eggs Platter

Ingredients:
12 eggs
1/4 cup mayonnaise
1 tablespoon mustard
Paprika for garnish

Instructions:
Boil eggs, peel, and slice in half. Remove yolks and mix with mayo and mustard. Fill egg whites with yolk mixture and sprinkle with paprika.

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9. Meatball Platter

Ingredients:
1 lb frozen meatballs
1 cup BBQ sauce
Toothpicks

Instructions:
Heat meatballs in a saucepan with BBQ sauce until warm. Serve with toothpicks.

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10. Mini Pizza Platter

Ingredients:
6 English muffins, halved
1 cup pizza sauce
2 cups shredded mozzarella cheese
Optional toppings: pepperoni, diced bell peppers

Instructions:
Spread pizza sauce on muffin halves. Top with cheese and desired toppings. Bake at 375°F for 8-10 minutes until cheese melts.

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11. Stuffed Mushrooms

Ingredients:
16 button mushrooms
1/2 cup breadcrumbs
1/4 cup cream cheese
1 clove garlic, minced

Instructions:
Remove mushroom stems and mix breadcrumbs, cream cheese, and garlic. Stuff mushrooms and bake at 375°F for 15-20 minutes.

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12. Baked Potato Bites

Ingredients:
12 baby potatoes
1/2 cup sour cream
1/2 cup shredded cheese
2 tablespoons chopped chives

Instructions:
Roast potatoes until tender. Slice in half and top with sour cream, cheese, and chives.

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13. Chips and Salsa

Ingredients:
1 large bag tortilla chips
1 jar salsa

Instructions:
Pour salsa into a bowl and serve with chips.

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14. Sweet and Savory Pretzel Bites

Ingredients:
1 bag pretzels
1/2 cup melted chocolate
Sea salt for sprinkling

Instructions:
Dip pretzels halfway into melted chocolate. Sprinkle with sea salt and let cool.

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15. Cheesy Garlic Breadsticks

Ingredients:
1 can pizza dough
1/4 cup garlic butter
1 cup shredded mozzarella cheese

Instructions:
Spread garlic butter on dough. Sprinkle with cheese and bake at 375°F for 10-12 minutes. Cut into strips.

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16. Veggie Pizza

Ingredients:
1 can crescent roll dough
1/2 cup cream cheese
1 cup chopped veggies (bell peppers, cucumbers, carrots)

Instructions:
Bake crescent roll dough as a flat crust. Spread with cream cheese and top with chopped veggies.

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17. Chocolate Fondue with Dippers

Ingredients:
1 cup chocolate chips
1/2 cup milk
Sliced fruits (bananas, strawberries)
Marshmallows

Instructions:
Melt chocolate with milk in a saucepan. Serve with fruits and marshmallows for dipping.

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18. Rice Paper Spring Rolls

Ingredients:
12 rice paper wrappers
2 cups shredded veggies (carrots, cabbage)
1 cup cooked chicken or shrimp
1/2 cup dipping sauce

Instructions:
Soften rice paper in water. Fill with veggies and protein, then roll tightly. Serve with dipping sauce.

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19. Peanut Butter and Jelly Sliders

Ingredients:
1 pack Hawaiian rolls
1/2 cup peanut butter
1/2 cup jelly

Instructions:
Slice rolls in half, spread with peanut butter and jelly, and reassemble as sliders.

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20. Budget Bruschetta

Ingredients:
1 baguette, sliced
2 cups diced tomatoes
2 tablespoons olive oil
1 clove garlic, minced

Instructions:
Toast baguette slices. Mix tomatoes, olive oil, and garlic, and spoon onto bread.

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21. Popcorn Trio Platter

Ingredients:
2 cups plain popcorn
2 cups caramel popcorn
2 cups cheese-flavored popcorn

Instructions:
Arrange three popcorn flavors in separate sections on a tray.

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22. Mini Cupcake Dessert Platter

Ingredients:
1 box cake mix
1 tub frosting
Sprinkles for decoration

Instructions:
Bake mini cupcakes according to package directions. Frost and decorate with sprinkles.

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23. Taco Platter

Ingredients:
10 mini tortillas
1 lb seasoned ground beef
1 cup shredded lettuce
1 cup salsa
1 cup shredded cheese

Instructions:
Arrange tortillas and toppings on a platter for guests to assemble tacos.

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24. Chocolate-Covered Strawberries

Ingredients:
1 pint strawberries
1 cup melted chocolate

Instructions:
Dip strawberries in melted chocolate and let cool on parchment paper.

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25. Honey Glazed Chicken Wings

Ingredients:
2 lbs chicken wings
1/2 cup honey
1/4 cup soy sauce

Instructions:
Marinate wings in honey and soy sauce. Bake at 400°F for 25-30 minutes until golden brown.

Christmas Food Recalls | URGENT | The Hidden Dangers in Your Holiday Feast

 The FDA has issued recalls for several Christmas-related food products that may already be in consumers' pantries or refrigerators even if they've been removed from store shelves.

Lay's Classic Potato Chips

Last week, Frito-Lay announced a recall of certain bags of Lay's Classic Potato Chips after learning that the product possibly contained undeclared milk. The goods were sold in two states, Oregon and Washington.

The chips are packaged in a flexible bag with a guaranteed-fresh date of February 11, 2025, and a manufacturing code of either 6462307xx or 6463307xx. The universal product code is 28400 31041.

Oysters

The FDA has advised people in Arizona, California, Florida, Massachusetts, Michigan, New York and Washington not to consume oysters or Manila clams harvested from November 15 to December 11 by Rudy's Shellfish from the Pickering Passage growing area in Washington over concerns of a norovirus outbreak. Norovirus is also known as the stomach flu, although it is not related to influenza.

Hot Cocoa Mix

A recall was issued for Aroma Vita Hot Cocoa Mix sold in 32-ounce packages with a UPC of 7 1908 50007 0 and a case UPC of 50719098500075 over concerns that metal fragments had been introduced to the product.

The hot cocoa, a product of DYMA Brands in Atlanta, was distributed in Arkansas, Arizona, California, Colorado, Connecticut, Florida, Georgia, Iowa, Illinois, Louisiana, Maryland, Michigan, Minnesota, Missouri, North Carolina, North Dakota, Nebraska, New Jersey, New Mexico, Nevada, Ohio, Oklahoma, Oregon, Pennsylvania, Tennessee, Texas, Utah, Washington, Wisconsin and West Virginia.

Costco Eggs

Last month, Handsome Brook Farms initiated a voluntary recall of its 24-count organic pasture-raised eggs, which are sold under the Kirkland Signature brand name, because of a potential salmonella contamination. The eggs were distributed to 25 Costco stores in Alabama, Georgia, North Carolina, South Carolina and Tennessee.

The recall is for eggs packaged in a plastic carton with the Julian code 327 and a use-by date of January 6, 2025. The UPC 9661910680 is also included on the packaging.

What People Are Saying

The FDA said on its website: "It is important that consumers be aware of recalls because recalled foods may cause injury or illness, especially for people who are pregnant or have weakened immune systems because of chronic illness or medical treatment."

What Happens Next

Consumers are urged to stay up to date on current recalls and check their products to ensure they aren't included in any recall notices. For a full list of FDA recalls, visit fda.gov.