Daily Dish for dinner for the Original Copy Officer Captain Family 270,036 for 3/28/21Sunday

Make it a party with these drinks that don't have alcohol in them; enjoy an American Classics the dog and the burger with some sides to keep you filled till the sun rises on Monday. Enjoy this Ball game of food bless it to your bodies and be healed in the name of Jesus.

Cincinnati Chili Dogs

Ingredients

• 1-1/2 pounds ground beef

• 2 small yellow onions, chopped and divided

• 2 cans (15 ounces each) tomato sauce

• 1-1/2 teaspoons baking cocoa

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon chili powder

• 1/4 teaspoon paprika

• 1/4 teaspoon garlic powder

• 2 tablespoons Worcestershire sauce

• 1 tablespoon cider vinegar

• 10 hot dogs

• 10 hot dog buns, split

• Shredded cheddar cheese

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Directions

• In a large skillet over medium heat, cook and stir ground beef, crumbling meat, until no longer pink; drain.

• In a 3-qt. slow cooker, combine beef with one chopped onion; add next 8 ingredients. Cook, covered, on low about 2 hours; add hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer.

• Serve on buns; top with shredded cheese and remaining chopped onion.

Nutrition Facts 1 chili dog: 419 calories, 24g fat (9g saturated fat), 67mg cholesterol, 1135mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 23g protein.

For the Vegetarians:

Tuna Burgers

Ingredients

• 1 large egg, lightly beaten

• 1/2 cup dry bread crumbs

• 1/2 cup finely chopped celery

• 1/3 cup mayonnaise

• 1/4 cup finely chopped onion

• 2 tablespoons chili sauce

• 1 pouch (6.4 ounces) light tuna in water

• 2 tablespoons butter

• 4 hamburger buns, split and toasted

• Optional: Lettuce leaves and sliced tomato

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Directions

• Mix the first 6 ingredients; fold in tuna. Shape into 4 patties.

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.

Health Tip: Lighten up this burger by using reduced-fat mayonnaise and brushing the patties with 1 Tbsp. butter. Then use your broiler instead of pan-frying. You’ll save 75 calories and 10 grams of fat per serving.

Nutrition Facts 1 burger: 417 calories, 23g fat (7g saturated fat), 79mg cholesterol, 710mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 17g protein.

Mushroom-Stuffed Cheeseburgers

Ingredients

• 2 bacon strips, finely chopped

• 2 cups chopped fresh mushrooms

• 1/4 cup chopped onion

• 1/4 cup chopped sweet red pepper

• 1/4 cup chopped green pepper

• 2 pounds lean ground beef (90% lean)

• 2 tablespoons steak sauce

• 1/2 teaspoon seasoned salt

• 4 slices provolone cheese, halved

• 8 kaiser rolls, split

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Directions

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon.

• In a large bowl, combine beef, steak sauce and seasoned salt, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling.

• Grill burgers, uncovered, over medium-high heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°. Serve on rolls.

Nutrition Facts 1 burger: 418 calories, 17g fat (7g saturated fat), 82mg cholesterol, 653mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 31g protein.

Bacon-Wrapped Tater Tots

Ingredients

• 16 bacon strips, halved lengthwise

• 32 frozen Tater Tots, thawed

• Onion Flakes to season

• Dash of Italian Seasoning

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Directions

• Preheat oven to 400°. Cook bacon in a large skillet over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.

• Combine syrup and pepper flakes. Dip each bacon piece in syrup mixture, then wrap around a Tater Tot. Secure with toothpicks.

• Place on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake until bacon is crisp, 12-15 minutes.

Nutrition Facts 1 appetizer: 52 calories, 3g fat (1g saturated fat), 4mg cholesterol, 123mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 2g protein.

Nacho Tots

Ingredients

• 1 package (32 ounces) frozen Tater Tots

• 7 ounces fresh chorizo or bulk spicy pork sausage

• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained

• 12 ounces Velveeta, cubed

• 1 can (15 ounces) black beans, rinsed and drained

• 1/2 cup pickled jalapeno slices

• 1/4 cup minced fresh cilantro

• 1/3 cup thinly sliced green onions

• 1 medium ripe avocado, cubed

• 1 medium tomato, chopped

• 1/2 cup sour cream

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Directions

• Preheat oven to 425°. Place Tater Tots in an ungreased 13x9-in. baking dish. Bake, uncovered, 40 minutes.

• Meanwhile, in a large skillet, cook chorizo over medium heat until no longer pink, breaking into crumbles; drain. Remove from pan and set aside. In same skillet, add diced tomatoes and cheese. Cook, uncovered, over medium heat until blended and cheese is melted, stirring occasionally. Pour over Tater Tots. Sprinkle with chorizo and black beans.

• Bake, uncovered, 10 minutes. Sprinkle with jalapenos, cilantro and green onions. Top with avocado and tomato. Serve with sour cream.

Test Kitchen TipsProcess cheese melts like a dream; we have a special place in our hearts for the stuff. But if Velveeta's nostalgic charm is lost on you, just substitute an equal amount of another nice melting cheese like Monterey Jack or cheddar. Don't skimp on the bake time. You want the tots ultra crispy to stand up to the toppings. When you're shopping for tomatoes out of season, buy vine-ripened ones if you can find them. They tend to be juicier and more flavorful than other kinds. Otherwise, use halved cherry or grape tomatoes.

Nutrition Facts 1 serving: 378 calories, 23g fat (9g saturated fat), 45mg cholesterol, 1152mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 13g protein.

Mimosa Floats

Ingredients

• 1-1/2 cups champagne

• 1/2 cup no-pulp orange juice

• 1 cup vanilla ice cream

• Shaved dark chocolate candy bar, optional

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Directions

• Pour 6 tablespoons champagne and 2 tablespoons orange juice into a 6-ounce champagne flute. Stir in 1/4 cup vanilla ice cream; if desired, top with chocolate shavings. Repeat with remaining ingredients.

Raspberry Fizz

Ingredients

• 2 ounces ruby red grapefruit juice

• 1/2 to 1 ounce raspberry flavoring syrup

• 1/2 to 3/4 cup ice cubes

• 6 ounces club soda, chilled

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Directions

• In a mixing glass or tumbler, combine grapefruit juice and syrup. Place ice in a highball glass; add juice mixture. Top with club soda.

Editor's Note This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.

Nutrition Facts 1 each: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 37mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

2018: Easy Tortellini Spinach Soup

Ingredients

16 frozen fully cooked Italian meatballs (about 1 pound)

• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

• 1/4 teaspoon Italian seasoning

• 1/4 teaspoon pepper

• 2 cartons (32 ounces each) chicken stock

• 2 cups frozen cheese tortellini (about 8 ounces)

• 3 ounces fresh baby spinach (about 4 cups)

• Shredded Parmesan cheese, optional

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Directions

• Place the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

• Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.

Test Kitchen tipsFully cooked Italian sausage, cut into half-moon slices, can be substituted for meatballs. You can use frozen Italian turkey meatballs, but we haven’t found one that we love. We prefer the real deal. One 9-oz. package refrigerated cheese tortellini may be substituted for 2 cups frozen tortellini. Plan on serving the soup soon after adding the tortellini and spinach for the best texture.

Nutrition Facts 1-1/2 cups: 177 calories, 8g fat (4g saturated fat), 18mg cholesterol, 949mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

Fresh Fruit Tart

Ingredients

• 6 tablespoons butter, softened

• 1/4 cup Domino® or C&H® Pure Cane Granulated Sugar

• 1 cup all-purpose flour

• 2 tablespoons cornmeal

• 2 tablespoons lemon juice

• FILLING:

• 1 package (8 ounces) cream cheese, softened

• 3 tablespoons Domino® or C&H® Pure Cane Granulated Sugar

• 2 tablespoons milk

• 2 cups assorted fresh berries or assorted fresh fruit

• FRUIT GLAZE:

• 2 tablespoons Domino® or C&H® Pure Cane Granulated Sugar

• 1-1/2 teaspoons cornstarch

• 1/3 cup apricot nectar

• 2 teaspoons lemon juice

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Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack.

• For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze.

• For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.