Daily Dish for Friday, 16th of October 2020

A feast for Friday before the weekend; Possible lunch and dinner combinations if wanted, a little something for everyone. Not all are 500mg but, it is a treat day and a thank you for all that you do! Enjoy Beef; Its what's for dinner tonight or today for lunch. We have some vegetarian options with low sodium, and fruit to go with it.

Celebration Lunch to become Christians and Share in the fellowship of the Lord with your dinner party; invite and share the word of Jesus Christ to them! Warm home made apple cider at the bottom of the list to serve with the apple cinnamon butter cream cup cakes.

Simple Grilled Steak Fajitas

Ingredients

• 1 beef top sirloin steak (3/4 inch thick and 1 pound)

• 2 tablespoons fajita seasoning mix

• 1 large sweet onion, cut crosswise into 1/2-inch slices

• 1 medium sweet red pepper, halved

• 1 medium green pepper, halved

• 1 tablespoon olive oil

• 4 whole wheat tortillas (8 inches), warmed

• Sliced avocado, optional

• Minced fresh cilantro, optional

• Lime wedges, optional

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Directions

• Rub steak with seasoning mix. Brush onion and peppers with oil.

• Grill steak and vegetables, covered, on a greased rack over medium direct heat 4-6 minutes on each side, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; and medium-well, 145°) and vegetables are tender. Remove from grill. Let steak stand, covered, 5 minutes before slicing.

• Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro and serve with lime wedges.

Nutrition Facts

1 serving: 363 calories, 13g fat (4g saturated fat), 54mg cholesterol, 686mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Broccoli-Pasta Side Dish

Ingredients

• 2-1/2 pounds fresh broccoli

• 2 garlic cloves, minced

• 1/3 cup olive oil

• 1 tablespoon butter

• 1 teaspoon salt

• Onion Flakes

• 8 ounces linguine or thin spaghetti, cooked and drained

• Grated Romano or Parmesan cheese

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Directions

• Cut florets and tender parts of broccoli stems into bite-sized pieces. In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently. Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle with cheese.

Nutrition Facts

1 each: 313 calories, 15g fat (3g saturated fat), 5mg cholesterol, 464mg sodium, 37g carbohydrate (5g sugars, 7g fiber), 11g protein.

Lemon Rice Pilaf

Ingredients

• 1 cup uncooked jasmine or long grain white rice

• 2 tablespoons butter

• 1 cup sliced celery

• 1 cup thinly sliced green onions

• 1 tablespoon grated lemon zest

• 1 teaspoon salt

• 1/4 teaspoon onion flakes

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Directions

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts

3/4 cup: 155 calories, 4g fat (2g saturated fat), 10mg cholesterol, 454mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Ingredients

• 1 cup uncooked jasmine or long grain white rice

• 2 tablespoons butter

• 1 cup sliced celery

• 1 cup thinly sliced green onions

• 1 tablespoon grated lemon zest

• 1 teaspoon salt

• 1/4 teaspoon onion flakes

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Directions

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts

3/4 cup: 155 calories, 4g fat (2g saturated fat), 10mg cholesterol, 454mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Tenderloin Steak Diane

Ingredients

• 4 beef tenderloin steaks (6 ounces each)

• 1 teaspoon steak seasoning

• 2 tablespoons butter

• 1 cup sliced fresh mushrooms

• 1/2 cup reduced-sodium beef broth

• 1/4 cup heavy whipping cream

• 1 tablespoon steak sauce

• 1 teaspoon garlic salt with parsley

• 1 teaspoon minced chives

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Directions

• Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan.

• Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes.

• Return steaks to pan; turn to coat and heat through. Stir in chives.

Nutrition Facts

1 steak with 2 tablespoons sauce: 358 calories, 21g fat (11g saturated fat), 111mg cholesterol, 567mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 37g protein.

Pomegranate-Hazelnut Roasted Brussels Sprouts

Ingredients

• 2 pounds fresh Brussels sprouts, trimmed and halved

• 1/4 cup olive oil

• 1-1/2 teaspoons kosher salt

• 1 teaspoon onion flakes

• 6 tablespoons butter, cubed

• 2/3 cup chopped hazelnuts, toasted

• 1 tablespoon grated orange zest

• 1/2 cup pomegranate seeds

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Directions

• Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven.

• Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts

3/4 cup: 248 calories, 22g fat (7g saturated fat), 23mg cholesterol, 454mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Garlic-Herb Pattypan Squash

Ingredients

• 5 cups halved small pattypan squash (about 1-1/4 pounds)

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1/2 teaspoon salt

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried thyme

• 1/4 teaspoon onion salt / flakes

• 1 tablespoon minced fresh parsley

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Directions

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Nutrition Facts

2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Pear Lime Gelatin

Ingredients

• 1 can (29 ounces) pear halves in juice

• 1 package (3 ounces) lime gelatin

• 3 ounces cream cheese, cubed

• 1 cup whipped topping

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Directions

• Drain pears, reserving juice; set pears aside. Measure the juice; add water if needed to equal 1-1/2 cups. Pour into a saucepan; bring to a boil. Add gelatin; stir until dissolved. Gradually add cream cheese, whisking until smooth.

• Cover and refrigerate until cool. Mash pears; fold into gelatin mixture. Fold in whipped topping. Pour into a 6-cup serving bowl. Refrigerate until set.

Nutrition Facts

3/4 cup: 172 calories, 3g fat (2g saturated fat), 5mg cholesterol, 398mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fruit, 1 fat.

Homemade Ravioli

Ingredients

• 5 to 5-1/2 cups all-purpose flour

• 6 large eggs

• 1/2 cup water

• 1 tablespoon olive oil

• SAUCE:

• 1 can (28 ounces) crushed tomatoes

• 1-1/2 cups tomato puree

• 1/2 cup grated Parmesan cheese

• 1/3 cup water

• 1/3 cup tomato paste

• 3 tablespoons sugar

• 2 tablespoons minced fresh basil

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced fresh oregano

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/4 teaspoon onion flakes

• FILLING:

• 1 carton (15 ounces) ricotta cheese

• 2 cups shredded part-skim mozzarella cheese

• 1/3 cup grated Parmesan cheese

• 1 large egg, lightly beaten

• 2 teaspoons minced fresh basil

• 1 teaspoon minced fresh parsley

• 1 teaspoon minced fresh oregano

• 1/4 teaspoon garlic powder

• 1/8 teaspoon salt

• 1/8 teaspoon onion flakes

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Directions

• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

• Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

• In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.

• Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Homemade Ravioli Tips

How do you cut ravioli without a ravioli cutter?

To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel. No pastry or pizza wheel? Use an overturned thin glass cup, a floured cookie cutter or a knife to carefully cut around the mounds of filling.Do you boil ravioli?

Fresh ravioli is best boiled in a pot of salted water for a couple minutes until they float to the top of the water. If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top. Cover with foil and bake at 350° for 10 minutes, turning halfway through.What sauce goes well with ravioli?

Ravioli can go with almost any sauce, including marinara, pesto and Alfredo sauce. (Check out more of our quick ravioli recipes.)

Nutrition Facts

10 ravioli: 856 calories, 27g fat (13g saturated fat), 279mg cholesterol, 1139mg sodium, 110g carbohydrate (19g sugars, 7g fiber), 42g 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

• 4 slices of cheddar

• 4 slices of Swiss

• 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 Caprese Salad

Ingredients

• 1 pound fresh mozzarella cheese, cut into 1/4-inch slices

• 3 plum tomatoes, cut into 1/4-inch slices

• 1-1/2 cups fresh baby spinach

• 8 bacon strips, cooked and crumbled

• 1/2 cup minced fresh basil

• 2 green onions, chopped

• 1/4 cup balsamic vinaigrette

• 1/2 teaspoon salt

• 1/4 teaspoon onion flakes

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Directions

• Arrange cheese, tomatoes and spinach on a large serving platter; top with bacon, basil and green onions. Just before serving, drizzle with vinaigrette; sprinkle with salt and pepper.

Nutrition Facts

1 serving: 225 calories, 17g fat (9g saturated fat), 53mg cholesterol, 468mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 13g protein.

Bacon Cheese Fries

Ingredients

• 1 package (32 ounces) frozen French fried potatoes

• 1 cup shredded cheddar cheese

• 1/2 cup thinly sliced green onions

• 1/4 cup crumbled cooked bacon

• Ranch salad dressing

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Directions

• Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

Nutrition Facts

1 each: 218 calories, 11g fat (4g saturated fat), 14mg cholesterol, 180mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 6g protein.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video

Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers.

Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts

1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Fruit Pizza

Ingredients

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup confectioners' sugar

• 1 carton (8 ounces) frozen whipped topping, thawed

• 2 to 3 kiwifruit, peeled and thinly sliced

• 1 to 2 firm bananas, sliced

• 1 can (11 ounces) mandarin oranges, drained

• 1/2 cup red grape halves

• 1/4 cup sugar

• 1/4 cup orange juice

• 2 tablespoons water

• 1 tablespoon lemon juice

• 1-1/2 teaspoons cornstarch

• Pinch salt

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Directions

• Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool.

• In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top.

• In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

Nutrition Facts

1 slice: 235 calories, 12g fat (6g saturated fat), 21mg cholesterol, 162mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 2g protein.

Apple Pie Cupcakes with Cinnamon Buttercream

Ingredients

• 1 package yellow cake mix (regular size)

• 2 tablespoons butter

• 4 medium tart apples, peeled and finely chopped (about 4 cups)

• 3/4 cup packed brown sugar

• 1 tablespoon cornstarch

• 1 tablespoon water

• FROSTING:

• 1 cup butter, softened

• 3 cups confectioners' sugar

• 2 tablespoons heavy whipping cream

• 1 teaspoon vanilla extract

• 1-1/2 teaspoons ground cinnamon

• Thinly sliced apples, optional

Apple cider Packets or by home made is okay too

My own recipe:

12 cups of Apple Juice Boiled

4 tablespoons of Honey

4 teaspoons Cinnamon

4 teaspoons of Brown Sugar

Carmel Drizzle and whip cream to top it off

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Directions

• Prepare and bake cake mix according to package directions for cupcakes.

• In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely.

• Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture.

• In a large bowl, combine all frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. You won't be able to get enough of these delicious apple desserts.

Nutrition Facts 1 cupcake: 300 calories, 15g fat (7g saturated fat), 48mg cholesterol, 221mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 1g protein.