Daily Dish for Friday August, 20th 2020

Thank you; to my Original Copy Officer Captain Family; I want to acknowledge you today for always coming through. I never ask for much and that is why we have such a great relationship! We can change the world one day at a time with not using Styrofoam and using something that is recyclable it will be what distinguishes us as Katherine Victoria VanAnderland, Original Copies. Know this meal was made with love and for the To do's and What to Do's and the Young adults and Officer Captains to have a nice Happy Birthday Meal for me. I will be with you in Spirit and if there is a chance in Heaven that you can surprise me with something I cannot wait! I have never been surprised ever before so this would be the birthday to do it.

I personally never thought that I would see 40 to your help, love, care, great prayers, we celebrate my life of the living. Lets march on the next 40 years to greatness by creating a world movement its my Birthday Platform and Cause For Change. I am so thankful to what you all do for me thank you for getting me in good standing, and health for all the medications that you have worked into my life I am so grateful and appreciative of you. Let's have an incredible night and day tomorrow!

Beef Filets with Portobello Sauce

Ingredients

• 2 beef tenderloin steaks (4 ounces each)

• 1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)

• 1/2 cup dry red wine or reduced-sodium beef broth

• 1 teaspoon all-purpose flour

• 1/2 cup reduced-sodium beef broth

• 1 teaspoon ketchup

• 1 teaspoon steak sauce

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon ground mustard

• 1/4 teaspoon pepper

• 1/8 teaspoon salt

• 1 tablespoon minced fresh chives, optional

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Directions

• Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan.

• Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.

• Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

Nutrition Facts 1 steak with 1/3 cup sauce: 247 calories, 7g fat (3g saturated fat), 51mg cholesterol, 369mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 27g protein. Diabetic exchanges: 3 lean meat, 1 vegetable.

Garlic Mashed Red Potatoes

Ingredients

• 8 medium red potatoes, quartered

• 3 garlic cloves, peeled

• 2 tablespoons butter

• 1/2 cup fat-free milk, warmed

• 1/2 teaspoon salt

• 1/4 cup grated Parmesan cheese

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• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.

• Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Test Kitchen TipsFor fluffy results, heat milk and butter before adding to potatoes. Mash just until done. In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. If you love spuds, be sure to check out our 100 best potato recipes. Nutrition Facts 1 cup: 190 calories, 5g fat (3g saturated fat), 14mg cholesterol, 275mg sodium, 36g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Parmesan Chicken Nuggets

Ingredients

• 1/4 cup butter, melted

• 1 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon kosher salt

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• Marinara sauce, optional

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• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.

• Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired. Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Nutrition Facts 6 nuggets (calculated without marinara): 191 calories, 9g fat (5g saturated fat), 67mg cholesterol, 309mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 20g protein.

Parmesan Potato Wedges

Ingredients

• 1/4 cup grated Parmesan cheese

• 1 teaspoon garlic salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon paprika

• 4 medium baking potatoes (about 8 ounces each)

• Cooking spray

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• Preheat oven to 400°. Mix first five ingredients.

• Cut each potato lengthwise into eight wedges; place in a parchment-lined 15x10x1-in. pan. Spritz with cooking spray; sprinkle with cheese mixture. Bake until tender, about 30 minutes.

Salivating for more spuds? Check out these simple and savory potato recipes that can be prepped in 15 minutes or less! Nutrition Facts 4 wedges: 101 calories, 1g fat (0 saturated fat), 2mg cholesterol, 297mg sodium, 20g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

Eggnog Pudding

Ingredients

• 2 cups cold milk

• 1 package (3.4 ounces) instant vanilla pudding mix

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon rum extract

• Additional ground nutmeg, optional

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Directions

• In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.

Stained Glass Gelatin

Ingredients

• 2 packages (3 ounces each) lime gelatin

• 6 cups boiling water, divided

• 2 packages (3 ounces each) orange gelatin

• 2 envelopes unflavored gelatin

• 1/3 cup cold water

• 1-1/2 cups white grape juice

• 1 carton (12 ounces) frozen whipped topping, thawed

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Directions

• In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8-in. square dish coated with cooking spray. Refrigerate for 4 hours or until very firm.

• In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping.

• Cut green gelatin into 1/2-in. cubes and orange gelatin into 1-in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13x9-in. dish coated with cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.

Test Kitchen TipsConsider festive jello salad for an old fashioned twist on vintage Thanksgiving recipes.

Nutrition Facts 1 piece: 122 calories, 4g fat (4g saturated fat), 0 cholesterol, 29mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 2g protein.

Cherry Tomato Mozzarella Saute

Ingredients

• 2 teaspoons olive oil

• 1/4 cup chopped shallots

• 1 teaspoon minced fresh thyme

• 1 garlic clove, minced

• 2-1/2 cups cherry tomatoes, halved

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

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• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

Nutrition Facts 2/3 cup: 127 calories, 9g fat (4g saturated fat), 22mg cholesterol, 194mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 6g protein.

Mandarin-Cashew Tossed Salad

Ingredients

• 5 cups torn red leaf lettuce

• 5 cups torn iceberg lettuce

• 3 cups torn Boston lettuce

• 2 cans (11 ounces each) mandarin oranges, well drained

• 3/4 cup chopped green pepper

• 1 celery rib, thinly sliced

• 1/4 cup chopped red onion

• HONEY LIME DRESSING:

• 1/4 cup canola oil

• 1/4 cup honey

• 1/2 teaspoon ground mustard

• 1/2 teaspoon grated lime zest

• 1 cup honey-roasted cashews

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Directions

• In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion.

• In a small bowl, combine oil, honey, mustard, lime zest, paprika, salt and pepper. Drizzle over salad. Add cashews; toss to coat.

Apricot Peach Smoothies

Ingredients

• 1 can (5-1/2 ounces) apricot nectar

• 1 medium ripe banana, frozen and cut into chunks

• 1 cup fat-free vanilla yogurt

• 2 cups sliced fresh or frozen unsweetened peaches

• 1 tablespoon lemon juice

• 1 tablespoon honey

• 1 teaspoon grated lemon zest

• 6 ice cubes

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Directions

• In a blender or food processor, combine all ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately.

Nutrition Facts 1 cup: 160 calories, 0 fat (0 saturated fat), 2mg cholesterol, 35mg sodium, 37g carbohydrate (0 sugars, 3g fiber), 4g protein.