Daily Dish for Friday September, 11th 2020

We reflect on this day for all that have fallen from the war that was triggered from this event of the twin towers falling. We remember the thousands of thousands of lives lost to this day and the war that came after. Let the Lord God be your strong tower, your source of hope, strength, peace, and answer to this causality of war. Let it be a sign to us that we need to pray daily for terrorism in the United States that it exists more than we know. We need to pray daily for the protection of the troops and soldiers still fighting this war. My heart goes out to all the families who were affected by this event that your loved ones be and were sent in my hopes to Heaven directly. That your hearts be healed from this event through the love of our unfailing Lord Jesus Christ. May peace be in your hearts, love, and serenity that only God can give to us upon request.

Parmesan-Breaded Pork Chops

Ingredients

• 1/4 cup all-purpose flour

• 1 large egg

• 2 tablespoons 2% milk

• 1 cup crushed Ritz crackers

• 3 tablespoons grated Parmesan cheese

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 6 boneless pork loin chops (4 ounces each)

• 1/4 cup butter, melted

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Directions

• Place flour in a shallow bowl. In a separate shallow bowl, whisk egg and milk. In a third bowl, combine the crackers, cheese, salt and pepper. Dip pork chops in the flour, egg mixture, then cracker mixture.

• Place butter in a 13x9-in. baking dish; add pork chops. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts 1 pork chop: 341 calories, 19g fat (9g saturated fat), 113mg cholesterol, 459mg sodium, 15g carbohydrate (2g sugars, 0 fiber), 26g protein.

Tender Maple-Glazed Pork Chops

Ingredients

• 4 boneless pork loin chops (1 inch thick and 6 ounces each)

• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon olive oil

• 1/2 cup brewed coffee

• 1/4 cup maple syrup

• 1 tablespoon Dijon mustard

• 2 teaspoons Worcestershire sauce

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Directions

• Sprinkle pork chops with thyme, salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.

• Add remaining ingredients to skillet. Bring to a boil; cook until liquid is reduced by half.

• Return pork chops to skillet. Reduce heat; cover and simmer until meat is tender, 10-12 minutes, turning once. Serve with sauce.

Nutrition Facts 1 pork chop: 316 calories, 13g fat (4g saturated fat), 82mg cholesterol, 463mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 33g protein.

Scored Potatoes

Ingredients

• 4 large baking potatoes

• 2 tablespoons butter, melted, divided

• 1/8 teaspoon paprika

• 1 tablespoon minced fresh parsley

• Salt and pepper to taste

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Directions

• With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise 6 times, but not all the way through; fan potatoes slightly.

• Place in a shallow baking dish. Brush potatoes with 1 tablespoon butter. Sprinkle with paprika, parsley, salt and pepper. Bake, uncovered, at 350° for 50 minutes or until tender. Drizzle with remaining butter.

Nutrition Facts 2 potato halves: 336 calories, 6g fat (4g saturated fat), 15mg cholesterol, 68mg sodium, 65g carbohydrate (3g sugars, 8g fiber), 8g protein.

Turkey-Sweet Potato Soup

Ingredients

• 2 medium sweet potatoes, peeled and cubed

• 2 cups water

• 2 teaspoons sodium-free chicken bouillon granules

• 1 can (14-3/4 ounces) cream-style corn

• 1 tablespoon minced fresh sage

• 1/4 teaspoon pepper

• 1 tablespoon cornstarch

• 1 cup 2% milk

• 2 cups cubed cooked turkey breast

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• In a large saucepan, combine potatoes, water and bouillon; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 10-15 minutes.

• Stir in corn, sage and pepper; heat through. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through.

Nutrition Facts 1-1/2 cups: 275 calories, 3g fat (1g saturated fat), 65mg cholesterol, 374mg sodium, 39g carbohydrate (13g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Spinach Blueberry Salad

Ingredients

• 1/4 cup raspberry vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 cup canola oil

• SALAD:

• 12 cups fresh baby spinach (about 10 ounces)

• 1 cup fresh blueberries

• 1 cup (4 ounces) crumbled blue cheese

• 1/2 cup chopped pecans, toasted

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Directions

• Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 serving: 254 calories, 24g fat (5g saturated fat), 13mg cholesterol, 407mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 6g protein.

Parmesan Herbed Noodles

Ingredients

• 1-1/2 cups uncooked wide egg noodles

• 2 tablespoons shredded Parmesan cheese

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme

• 1 garlic clove, minced

• 1/4 teaspoon salt

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Directions

• In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

Nutrition Facts 1 cup: 243 calories, 15g fat (6g saturated fat), 46mg cholesterol, 444mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 6g protein.

Fresh Mozzarella Basil Sandwiches

Ingredients

• 8 slices sourdough bread, toasted

• 1/4 cup wasabi mayonnaise

• 1/2 pound fresh mozzarella cheese, sliced

• 2 medium tomatoes, sliced

• 4 thin slices sweet onion

• 8 fresh basil leaves

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Directions

• Spread toast with mayonnaise. On 4 slices, layer cheese, tomatoes, onion and basil; top with remaining toast.

Nutrition Facts 1 each: 466 calories, 24g fat (10g saturated fat), 50mg cholesterol, 576mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 18g protein.

Makeover Fruit Pizza

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

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

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

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• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts 1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Caprese Salad Kabobs

Ingredients

• 24 grape tomatoes

• 12 cherry-size fresh mozzarella cheese balls

• 24 fresh basil leaves

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

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Directions

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

Sweet Raspberry Tea

Ingredients

• 4 quarts water, divided

• 10 tea bags

• 1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained

• 1 cup sugar

• 3 tablespoons lime juice

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Directions

• In a saucepan, bring 2 quarts water to a boil; remove from heat. Add tea bags; steep, covered, 5-8 minutes according to taste. Discard tea bags.

• Place raspberries, sugar and remaining water in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Press mixture through a fine-mesh strainer into a bowl; discard pulp and seeds.

• In a large pitcher, combine tea, raspberry syrup and lime juice. Refrigerate, covered, until cold.

Nutrition Facts 1 cup: 63 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 16g carbohydrate (15g sugars, 1g fiber), 0 protein.