Daily Dish for Lunch Dinner 3/18/2021 for the Original Copy Officer Captain Family and Clients
- Katherine Victoria Vananderland
- Mar 17, 2021
- 10 min read
Updated: Mar 18, 2021
My happy birthday dinner for you to share with and fellowship may it bless your body's and minds to have a top chef menu a surf and turf special!
Ingredients
2 cups uncooked whole wheat penne pasta
2 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces fresh baby spinach (about 6 cups), coarsely chopped
2 cups grape tomatoes, halved
1/3 cup prepared pesto
1/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
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Directions
Cook pasta according to package directions.
Meanwhile, sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Drain pasta; transfer to a large bowl. Add spinach, tomatoes, pesto and walnuts; toss to coat. Cut steak into thin slices. Serve pasta mixture with beef; sprinkle with cheese.
Nutrition Facts 1 serving: 532 calories, 22g fat (6g saturated fat), 50mg cholesterol, 434mg sodium, 49g carbohydrate (3g sugars, 9g fiber), 35g protein.
Ingredients
1/2 cup canola oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
Hot cooked rice
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Directions
In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight.
On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.
Nutrition Facts 2 kabobs: 257 calories, 12g fat (2g saturated fat), 46mg cholesterol, 277mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
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 and turn to coat; 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.
Ingredients
2 beef flank steaks (1 pound each), trimmed
1/2 pound bacon strips, cooked and crumbled
1 cup finely chopped fresh mushrooms
1 cup finely chopped green onions
1/4 cup finely chopped fresh basil or 4 teaspoons dried basil
2 tablespoons minced chives
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Directions
Flatten steaks to 1/4-in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks.
Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick.
Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove toothpicks.
Nutrition Facts 2 pinwheels: 224 calories, 12g fat (5g saturated fat), 64mg cholesterol, 250mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 medium-fat meat.
Ingredients
2 bacon strips
2 beef tenderloin steaks (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
2 cups sliced baby portobello mushrooms
1/4 teaspoon dried thyme
2 tablespoons butter, divided
1/4 cup Scotch whiskey
1/2 cup diet ginger ale
1 tablespoon brown sugar
1-1/2 teaspoons reduced-sodium soy sauce
1/4 teaspoon rubbed sage
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Directions
In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the sides of each steak and secure with toothpicks.
In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side.
Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes.
Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage.
Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.
Nutrition Facts 1 filet with 1/3 cup mushroom mixture: 581 calories, 37 g fat (15 g saturated fat), 108 mg cholesterol, 729 mg sodium, 10 g carbohydrate (8 g sugars, 1 g fiber), 35 g protein. Bacon-Gruyere Smashed Potatoes
Ingredients
1/2 cup butter, divided
3 large sweet onions, halved and thinly sliced
1-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
3-1/2 pounds medium red potatoes, halved
1 cup 2% milk
10 slices bacon strips, cooked and crumbled
1 cup shredded Gruyere or white cheddar cheese
Chopped fresh parsley, optional
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Directions
In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes.
Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.
Nutrition Facts 3/4 cup: 205 calories, 11g fat (6g saturated fat), 29mg cholesterol, 427mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein.
Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional
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Directions
In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
Nutrition Facts 1 cup: 169 calories, 6g fat (3g saturated fat), 127mg cholesterol, 817mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 18g protein.
Ingredients
1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes
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Directions
Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.
In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed.
Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts 6 shrimp with 2 tablespoons sauce: 367 calories, 9g fat (7g saturated fat), 138mg cholesterol, 290mg sodium, 51g carbohydrate (27g sugars, 1g fiber), 22g protein.
Ingredients
2-1/2 cups biscuit/baking mix
3/4 cup shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon ranch salad dressing mix
1 cup buttermilk
TOPPING:
1/2 cup butter, melted
1 tablespoon minced chives
1/2 teaspoon garlic powder
1/2 teaspoon ranch salad dressing mix
1/4 teaspoon pepper
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Directions
In a large bowl, combine the baking mix, cheese, garlic powder and salad dressing mix. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto greased baking sheets.
Bake at 450° until golden brown, 6-8 minutes. Meanwhile, combine topping ingredients. Brush over biscuits. Serve warm.
Nutrition Facts 1 biscuit: 81 calories, 5g fat (3g saturated fat), 11mg cholesterol, 176mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.
Ingredients
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound Brussels sprouts, trimmed and halved
1/2 cup panko bread crumbs
1-1/2 teaspoons minced fresh rosemary
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Directions
Preheat air fryer to 350°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds.
Toss Brussels sprouts with 2 tablespoons oil mixture. Place Brussels sprouts on tray in air-fryer basket; cook 4-5 minutes. Stir sprouts. Cook until sprouts are lightly browned and near desired tenderness, about 8 minutes longer, stirring halfway through cooking time.
Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Continue cooking until crumbs are browned and sprouts are tender, 3-5 minutes. Serve immediately.
Air-Fryer Garlic-Rosemary Brussels Sprouts Tips Which air fryer has the best ratings? Air fryers have become a household staple for many people, thanks to their ability to replicate the crunchy taste of fried foods with little to no oil. But with so many models available today, it can be hard to choose one to suit your needs. Our Test Kitchen pros put several air fryers through the paces, considering each one’s features, ease of use and performance to find the best air fryer. Take a peek at our guide to buying an air fryer for more tips.How long should I cook Brussels sprouts in an air fryer? Our Test Kitchen found that cook times vary dramatically among different brands of air fryers. As a result, we give a wider-than-normal range for suggested cook times in our air-fryer recipes, like these Brussels sprouts. Begin checking at the first time listed and adjust as needed. For more tips on air frying, check out our air fryer cooking guide.Are you supposed to peel Brussels sprouts? When making Brussels sprouts, we recommend peeling away any wilted or dirty outer leaves before placing them in the air fryer. Research contributed by Amy Glander, Taste of Home Book Editor
Nutrition Facts 3/4 cup: 164 calories, 11g fat (1g saturated fat), 0 cholesterol, 342mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic exchanges: 2 fat, 1 vegetable, 1/2 starch.
Ingredients
3 medium zucchini, cut into 1/4-in. slices
1/4 cup olive oil, divided
1 French bread baguette (10-1/2 ounces), cubed
1-1/2 cups heirloom mini or cherry tomatoes, halved
1 medium green pepper, coarsely chopped
1/2 medium red onion, thinly sliced
1/4 cup balsamic vinegar
1 teaspoon jarred roasted minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1-1/2 cups fresh mozzarella cheese pearls
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Directions
Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool.
Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally.
Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.
Test Kitchen tipsIf the raw onion is too pungent for you, roast it with the zucchini. Use 1/3 cup prepared balsamic vinaigrette if you're short on time.
Nutrition Facts 1 cup: 152 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Ingredients
4 large eggs
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups frozen corn (about 20 ounces), thawed
3 cups shredded Swiss cheese, divided
1/4 cup chopped onion
3 cups soft bread crumbs
1/4 cup butter, melted
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Directions
Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in corn, 1-1/2 cups cheese and onion. Transfer to a greased 11x7-in. baking dish.
Toss bread crumbs with melted butter; distribute over casserole. Sprinkle with remaining cheese.
Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving.
Test Kitchen TipsAny leftover bread can be used to make the bread crumbs. Use an egg bread for a golden hue, whole grain bread for a heartier texture or sourdough for a hint of tang.
Try using finely chopped red onion or shallots to add a touch of color to the casserole.
For a sharper cheese flavor, use an aged Swiss.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts 2/3 cup: 412 calories, 25g fat (14g saturated fat), 161mg cholesterol, 434mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 21g protein.
Black Forest Cannoli Parfaits
Ingredients
1 package (16 ounces) frozen pitted tart cherries, thawed
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
PARFAIT:
1 carton (15 ounces) reduced-fat ricotta cheese
1 package (8 ounces) fat-free cream cheese
1/4 cup sugar
2 tablespoons maple syrup
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 cups reduced-fat whipped topping
1/3 cup miniature semisweet chocolate chips
20 chocolate wafers, crushed
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Directions
Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside.
In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool.
Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips.
Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving.
Nutrition Facts 1 parfait: 300 calories, 9g fat (6g saturated fat), 15mg cholesterol, 291mg sodium, 46g carbohydrate (31g sugars, 2g fiber), 10g protein.
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