Daily Dish for Lunch for the Original Copy Officer Captain Family 270,036 for 3/28/21Sunday
- Katherine Victoria Vananderland
- Mar 27, 2021
- 12 min read
From taste of home and Jamba Juice Hidden Menu for smoothies:
Dinner Music Relaxing Piano: https://www.youtube.com/watch?v=Bf_YemfEaDs
A ocs meal for them with fish nuggets and fries and adult fish and chips also. We have many meals within the meal so pick what you like and leave the rest. Something for everyone and a vegetarian dream come true for a soul food especially with the Smoothie will wash away your cancer.
May your Sunday be blest and happy wishing you a wonderful rest of the day! Enjoy the food and let me know what you think. Glad to do this for you, its a opportunity for me to make you happy and healthy!
Ingredients
1/2 cup pomegranate juice
1 tablespoon agave syrup or honey
3 ounces silken firm tofu (about 1/2 cup)
1 cup frozen unsweetened mixed berries
1 cup frozen unsweetened strawberries
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Directions
Place all ingredients in a blender; cover and process until blended. Serve immediately.
Nutrition Facts 1 cup: 157 calories, 1g fat (0 saturated fat), 0 cholesterol, 24mg sodium, 35g carbohydrate (29g sugars, 3g fiber), 4g protein.
Ingredients
6 salmon fillets (4 ounces each)
1 tablespoon butter, melted
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
RELISH:
1-1/4 cups finely chopped fresh strawberries
1 tablespoon minced fresh basil
1 tablespoon honey
Dash freshly ground pepper
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Directions
Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.
In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish.
Nutrition Facts 1 salmon fillet with 3 tablespoons relish: 215 calories, 12g fat (3g saturated fat), 62mg cholesterol, 169mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Ingredients
2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoons black sesame seeds
Bamboo sushi mat
8 nori sheets
1 small cucumber, seeded and julienned
3 ounces imitation crabmeat, julienned
1 medium ripe avocado, peeled and julienned
Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices, optional
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Directions
In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.)
Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet.
Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll.
Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.
Nutrition Facts 1 piece: 35 calories, 1g fat (0 saturated fat), 0 cholesterol, 30mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
Ingredients
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground ancho chili pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
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Directions
Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat.
In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.
Nutrition Facts 1 serving: 230 calories, 13g fat (2g saturated fat), 138mg cholesterol, 315mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
Ingredients
5 medium ripe avocados, peeled and halved
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 serrano pepper, seeded and minced
1 tablespoon capers, drained
1/4 teaspoon pepper
1 cup shredded pepper jack cheese
1/2 teaspoon paprika
Lemon wedges
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Directions
Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves.
Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts 1 filled avocado half: 325 calories, 28g fat (6g saturated fat), 57mg cholesterol, 427mg sodium, 8g carbohydrate (0 sugars, 6g fiber), 13g protein.
Ingredients
24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese
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Directions
Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water.
Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells.
Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.
Nutrition Facts 3 stuffed shells: 279 calories, 8g fat (5g saturated fat), 26mg cholesterol, 725mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
Ingredients
1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
1 medium green pepper
4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1 small red onion, finely chopped
2 packages Italian salad dressing mix
4-1/2 cups uncooked bow tie pasta
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
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Directions
Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight.
Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.
Nutrition Facts 3/4 cup: 89 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Ingredients
1 package (12 ounces) tricolor spiral pasta
2-1/2 cups quartered and thinly sliced cucumbers
1-1/4 cups grape tomatoes, halved
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
2 tablespoons capers, drained
1 cup (4 ounces) crumbled feta cheese
6 slices provolone cheese, chopped
1 cup shredded Parmesan cheese, divided
1/4 pound hard salami, cubed
1 cup Italian salad dressing
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Directions
Cook pasta according to package directions. Drain pasta and rinse in cold water.
In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese and salami. Add dressing; toss to coat. Sprinkle with remaining Parmesan cheese.
Nutrition Facts 3/4 cup: 222 calories, 13g fat (4g saturated fat), 18mg cholesterol, 715mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.
Festive Fall Tortellini Toss
Ingredients
1 package (9 ounces) refrigerated cheese tortellini
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
1/2 teaspoon poultry seasoning
1 medium tart apple, chopped
3 tablespoons thawed apple juice concentrate
3 tablespoons cider vinegar
1 green onion, thinly sliced
1/3 cup chopped walnuts, toasted
1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
2 tablespoons minced fresh parsley
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Directions
Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender.
Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.
Nutrition Facts 2/3 cup: 148 calories, 7g fat (2g saturated fat), 13mg cholesterol, 109mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.
Mom’s Macaroni and Cheese
Ingredients
1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese
2 ounces cubed Velveeta
2 tablespoons dry bread crumbs
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Directions
Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
Test Kitchen TipsIt’s usually cheaper to buy cheese in blocks rather than already shredded. So purchase large quantities of cheddar, Monterey Jack and mozzarella, then use a food processor to shred it. Store the shredded cheese in the freezer so you have it when you need it. Add some sugar to the salted water when cooking macaroni or spaghetti, the noodles have much more flavor. Check out these yummy cheddar cheese recipes. Nutrition Facts 1 serving: 309 calories, 20g fat (13g saturated fat), 60mg cholesterol, 569mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 11g protein.
Oven-Fried Fish Nuggets
Ingredients
1/3 cup seasoned bread crumbs
1/3 cup crushed cornflakes
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds cod fillets, cut into 1-inch cubes
Butter-flavored cooking spray
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Directions
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.
Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork. Freeze option: Cover and freeze unbaked fish nuggets on a waxed paper-lined baking sheet until firm. Transfer to a resealable freezer container; return to freezer. To use, preheat oven to 375°. Bake nuggets on a rack on a greased baking sheet 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts 9 piece: 171 calories, 2g fat (1g saturated fat), 66mg cholesterol, 415mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Ingredients
1-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon sugar
1 large egg, lightly beaten
2/3 cup water
2/3 cup lemon juice, divided
2 pounds perch or walleye fillets, cut into serving-sized pieces
Oil for frying
Lemon wedges, optional
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Directions
Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
Place remaining lemon juice and remaining flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.
Lemon-Batter Fish Tips How do you get batter to stick to fish? Battered fish is made through a dipping process called dredging, which alternates between wet and dry ingredients. In this recipe, the fish is first dipped in lemon juice, then a flour mixture and finally coated in egg. These three steps provide layers for the batter to properly adhere to the fish, protect the fish from the hot oil and and seals in moisture.Why is my fried fish not crispy? It is important that you pre-heat your cooking oil to the proper temperature before adding your fish. If the oil is not hot enough, the battered fish will sit in the oil too long and absorb excess oil, causing your fish to become soggy. For best results, slowly heat your oil until a deep-fry or candy thermometer reads 350°F to 375°F degrees and fry as directed. Check out our handy deep-frying tips and our deep-frying guide, too.Which flour is best for batter? Because of its neutral flavor and ability to fry up golden brown, all-purpose flour can’t be beat for battered, fried fish recipes.
Ingredients
1 package (14 ounces) coleslaw mix
3/4 cup vanilla Greek yogurt with honey
1/3 cup sour cream
1/4 cup sugar
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
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Directions
Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.
Test Kitchen TipsGreek yogurt can be used instead of sour cream for less fat and more protein. If you like your coleslaw tart, add 1/4 cup vinegar or lemon juice or maybe even a julienned Granny Smith apple. Check out our crunchiest coleslaw recipes.
Nutrition Facts 3/4 cup: 283 calories, 24g fat (5g saturated fat), 19mg cholesterol, 431mg sodium, 13g carbohydrate (11g sugars, 2g fiber), 1g protein.
Ingredients
3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 tablespoon grated onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Vegetable oil for frying
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Directions
Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).
Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.
Watch the Video Test Kitchen TipsWarm leftover pancakes in the oven and have them with breakfast. Serve as a snack with smoked salmon or applesauce. Have these latkes as part of your Hanukkah celebration—along with these other traditional recipes.
Nutrition Facts 2 pancakes: 257 calories, 8g fat (1g saturated fat), 31mg cholesterol, 242mg sodium, 41g carbohydrate (2g sugars, 5g fiber), 6g protein.
Ingredients
1-1/2 pounds bulk pork sausage
4 cups frozen Tater Tots
1 cup shredded cheddar cheese
4 large eggs
1/2 cup 2% milk
1 tablespoon minced green onion
1/8 teaspoon pepper
Dash garlic powder
2 tomatoes, sliced and quartered
Minced chives
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Directions
In a large skillet, cook the sausage over medium heat until no longer pink; drain. Spread in an ungreased 11x7-in. baking dish. Top with Tater Tots; sprinkle with cheese.
In a large bowl, beat the eggs, milk, onion, pepper and garlic powder just until blended. Pour over cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer. Top with tomato. Sprinkle with chives.
Nutrition Facts 1 cup: 632 calories, 45g fat (15g saturated fat), 206mg cholesterol, 1425mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 24g protein.
Put away the deep fryer and break out your cast-iron skillet. We've got the secret to the best pan-fried french fries you can make right on your stovetop.
French fries are one of life’s guilty pleasures. But have you ever made them from scratch before? Pan-fried french fries are easier to make (and even less messy) than you might think! The secret to the best skillet french fries is using the double-fry method. When double-frying, you fry the potatoes once at a lower temperature, then increase the heat and fry them a second time. The result: the crispest and tastiest golden brown fries you’ll ever eat.
Psst! If you love french fries, you’ve got to try these recipes.
How to Deep-Fry French Fries on the Stove
Ingredients
1 pound russet potatoes
1 cup vegetable oil (or another frying oil)
Salt and pepper, to taste
Special equipment
10-inch cast-iron skillet
Instant-read digital thermometer (our Test Kitchen loves this colorful option from Thermoworks)
Instructions Step 1: Prep the potatoes SUSAN BRONSON FOR TASTE OF HOME Wash and peel the potatoes. Use a sharp knife to cut each potato into 1/4-inch julienned strips. Place the strips in a medium bowl and fill with water. Soak for 30 minutes or up to 24 hours in the refrigerator. Drain and pat dry. Editor’s Tip: Water and oil don’t mix! Make sure to thoroughly pat the potatoes dry before placing them into the hot oil. Otherwise, they’ll splatter. (Ouch!) Step 2: Heat the oil Add 1 cup of oil to a 10-inch cast-iron skillet (the walls of the skillet should be at least 2 inches high). Heat the oil to 340°F. Editor’s Tip: Use a digital thermometer to monitor the oil temperature. Step 3: Fry ’em up Fry the potatoes in several batches. Place an even layer of fries into the hot oil. Fry for 5-6 minutes, or until lightly browned. Use a slotted spoon to remove the fries from the skillet, then drain them on a plate lined with paper towels. Repeat until all potatoes have been fried. Step 4: Fry ’em again Heat up the oil to 375°F. Fry your potatoes a second time in batches for 1-2 minutes, or until crisp and golden brown. Turn frequently with a wooden spoon or spatula to ensure even frying. Drain on fresh paper towels. Step 5: Season the fries In a bowl, season the fries to taste with salt and pepper—or get creative and use your favorite seasoning blend. Serve skillet french fries while they’re nice and hot. Editor’s Tip: French fries are best eaten when fresh. If you have extras, here’s how to reheat fries so they’re as good as day one. Looking for more ways to cook with your cast-iron skillet? Check out our complete guide to cast-iron cooking, and more of our favorite cast-iron skillet recipes.
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