Daily Dish for Lunch Monday, August 24th 2020

Bing Cherry-Amaretti Fool

Ingredients

• 1 envelope unflavored gelatin

• 1/3 cup cold water

• 1 cup sour cream

• 1/2 cup sugar

• 1 tablespoon lemon juice

• 1/2 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 2 cups coarsely chopped fresh Bing or other dark sweet cherries, divided

• 1 cup heavy whipping cream

• 1 cup coarsely crushed amaretti cookies (about 16 cookies)

• Optional toppings: Fresh mint leaves, Bing cherries and additional crushed amaretti cookies

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• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.

• Place sour cream, sugar, lemon juice, extracts, 1 cup cherries and gelatin mixture in a blender; cover and process until cherries are pureed. Transfer to a large bowl.

• In a small bowl, beat cream until soft peaks form. Remove 1/2 cup whipped cream; reserve for topping. Gently fold remaining whipped cream into cherry mixture. Fold in crushed cookies and remaining chopped cherries. Divide mixture among 8 dessert dishes. Refrigerate at least 2 hours.

• Serve with reserved whipped cream and optional toppings as desired.

Nutrition Facts 1 serving: 323 calories, 19g fat (10g saturated fat), 41mg cholesterol, 26mg sodium, 36g carbohydrate (32g sugars, 1g fiber), 4g protein.

Caprese Salad

No Pepper, No Seasoning

Ingredients

• 4 medium tomatoes, sliced

• 1/4 cup fresh basil leaves

• 1/2 pound fresh mozzarella cheese, sliced

• BALSAMIC VINAIGRETTE:

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon ground mustard

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

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• Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts 1 serving: 256 calories, 19g fat (9g saturated fat), 45mg cholesterol, 161mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 11g protein.

Salmon and Spud Salad

• 4 servings

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Ingredients

• 1 pound fingerling potatoes

• 1/2 pound fresh green beans

• 1/2 pound fresh asparagus

• 4 salmon fillets (6 ounces each)

• 1 tablespoon plus 1/3 cup red wine vinaigrette, divided

• 1/4 teaspoon salt

• 4 cups fresh arugula or baby spinach

• 2 cups cherry tomatoes, halved

• 1 tablespoon minced fresh chives

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• Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain.

• Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes.

• In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.

Nutrition Facts 1 salmon fillet with 2 cups salad: 480 calories, 23g fat (4g saturated fat), 85mg cholesterol, 642mg sodium, 33g carbohydrate (8g sugars, 6g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.

Steak Fajitas

Ingredients

• 2 large tomatoes, seeded and chopped

• 1/2 cup diced red onion

• 1/4 cup lime juice

• 1 jalapeno pepper, seeded and minced

• 3 tablespoons minced fresh cilantro

• 2 teaspoons ground cumin, divided

• 3/4 teaspoon salt, divided

• 1 beef flank steak (about 1-1/2 pounds)

• 1 tablespoon Extra Virgin Olive Oil oil

• 1 large onion, halved and sliced

• 6 whole wheat tortillas (8 inches), warmed

• Optional: Sliced avocado and lime wedges

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• For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving.

• Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes.

• Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

Nutrition Facts 1 fajita: 329 calories, 12g fat (4g saturated fat), 54mg cholesterol, 498mg sodium, 29g carbohydrate (3g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Aunt Frances’ Lemonade

Ingredients

• 5 lemons

• 5 limes

• 5 oranges

• 3 quarts water

• 1-1/2 to 2 cups sugar

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Directions

• Squeeze the juice from 4 each of the lemons, limes and oranges; pour into a gallon container.

• Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to the juices; mix well. Store in the refrigerator. Serve over ice with fruit slices.

Nutrition Facts 1 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 0 protein.

Kathy’s Herbed Corn

Ingredients

• 1/2 cup butter, softened

• 2 tablespoons minced fresh parsley

• 2 tablespoons minced fresh chives

• 1 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/2 teaspoon cayenne pepper

• 8 ears sweet corn, husked

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• In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil.

• Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts 1 ear of corn: 179 calories, 12g fat (7g saturated fat), 31mg cholesterol, 277mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 3g protein.

Lime-Rosemary Shrimp Skewers

Ingredients

• 2 tablespoons minced fresh parsley

• 2 tablespoons dry white wine or orange juice

• 4 garlic cloves, minced

• 1 tablespoon olive oil

• 1 teaspoon grated lime zest

• 1 tablespoon lime juice

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 12 fresh rosemary sprigs (4-6 inches)

• 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined

• Lime wedges, optional

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Directions

• In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.

• Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

Editor's Note: Six metal or soaked wooden skewers may be substituted for rosemary stems; grill as directed. Health Tip: Shrimp are a lean source of high-quality protein. Three ounces of cooked shrimp has 18 grams protein and just over 80 calories.

Nutrition Facts 2 rosemary skewers: 103 calories, 2g fat (0 saturated fat), 138mg cholesterol, 184mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 3 lean meat.

Marshmallow Fruit Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 3/4 cup cherry yogurt

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

• 1 jar (7 ounces) marshmallow creme

• Assorted fresh fruit

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• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

Peach Strawberry Smoothie

Ingredients

• 1 cup sliced fresh strawberries

• 1 cup fresh or frozen unsweetened sliced peaches

• 1 cup plain or vanilla yogurt

• 1 to 2 tablespoons sugar

• Dash ground cinnamon

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Directions

• If desired, set aside a few strawberry slices for garnish. Place the remaining berries in a blender; add the peaches, yogurt and sugar. Cover and process until smooth.

• Pour into chilled glasses; sprinkle with cinnamon. Garnish with reserved berries.

Nutrition Facts 1 each: 152 calories, 0 fat (0 saturated fat), 2mg cholesterol, 97mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk.

Root Beer Float Pie

Ingredients

• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

• 3/4 cup cold diet root beer

• 1/2 cup fat-free milk

• 1 package (1 ounce) sugar-free instant vanilla pudding mix

• 1 9-in. graham cracker crust (about 6 oz.)

• Maraschino cherries, optional

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• Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust.

• Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight.

• Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Editor's NoteAfter reading all your comments we took this recipe back to the Test Kitchen and decided it makes a wonderfully refreshing FROZEN pie. Enjoy! Nutrition Facts 1 piece: 185 calories, 8g fat (4g saturated fat), 0 cholesterol, 275mg sodium, 27g carbohydrate (14g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 starch, 1 fat.

Honeydew & Prosciutto Salad\

Ingredients

• 1/3 cup olive oil

• 1/2 teaspoon grated lime zest

• 2 tablespoons lime juice

• 2 tablespoons white wine vinegar

• 2 tablespoons honey

• 1/4 teaspoon salt

• 3/4 cup fresh cilantro leaves

• SALAD:

• 8 cups fresh arugula or baby spinach (about 5 ounces)

• 1/2 medium red onion, thinly sliced

• 1/4 cup thinly sliced fresh mint leaves

• 1/4 cup thinly sliced fresh basil leaves

• 8 cups diced honeydew melon

• 1 package (8 ounces) fresh mozzarella cheese pearls

• 1/4 pound thinly sliced prosciutto, cut into wide strips

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• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Nutrition Facts 1 serving: 186 calories, 12g fat (4g saturated fat), 23mg cholesterol, 294mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1 fruit, 1 fat.

Lemon-Basil Bow Ties

ngredients

• 4 cups uncooked bow tie pasta

• 1 garlic clove, minced

• 1 to 2 teaspoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon grated lemon zest

• 1/2 cup loosely packed fresh basil leaves, torn or thinly sliced

• 1/4 to 1/2 cup shredded Parmesan cheese

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Directions

• Cook pasta according to package directions. Meanwhile, in a skillet, saute garlic in oil for 1 minute. Stir in the lemon juice, lemon zest, salt and pepper. Drain pasta; add to skillet. Add basil; toss to coat. Cook and stir for 1-2 minutes or until basil is wilted. Sprinkle with Parmesan cheese.

Nutrition Facts 1 cup: 302 calories, 4g fat (1g saturated fat), 4mg cholesterol, 384mg sodium, 55g carbohydrate (3g sugars, 3g fiber), 12g protein.