Daily Dish for Monday, 26th 2020
- Katherine Victoria Vananderland
- Oct 25, 2020
- 18 min read
Its a great day for making chili on Game Day Monday Night Football with the Bears and the Rams, we hope that Chicago can pull out a win because they are 5-1 going into the game. I'm going to pick the bears by 13 at the half and a score of 21 to 31 for the final score. It should be a great game to watch after the games from this Sunday. Enjoy the chili its a recipe from Delish.com
Invite the Minnetonka Police over for a a family fellowship night of fun!
If there's one thing the Instant Pot does well, it's chili. The pot takes away all of the legwork of standing and stirring over the stove for forever. This is now our favorite chili recipe. It's so flavorful! Swap in different beans or use ground turkey instead. It will all come out delicious! The Instant Pot is able to give this chili it's deep flavor that is usually developed while simmering on the stove for a long time and sautéing the vegging in the pot help the flavor even more making the step worth it.
If you try this recipe, don't forget to rate it and let us know in the comments! And for more incredibly easy Instant Pot recipes check out our new cookbook, Party In An Instant Pot, available here.
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
2 tbsp. tomato paste
1 1/2 lb. ground beef
2 c. low-sodium beef broth
1 (15-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can fire-roasted diced tomatoes
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. cayenne
Kosher salt
Freshly ground black pepper
Shredded cheddar, for serving
Sour cream, for serving
Fritos, for serving
Thinly sliced green onions, for serving
DIRECTIONS
Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary.
Return insert to Instant Pot and add broth, beans, tomatoes, chili powder, cumin, oregano and cayenne. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes.
Follow manufacturer’s instructions to quick release, then remove lid. Serve with desired toppings.
Truffle Football Cupcakes
Ingredients
3 ounces white candy coating, coarsely chopped, divided
2/3 cup creamy peanut butter
1/2 cup confectioners' sugar
3 teaspoons vanilla extract
2/3 cup crushed granola cereal with oats and honey
6 ounces semisweet chocolate, chopped
2 tablespoons shortening
2 cans (16 ounces each) vanilla frosting, divided
Green paste food coloring
36 cupcakes of your choice
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Directions
In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.
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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Directions
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.
Crab Football Spread
Ingredients
1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
1 cup shredded provolone cheese
1 cup crabmeat, drained, flaked and cartilage removed
1 cup Daisy 4% cottage cheese
2 teaspoons seafood seasoning
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
Pretzel sticks
Assorted crackers and/or fresh vegetables
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Directions
In a large bowl, beat cream cheese until smooth. Add cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and mustard; mix well. Cover and refrigerate overnight.
Form mixture into a football shape. Arrange pretzels over top for laces. Serve with crackers and/or vegetables.
Nutrition Facts
2 tablespoons: 77 calories, 6g fat (4g saturated fat), 21mg cholesterol, 191mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein.
Football Cake Pops
Ingredients
1 chocolate cake mix (regular size)
1 cup cream cheese frosting
1 cup dark chocolate chips
1 cup peanut butter chips
1 tablespoon shortening
48 4-inch lollipop sticks
1/4 cup white decorating icing
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Directions
Bake cake according to package directions; cool completely. In a large bowl, break cake into fine crumbles. Add frosting and stir until fully incorporated, adding more frosting if needed, until mixture maintains its shape when squeezed together with palm of hand. Shape 1 tablespoon into a ball, then mold into shape of a football. Repeat with remaining mixture. Place on parchment-lined baking sheets; refrigerate until firm, about 30 minutes.
Meanwhile, in a microwave-safe bowl, place chocolate chips, peanut butter chips and shortening. Microwave 30 seconds and stir; repeat, stirring every 30 seconds until melted and smooth, adding more shortening if needed. Do not overheat.
Dip a lollipop stick into chocolate mixture; insert halfway through a football shape, taking care not to break through the other side. Return to baking sheet until set; repeat to form remaining cake pops. Coat each cake pop with the chocolate mixture, allowing excess to drip off, and reheating and stirring chocolate mixture as needed. Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decorate, use icing to draw laces onto cake pops.
Nutrition Facts
1 cake pop: 132 calories, 7g fat (3g saturated fat), 12mg cholesterol, 96mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 2g protein.
Pigskin Sandwiches
Ingredients
1 package (1/4 ounce) active dry yeast
1/2 cup sugar, divided
2 cups warm water (110° to 115°), divided
1/2 cup plus 2 tablespoons butter, softened, divided
1-1/2 teaspoons salt
1 egg, lightly beaten
6-1/2 to 7 cups all-purpose flour
Mayonnaise or mustard, optional
Lettuce leaves and sliced tomatoes
18 slices process American cheese
2-1/2 pounds sliced deli ham
4 ounces cream cheese, softened
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Directions
In a large bowl, dissolve yeast and 2 teaspoons sugar in 1/4 cup warm water. Let stand for 5 minutes. Add 1/2 cup butter, salt, egg and remaining sugar, water and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. turn onto a lightly floured surface; divide into 18 pieces. Shape into ovals; place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 18-23 minutes or until golden. Melt remaining butter; brush over buns. Remove from pans to wire racks to cool.
Split buns. Spread with mayonnaise or mustard if desired. Top with lettuce, tomato, cheese and ham. Replace tops. Place cream cheese in a plastic bag; cut a small hole in the corner of the bag. Pipe football laces on sandwiches.
Ham-Cheddar Cheese Ball
Ingredients
1/2 pound thinly sliced deli ham
1/2 medium onion, cut into wedges
2 cups finely shredded cheddar cheese
2 packages (8 ounces each) cream cheese, cubed
1 cup chopped pecans
1 slice Swiss cheese
Assorted crackers
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Directions
Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth.
Shape cheese mixture into a football; press pecans into cheese mixture. Cover and refrigerate at least 1 hour.
Cut Swiss cheese into strips; arrange over top for laces. Serve with crackers.
Nutrition Facts
2 tablespoons (calculated without crackers): 108 calories, 10g fat (4g saturated fat), 26mg cholesterol, 162mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein.
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Cheesy Meatball Sliders
Ingredients
2 pounds lean ground beef (90% lean)
1 cup Italian-style bread crumbs
3 tablespoons prepared pesto
1 large egg, lightly beaten
1 jar (24 ounces) pasta sauce
1 package (18 ounces) Hawaiian sweet rolls
12 slices part-skim mozzarella cheese
1/2 teaspoon dried oregano
1/4 cup melted butter
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese or shredded Italian cheese blend
Minced fresh basil
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Directions
Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside.
Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops.
Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella.
Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.
Nutrition Facts
1 slider: 514 calories, 25g fat (12g saturated fat), 120mg cholesterol, 856mg sodium, 39g carbohydrate (15g sugars, 3g fiber), 33g protein.
Barbecued Party Starters
Ingredients
1 pound ground beef
1/4 cup finely chopped onion
1 package (16 ounces) miniature hot dogs, drained
1 jar (12 ounces) apricot preserves
1 cup barbecue sauce
1 can (20 ounces) pineapple chunks, drained
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Directions
In a large bowl, combine beef and onion, mixing lightly but thoroughly. Shape into 1-in. balls. In a large skillet over medium heat, cook meatballs in two batches until cooked through, turning occasionally.
Using a slotted spoon, transfer meatballs to a 3-qt. slow cooker. Add hot dogs; stir in preserves and barbecue sauce. Cook, covered, on high or until heated through, 2-3 hours.
Stir in pineapple; cook, covered, until heated through, 15-20 minutes longer.
Nutrition Facts
1/3 cup: 237 calories, 11g fat (4g saturated fat), 36mg cholesterol, 491mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 9g protein.
Garlic Pizza Wedges
Ingredients
1 prebaked 12-inch pizza crust
1 cup grated Parmesan cheese
1 cup vanilla greek yogurt with honey
1 small red onion, chopped
3-1/2 teaspoons minced garlic
1 tablespoon dried oregano
Alfredo sauce, optional
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Directions
Place the crust on an ungreased 14-in. pizza pan. In a small bowl, combine the Parmesan cheese, mayonnaise, onion, garlic and oregano; spread over crust. Bake at 450° until edges are lightly browned, 8-10 minutes. Cut into wedges. If desired, serve with Alfredo sauce.
Nutrition Facts
1 piece: 119 calories, 8g fat (2g saturated fat), 4mg cholesterol, 193mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein.
Mozzarella Sticks
Ingredients
3 tablespoons all-purpose flour
2 eggs
1 tablespoon water
1 cup dry bread crumbs
2-1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon pepper
12 sticks string cheese
1 tablespoon butter, melted
1 cup marinara or spaghetti sauce, heated
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Directions
Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine the bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture and coat with bread crumb mixture. Repeat egg and bread crumb coatings. Cover and freeze for at least 2 hours or overnight.
Place on a parchment lined baking sheet; spray with cooking spray. Bake, uncovered, at 400° for 6-8 minutes or until heated through. Allow to stand for 3-5 minutes before serving. Serve with marinara or spaghetti sauce for dipping.
Editor's Note: Regular mozzarella cheese, cut into 4-in. x 1/2-in. sticks, can be substituted for the string cheese.
Nutrition Facts
2 each: 312 calories, 17g fat (10g saturated fat), 116mg cholesterol, 749mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 20g protein.
Bacon Cheeseburger Balls
Ingredients
1 large egg
1 envelope onion soup mix
1 pound ground beef
2 tablespoons all-purpose flour
2 tablespoons 2% milk
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
COATING:
2 large eggs
1 cup crushed saltines (about 30 crackers)
5 tablespoons canola oil
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Directions
In a large bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In another large bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well.
Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat eggs for coating. Place cracker crumbs in another bowl. Dip meatballs into eggs, then coat with crumbs.
Heat oil in a large cast-iron or other heavy skillet over medium heat. Cook meatballs until meat is no longer pink and coating is golden brown, 10-12 minutes.
Nutrition Facts
1 ball: 75 calories, 5g fat (2g saturated fat), 27mg cholesterol, 137mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.
Buffalo Chicken Wings
Ingredients
25 whole chicken wings (5 pounds)
Oil for frying
1 cup butter, cubed
1/4 cup Louisiana-style hot sauce
3/4 teaspoon cayenne pepper
3/4 teaspoon celery salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Celery ribs and ranch salad dressing, optional
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Directions
Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels.
Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired.
Nutrition Facts
1 chicken wing (calculated without celery and dressing): 243 calories, 23g fat (7g saturated fat), 48mg cholesterol, 125mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 9g protein.
Artichoke Spread with Garlic Bread
Ingredients
2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
1 cup fresh spinach, torn
3/4 cup shredded Parmesan cheese
2 green onions, chopped
1 loaf (16 ounces) frozen garlic bread
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Directions
Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.
Test Kitchen tipsThis is a thick, spreadable mixture. If you'd like it thinner, stir in milk a tablespoon at a time.
The artichokes dominate the flavor of this appetizer with just a hint of spinach.
Nutrition Facts
1/4 cup dip with 2 slices garlic bread: 222 calories, 15g fat (8g saturated fat), 35mg cholesterol, 395mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 7g protein.
Mini Mac & Cheese Dogs
Ingredients
1 package (16 ounces) frozen bread dough dinner rolls (12 count), thawed but still cold
1/2 cup panko bread crumbs
2 tablespoons chopped onion
1 tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
12 bun-length beef hot dogs
1 package (7-1/4 ounces) macaroni and cheese dinner mix
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Directions
Let dough stand at room temperature until soft enough to shape, 15-20 minutes. Cut each roll in half; shape each half into a 3-in.-long mini hot dog bun. Place 2 in. apart on greased baking sheets.
Cover with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
Bake buns until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
In a 15x10x1-in. baking pan, toss bread crumbs with onion, oil, salt and pepper. Bake at 350° until golden brown, stirring once, 5-7 minutes.
Cook hot dogs and macaroni and cheese according to package directions. To serve, cut hot dogs crosswise in half. Split buns; fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs.
Nutrition Facts
1 appetizer: 198 calories, 12g fat (5g saturated fat), 25mg cholesterol, 446mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 6g protein.
Meat Lovers’ Snack Mix
Ingredients
1-1/4 cups wasabi-coated green peas
3/4 cup salted peanuts
3 pepperoni-flavored meat snack sticks (1-1/2 ounces each), cut into bite-size pieces
2 ounces beef jerky, cut into bite-size pieces
1/2 cup corn nuts
1/2 cup Rice Chex
1/2 cup Multi Grain Cheerios
1/2 cup crunchy cheese puff snacks
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1/3 cup canola oil
1-1/2 teaspoons chili powder
1-1/2 teaspoons onion powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasoned salt
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Directions
Preheat oven to 250°. Combine first nine ingredients in a large bowl. In a small bowl, whisk oil, chili powder, onion powder, pepper sauce, soy sauce and seasoned salt. Drizzle over cereal mixture and toss to coat.
Spread into a greased 15x10x1-in. baking pan. Bake 50 minutes, stirring every 10 minutes. Cool completely on a wire rack. Store in an airtight container.
Nutrition Facts
3/4 cup: 366 calories, 27g fat (5g saturated fat), 18mg cholesterol, 629mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 12g protein.
Antipasto Kabobs
Ingredients
1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
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Directions
Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.
Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.
Nutrition Facts
1 kabob: 66 calories, 5g fat (1g saturated fat), 9mg cholesterol, 315mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.
Cheese-Stuffed Meatball Sliders
Ingredients
1-1/2 pounds bulk Italian sausage
16 cubes part-skim mozzarella cheese (1-inch; about 8 ounces total)
1 jar (24 ounces) spaghetti sauce
1 jar (8.1 ounces) prepared pesto
16 dinner rolls, split and toasted
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Directions
Divide sausage into 16 portions. Shape each portion around a cube of cheese. Place on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meat is no longer pink. Remove to paper towels to drain.
In a large saucepan, combine spaghetti sauce and pesto; bring just to a boil over medium heat, stirring occasionally. Add meatballs; heat through, stirring gently. Serve on rolls.
Nutrition Facts
1 slider: 334 calories, 20g fat (6g saturated fat), 50mg cholesterol, 889mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 13g protein.
Sweet Gingered Chicken Wings
Ingredients
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
24 chicken wings (about 5 pounds)
SAUCE:
1/4 cup honey
1/4 cup thawed orange juice concentrate
1/2 teaspoon ground ginger
Minced fresh parsley, optional
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Directions
Preheat oven to 350°. Line 2 baking sheets with foil; coat with cooking spray.
In a shallow dish, combine flour, salt, paprika and pepper. Add chicken wings, a few at a time; toss to coat. Divide wings between prepared pans. Bake 30 minutes.
In a small bowl, combine honey, orange juice concentrate and ginger; brush over chicken wings. Bake until juices run clear, 25-30 minutes.
Preheat broiler. Broil wings 4 in. from heat until lightly browned, 1-2 minutes. If desired, sprinkle with parsley.
Nutrition Facts
1 chicken wing: 134 calories, 7g fat (2g saturated fat), 29mg cholesterol, 225mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 10g protein.
Bacon Cheeseburger Slider Bake
Ingredients
2 packages (17 ounces each ) Hawaiian sweet rolls
4 cups shredded cheddar cheese, divided
2 pounds ground beef
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
24 bacon strips, cooked and crumbled
GLAZE:
1 cup butter, cubed
1/4 cup packed brown sugar
4 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons sesame seeds
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Directions
Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes.
In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes.
Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes.
Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.
Test Kitchen TipsHere in our Test Kitchen, we adore this sweet and savory combination! If you want a more classic burger flavor, just use a package of dinner rolls in place of the Hawaiian rolls.
These make fantastic party fare. Dishes of ingredients can be assembled ahead of time and stored in the refrigerator. Just glaze and bake the day of your event. You may need 5 to 10 minutes more baking time to take the chill off.
Check out the best burgers for your backyard cookout.
Nutrition Facts
1 slider: 380 calories, 24g fat (13g saturated fat), 86mg cholesterol, 628mg sodium, 21g carbohydrate (9g sugars, 2g fiber), 18g protein.
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.
Antipasto Bake
Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten
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Directions
Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish.
Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper.
Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
Nutrition Facts
1 piece: 229 calories, 15g fat (7g saturated fat), 58mg cholesterol, 662mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 11g protein.
Loaded Baked Potato Dip
Ingredients
2 cups reduced-fat sour cream
2 cups shredded reduced-fat cheddar cheese
8 center-cut bacon or turkey bacon strips, chopped and cooked
1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Hot cooked waffle-cut fries
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Directions
In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.
Nutrition Facts
1/4 cup (calculated without fries): 149 calories, 10g fat (6g saturated fat), 38mg cholesterol, 260mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 11g protein.
Caramel Apple and Brie Skewers
Ingredients
2 medium apples, cubed
1 log (6 ounces) Brie cheese, cubed
1/2 cup hot caramel ice cream topping
1/2 cup finely chopped macadamia nuts
2 tablespoons dried cranberries
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Directions
On each of 6 appetizer skewers, alternately thread apple and cheese cubes; place on a serving plate. Drizzle with caramel topping; sprinkle with macadamia nuts and cranberries.
Nutrition Facts
1 skewer: 272 calories, 16g fat (6g saturated fat), 29mg cholesterol, 303mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 7g protein.
Chili Beef Pasta
Ingredients
1 pound lean ground beef (90% lean)
2 tablespoons dried minced onion
2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
3 cups tomato juice
2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
8 ounces uncooked whole wheat small pasta shell- or spiral-shaped pasta
Chopped tomato and sliced jalapeno pepper, optional
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Directions
In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.
Nutrition Facts
1-1/3 cups (calculated without tomatoes): 319 calories, 7g fat (2g saturated fat), 47mg cholesterol, 442mg sodium, 41g carbohydrate (9g sugars, 6g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Mushrooms & Peas Rice Pilaf
Ingredients
1 package (6.6 ounces) rice pilaf mix with toasted almonds
1 tablespoon butter
1-1/2 cups fresh or frozen peas
1 cup sliced baby portobello mushrooms
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Directions
Prepare pilaf according to package directions.
In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.
Nutrition Facts
2/3 cup: 177 calories, 6g fat (2g saturated fat), 10mg cholesterol, 352mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Mushroom & Wild Rice Soup
quarts)
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Ingredients
2-1/2 cups water
1 ounce dried porcini mushrooms
1 ounce dried shiitake mushrooms
3 tablespoons butter
1 small onion, finely chopped
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
3 garlic cloves, minced
4 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup cold water
4 teaspoons cornstarch
1 cup heavy whipping cream
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Directions
In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.
Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.
In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
Nutrition Facts
3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
Mushroom Lasagna
Ingredients
9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk
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Directions
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.
Mock Champagne
Ingredients
3 cups white grape juice, divided
2 cans (12 ounces each) ginger ale, chilled
1/2 cup chilled club soda
Orange slices and sliced fresh strawberries
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Directions
Pour 2 cups juice into ice cube trays; freeze until set.
Transfer ice cubes to a pitcher; add remaining juice. Slowly stir in ginger ale and club soda. Garnish with oranges and strawberries. Serve immediately.
Nutrition Facts
3/4 cup: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.
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