Daily Dish for Saturday August 29th 2020

Cherry Berry Smoothies

Ingredients

• 1 cup cherry juice blend

• 1 cup vanilla yogurt

• 1 cup frozen unsweetened raspberries

• 1/2 cup seedless red grapes

• 3 to 4 teaspoons sugar

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Directions

• In a blender, combine all ingredients. Cover and process until well blended. pour into glasses; serve immediately.

Nutrition Facts 1 cup: 170 calories, 3g fat (2g saturated fat), 7mg cholesterol, 53mg sodium, 33g carbohydrate (29g sugars, 1g fiber), 5g protein

Cherry Tomato Mozzarella Saute

Ingredients

• 2 teaspoons olive oil

• 1/4 cup chopped shallots

• 1 teaspoon minced fresh thyme

• 1 garlic clove, minced

• 2-1/2 cups cherry tomatoes, halved

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

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Directions

• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

Nutrition Facts 2/3 cup: 127 calories, 9g fat (4g saturated fat), 22mg cholesterol, 194mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 6g protein.

Easy Chicken Piccata

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup all-purpose flour

• 3 tablespoons olive oil

• 1 cup chicken stock

• 3 to 4 tablespoons capers, drained

• 2 to 3 tablespoons lemon juice

• 3 tablespoons butter

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Directions

• Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.

• Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

Test Kitchen TipsCapers are the flower buds of a small bush from the Mediterranean and Middle East. The smallest capers, French nonpareils, are considered the finest. Caper berries, from Spain, are the olive-size fruit of the caper shrub. Rinse capers well before using to remove excess salt and brine. Go for freshly squeezed lemon juice when preparing this dish. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor. Buy four lemons to get the job done. Check out our 30 minute chicken recipes.

Nutrition Facts 5 ounces cooked chicken with about 2 tablespoons sauce: 382 calories, 23g fat (8g saturated fat), 117mg cholesterol, 725mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 36g protein.

Chicken Piccata Meatballs

Ingredients

• 1/2 cup dry bread crumbs

• 1/3 cup grated Parmesan cheese

• 1 large egg, lightly beaten

• 1 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/8 teaspoon onion flakes

• 1 pound ground chicken

• 2 tablespoons Olive Oil, divided

• 2 garlic cloves, minced

• 1/3 cup chicken broth

• 1/4 cup white wine

• 1 jar (3-1/2 ounces) capers, drained

• 1 tablespoon lemon juice

• 2 tablespoons butter

• Shredded Parmesan cheese and lemon wedges

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Directions

• In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls.

• In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute.

• Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges.

Nutrition Facts 1 meatball: 63 calories, 4g fat (1g saturated fat), 24mg cholesterol, 193mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

Shrimp Piccata

Ingredients

• 1/2 pound uncooked angel hair pasta

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons olive oil

• 1 pound uncooked large shrimp, peeled and deveined

• 1 teaspoon dried oregano

• 1/8 teaspoon salt

• 1 cup chicken broth

• 1 cup white wine or additional chicken broth

• 4 teaspoons cornstarch

• 1/3 cup lemon juice

• 1/4 cup capers, drained

• 3 tablespoons minced fresh parsley

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Directions

• Cook pasta according to package directions.

• Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp, oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

• Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.

Nutrition Facts 1-1/2 cups: 295 calories, 9g fat (1g saturated fat), 139mg cholesterol, 715mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Garlic Parmesan Asparagus

Ingredients

• 1 pound fresh asparagus, trimmed

• 1 garlic clove, minced

• 2 tablespoons butter, melted

• 1 tablespoon grated Parmesan cheese

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Directions

• In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

Nutrition Facts 1 serving: 71 calories, 6g fat (4g saturated fat), 16mg cholesterol, 74mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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.

Chive Garlic Bread

Ingredients

• 1/4 cup butter, softened

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced chives

• 1 garlic clove, minced

• 1 loaf (1 pound) French bread, cut into 1-inch slices

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Directions

• In a small bowl, combine the butter, cheese, chives and garlic; spread on one side of each slice of bread. Wrap in a large piece of heavy-duty foil; seal tightly. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts 1 slice: 145 calories, 5g fat (3g saturated fat), 12mg cholesterol, 300mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.

Berry Brownie Pizza

Ingredients

• 1 package fudge brownie mix (8-inch square pan size)

• 1-1/4 cups cold 2% milk

• 1 package (3.4 ounces) instant vanilla pudding mix

• 2-1/2 cups whipped topping

• 2 cups mixed fresh berries

• Chocolate syrup and chopped pecans

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Directions

• Prepare brownie batter according to package directions; spread onto a greased 12-in. pizza pan.

• Bake at 350° until a toothpick inserted in the center comes out almost clean, 18-22 minutes. Cool for 15 minutes on a wire rack.

• Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread over brownie crust.

• Top with berries and drizzle with chocolate syrup. Sprinkle with pecans. Refrigerate until chilled.

Test Kitchen tipsGet creative with this brownie-crust version of fruit pizza. Use your favorite fruits, candies and syrups. Health tipCreate a lighter (and easier) version of this festive dessert: Spread 1 cup vanilla Greek yogurt over the brownie crust and top with your favorite berries.

Nutrition Facts 1 piece: 312 calories, 14g fat (5g saturated fat), 19mg cholesterol, 215mg sodium, 44g carbohydrate (31g sugars, 2g fiber), 4g protein.

Fruit and Cheese Kabobs

Ingredients

• 1 cup vanilla yogurt

• 1/2 cup sour cream

• 2 tablespoons honey

• 1/2 teaspoon ground cinnamon

• 2 cups fresh strawberries, halved

• 1-1/2 cups green grapes

• 8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses

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Directions

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

Nutrition Facts 1 kabob with 2 tablespoons dip: 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 6g 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.

Grilled Sirloin Kabobs with Peach Salsa

Ingredients

• 3 tablespoons peach preserves

• 1 tablespoon finely chopped seeded jalapeno pepper

• 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3 medium peaches, cut into sixths

• 1-1/2 cups peach salsa

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• In a small bowl, mix preserves and jalapeno. Season beef with salt and pepper. Alternately thread beef and peaches onto six metal or soaked wooden skewers.

• Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until beef reaches desired doneness, turning occasionally. Remove from grill; brush with preserves mixture. Serve with salsa.

Nutrition Facts 1 kabob with 1/4 cup salsa: 219 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 427 mg sodium, 17 g carbohydrate (16 g sugars, 3 g fiber), 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit.

Crab-Stuffed Portobellos

Ingredients

• 2 large portobello mushrooms

• 2 tablespoons olive oil

• 1 garlic clove, minced

• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

• 5 teaspoons mayonnaise

• 2 roasted sweet red pepper halves, drained

• 2 slices provolone cheese

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Directions

• Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender.

• In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.

Nutrition Facts 1 each: 414 calories, 30g fat (8g saturated fat), 103mg cholesterol, 1014mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 25g protein.