Daily Dish for Saturday August 8th 2020

Savory Spaghetti Sauce

Ingredients

• 1 pound ground beef

• 1 large onion, chopped

• 2 cans (15 ounces each) tomato sauce

• 1 garlic clove, minced

• 1 bay leaf

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano

• 2 teaspoon sugar

• 1/2 to 1 teaspoon salt

• 1/2 teaspoon pepper

• Hot cooked spaghetti

• Fresh oregano, optional

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Directions

• In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil.

• Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.

Parmesan Herbed Noodles

Ingredients

• 1-1/2 cups uncooked wide egg noodles

• 2 tablespoons shredded Parmesan cheese

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme

• 1 garlic clove, minced

• 1/4 teaspoon salt

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Directions

• In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

Nutrition Facts 1 cup: 243 calories, 15g fat (6g saturated fat), 46mg cholesterol, 444mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 6g protein.

Ricotta-Stuffed Portobello Mushrooms

Ingredients

• 3/4 cup reduced-fat ricotta cheese

• 3/4 cup grated Parmesan cheese, divided

• 1/2 cup shredded part-skim mozzarella cheese

• 2 tablespoons minced fresh parsley

• 1/8 teaspoon pepper

• 6 large portobello mushrooms

• 6 slices large tomato

• 3/4 cup fresh basil leaves

• 3 tablespoons slivered almonds or pine nuts, toasted

• 1 small garlic clove

• 2 tablespoons olive oil

• 2 to 3 teaspoons water

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Directions

• In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices.

• Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula.

• Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 stuffed mushroom: 201 calories, 13g fat (4g saturated fat), 22mg cholesterol, 238mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

Chive Garlic Bread

Chive Garlic Bread

• 12 servings

Read Next Garlic Bread with Cheese Parmesan Garlic Bread Herbed 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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• 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.

Buttery Almond Green Beans

Ingredients

• 2 pounds fresh green beans, trimmed

• 2 cups water

• 1 envelope onion soup mix

• 2/3 cup slivered almonds, toasted

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon paprika

• 6 tablespoons butter, melted

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Directions

• In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15-20 minutes.

• In a small bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat.

Nutrition Facts 3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein

Buttery Sweet Potato Casserole

Ingredients

• 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed

• 1/2 cup sugar

• 1 large egg

• 1/4 cup butter, melted

• 1/2 teaspoon ground cinnamon

• Dash salt

• TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

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Directions

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.

• Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts 1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.

Chocolate Fruit Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1/3 cup sugar

• 1/3 cup baking cocoa

• 1 teaspoon vanilla extract

• 2 cups whipped topping

• Assorted fruit for dipping

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Directions

• In a large bowl, beat cream cheese and sugar until smooth. Beat in cocoa and vanilla. Beat in whipped topping until smooth. Serve with fruit.

Nutrition Facts 2 tablespoons: 96 calories, 7g fat (5g saturated fat), 16mg cholesterol, 42mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.

Rainbow Gelatin Cubes

Ingredients

• 4 packages (3 ounces each) assorted flavored gelatin

• 6 envelopes unflavored gelatin, divided

• 5-3/4 cups boiling water, divided

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup cold water

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Directions

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.

• In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.

• Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin; spoon over top. Refrigerate for at least 1 hour after completing last layer before cutting into 1-in. squares.

Nutrition Facts 1 piece: 25 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

Thick Strawberry Shakes

Ingredients

• 1/3 cup 2% milk

• 1-1/2 cups vanilla ice cream

• 1/2 cup frozen unsweetened strawberries

• 1 tablespoon strawberry preserves

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Directions

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Test Kitchen TipsFood historians believe ice cream originated in China, where eople made it out of snow instead of cream or milk. To create a luscious treat that’s rich in antioxidants, add some finely chopped dark chocolate to your shake. Check out our top 10 best milkshake recipes.

Nutrition Facts 1 cup: 257 calories, 12g fat (7g saturated fat), 47mg cholesterol, 100mg sodium, 35g carbohydrate (28g sugars, 1g fiber), 5g protein.