Daily Dish for Saturday November 31st 2020

We have today, a super heart healthy, low carb, diabetic friendly, gourmet meal. Super Slimming Saturdays, with one low Cal dessert a lemon bar to top off the meal. It's kid friendly also, something for everyone. We go lighter now starting on Saturdays for the sake of eating so much during the week. I want to incorporate healthy snacks three times a day because we don't eat dinner. I'll roll those out hopefully starting on Monday. This will be the main Meal starting for Saturdays now, I will change out the sandwich but, and the crescent roll might change but, the rest will stay standard for Saturday Meals for four weeks. Then we will change it November 1st 2020

Makeover Carl’s Chicken Noodle Soup

Ingredients

• 1 pound bone-in chicken breast halves

• 12 cups water

• 3 bay leaves

• 1/2 teaspoon pepper

• 1 medium onion, chopped

• 2 teaspoons olive oil

• 6 garlic cloves, minced

• 3 celery ribs, sliced

• 1-1/2 cups fresh green beans, cut into 1-inch pieces

• 3 medium carrots, sliced

• 2 tablespoons dried parsley flakes

• 4 teaspoons Italian seasoning

• 2 tablespoons reduced-sodium chicken base

• 3-1/2 cups uncooked egg noodles

• 1 cup frozen corn, thawed

• 2 cups frozen okra, thawed and sliced

Directions

• Place the chicken, water, bay leaves and pepper in a large stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.

• Remove chicken from broth; set aside to cool. Strain broth, discarding bay leaves. Skim fat from broth. When cool enough to handle, remove chicken from bones and cut into 1/2-inch pieces; discard bones.

• In a large stockpot coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the celery, beans, carrots, parsley and Italian seasoning. Stir in broth and chicken base. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are crisp-tender.

• Stir in noodles and corn. Return to a boil; cook, uncovered, for 3 minutes. Add okra; cook 4-6 minutes longer or until noodles and okra are tender. Stir in chicken; heat through.

Nutrition Facts

1-1/2 cups: 149 calories, 3g fat (1g saturated fat), 29mg cholesterol, 345mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Crisp Finger Sandwich

Ingredients

• 1 slice whole wheat bread, toasted

• 2 tablespoons reduced-fat spreadable garden vegetable cream cheese

• 1/3 cup thinly sliced English cucumber

• 3 tablespoons alfalfa sprouts

• Dash coarsely ground pepper

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Directions

• Spread toast with cream cheese. Top with cucumber, sprouts and pepper.

Nutrition Facts

1 sandwich: 136 calories, 6g fat (3g saturated fat), 15mg cholesterol, 323mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 fat.

Parmesan Chicken Nuggets

Ingredients

• 1/4 cup butter, melted

• 1 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon kosher salt

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• Marinara sauce, optional

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Directions

• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.

Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired.

• Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Nutrition Facts

6 nuggets (calculated without marinara): 191 calories, 9g fat (5g saturated fat), 67mg cholesterol, 309mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 20g protein.

Stained Glass Gelatin

Ingredients

Raspberry , Grape , Black Cherry

• 2 packages (3 ounces each) lime gelatin

• 6 cups boiling water, divided

• 2 packages (3 ounces each) orange gelatin

• 2 envelopes unflavored gelatin

• 1/3 cup cold water

• 1-1/2 cups white grape juice

• 1 carton (12 ounces) frozen whipped topping, thawed

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Directions

• In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8-in. square dish coated with cooking spray. Refrigerate for 4 hours or until very firm.

• In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping.

• Cut green gelatin into 1/2-in. cubes and orange gelatin into 1-in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13x9-in. dish coated with cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.

Test Kitchen TipsConsider festive jello salad for an old fashioned twist on vintage Thanksgiving recipes.

Nutrition Facts

1 piece: 122 calories, 4g fat (4g saturated fat), 0 cholesterol, 29mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 2g protein.

Garlic-Cheese Crescent Rolls

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls

• 3 tablespoons butter, melted

• 1-1/2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 2 tablespoons grated Parmesan cheese

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Directions

• Preheat oven to 375°. Separate crescent dough into eight triangles. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent.

• Combine butter, garlic powder and oregano; brush over rolls. Sprinkle with cheese.

• Bake until golden brown, 10-12 minutes. Serve warm.

Nutrition Facts

1 roll: 157 calories, 11g fat (4g saturated fat), 12mg cholesterol, 290mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 3g protein

Broiled Cheese Stuffed Portobellos

Ingredients

• 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed

• 2/3 cup Italian salad dressing

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup grated Parmesan cheese

• 3 garlic cloves, minced

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 6 slices part-skim mozzarella cheese

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Directions

• Preheat broiler. In a large resealable plastic bag, combine mushrooms and salad dressing. Seal bag and turn to coat. Let stand 15 minutes. Meanwhile, in a large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper.

• Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat 2-3 minutes on each side or until tender. Fill with spinach mixture; top with mozzarella cheese. Broil 2-4 minutes longer or until cheese is melted.

Nutrition Facts

1 stuffed mushroom: 314 calories, 24g fat (11g saturated fat), 63mg cholesterol, 710mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 14g protein.

Bake-Sale Lemon Bars

Ingredients

• 3/4 cup butter, softened

• 2/3 cup confectioners' sugar

• 1-1/2 cups plus 3 tablespoons all-purpose flour, divided

• 3 large eggs

• 1-1/2 cups sugar

• 1/4 cup lemon juice

• Additional confectioners' sugar

• Yellow Food Coloring for Frosting

• 1 Cup powder Sugar

• 1/8 cup milk

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Directions

• Preheat oven to 350°. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1-1/2 cups flour. Press onto bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until golden brown.

• Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy; pour over hot crust.

• Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers.

Test Kitchen tipsBottled lemon juice works here, but for the most lemony lemonness, squeeze your own, fresh. Better yet, zest that lemon before squeezing, then add 1 teaspoon of the grated peel to the filling.

Line the pan with nonstick foil before baking, and the bars will come out easily when they're done. No cleanup needed!

Nutrition Facts

1 bar: 247 calories, 10g fat (6g saturated fat), 62mg cholesterol, 88mg sodium, 37g carbohydrate (26g sugars, 0 fiber), 3g protein.