Daily Dish for Saturday, October 9th 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. I will change Menus on Nov. 1st 2020 for the new four weeks of meals on each day.

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.

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.

Greek Sandwich Bites

Ingredients

• 1 medium onion, finely chopped

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 pound fresh baby spinach

• 1 cup (4 ounces) crumbled feta cheese

• 1/4 cup pine nuts, toasted

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/8 teaspoon ground nutmeg

• 8 slices Italian bread (1/2 inch thick)

• 4 teaspoons butter, softened

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• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach; cook and stir until wilted. Drain. Stir in the feta, pine nuts, salt, pepper and nutmeg.

• Spread over 4 bread slices; top with remaining bread. Spread outsides of sandwiches with butter. Grill, uncovered, over medium heat until bread is browned and cheese is melted, turning once, 3-4 minutes. Cut each sandwich into quarters.

Nutrition Facts 1 appetizer: 87 calories, 5g fat (2g saturated fat), 6mg cholesterol, 200mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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

Feta-Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushrooms (4 to 4-1/2 inches)

• 2 tablespoons olive oil

• 1 garlic clove, minced

• 1/4 teaspoon salt

• 1 cup (4 ounces) crumbled feta cheese

• 1/2 cup prepared pesto

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Directions

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto.

• Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

Lemon Bars

Ingredients

• 1 cup all-purpose flour

• 1/2 cup butter, softened

• 1/4 cup confectioners' sugar

• FILLING:

• 2 large eggs, room temperature

• 1 cup sugar

• 2 tablespoons all-purpose flour

• 1/2 teaspoon baking powder

• 2 tablespoons lemon juice

• 1 teaspoon grated lemon zest

• Additional confectioners' sugar

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Directions

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.

• For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts

1 bar: 263 calories, 11g fat (7g saturated fat), 74mg cholesterol, 140mg sodium, 38g carbohydrate (25g sugars, 0 fiber), 3g protein.

Apple Pie Puff Pancake

Ingredients

• 1/3 cup butter

• 1 cup all-purpose flour

• 4 eggs

• 1 cup milk

• Dash salt

• 1 can (21 ounces) apple or peach pie filling

• Toasted walnuts, optional

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• Place butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet. Stir the remaining butter into the batter.

• Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.

• Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

Nutrition Facts 1 piece: 510 calories, 23g fat (12g saturated fat), 262mg cholesterol, 350mg sodium, 66g carbohydrate (33g sugars, 2g fiber), 12g protein.