Daily Dish for Saturday, September 26th 2020

Saturday Slimm Days, a couple of soups and a sandwiches to switch it up a bit have one for lunch and one for dinner with the side dishes. Happy Saturday, May today be the best of your future forward!

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

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• 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.

Pesto Grilled Cheese Sandwiches

Ingredients

• 8 slices walnut-raisin bread

• 3 to 4 tablespoons prepared pesto

• 8 slices provolone and mozzarella cheese blend

• 8 slices tomato

• 1/4 cup butter, softened

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Directions

• Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches.

• In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts 1 sandwich: 435 calories, 29g fat (14g saturated fat), 61mg cholesterol, 739mg sodium, 31g carbohydrate (14g sugars, 3g fiber), 15g protein.

California Chicken Wraps

Ingredients

• 1/3 cup prepared hummus

• 4 whole wheat tortillas (8 inches)

• 2 cups cubed cooked chicken breast

• 1/4 cup chopped roasted sweet red peppers

• 1/4 cup crumbled feta cheese

• 1/4 cup thinly sliced fresh basil leaves

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• Spread hummus on tortillas; top with chicken, peppers, cheese and basil. Roll up.

Nutrition Facts 1 each: 300 calories, 8g fat (2g saturated fat), 58mg cholesterol, 408mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Tomato Hamburger Soup

Ingredients

• 1 can (46 ounces) V8 juice

• 2 packages (16 ounces each) frozen mixed vegetables

• 1 pound ground beef, cooked and drained

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 2 teaspoons dried minced onion

• Salt and pepper to taste

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Directions

• In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.

Crock-Pot Hamburger Soup Tips Can I put frozen hamburger in the Crock-Pot? Starting with frozen meat in a slow cooker is not the safest way to go. The low and slow temperatures give bacteria more opportunity to grow. If frozen is all you have, take a few minutes to thaw it in the microwave before adding to the slow cooker.How long does hamburger soup last in the fridge? 3-4 days. Cooling your soup quickly will help it last longer, so divide it into smaller containers (also easy to grab and go, bonus!) before putting in the fridge.Can you freeze hamburger soup? This recipe will freeze just fine. Just make sure to slowly reheat on the stovetop to prevent the cream from curdling.

Nutrition Facts 1 cup: 125 calories, 5g fat (2g saturated fat), 20mg cholesterol, 494mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 9g protein.

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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• 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

• 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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• 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.

Mini Crescent Burgers

• 4 dozen

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Ingredients

• 1 pound ground beef

• 1 cup shredded cheddar cheese

• 1 envelope onion soup mix

• 3 tubes (8 ounces each) refrigerated crescent rolls

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• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in cheese and soup mix; set aside.

• Separate crescent dough into triangles; cut each triangle in half lengthwise, forming 2 triangles. Place 1 tablespoon of the beef mixture along the wide end of each triangle.

• Roll up; place pointed side down 2 in. apart on ungreased baking sheets. Bake at 375° for 15 minutes or until golden brown.

Mini Crescent Burgers can be assembled up to 2 hours in advance. Cover with plastic wrap and refrigerate until ready to bake. Nutrition Facts 1 appetizer: 79 calories, 4g fat (1g saturated fat), 8mg cholesterol, 178mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 3g protein.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here. Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

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.

German Apple Pancake

Ingredients

• PANCAKE:

• 3 large eggs, room temperature

• 1 cup whole milk

• 3/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/8 teaspoon ground nutmeg

• 3 tablespoons butter

• TOPPING:

• 2 tart baking apples, peeled and sliced

• 3 to 4 tablespoons butter

• 2 tablespoons sugar

• Confectioners' sugar

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Directions

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.

• Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp.

• For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

Test Kitchen TipsMany fruits can be used in place of the apples. Pears, berries, peaches or plums are all delish. If you use berries, just skip the precooking step. For extra flavor, try adding a splash of almond or vanilla extract to the batter.

Nutrition Facts 1 serving: 192 calories, 12g fat (7g saturated fat), 107mg cholesterol, 273mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 5g protein.

Sparkling Pineapple Grape Juice

Ingredients

• 1 liter ginger ale, chilled

• 4 cups white grape juice, chilled

• 4 cans (6 ounces each) unsweetened pineapple juice, chilled

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Directions

• In a large pitcher, combine ginger ale, grape juice and pineapple juice. Serve immediately.

Nutrition Facts 3/4 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 24g carbohydrate (21g sugars, 0 fiber), 0 protein.