Daily Dish for Sunday, June, 28th 2020

Breakfast: Continental

Lunch / Dinner

Pistachio Baked Salmon

Ingredients

• 6 salmon fillets (6 ounces each)

• 1 cup pistachios, chopped

• 1/2 cup packed brown sugar

• 3 tablespoons lemon juice

• 1 teaspoon dill weed

• 1 teaspoon pepper

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Directions

• Preheat oven to 425°. Place salmon in a greased 13x9-in. baking dish. Combine remaining ingredients; spoon over salmon.

• Bake, uncovered, 12-15 minutes or until fish flakes easily with a fork.

Nutrition Facts 1 fillet: 505 calories, 28g fat (5g saturated fat), 100mg cholesterol, 194mg sodium, 25g carbohydrate (20g sugars, 2g fiber), 39g protein.

Seafood Bisque

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

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

• 2-2/3 cups 2% milk

• 4 green onions, chopped

• 1/2 cup finely chopped celery

• 1 garlic clove, minced

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoon NO Pepper

• 1-1/2 pounds uncooked medium shrimp, peeled and deveined

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

• 1 jar (4-1/2 ounces) whole mushrooms, drained

• 3 tablespoons Madeira wine or chicken broth

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• Thinly sliced green onions, optional

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Directions

• In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

Nutrition Facts 1 cup: 169 calories, 6g fat (3g saturated fat), 127mg cholesterol, 817mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 18g protein.

Seafood Medley with Linguine

Ingredients

• 1 large onion, chopped

• 2 tablespoons butter

• 1 tablespoon olive oil

• 3 garlic cloves, minced

• 1 cup white wine or chicken broth

• 1 can (28 ounces) diced fire-roasted tomatoes

• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

• 1 teaspoon sugar

• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 package (16 ounces) linguine

• 1 pound sea scallops

• 9 ounces uncooked large shrimp, peeled and deveined

• 2 tablespoons minced fresh parsley

• Shredded Parmesan cheese, optional

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Directions

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.

• Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley.

• Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Nutrition Facts 3/4 cup: 374 calories, 7g fat (2g saturated fat), 74mg cholesterol, 372mg sodium, 51g carbohydrate (7g sugars, 4g fiber), 23g protein.

Bread Bowl Seafood Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup mayonnaise

• 1-1/2 teaspoons Dijon mustard

• 1 can (6 ounces) small shrimp, rinsed and drained

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

• 2/3 cup shredded Monterey Jack cheese, divided

• 1/2 cup chopped green onions

• 1 round loaf (1 pound) sourdough bread

• Assorted fresh vegetables

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Directions

• In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions.

• Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.

• Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.

• Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.

Nutrition Facts 2 tablespoons: 203 calories, 12g fat (5g saturated fat), 51mg cholesterol, 424mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 8g protein.

Seafood Skewers

Ingredients

• 1/4 cup olive oil

• 1/4 cup chili sauce

• 2 garlic cloves, minced

• 1/2 teaspoon NO hot pepper sauce

NO PEPPER

• 16 uncooked large shrimp (about 1/2 pound), peeled and deveined

• 8 sea scallops (about 1/2 pound)

• Hot cooked rice

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Directions

• In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour.

• Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.

Nutrition Facts 1 each: 231 calories, 16g fat (0 saturated fat), 99mg cholesterol, 440mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2-1/2 meat, 1 fat.

Cheddar Broccoli Salad

Ingredients

• 6 cups fresh broccoli florets

• 1-1/2 cups shredded cheddar cheese

• 1/3 cup chopped onion

• 1-1/2 cups mayonnaise

• 3/4 cup sugar

• 3 tablespoons red wine vinegar

• 12 bacon strips, cooked and crumbled

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Directions

• Place broccoli, cheese and onion in a large bowl. Mix mayonnaise, sugar and vinegar; toss with broccoli mixture.

• Refrigerate, covered, at least 4 hours. Stir in bacon just before serving.

Nutrition Facts 3/4 cup: 521 calories, 44g fat (11g saturated fat), 46mg cholesterol, 519mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 9g protein.

Picnic Fruit Punch

Ingredients

• 8 cups cranberry juice

• 3 cups pineapple juice

• 3 cups orange juice

• 1/4 cup lemon juice

• 1 liter ginger ale, chilled

• 1 medium navel orange, sliced

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Directions

• In a large container, combine juices; refrigerate. Just before serving, transfer to a punch bowl; stir in ginger ale and orange slices.

Nutrition Facts 1 cup: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 27g carbohydrate (26g sugars, 0 fiber), 1g protein.

Coconut Lover’s Frappe

Ingredients

• 1/2 cup white baking chips

• 1/2 cup sweetened shredded coconut

• 2 cups 2% milk

• 2 snack-size cups (3-1/2 ounces each) vanilla pudding, frozen

• 1/3 cup refrigerated Almond Joy nondairy creamer

• 1/4 teaspoon vanilla extract

• 10 ice cubes

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Directions

• Place baking chips and coconut in a blender; cover and process until chopped. Add remaining ingredients; cover and process until blended. Serve immediately.

Nutrition Facts 1 cup: 468 calories, 23g fat (15g saturated fat), 19mg cholesterol, 242mg sodium, 57g carbohydrate (54g sugars, 1g fiber), 9g protein.

Tropical Pineapple Smoothies

Ingredients

• 1 cup fat-free milk

• 1 can (8 ounces) unsweetened crushed pineapple

• 1/2 cup unsweetened pineapple juice

• 3 tablespoons sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon coconut extract

• 6 ice cubes

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Directions

• In a blender, place the first six ingredients; cover and process until smooth. Add ice cubes; cover and process until smooth. Pour into chilled glasses; serve immediately.

Nutrition Facts 1 cup: 126 calories, 0 fat (0 saturated fat), 2mg cholesterol, 45mg sodium, 29g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 starch, 1/2 fat-free milk.