Daily Dish for Sunday, September 12th 2020

Happy Sunday to you: we have a lot in store for you today! A big family meal for family day with surf and turf, vegetables, a fruit tower, some great side dishes, and Raspberry Lemonade to wash it down. I hope you enjoy this meal as much as I had fun putting it together. I am going to try to come up with a breakfast brunch for you also for today!

I really wish I had enough ideas to do lunch and breakfast every single day but, we are working with a dietitian right now to do the other meals. They can post that to the AI network and then you can join in the fun with those meals. We are doing snacks twice a day for the morning and afternoon and evening. As we get ready to prepare for this ski season soon enough we will be training twice a day with swim workouts and ski workouts so meals will be key in our development.

New Year’s Surf ‘n’ Turf

Ingredients

• 2 cups sliced fresh mushrooms

• 2 tablespoons finely chopped green onion

• 1-1/2 teaspoons minced garlic, divided

• 5 tablespoons olive oil, divided

• 5 tablespoons butter, divided

• 1/2 cup dry red wine or beef broth

• 2 tablespoons minced fresh parsley

• 2 tablespoons minced fresh basil

• 1/2 teaspoon browning sauce, optional

• 8 beef tenderloin steaks (1-1/2 to 2 inches and 8 ounces each)

• 24 uncooked medium shrimp, peeled and deveined

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• In a large skillet, saute the mushrooms, onion and 1 teaspoon garlic in 2 tablespoons oil and 2 tablespoons butter until tender. Add wine or broth; cook and stir for 1 minute. Stir in the parsley, basil and browning sauce if desired. Remove from the skillet; keep warm.

• In the same skillet, cook steaks in 2 tablespoons oil and 2 tablespoons butter over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Return mushroom mixture to the pan; heat through.

• Meanwhile, in another skillet, combine the remaining butter and oil. Add the shrimp and remaining garlic; cook and stir until shrimp turn pink. Serve with the steaks.

Fried Mashed Potato Balls

Ingredients

• 2 cups cold mashed potatoes

• 1 large egg, lightly beaten

• 3/4 cup shredded cheddar cheese

• 1/2 cup chopped green onions

• 4 bacon strips, cooked and crumbled

• 1/2 cup dry bread crumbs

• Oil for frying

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• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.

• In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Nutrition Facts 5 potato balls: 290 calories, 19g fat (5g saturated fat), 55mg cholesterol, 496mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 9g protein.

Baked Parmesan Fish

Ingredients

• 1/3 cup grated Parmesan cheese

• 2 tablespoons all-purpose flour

• 1/2 teaspoon paprika

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 egg

• 2 tablespoons milk

• 4 Walleye or Sunfish fillets (4 ounces each)

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• In a shallow bowl, combine the cheese, flour, paprika, salt and pepper. In another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the cheese mixture.

• Arrange in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts 1 each: 154 calories, 5g fat (2g saturated fat), 83mg cholesterol, 382mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

Basil Crab Cakes

Ingredients

• 1 large egg white

• 1/4 cup greek vanilla yogurt and honey

• 2 tablespoons minced fresh basil

2 teaspoons Worcestershire sauce

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 drops hot pepper sauce

• 1/2 pound lump crabmeat, drained

• 6 saltines, finely crushed

• 1 tablespoon canola oil

• Seafood cocktail sauce, optional

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• In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes.

• Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.

Nutty Fruit ‘n’ Cheese Tray

Ingredients

• 1 fresh pineapple

• 3 cups (12 ounces) cubed Colby-Monterey Jack cheese

• 3 cups (12 ounces) cubed cheddar cheese

• 3 cups (12 ounces) cubed Swiss cheese

• 3 cups (12 ounces) cubed pepper Jack cheese

• 1 pound green grapes

• 1 pound seedless red grapes

• 1 medium honeydew melon, peeled, seeded and cubed

• 1 medium cantaloupe, peeled, seeded and cubed

• 1 pound fresh strawberries

• Candied Walnuts

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• Slice pineapple in half horizontally. Cut top half of pineapple into 1-in. wedges, leaving intact. Transfer to a serving platter. Peel and cube remaining pineapple. Arrange cheeses, fruits and walnuts on platter.

Nutrition Facts 6 ounce-weight: 313 calories, 20g fat (12g saturated fat), 63mg cholesterol, 337mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 17g protein.

Asparagus Bacon Quiche

Ingredients

• 1 pastry shell (9 inches), unbaked

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

• 6 bacon strips, cooked and crumbled

• 3 large eggs

• 1-1/2 cups half-and-half cream

• 1 cup grated Parmesan cheese, divided

• 1 tablespoon sliced green onions

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon onion flakes

• Pinch ground nutmeg

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Directions

• Line the unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; remove from the oven and set aside.

• Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust.

• In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.

• Bake at 400° for 10 minutes. Reduce heat to 350°; bake 23-25 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts 1 piece: 296 calories, 19g fat (9g saturated fat), 119mg cholesterol, 557mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 12g protein.

Peachy Pecan Salad

Ingredients

• 8 cups torn mixed salad greens

• 1 can (11 ounces) mandarin oranges, drained

• 1/4 cup coarsely chopped pecans, toasted

• 1/2 cup peach yogurt

• 3 tablespoons reduced-fat mayonnaise

• 1 tablespoon cider vinegar

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• Divide the salad greens, oranges and pecans among four individual salad plates. In a small bowl, whisk the yogurt, mayonnaise and vinegar; drizzle over salads.

Nutrition Facts 2 cups: 169 calories, 10g fat (1g saturated fat), 6mg cholesterol, 119mg sodium, 19g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 reduced-fat milk, 1 fat.

Garlic-Buttered Pasta

Ingredients

• 2 cups uncooked small pasta shells, alphabet pasta or ring macaroni

• 3 to 4 garlic cloves, minced

• 1/2 cup butter

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley

• 1/4 teaspoon salt

• 1/8 teaspoon Onion Flakes

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• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter. Remove from the heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.

Nutrition Facts 3/4 cup: 400 calories, 25g fat (15g saturated fat), 65mg cholesterol, 477mg sodium, 36g carbohydrate (2g sugars, 1g fiber), 8g protein.

Basil Walnut Fettuccine

Ingredients

• 1 package (12 ounces) fettuccine

• 1 teaspoon minced garlic

• 6 tablespoons butter, divided

• 1/4 cup finely chopped walnuts, toasted

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 1/4 teaspoon salt

• 1/8 teaspoon Onion Flakes

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• Cook fettuccine according to package directions. In a large skillet, saute garlic in 1 tablespoon butter for 1 minute or until crisp-tender. Add the walnuts, basil, salt, pepper and remaining butter; cook and stir for 2 minutes or until heated through. Drain fettuccine; add to skillet and toss to coat.

Nutrition Facts 1 cup: 328 calories, 16g fat (8g saturated fat), 31mg cholesterol, 233mg sodium, 40g carbohydrate (2g sugars, 3g fiber), 9g protein.

Portobello Gnocchi Salad

Ingredients

• 1 package (16 ounces) potato gnocchi

• 2 tablespoons plus 1/3 cup olive oil, divided

• 1/2 pound sliced baby portobello mushrooms

• 3 teaspoons lemon juice

• 3 large plum tomatoes, seeded and chopped

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

• 1 package (5 ounces) fresh baby arugula or fresh baby spinach, coarsely chopped

• 1/2 cup pitted Greek olives, cut in half

• 1/3 cup minced fresh parsley

• 2 tablespoons capers, drained and chopped

• 2 teaspoons grated lemon zest

• 1/2 teaspoon salt

• 1/4 teaspoon onoion flakes

• 1/2 cup crumbled feta cheese

• 1/4 cup chopped walnuts, toasted

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• In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil until lightly browned, 6-8 minutes, turning once. Remove from the skillet; cool slightly.

• In the same skillet, saute mushrooms in 1 tablespoon oil until tender. Place mushrooms and gnocchi in a serving bowl. Add lemon juice and remaining oil; gently toss to coat.

• Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon zest, salt and pepper; toss to combine. Garnish with cheese and walnuts.

Editor's Note Look for potato gnocchi in the pasta or frozen foods section. Nutrition Facts 3/4 cup: 204 calories, 12g fat (2g saturated fat), 5mg cholesterol, 425mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

Snappy Pea Pods

Ingredients

• 1/2 pound sliced fresh mushrooms

• 1 small onion, thinly sliced

• 1 tablespoon sesame oil

• 3/4 pound fresh or frozen sugar snap peas

• 1/2 cup chicken broth

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

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• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.

Nutrition Facts 3/4 cup: 89 calories, 4g fat (1g saturated fat), 0 cholesterol, 270mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Raspberry Lemonade

Ingredients

• 2 cans (12 ounces each) frozen lemonade concentrate, thawed

• 2 packages (10 ounces each) frozen sweetened raspberries, partially thawed

• 2 to 4 tablespoons sugar

• 2 liters club soda, chilled

• Ice cubes

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• In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately.

Nutrition Facts 1 cup: 144 calories, 0 fat (0 saturated fat), 0 cholesterol, 34mg sodium, 37g carbohydrate (32g sugars, 2g fiber), 0 protein.

Ultimate Fruit Pizza

Ingredients

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup confectioners' sugar

• 1 teaspoon lemon juice

• 1 can (21 ounces) cherry pie filling

• 1-1/2 cups pineapple tidbits, drained

• 3/4 cup mandarin oranges, drained

• 3/4 cup green grapes, halved

• 3/4 cup fresh strawberries, halved

• GLAZE:

• 1 tablespoon sugar

• 2 teaspoons cornstarch

• 1 can (5-1/2 ounces) unsweetened apple juice

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Directions

• Let dough stand at room temperature for 5-10 minutes to soften. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown. Cool on a wire rack.

• In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice. Spread over crust. Top with pie filling; arrange the pineapple, oranges, grapes and strawberries over filling.

• In a small saucepan, combine sugar and cornstarch. Gradually stir in apple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool; brush over fruit. Refrigerate for at least 1 hour before serving.

Nutrition Facts 1 slice: 354 calories, 15g fat (6g saturated fat), 32mg cholesterol, 233mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 4g protein.

Pressure-Cooker Marinated Mushrooms

Ingredients

• 2 pounds medium fresh mushrooms

• 1 package (14.4 ounces) frozen pearl onions

• 4 garlic cloves, minced

• 3/4 cup reduced-sodium beef broth

• 1/4 cup dry red wine

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon crushed red pepper flakes

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• Place mushrooms, onions and garlic in a 6-qt. electric pressure cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.

Test Kitchen tipsReduce broth from 2 cups to 1 cup for electric pressure cooker. Nutrition Facts 1 serving: 43 calories, 2g fat (0 saturated fat), 0 cholesterol, 138mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

Chive 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.

Italian Green Beans and Mushrooms

Ingredients

• 1 pound fresh green beans, trimmed

• 1 large onion, thinly sliced

• 2 tablespoons olive oil, divided

• 1 tablespoon butter

• 1/2 pound sliced baby portobello mushrooms

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 1/8 teaspoon onion flakes

• 1 tablespoon grated Parmesan cheese

• 1/4 cup sliced almonds, toasted

• 1 tablespoon minced fresh basil

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• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Drain.

• Meanwhile, in a large skillet, cook onion in 1 tablespoon oil and butter for 5-6 minutes or until golden brown; set aside.

• In the same skillet, cook mushrooms and garlic in remaining oil for 4-6 minutes or until mushrooms are tender. Stir in the salt, oregano, pepper and beans; cook 3-5 minutes longer or until beans are tender.

• Place in a serving dish. Top with onions, cheese, almonds and basil.

Nutrition Facts 3/4 cup: 124 calories, 9g fat (2g saturated fat), 6mg cholesterol, 230mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.