Daily Dish for Thursday 17th 2020

Another dinner party you can make some of the meal for lunch and some of the meal for dinner if you like? This might be a great option totally up to you. Wishing you love, happiness, and peace of mind.

Ground Beef and Barley Soup

Ingredients

• 1-1/2 pounds ground beef

• 3 celery ribs, sliced

• 1 medium onion, chopped

• 3 cans (10-1/2 ounces each) condensed beef consomme, undiluted

• 1 can (28 ounces) diced tomatoes, undrained

• 4 medium carrots, sliced

• 2 cups water

• 1 can (10-3/4 ounces) condensed tomato soup, undiluted

• 1/2 cup medium pearl barley

• 1 bay leaf

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• In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.

Nutrition Facts 1 cup: 168 calories, 5g fat (2g saturated fat), 29mg cholesterol, 452mg sodium, 17g carbohydrate (7g sugars, 4g fiber), 13g protein.

Slow-Roasted Chicken with Vegetables

Ingredients

• 2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces

• 2 celery ribs, halved lengthwise and cut into 3-inch pieces

• 8 small red potatoes, quartered

• 3/4 teaspoon salt, divided

• 1/8 teaspoon pepper

• 1 medium lemon, halved

• 2 garlic cloves, minced

• 1 broiler/fryer chicken (3 to 4 pounds)

• 1 tablespoon dried rosemary, crushed

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 2-1/2 teaspoons paprika

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Directions

• Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken.

• Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.

• Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

Nutrition Facts 3 ounces cooked chicken with 2/3 cup vegetables: 329 calories, 17g fat (4g saturated fat), 88mg cholesterol, 400mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 29g protein.

Boston Baked Beans

Ingredients

• 1 pound dried navy beans

• 6 cups water, divided

• 1/4 pound diced salt pork or 6 bacon strips, cooked and crumbled

• 1 large onion, chopped

• 1/2 cup packed brown sugar

• 1/2 cup molasses

• 1/4 cup sugar

• 1 teaspoon ground mustard

• 1 teaspoon salt

• 1/2 teaspoon ground cloves

• 1/2 teaspoon Onion Flakes

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• Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight.

• Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork.

• In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine.

• Cover and cook on low for 10-12 hours or until beans are tender.

Health Tip: Making baked beans from scratch allows you to control the amount of sodium, which is typically high in prepared baked beans. Decrease the salt if you are following a lower-sodium diet.Tips for Making Slow-Cooker Baked Beans What type of beans are best for Boston baked beans? Navy beans work best, but other small white beans such as cannellini or great northern will do, as well.What's the benefit of using a slow cooker? The slow-and-low method for baked beans allows the flavors to meld together—and gives you the convenience of hands-off time.What can I serve this with? You can serve baked beans with classic picnic fare:

• Slow Cooker Pulled Pork Sandwiches

• Buttery Cornbread

• Corn on the Cob

• Creamy Coleslaw

Can I freeze and store this for later? Yes. Store cooled beans in freezer containers for 2-3 months. To reheat, warm in a skillet over medium heat, adding water as necessary. Nutrition Facts 2/3 cup: 331 calories, 6g fat (2g saturated fat), 12mg cholesterol, 511mg sodium, 58g carbohydrate (27g sugars, 7g fiber), 13g protein.

Chicken Merlot with Mushrooms

Ingredients

• 3/4 pound sliced fresh mushrooms

• 1 large onion, chopped

• 2 garlic cloves, minced

• 3 pounds boneless skinless chicken thighs

• 1 can (6 ounces) tomato paste

• 3/4 cup chicken broth

• 1/4 cup merlot or additional chicken broth

• 2 tablespoons quick-cooking tapioca

• 2 teaspoons sugar

• 1-1/2 teaspoons dried basil

• 1/2 teaspoon salt

• 1/4 teaspoon Onion Flakes

• 2 tablespoons grated Parmesan cheese

• Hot cooked pasta, optional

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• Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.

• In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

• Sprinkle with cheese. Serve with pasta if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts 5 ounces cooked chicken with 1/2 cup sauce: 310 calories, 13g fat (4g saturated fat), 115mg cholesterol, 373mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Buttery Sweet Potato Casserole

Ingredients

• 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed

• 1/2 cup sugar

• 1 large egg

• 1/4 cup butter, melted

• 1/2 teaspoon ground cinnamon

• Dash salt

• TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

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• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.

• Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts 1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.

Bacon-Wrapped Asparagus

Ingredients

• 10 fresh asparagus spears, trimmed

• Cooking spray

• 1/8 teaspoon pepper

• 5 bacon strips, halved lengthwise

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Directions

• Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.

• Grill, uncovered, over medium heat until bacon is crisp, 4-6 minutes on each side. Discard toothpicks.

Test Kitchen TipsI always fry 2 lbs. or more of bacon at a time, drain the slices well, then freeze them. The slices don’t stick together, so it’s easy to remove a few from the bag for a sandwich or to crumble for a recipe. For the ultimate flavor, use fresh produce when it’s in season. In spring, that means asparagus, peas, artichokes and fennel. In summer, eggplant, arugula, summer squash and tomatoes shine. Fall’s finest? Butternut squash, Brussels sprouts and carrots, to name a few. Check out 28 flavorful asparagus recipes to make tonight.

Nutrition Facts 5 pieces : 120 calories, 8g fat (3g saturated fat), 21mg cholesterol, 372mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.

Broccoli with Asiago

Ingredients

• 1 bunch broccoli, cut into spears

• 4 teaspoons minced garlic

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• Dash pepper

• 1 cup shaved Asiago cheese

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Directions

• Place broccoli in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until broccoli is tender. Drain well. Remove and keep warm.

• In the same skillet, saute garlic in oil for 1 minute. Stir in the broccoli, salt and pepper. Top with cheese.

Nutrition Facts 1 cup: 213 calories, 15g fat (6g saturated fat), 26mg cholesterol, 263mg sodium, 10g carbohydrate (4g sugars, 5g fiber), 13g 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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Directions

• 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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Directions

• 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.

Caprese Salad Kabobs

Ingredients

• 24 grape tomatoes

• 12 cherry-size fresh mozzarella cheese balls

• 24 fresh basil leaves

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

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• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

Sparkling Summer Champagne

Ingredients

• 1 medium lemon, cut into wedges

• 1 bottle (750 milliliters) champagne or other sparkling wine, chilled

• Ginger ale for non-alcoholic mixture

• 1/2 cup thawed orange juice concentrate

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Directions

• Squeeze the juice from the lemon into a small pitcher; drop lemon into pitcher. Stir in champagne and orange juice concentrate.

Nutrition Facts 1 cup: 187 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 1g protein.