Daily Dish for Wednesday, July 8th 2020

Breakfast:

A Healthy Day From Harvard Health Publishing

• a bowl of steel-cut oatmeal topped with fruit and walnuts

• a bowl of high-fiber, whole-grain cereal such as Fiber One, Shredded Wheat, or Cheerios with milk and sliced banana, strawberries, blueberries, or other fruit

• 6 or 8 ounces of 1% yogurt with blueberries and sunflower seeds

• a whole-grain English muffin with peanut butter

• an omelet made with one egg and one egg white, or egg substitute, served with whole-grain toast and orange slices

• a smoothie made with milk, yogurt, orange or pineapple juice, strawberries or blueberries, and banana, plus some oat bran, ground flax seeds, or wheat germ for extra fiber and healthful oils.

Source: https://www.health.harvard.edu/press_releases/a-healthy-breakfast-may-protect-against-heart-disease

Lunch / Dinner :

Spicy Lemon Chicken Kabobs

Ingredients

• 1/4 cup lemon juice

• 4 tablespoons olive oil, divided

• 3 tablespoons white wine

• 1-1/2 teaspoons NO PEPPER FLAKES use onion flakes

• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• 2 medium lemons, halved

• Minced chives

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Directions

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.

• Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.

• Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

Nutrition Facts 1 kabob: 182 calories, 8g fat (2g saturated fat), 63mg cholesterol, 55mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Grilled Steaks with Cilantro Sauce

Ingredients

• 2 cups fresh parsley leaves

• 2 cups fresh cilantro leaves

• 1 cup fresh mint leaves

• 8 garlic cloves, chopped

• 1-3/4 teaspoons kosher salt, divided

• 1/2 teaspoon plus 3/4 teaspoon freshly ground pepper, divided

• 2 cups olive oil

• 2/3 cup red wine vinegar

• 2 tablespoons lemon juice

• 1/2 teaspoon Onion Flakes

• 4 pounds beef flat iron steaks or top sirloin steaks (1 inch thick)

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Directions

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.

• Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

Nutrition Facts 6 ounces cooked beef with 1/3 cup sauce: 901 calories, 78 g fat (17 g saturated fat), 146 mg cholesterol, 567 mg sodium, 5 g carbohydrate (0 sugars, 2 g fiber), 45 g protein.

Marinated Olive & Cheese Ring

Ingredients

• 1 package (8 ounces) cream cheese, cold

• 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices

• 1/3 cup pimiento-stuffed olives

• 1/3 cup pitted Greek olives

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 2 garlic cloves, minced

• 1 jar (2 ounces) pimiento strips, drained and chopped

• Toasted French bread baguette slices

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Directions

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.

• In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

Test Kitchen TipsThis stylish appetizer is super adaptable. Any cheeses will work in place of the cream cheese and sharp cheddar. Just keep the overall weight the same. For more variety, fold thin slices of deli cuts such as pepperoni and salami in half and tuck them between the cheese slices.

Nutrition Facts 1 serving (calculated without baguette): 168 calories, 16g fat (7g saturated fat), 34mg cholesterol, 260mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

Best Lasagna

Ingredients

• 9 lasagna noodles

• 1-1/4 pounds bulk Italian sausage

• 3/4 pound ground beef

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes

• 2 cans (6 ounces each) tomato paste

• 2/3 cup water

• 2 to 3 tablespoons sugar

• 3 tablespoons plus 1/4 cup minced fresh parsley, divided

• 2 teaspoons dried basil

• 3/4 teaspoon fennel seed

• 3/4 teaspoon salt, divided

• 1/4 teaspoon coarsely ground pepper

• 1 large egg, lightly beaten

• 1 carton (15 ounces) ricotta cheese

• 4 cups shredded part-skim mozzarella cheese

• 3/4 cup grated Parmesan cheese

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Directions

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

• Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

• In a small bowl, mix egg, ricotta cheese and remaining parsley and salt.

• Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).

• Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Buttery Grilled Shrimp

Ingredients

• 1/2 cup butter, melted

• 3 tablespoons lemon juice

• 2 teaspoons chili powder

• 1 teaspoon ground ginger

• 1/4 teaspoon salt

• 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined

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Directions

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers.

• Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

Nutrition Facts 1 skewer: 201 calories, 13g fat (8g saturated fat), 168mg cholesterol, 295mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein.

Baker’s Dozen Yeast Rolls

Ingredients

• 2 to 2-1/2 cups all-purpose flour

• 2 tablespoons sugar

• 1 package (1/4 ounce) quick-rise yeast

• 1/2 teaspoon salt

• 3/4 cup warm water (120° to 130°)

• 2 tablespoons plus 4 teaspoons butter, melted, divided

• 3/4 cup shredded sharp cheddar cheese

• 2 teaspoons honey

• 1/8 teaspoon garlic salt

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Directions

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.

• Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

• Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.

Nutrition Facts 1 each: 131 calories, 5g fat (3g saturated fat), 15mg cholesterol, 169mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Baked Parmesan Broccoli

Ingredients

• 4 bunches broccoli, cut into florets

• 6 tablespoons butter, divided

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1/4 cup all-purpose flour

• 2 cups 2% milk

• 1 large egg yolk, beaten

• 1 cup grated Parmesan cheese

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1/2 cup seasoned bread crumbs

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Directions

• Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli.

• Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.

• Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli.

• In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.

• Bake, uncovered, 15-18 minutes or until heated through.

Nutrition Facts 3/4 cup: 191 calories, 10g fat (5g saturated fat), 41mg cholesterol, 388mg sodium, 19g carbohydrate (7g sugars, 6g fiber), 11g protein.

Stamp-of-Approval Spaghetti Sauce

Ingredients

• 2 pounds ground beef

• 3/4 pound bulk Italian sausage

• 4 medium onions, finely chopped

• 8 garlic cloves, minced

• 4 cans (14-1/2 ounces each) diced tomatoes, undrained

• 4 cans (6 ounces each) tomato paste

• 1/2 cup water

• 1/4 cup sugar

• 1/4 cup Worcestershire sauce

• 1 tablespoon canola oil

• 1/4 cup minced fresh parsley

• 2 tablespoons minced fresh basil or 2 teaspoons dried basil

• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

• 4 bay leaves

• 1 teaspoon rubbed sage

• 1/2 teaspoon salt

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon Onion Flakes

• Hot cooked spaghetti

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Directions

• In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.

• Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.

• Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti. Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.

Spaghetti Sauce Tips What is the difference between spaghetti sauce and marinara sauce? Traditionally, marinara sauce is quick, simple and made with just a handful of ingredients. Spaghetti sauce, on the other hand, is more complex. It can feature meat, vegetables and a wide variety of seasonings.What is the best spaghetti sauce? If you don’t have time to make homemade spaghetti sauce, a store-bought version will work in a pinch. We tested 11 different brands and liked this one the best.What pasta shapes go best with this sauce? While spaghetti is the obvious choice, most long pasta noodles will work well. Feel free to open up a box of linguine, fettuccine, pappardelle or any other noodle that will hold up to this hearty spaghetti sauce recipe.

Nutrition Facts 1 cup: 335 calories, 16g fat (5g saturated fat), 62mg cholesterol, 622mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 22g protein.

White Cheddar Scalloped Potatoes

Ingredients

• 1/4 cup butter

• 1 medium onion, finely chopped

• 1/4 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon dried parsley flakes

• 1/2 teaspoon dried thyme

• 1/2 teaspoon Onion Flakes

• 3 cups Whole milk

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

• 1 cup sour cream

• 8 cups thinly sliced peeled potatoes

• 3-1/2 cups cubed fully cooked ham

• 2 cups shredded sharp white cheddar cheese

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Directions

• Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream.

• In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers.

• Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

Nutrition Facts 1 serving: 417 calories, 20g fat (12g saturated fat), 88mg cholesterol, 1267mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 22g protein.

Kale Salad

Ingredients

• 10 cups sliced kale (about 1 bunch)

• 1 medium apple, thinly sliced

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 teaspoon salt

• 1/2 teaspoon onion salt

• 1/4 cup crumbled feta cheese

• 1/4 cup salted pumpkin seeds or pepitas

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Directions

• Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, about 2-3 minutes; stir in apple.

• In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.

Nutrition Facts 1-1/4 cups: 113 calories, 9g fat (2g saturated fat), 2mg cholesterol, 381mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1/2 starch.

Quick Ambrosia Fruit Salad

Ingredients

• 1 can (8-1/4 ounces) fruit cocktail, drained

• 1 can (8 ounces) unsweetened pineapple chunks, drained

• 1 cup green grapes

• 1 cup seedless red grapes

• 1 cup miniature marshmallows

• 1 medium banana, sliced

• 3/4 cup vanilla yogurt

• 1/2 cup sweetened shredded coconut

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Directions

• In a large bowl, combine all ingredients. Chill until serving.

Nutrition Facts 3/4 cup: 191 calories, 4g fat (3g saturated fat), 2mg cholesterol, 48mg sodium, 40g carbohydrate (34g sugars, 2g fiber), 3g protein.

Rainbow Gelatin Cubes

Ingredients

• 4 packages (3 ounces each) assorted flavored gelatin

• 6 envelopes unflavored gelatin, divided

• 5-3/4 cups boiling water, divided

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup cold water

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Directions

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.

• In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.

• Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin; spoon over top. Refrigerate for at least 1 hour after completing last layer before cutting into 1-in. squares.

Nutrition Facts 1 piece: 25 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

Mock Champagne Punch

Ingredients

• 1 quart white grape juice, chilled

• 1 quart ginger ale, chilled

• Strawberries or raspberries

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Directions

• Combine grape juice and ginger ale; pour into a punch bowl or glasses. Garnish with berries.

Nutrition Facts 1/2 cup: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 0 protein.

Berry Splash Smoothies

Ingredients

• 1/4 cup fat-free milk

• 1 cup cherry yogurt

• 2 cups frozen unsweetened mixed berries

• 1/4 cup fresh blueberries, divided

• Sugar, optional

• 3 tablespoons vanilla yogurt

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Directions

• In a blender, combine the milk, cherry yogurt, mixed berries, half of the blueberries and sugar if desired; cover and process until smooth. Stir if necessary. Pour into chilled glasses. Spoon vanilla yogurt over the top; sprinkle with remaining blueberries.

Nutrition Facts 3/4 cup: 157 calories, 1g fat (1g saturated fat), 6mg cholesterol, 59mg sodium, 32g carbohydrate (27g sugars, 2g fiber), 5g protein.

https://www.tasteofhome.com/collection/affordable-dinner-party-recipes/

Affordable Dinner Party Recipes

Put this in a book mark: https://www.tasteofhome.com/collection/gluten-free-baking-recipes/

Gluten Free Baking Recipes for Wednesday's Bake Sale

Gluten- and Dairy-Free Cinnamon Raisin Bread

Ingredients

• 2 cups plus 1 tablespoon gluten-free all-purpose baking flour

• 1 cup sugar, divided

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 1 cup coconut milk

• 1/2 cup canola oil

• 1 teaspoon vanilla extract

• 1 cup raisins

• 3 teaspoons ground cinnamon

• Dairy-free spreadable margarine, optional

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Directions

• Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter.

• Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl.

• Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.

Keyword: gluten free bread MSV: 60,500

Nutrition Facts 1 slice: 295 calories, 14g fat (4g saturated fat), 31mg cholesterol, 180mg sodium, 42g carbohydrate (25g sugars, 3g fiber), 4g protein.

Gluten Free Peanut & Chocolate Chip Cheesecake Bars

Ingredients

• 2 large eggs, lightly beaten

• 1 package (5 ounces) Girl Scout Trios cookies

• 2 tablespoons natural peanut butter

• FILLING:

• 2 packages (8 ounces each) cream cheese, softened

• 1/2 cup sugar

• 1 teaspoon vanilla extract

• Dash salt

• 1/2 cup miniature semisweet chocolate chips

• TOPPING:

• 1/2 cup miniature semisweet chocolate chips

• 1/4 cup natural peanut butter

• 1/4 cup chopped dry roasted peanuts

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Directions

• Preheat oven to 350°. Let eggs stand at room temperature 30 minutes.

• Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan.

• To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour.

• To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.

Nutrition Facts 1 bar: 232 calories, 18g fat (8g saturated fat), 54mg cholesterol, 249mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 5g protein.

Gluten-Free Banana Coffee Cake

Ingredients

• 1 cup mashed ripe bananas

• 1/2 cup sugar

• 1/2 cup soy milk

• 1/4 cup canola oil

• 1-3/4 cups gluten-free oat flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 teaspoon vanilla extract

• TOPPING:

• 1/2 cup gluten-free old-fashioned oats

• 6 tablespoons gluten-free oat flour

• 1/3 cup packed brown sugar

• 3 tablespoons buttery spread

• 1/2 teaspoon ground cinnamon

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Directions

• In a large bowl, beat the bananas, sugar, soy milk and oil until well blended. Combine the oat flour, baking powder, baking soda, cinnamon and nutmeg; gradually beat into banana mixture until blended. Stir in the vanilla.

• Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before serving.

Editor's Note Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.

Nutrition Facts 1 piece: 177 calories, 8g fat (1g saturated fat), 0 cholesterol, 124mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.