Daily Dish for Wednesday, September 9th 2020 or today on the fly your choice....

Broccoli Noodle Side Dish

Ingredients

• 6 cups uncooked wide egg noodles

• 3 to 4 garlic cloves, minced

• 1/4 cup olive oil

• 4 cups broccoli florets (about 1 pound)

• 1/2 pound fresh mushrooms, thinly sliced

• 1/2 teaspoon dried thyme

• 1/4 teaspoon onion flakes

• 1 teaspoon salt, optional

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Directions

• Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt if desired; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through.

Nutrition Facts 3/4 cup: 188 calories, 8g fat (1g saturated fat), 24mg cholesterol, 17mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Shrimp Monterey

Ingredients

• 2 tablespoons butter

• 2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

• 2 garlic cloves, minced

• 1/2 cup white wine or chicken broth

• 2 cups shredded Monterey Jack cheese

• 2 tablespoons minced fresh parsley

• Hot cooked linguine, optional

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• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish.

• Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp.

• Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, serve over linguine.

Nutrition Facts 1 cup shrimp mixture: 321 calories, 17g fat (10g saturated fat), 228mg cholesterol, 437mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 34g protein.

Tomato-Basil Shrimp Skewers

Ingredients

• 1/3 cup olive oil

• 1/4 cup tomato sauce

• 2 tablespoons minced fresh basil

• 2 tablespoons red wine vinegar

• 1-1/2 teaspoons minced garlic

• 1/4 teaspoon cayenne pepper

• 2 pounds uncooked jumbo shrimp, peeled and deveined

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• In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for up to 30 minutes.

• Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, turning once.

Nutrition Facts 6 each: 218 calories, 13g fat (2g saturated fat), 224mg cholesterol, 302mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 24g protein.

Baked Coconut Shrimp & Apricot Sauce

Ingredients

• 1-1/2 pounds uncooked large shrimp

• 1-1/2 cups sweetened shredded coconut

• 1/2 cup panko bread crumbs

• 4 large egg whites

• Onion Flakes

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup all-purpose flour

• SAUCE:

• 1 cup apricot preserves

• 1 teaspoon cider vinegar

• 1/4 teaspoon crushed red pepper flakes

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Directions

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.

• In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.

• Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed.

• Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.

• Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

Nutrition Facts 6 shrimp with 2 tablespoons sauce: 367 calories, 9g fat (7g saturated fat), 138mg cholesterol, 290mg sodium, 51g carbohydrate (27g sugars, 1g fiber), 22g protein.

Shrimp Scampi

Ingredients

• 3 to 4 garlic cloves, minced

• 1/4 cup butter, cubed

• 1/4 cup olive oil

• 1 pound uncooked medium shrimp, peeled and deveined

• 1/4 cup lemon juice

• 1/2 teaspoon pepper

• 1/4 teaspoon dried oregano

• 1/2 cup grated Parmesan cheese

• 1/4 cup dry bread crumbs

• 1/4 cup minced fresh parsley

• Hot cooked angel hair pasta

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• In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.

• Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Test Kitchen TipsYou can easily use frozen shrimp. Use our guide to clean, devein and prep your shrimp. Nutrition Facts 1 cup: 395 calories, 30g fat (11g saturated fat), 177mg cholesterol, 420mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 24g protein.

Mushroom Lasagna

Ingredients

• 9 uncooked lasagna noodles

• 1 pound sliced fresh mushrooms

• 2 cups chopped baby portobello mushrooms

• 1 large sweet onion, chopped

• 3 tablespoons olive oil

• 1/2 cup minced fresh parsley

• 2 thin slices prosciutto or deli ham, chopped

• 2 garlic cloves, minced

• 1-1/2 teaspoons Italian seasoning

• 2/3 cup white wine or chicken broth

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

• 1 cup shredded part-skim mozzarella cheese, divided

• 1 cup shredded Parmesan cheese, divided

• 1/2 cup heavy whipping cream

• 1/4 cup whole milk

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• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.

• Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.

• Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts 1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.

Crab Cake-Stuffed Portobellos

Ingredients

• 6 large portobello mushrooms

• 3/4 cup finely chopped sweet onion

• 2 tablespoons olive oil, divided

• 1 package (8 ounces) cream cheese, softened

• 1 large egg

• 1/2 cup seasoned bread crumbs

• 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided

• 1 teaspoon seafood seasoning

• 2 cans (6-1/2 ounces each) lump crabmeat, drained

• 1/4 teaspoon paprika

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Directions

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion.

• Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan.

• Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

Aunt Marion’s Fruit Salad Dessert

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.

Buttery Almond Green Beans

Ingredients

• 2 pounds fresh green beans, trimmed

• 2 cups water

• 1 envelope onion soup mix

• 2/3 cup slivered almonds, toasted

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon paprika

• 6 tablespoons butter, melted

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• In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15-20 minutes.

• In a small bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat.

Nutrition Facts 3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Strawberry Pretzel Pie

• 16 servings

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Ingredients

• 4 cups miniature pretzels

• 6 tablespoons butter, melted

• 1/4 cup sugar

• 3/4 cup boiling water

• 1 package (6 ounces) strawberry gelatin

• 1/4 cup lemon juice

• 1 pound fresh strawberries, hulled, divided

• 2 cups heavy whipping cream, divided

• 1 jar (7 ounces) marshmallow creme

• 2/3 cup whipped cream cheese

• 2/3 cup sweetened condensed milk

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• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

• Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

• Chop half the strawberries; hull the remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow cream, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

• Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

Mock Champagne

Ingredients

• 3 cups white grape juice, divided

• 2 cans (12 ounces each) ginger ale, chilled

• 1/2 cup chilled club soda

• Orange slices and sliced fresh strawberries

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• Pour 2 cups juice into ice cube trays; freeze until set.

• Transfer ice cubes to a pitcher; add remaining juice. Slowly stir in ginger ale and club soda. Garnish with oranges and strawberries. Serve immediately.

Nutrition Facts 3/4 cup: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.