Daily Dish - Sorry on the delay for lunch today should be ready for the OCOCF by 2:30pm I think.

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Quick Cream of Mushroom Soup

Ingredients

• 2 tablespoons butter

• 1/2 pound sliced fresh mushrooms

• 1/4 cup chopped onion

• 6 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1/8 teaspoon onion salt/garlic salt

• 2 cans (14-1/2 ounces each) chicken broth

• 1 cup half-and-half cream

Directions

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.

• Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Test Kitchen TipsMany people don't know the difference between chicken broth and chicken stock. Chicken stock is made from bone, while chicken broth is made from meat. Mushrooms are rich in vitamin B, which makes them a great supporter of heart health. Check out 70 classic homemade soup recipes.

Nutrition Facts 1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.

Portobello Bruschetta with Rosemary Aioli

Ingredients

• AIOLI:

• 1/3 cup mayonnaise

• 1 garlic clove, minced

• 1-1/2 teaspoons lemon juice

• 1-1/2 teaspoons balsamic vinegar

• 1 teaspoon minced fresh rosemary

• 1 teaspoon Dijon mustard

• MARINADE:

• 1/4 cup packed brown sugar

• 1/4 cup balsamic vinegar

• 1/4 cup honey

• 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme

• BRUSCHETTA:

• 6 large portobello mushrooms, stems and gills removed

• 1/2 cup olive oil, divided

• 3 medium red onions, halved and thinly sliced

• 2 large sweet red peppers

• 3 tablespoons thinly sliced green onions

• 3 tablespoons minced fresh basil

• 1 garlic clove, minced

• 1/4 teaspoon salt

• 1/8 teaspoon onion salt / garlic salt

• 24 slices French bread baguette (1/4-inch thick)

• 1 cup fresh arugula

Directions

• In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.

• Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips.

• In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally.

• Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes.

• Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine.

• Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown.

• To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

Nutrition Facts 1 appetizer: 109 calories, 7g fat (1g saturated fat), 1mg cholesterol, 75mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.

Pancetta and Mushroom-Stuffed Chicken Breast

Ingredients

• 4 slices pancetta

• 1 tablespoon olive oil

• 1 shallot, finely chopped

• 3/4 cup chopped fresh mushrooms

• 1/4 teaspoon salt, divided

• 1/4 teaspoon Onion Salt / Garlic Salt

• 4 boneless skinless chicken breast halves (6 ounces each)

• 1/2 cup prepared pesto

Directions

• Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.

• In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper.

• Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper.

• Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.

Test Kitchen tipsFor those who don't like mushrooms, substitute 1 cup baby spinach and saute with shallots. Serve over pasta tossed with pesto. Nutrition Facts 1 stuffed chicken breast half: 420 calories, 25g fat (6g saturated fat), 112mg cholesterol, 1013mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 41g protein.

Herbed Chicken Lasagna

Ingredients

• 10 uncooked lasagna noodles

• 1 pound boneless skinless chicken breasts

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 can (12 ounces) tomato paste

• 1-1/2 cups sliced fresh mushrooms

• 1/4 cup chopped onion

• 1 tablespoon dried basil

• 1-3/4 teaspoons salt, divided

• 1/8 teaspoon garlic powder

• 3 cups 2% cottage cheese

• 1/2 cup egg substitute

• 1/2 cup grated Parmesan cheese

• 1/3 cup minced fresh parsley

• 1/2 teaspoon garlic salt / onion salt

• 2 cups shredded part-skim mozzarella cheese

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Directions

• Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.

• In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.

• In a 13x9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts 1 piece: 240 calories, 7g fat (4g saturated fat), 43mg cholesterol, 1038mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Cranberry-Walnut Brussels Sprouts

Ingredients

• 1/4 cup olive oil

• 1 pound fresh Brussels sprouts, trimmed and halved lengthwise

• 1/2 cup dried cranberries

• 2 tablespoons water

• 1/3 cup chopped walnuts

• 2 tablespoons balsamic vinegar

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Directions

• In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned.

• Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.

Nutrition Facts 3/4 cup: 281 calories, 20g fat (3g saturated fat), 0 cholesterol, 26mg sodium, 25g carbohydrate (14g sugars, 5g fiber), 5g protein.

Pineapple Ice Pops

Ingredients

• 1 quart buttermilk

• 1 can (20 ounces) crushed pineapple, drained

• 1-1/2 cups sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 18 to 20 paper cups (3 ounces each) and Popsicle sticks or 18 to 20 Popsicle molds

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Directions

• In a bowl, combine the buttermilk, pineapple, sugar, vanilla and salt; mix well. Pour about 1/3 cup into each cup or mold; insert sticks into cups or top molds with holders. Freeze until solid.

Strawberry Pretzel Pie

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

Buy IngredientsPowered by Chicory Directions

• 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; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, 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.