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Happy Saturday Meal for Dinner:

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Dec 12, 2020
  • 6 min read

A Saturday gourmet meal for you to enjoy two soups and salads and side dishes. An array with two different sandwiches for you to choose from or have one slice of each. What a day to just enjoy and sit back relax and realize what you have accomplished today you made it one more day besides working. You're on it, and you have this, you got this battle, you're going to be able to eat food and have fun in life and nothing is going to stop you from your destiny. I am so happy to make these meals for you, for the government, for the world! It brings joy to my heart to know your well nourished to your bones and good health on the way. May God bless you and keep you, may his face shine upon you and bring you to recovery of health!


Keep going, keep working hard, keep the battle in the ground where it belongs.




Buttery Onion Soup



Ingredients



  • 2 cups thinly sliced onions

  • 1/2 cup butter, cubed

  • 1/4 cup all-purpose flour

  • 2 cups chicken broth

  • 2 cups milk

  • 1-1/2 to 2 cups shredded part-skim mozzarella cheese

  • Salt and pepper to taste

  • Croutons, optional


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Directions



  • In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.

  • Stir in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired.


Nutrition Facts

1 cup: 294 calories, 23g fat (14g saturated fat), 66mg cholesterol, 600mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 11g protein.


Tomato Basil Soup




Makes

  • 6 servings (2-1/4 quarts)


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Ingredients



  • 4 medium carrot, finely chopped

  • 1 large onion, finely chopped

  • 1/4 cup butter, cubed

  • 1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided

  • 1 can (29 ounces) tomato puree

  • 5 teaspoons dried basil

  • 1-1/2 teaspoons sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon white pepper

  • 1 can (12 ounces) fat-free evaporated milk


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Directions



  • In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.

  • In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth.

  • Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).


Nutrition Facts

1-1/2 cups: 201 calories, 8g fat (5g saturated fat), 23mg cholesterol, 1004mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 10g protein.


Pesto Grilled Cheese Sandwiches




  • 4 servings


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Ingredients



  • 8 slices walnut-raisin bread

  • 3 to 4 tablespoons prepared pesto

  • 8 slices provolone and mozzarella cheese blend

  • 8 slices tomato

  • 1/4 cup butter, softened


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Directions



  • Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches.

  • In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.


Nutrition Facts

1 sandwich: 435 calories, 29g fat (14g saturated fat), 61mg cholesterol, 739mg sodium, 31g carbohydrate (14g sugars, 3g fiber), 15g protein.



Parmesan Chicken Sandwiches




Makes

  • 2 servings


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Ingredients



  • 1/2 cup all-purpose flour

  • 1 large egg, lightly beaten

  • 3/4 cup seasoned bread crumbs

  • 3 tablespoons grated Parmesan cheese

  • 2 boneless skinless chicken breast halves (5 ounces each)

  • 1/8 teaspoon salt

  • 1/8 teaspoon Garlic

  • 2 tablespoons olive oil

  • 2 Italian rolls, split

  • 2 slices provolone cheese

  • 1/3 cup marinara or other meatless pasta sauce, warmed


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Directions



  • Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese.

  • Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture.

  • In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.


Nutrition Facts

1 sandwich: 669 calories, 32g fat (10g saturated fat), 198mg cholesterol, 1124mg sodium, 45g carbohydrate (3g sugars, 3g fiber), 48g protein.


Oven-Toasted Ravioli




  • 4 servings


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Ingredients



  • 8 frozen large cheese ravioli

  • 2 tablespoons Italian salad dressing

  • 1 tablespoon seasoned bread crumbs

  • 1/2 cup marinara sauce, warmed


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Directions



  • Cook ravioli according to package directions; drain. Place on a baking sheet coated with cooking spray. Brush tops with salad dressing; sprinkle with bread crumbs.

  • Bake at 350° for 12-15 minutes or until golden brown. Serve with marinara sauce.


Nutrition Facts

6 ravioli with 2 tablespoons sauce: 181 calories, 6g fat (2g saturated fat), 23mg cholesterol, 382mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 7g protein.


Grilled Chicken Pasta Salad for Two




Ingredients



  • 1 cup uncooked rigatoni or large tube pasta

  • 1 boneless skinless chicken breast half (6 ounces)

  • 1/4 teaspoon lemon-pepper seasoning

  • 1 cup fresh broccoli florets

  • 1/4 cup chopped sweet red pepper

  • 1/4 cup chopped red onion

  • 1/4 cup Parmesan peppercorn ranch salad dressing

  • 1 tablespoon grated Parmesan cheese

  • 1-1/2 teaspoons lemon juice


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Directions



  • Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper.

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 170°. Cut into 1-in. cubes.

  • Drain pasta. In a large bowl, combine the pasta, chicken, broccoli, red pepper, red onion, salad dressing, cheese and lemon juice; toss to coat. Serve immediately or cover and refrigerate until serving.


Nutrition Facts

1-1/2 cups: 300 calories, 4g fat (1g saturated fat), 49mg cholesterol, 488mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 24g protein.


Cran-Orange Couscous Salad





Ingredients



  • 3 cups uncooked pearl (Israeli) couscous

  • 2 cans (14 ounces each ) garbanzo beans orchickpeas, rinsed and drained

  • 2 large navel oranges, peeled and chopped

  • 2 cups fresh baby spinach

  • 1 cup crumbled goat cheese

  • 1 small red onion, chopped

  • 3/4 cup dried cranberries

  • 1/2 cup fennel bulb, thinly sliced, fronds reserved

  • 1/2 cup chopped pecans, toasted

  • 8 fresh basil leaves, chopped, plus more for garnish

  • VINAIGRETTE:

  • 1/2 cup olive oil

  • 1/4 cup orange juice

  • 1/4 cup balsamic vinegar

  • 1 tablespoon grated orange zest

  • 2 teaspoons honey

  • 1 teaspoon salt

  • 1/2 teaspoon pepper


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Directions



  • Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.


Nutrition Facts

3/4 cup: 403 calories, 16g fat (3g saturated fat), 12mg cholesterol, 335mg sodium, 57g carbohydrate (15g sugars, 5g fiber), 10g protein.


Creamy Pineapple Fluff Salad



Creamy Pineapple Fluff Salad

  • 16 servings


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Ingredients



  • 1 package (8 ounces) cream cheese, softened

  • 1 can (14 ounces) sweetened condensed milk

  • 1/4 cup lemon juice

  • 2 cans (20 ounces) pineapple tidbits, drained

  • 1-1/2 cups multicolored miniature marshmallows, divided

  • 1 carton (8 ounces) frozen whipped topping, thawed

  • 1/2 cup chopped nuts

  • 1/3 cup maraschino cherries, chopped


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Directions



  • In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Add pineapple and 1 cup marshmallows; fold in whipped topping. Sprinkle with the nuts, cherries and remaining marshmallows. Refrigerate leftovers.


Nutrition Facts

1/2 cup: 161 calories, 10g fat (6g saturated fat), 16mg cholesterol, 50mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 2g protein


Pearl Onion Broccoli Bake




  • 12 servings


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Ingredients



  • 2 packages (16 ounces each) frozen broccoli florets

  • 1 package (14.4 ounces) pearl onions

  • 1/2 cup butter, divided

  • 1/4 cup all-purpose flour

  • 3/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 cups 2% milk

  • 6 ounces cream cheese, cubed

  • 1 cup shredded cheddar cheese

  • 2 cups soft bread crumbs


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Directions



  • Preheat oven to 350°. Cook broccoli in 1 in. of water until almost tender; drain. Cook pearl onions in 1 in. of water until almost tender; drain. Transfer both to a greased 13x9-in. baking dish.

  • In a large saucepan, melt 1/4 cup butter; whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; stir in cream cheese until blended. Add to vegetables; stir gently to coat. Sprinkle with cheddar cheese.

  • Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until topping is golden brown, 25-30 minutes.


Editor's Note

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.


Nutrition Facts

3/4 cup: 241 calories, 17g fat (10g saturated fat), 47mg cholesterol, 389mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 7g protein.


Apple Walnut Salad




Ingredients



  • 1/3 cup honey

  • 1/4 cup white balsamic vinegar

  • 2 tablespoons olive or flaxseed oil

  • 8 cups torn romaine

  • 4 cups fresh baby spinach

  • TOPPINGS:

  • 6 slices sweet onion, quartered

  • 1 cup cubed Jarlsberg or Swiss cheese

  • 1 medium apple, chopped

  • 1 cup coarsely chopped walnuts

  • 1/2 cup salted pumpkin seeds or pepitas

  • 1/4 cup dried cranberries, optional


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Directions



  • In a small bowl, whisk the honey, vinegar and oil; set aside. Just before serving, place romaine and spinach in a large bowl; drizzle with dressing and toss to coat. Sprinkle with toppings.


Nutrition Facts

1 serving: 227 calories, 15g fat (3g saturated fat), 6mg cholesterol, 111mg sodium, 18g carbohydrate (14g sugars, 3g fiber), 8g protein.


Bacon-Wrapped Breadsticks




Ingredients



  • 24 bacon strips

  • 2 tubes (11 ounces each) refrigerated breadsticks

  • 1 cup grated Parmesan cheese

  • 2 teaspoons garlic powder


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Directions



  • Wrap a bacon strip around each breadstick; place on baking sheets. Bake at 375° for 15-20 minutes or until golden brown.

  • In a shallow bowl, combine cheese and garlic powder. Roll warm breadsticks in cheese mixture.


Nutrition Facts

1 each: 189 calories, 12g fat (5g saturated fat), 18mg cholesterol, 425mg sodium, 13g carbohydrate (2g sugars, 0 fiber), 6g protein.


 
 
 

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