Late Lunch - I am sorry I get so busy and forget to post it :(
- Katherine Victoria Vananderland
- Dec 1, 2020
- 7 min read
Tuesday Night you do Mandarin cuisine, so here for lunch I have four entrées, low-sodium, gluten free for the most part, vegetarian eggplant, and a nice Italian beef hoagie for an appetizer to a busy day. Enjoy this meal an Italian Wedding meal good comfort food, good dessert and a win win for the rest of the day!
Italian Beef Hoagies
Ingredients
1 beef sirloin tip roast (4 pounds), halved
2 envelopes Italian salad dressing mix
2 cups water
1 jar (16 ounces) mild pickled pepper rings, undrained Green Peppers
18 hoagie buns, split
Provolone Cheese
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Directions
Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.
Nutrition Facts
1 each: 346 calories, 9g fat (4g saturated fat), 53mg cholesterol, 674mg sodium, 39g carbohydrate (8g sugars, 2g fiber), 26g protein.
Hearty Italian Salad
Ingredients
8 cups ready-to-serve salad greens
8 slices deli pastrami, cut into strips
2 cups cubed fully cooked ham
1 cup shredded Italian cheese blend
4 plum tomatoes, chopped
1/2 cup Italian salad dressing
Seasoned salad croutons, sliced ripe olives and sliced pepperoncini
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Directions
Divide salad greens among four plates; layer with pastrami, ham, cheese and tomatoes. Drizzle with dressing. Top with croutons, olives and pepperoncini.
Italian Mushrooms
6 servings
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Ingredients
1 pound medium fresh mushrooms
1 large onion, sliced
1/2 cup butter, melted
1 envelope Italian salad dressing mix
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Directions
In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 99 calories, 8g fat (5g saturated fat), 20mg cholesterol, 281mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 3g protein.
Garlic Parmesan Orzo
8 servings
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Ingredients
2 cups uncooked orzo pasta
3 teaspoons minced garlic
1/2 cup butter, cubed
1/2 cup grated Parmesan cheese
1/4 cup 2% milk
2 tablespoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
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Directions
Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.
Nutrition Facts
1 cup: 321 calories, 14g fat (8g saturated fat), 36mg cholesterol, 513mg sodium, 40g carbohydrate (2g sugars, 2g fiber), 9g protein.
Caprese Salad Kabobs
12 kabobs
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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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Directions
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.
Three-Meat Spaghetti Sauce
11-1/2 cups
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Ingredients
1 pound ground beef
1 pound bulk Italian sausage
1 cup chopped onion
1 can (28 ounces) crushed tomatoes
3 cups water
2 cans (6 ounces each) tomato paste
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 cup chopped pepperoni
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning
1 tablespoon sugar
2 teaspoons garlic salt
1 teaspoon dried parsley flakes
1 teaspoon garlic
Hot cooked spaghetti and additional Parmesan cheese
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Directions
In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Serve with spaghetti and sprinkle with additional cheese.
Freeze Option: Cool sauce. Freeze in serving-sized portions in freezer containers for up to 3 months. To use frozen sauce, thaw in the refrigerator overnight. Place in a saucepan; heat through, stirring occasionally. Serve over spaghetti and sprinkle with Parmesan cheese.
Nutrition Facts
1/2 cup (calculated without spaghetti and additional cheese): 121 calories, 8g fat (3g saturated fat), 23mg cholesterol, 467mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 8g protein.
Cheesy Chicken Parmigiana
Ingredients
1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 large egg
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
2 slices part-skim mozzarella cheese
Fresh basil leaves, optional
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Directions
In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional parmesan.
Nutrition Facts
1 chicken breast half: 444 calories, 26g fat (8g saturated fat), 166mg cholesterol, 1496mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 29g protein.
Eggplant & Zucchini Rollatini
Ingredients
1 large eggplant
1/2 teaspoon salt
SAUCE:
1/3 cup chopped onion
3 garlic cloves, minced
1 tablespoon olive oil
2 cans (28 ounces each) crushed tomatoes
1/4 cup dry red wine or vegetable broth
1 tablespoon sugar
2 teaspoons each dried oregano and dried basil
1 teaspoon salt
1/4 teaspoon pepper
ROLLATINI:
4 cups shredded part-skim mozzarella cheese
1 package (8 ounces) cream cheese, softened and cubed
1 large zucchini, thinly sliced
2 tablespoons plus 1/2 cup olive oil, divided
2 large eggs, lightly beaten
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
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Directions
Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain.
In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.
Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside.
Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.
Nutrition Facts
2 rollatini: 601 calories, 41g fat (16g saturated fat), 116mg cholesterol, 1244mg sodium, 36g carbohydrate (8g sugars, 7g fiber), 26g protein.
Mascarpone Cheesecake
Ingredients
3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
TOPPING:
1 envelope whipped topping mix (Dream Whip)
1 tablespoon caramel ice cream topping
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Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.
Nutrition Facts
1 slice: 470 calories, 36g fat (20g saturated fat), 168mg cholesterol, 217mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 8g protein.
Favorite Bread & Butter Pickles
Ingredients
20 cups sliced cucumbers (about 12 medium)
3 cups sliced onions (about 4 medium)
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
3 quarts ice water
1/2 cup canning salt
6 cups sugar
6 cups white vinegar
3 tablespoons mustard seed
3 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/4 teaspoon plus 1/8 teaspoon ground cloves
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Directions
Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top.
In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
1/4 cup: 60 calories, 0 fat (0 saturated fat), 0 cholesterol, 645mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.
Cinnamon Blueberry Jam
Ingredients
1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin
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Directions
Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts
2 tablespoons: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.
Tomato Basil Snackers
4 servings
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Ingredients
2 English muffins, split and toasted
2 tablespoons reduced-fat mayonnaise
3 plum tomatoes, cut into 1/4-inch slices
6 fresh basil leaves, thinly sliced
1/8 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
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Directions
Place English muffin halves on an ungreased baking sheet; spread with mayonnaise. Top with the tomatoes, basil, pepper and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted.
Nutrition Facts
1 English muffin half: 146 calories, 6g fat (2g saturated fat), 12mg cholesterol, 268mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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