Monday Lunch for you google the recipe on Taste of Home

Daily Dish for Monday Lunch 2020 November

Apple Brickle Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup packed brown sugar

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)

• 3 medium tart apples, cut into chunks

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Directions

• In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers.

Nutrition Facts

2 tablespoons: 174 calories, 9g fat (5g saturated fat), 20mg cholesterol, 120mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 1g protein.

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Cream of Wild Rice Soup

Ingredients

• 1 large onion, chopped

• 1 large carrot, shredded

• 1 celery rib, chopped

• 1/4 cup butter

• 1/2 cup all-purpose flour

• 8 cups reduced-sodium chicken broth

• 3 cups cooked wild rice

• 1 cup cubed cooked chicken breast

• 1/4 teaspoon salt

• 1/4 teaspoon onion flakes/garlic

• 1 cup fat-free evaporated milk

• 1/4 cup minced chives

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Directions

• In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.

Nutrition Facts

1 cup: 176 calories, 5g fat (3g saturated fat), 24mg cholesterol, 600mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Veggie Tortellini Soup

Ingredients

• 5 cups chicken broth

• 1 package (16 ounces) frozen California-blend vegetables

• 1 package (8 ounces) dried cheese tortellini

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

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Directions

• In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.

Nutrition Facts

1-1/2 cups: 215 calories, 6g fat (3g saturated fat), 31mg cholesterol, 1431mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 9g protein.

Country Corn Bread

Ingredients

• 1 cup all-purpose gluten Free Flour

• 1 cup cornmeal

• 1/4 cup sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 large egg, room temperature

• 1 cup reduced-fat plain yogurt

• 1/4 cup extra virgin olive oil

• 1 Cup Buttermilk

• 1/8 Cup Butter

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Directions

• In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.

• Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

Peach Mango Caprese Salad

• about 6 servings

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Fresh Mozzarella and Tomato Salad

Artichoke Caprese Platter

Ingredients

• 2 medium peaches, cut into 1/2-inch pieces

• 2 cups grape tomatoes, halved

• 1 carton (8 ounces) fresh mozzarella cheese pearls, drained

• 1 cup chopped peeled mango

• 2 tablespoons minced fresh cilantro

• 2 tablespoons minced fresh basil

• DRESSING:

• 3 tablespoons balsamic vinegar

• 3 fresh basil leaves

• 2 teaspoons honey

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1/4 cup olive oil

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Directions

• Place the first 6 ingredients in a large bowl. For dressing, place vinegar, basil, honey, salt and pepper in blender. While processing, gradually add oil in a steady stream. Pour over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil.

Nutrition Facts

3/4 cup: 248 calories, 17g fat (7g saturated fat), 30mg cholesterol, 156mg sodium, 16g carbohydrate (14g sugars, 2g fiber), 8g protein.

Perfect Winter Salad

Ingredients

• 1/4 cup Greek Yogurt Honey Vanilla extract 1/8 teaspoon mix in

• 1/4 cup maple syrup

• 3 tablespoons white wine vinegar

• 2 tablespoons minced shallot

• 2 teaspoons sugar

• 1/2 cup Extra virgin Olive oil

• 2 packages (5 ounces each) spring mix salad greens

• 2 medium tart apples, thinly sliced

• 1 cup dried cherries

• 1 cup pecan halves

• 1/4 cup thinly sliced red onion

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Directions

• In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving.

• To serve, place remaining ingredients in a large bowl; toss with dressing.

Nutrition Facts

1 cup: 235 calories, 18g fat (1g saturated fat), 2mg cholesterol, 47mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 2g protein.

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.

Eggnog Fruit Fluff

Ingredients

• 1 cup eggnog, chilled

• 1 envelope whipped topping mix (Dream Whip)

• 1/4 teaspoon ground nutmeg

• 1 can (20 ounces) pineapple tidbits, drained

• 1 can (15-1/4 ounces) sliced peaches, drained

• 2 medium tart apples, chopped

• 1 cup fresh blueberries

• 3/4 cup halved maraschino cherries

• 3/4 cup chopped walnuts

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Directions

• Beat eggnog, whipped topping mix and nutmeg on high speed until soft peaks form. Combine remaining ingredients; fold into eggnog mixture. Refrigerate, covered, until chilled. Gently stir before serving.

Nutrition Facts

3/4 cup: 164 calories, 6g fat (2g saturated fat), 12mg cholesterol, 24mg sodium, 27g carbohydrate (22g sugars, 2g fiber), 2g protein.

Coconut-Bourbon Sweet Potatoes

Ingredients

• 8 cups mashed sweet potatoes

• 3/4 cup half-and-half cream

• 1/2 cup packed brown sugar

• 1/2 cup bourbon

• 2 large eggs

• 1/4 cup honey

• 3 teaspoons vanilla extract

• 1-1/4 teaspoons ground cinnamon

• 1/4 teaspoon salt

• 1 tablespoon molasses, optional

• 1/2 teaspoon ground cardamom, optional

• 1 cup sweetened shredded coconut

• 3/4 cup golden raisins

• 1-1/2 cups miniature marshmallows

• TOPPING:

• 1/2 cup all-purpose flour

• 1/2 cup packed brown sugar

• 1 teaspoon ground cinnamon

• 1/3 cup butter, melted

• 1 cup chopped pecans

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Directions

• In a large bowl, combine the first nine ingredients; add molasses and cardamom if desired. Stir in coconut and raisins. Transfer to a greased 13x9-in. baking dish; sprinkle with marshmallows.

• In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows.

• Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown.

Nutrition Facts

3/4 cup: 444 calories, 15g fat (7g saturated fat), 48mg cholesterol, 167mg sodium, 73g carbohydrate (42g sugars, 6g fiber), 6g protein.

Potluck Macaroni and Cheese

Ingredients

• 3 cups uncooked elbow macaroni

• 1 package (16 ounces) Velveeta, cubed

• 2 cups shredded Mexican cheese blend

• 2 cups shredded white cheddar cheese

• 1-3/4 cups whole milk

• 1 can (12 ounces) evaporated milk

• 3/4 cup butter, melted

• 3 large eggs, lightly beaten

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Directions

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.

• Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.

Nutrition Facts

3/4 cup: 388 calories, 28g fat (17g saturated fat), 122mg cholesterol, 652mg sodium, 16g carbohydrate (6g sugars, 0 fiber), 17g protein

Kiwi-Strawberry Spinach Salad

Ingredients

• 1/4 cup canola oil

• 1/4 cup raspberry vinegar

• 1/4 teaspoon Worcestershire sauce

• 1/3 cup sugar

• 1/4 teaspoon paprika

• 2 green onions, chopped

• 2 tablespoons sesame seeds, toasted

• 1 tablespoon poppy seeds

• 12 cups torn fresh spinach (about 9 ounces)

• 2 pints fresh strawberries, halved

• 4 kiwifruit, peeled and sliced

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Directions

• Place the first five ingredients in a blender; cover and process 30 seconds or until blended. Transfer to a bowl; stir in green onions, sesame seeds and poppy seeds.

• In a large bowl, combine spinach, strawberries and kiwi. Drizzle with dressing; toss to coat.

Nutrition Facts

1 cup: 113 calories, 6g fat (1g saturated fat), 0 cholesterol, 76mg sodium, 15g carbohydrate (10g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch, 1/2 fruit.

Creamy Parmesan Spinach Bake

Ingredients

• 3 packages (9 ounces each) fresh baby spinach

• 1 small red onion, chopped

• 1 tablespoon butter

• 1 package (8 ounces) cream cheese, cubed

• 1 cup sour cream

• 1/2 cup half-and-half cream

• 1/3 cup plus 3 tablespoons grated Parmesan cheese, divided

• 3 garlic cloves, minced

• 1/8 teaspoon pepper

• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped

• 1 tablespoon snipped fresh dill

• 1/4 teaspoon seasoned salt

• 8 butter-flavored crackers, coarsely crushed

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Directions

• Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside.

• In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach.

• Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.

Nutrition Facts

1/2 cup: 196 calories, 14g fat (8g saturated fat), 45mg cholesterol, 394mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 7g protein.

Parmesan Chicken Nuggets

Ingredients

• 1/4 cup butter, melted

• 1 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon kosher salt

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

• Marinara sauce, optional

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Directions

• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.

Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired.

• Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Nutrition Facts

6 nuggets (calculated without marinara): 191 calories, 9g fat (5g saturated fat), 67mg cholesterol, 309mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 20g protein.