The Daily Dish for Saturday October 3rd 2020

Katherine Victoria Vananderland
Oct 2, 2020
3 min read

I am making a friendly simple low calorie lunch with great food for a vegetarian healthy meal. Saturdays, I don't make much for a meal because they are out and about. You might want to have this for lunch today?

Makeover Carl’s Chicken Noodle Soup

Ingredients

1 pound bone-in chicken breast halves
12 cups water
3 bay leaves
1/2 teaspoon pepper
1 medium onion, chopped
2 teaspoons olive oil
6 garlic cloves, minced
3 celery ribs, sliced
1-1/2 cups fresh green beans, cut into 1-inch pieces
3 medium carrots, sliced
2 tablespoons dried parsley flakes
4 teaspoons Italian seasoning
2 tablespoons reduced-sodium chicken base
3-1/2 cups uncooked egg noodles
1 cup frozen corn, thawed
2 cups frozen okra, thawed and sliced

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Directions

Place the chicken, water, bay leaves and pepper in a large stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
Remove chicken from broth; set aside to cool. Strain broth, discarding bay leaves. Skim fat from broth. When cool enough to handle, remove chicken from bones and cut into 1/2-inch pieces; discard bones.
In a large stockpot coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the celery, beans, carrots, parsley and Italian seasoning. Stir in broth and chicken base. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are crisp-tender.
Stir in noodles and corn. Return to a boil; cook, uncovered, for 3 minutes. Add okra; cook 4-6 minutes longer or until noodles and okra are tender. Stir in chicken; heat through.

Nutrition Facts 1-1/2 cups: 149 calories, 3g fat (1g saturated fat), 29mg cholesterol, 345mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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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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.

Fresh Mozzarella Basil Sandwiches

Ingredients

8 slices sourdough bread, toasted
1/4 cup wasabi mayonnaise
1/2 pound fresh mozzarella cheese, sliced
2 medium tomatoes, sliced
4 thin slices sweet onion
8 fresh basil leaves

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Spread toast with mayonnaise. On 4 slices, layer cheese, tomatoes, onion and basil; top with remaining toast.

Nutrition Facts 1 each: 466 calories, 24g fat (10g saturated fat), 50mg cholesterol, 576mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 18g protein.

Quick Ambrosia Fruit Salad