The daily dish for Saturday, September 19th 2020

Mushroom Lasagna

Ingredients

• 9 uncooked lasagna noodles

• 1 pound sliced fresh mushrooms

• 2 cups chopped baby portobello mushrooms

• 1 large sweet onion, chopped

• 3 tablespoons olive oil

• 1/2 cup minced fresh parsley

• 2 thin slices prosciutto or deli ham, chopped

• 2 garlic cloves, minced

• 1-1/2 teaspoons Italian seasoning

• 2/3 cup white wine or chicken broth

• 2 cans (14-1/2 ounces each) diced tomatoes, drained

• 1 cup shredded part-skim mozzarella cheese, divided

• 1 cup shredded Parmesan cheese, divided

• 1/2 cup heavy whipping cream

• 1/4 cup whole milk

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• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.

• Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.

• Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts 1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.

Hoosier Chili

Ingredients

• 2 pounds lean ground beef (90% lean)

• 2 cups chopped onion

• 3/4 cup chopped celery

• 1/2 cup chopped green pepper

• 3 garlic cloves, minced

• 1 teaspoon salt, optional

• 1/4 teaspoon pepper

• 1 tablespoon brown sugar

• 3 tablespoons chili powder

• 2 cans (14-1/2 ounces each) stewed tomatoes

• 1 can (46 ounces) tomato juice

• 1 can (10-1/2 ounces) beef broth

• 1/2 cup uncooked elbow macaroni

• 1 can (15 ounces) kidney beans, rinsed and drained

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• In a Dutch oven or soup kettle, brown beef until no longer pink. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time. Stir in the beans and heat through.

Nutrition Facts 1 cup: 230 calories, 7g fat (3g saturated fat), 48mg cholesterol, 268mg sodium, 23g carbohydrate (11g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Chive Garlic Bread

Ingredients

• 1/4 cup butter, softened

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced chives

• 1 garlic clove, minced

• 1 loaf (1 pound) French bread, cut into 1-inch slices

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Directions

• In a small bowl, combine the butter, cheese, chives and garlic; spread on one side of each slice of bread. Wrap in a large piece of heavy-duty foil; seal tightly. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts 1 slice: 145 calories, 5g fat (3g saturated fat), 12mg cholesterol, 300mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.

Make-Ahead Marinated Shrimp

Ingredients

• 3/4 cup water

• 1/2 cup red wine vinegar

• 1/4 cup olive oil

• 3/4 teaspoon salt

• 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

• 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

• 1 garlic clove, minced

• 1/4 teaspoon pepper

• 1-1/2 pounds peeled and deveined cooked shrimp (16-20 per pound)

• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved

• 1/2 pound small fresh mushrooms, halved

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• In a large bowl, combine the first 8 ingredients. Add shrimp, artichokes and mushrooms; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.

Nutrition Facts 1/3 cup: 81 calories, 4g fat (0 saturated fat), 57mg cholesterol, 210mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic exchanges: 1 lean meat, 1/2 fat.

Marinated Mushroom Salad

Ingredients

• 2 pounds fresh mushrooms, quartered

• 3 medium tomatoes, cut into wedges

• 1 cup Italian salad dressing

• 1 teaspoon dried parsley flakes

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion salt, optional

• 1/2 teaspoon dried basil

• 2 cups torn fresh spinach

• 3 bacon strips, cooked and crumbled, optional

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Directions

• Place mushrooms and tomatoes in a large shallow dish. Combine the next five ingredients; drizzle over mushrooms and tomatoes. Cover and refrigerate overnight, stirring once.

• Line a serving platter or bowl with spinach. Using a slotted spoon, arrange vegetables over spinach. Sprinkle with bacon if desired.

Nutrition Facts 3/4 cup: 20 calories, 0 fat (0 saturated fat), 0 cholesterol, 122mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

Creamy Pasta Primavera for Two

Ingredients

• 2/3 cup gemelli or spiral pasta

• 6 ounces fresh asparagus, trimmed and cut into 2-inch pieces

• 1 medium carrot, cut into strips

• 1 teaspoon canola oil

• 2/3 cup cherry tomatoes, halved

• 1 small garlic clove, minced

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons heavy whipping cream

• Dash pepper

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• Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer.

• Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts 1-1/3 cups: 260 calories, 10g fat (5g saturated fat), 25mg cholesterol, 114mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 9g protein.

Zucchini Mushroom Bake

Ingredients

• 3 cups sliced zucchini

• 2 cups sliced fresh mushrooms

• 1/3 cup sliced onion

• 1/2 teaspoon dried basil

• 1/4 teaspoon salt

• 1/2 cup shredded cheddar cheese

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• Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish.

• Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

Nutrition Facts 2/3 cup: 83 calories, 5g fat (3g saturated fat), 14mg cholesterol, 249mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable.

Broccoli with Asiago

Ingredients

• 1 bunch broccoli, cut into spears

• 4 teaspoons minced garlic

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• Dash pepper

• 1 cup shaved Asiago cheese

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• Place broccoli in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until broccoli is tender. Drain well. Remove and keep warm.

• In the same skillet, saute garlic in oil for 1 minute. Stir in the broccoli, salt and pepper. Top with cheese.

Nutrition Facts 1 cup: 213 calories, 15g fat (6g saturated fat), 26mg cholesterol, 263mg sodium, 10g carbohydrate (4g sugars, 5g fiber), 13g protein.

Herbed Corn

Ingredients

• 12 cups frozen corn

• 1 cup water

• 1/2 cup butter, cubed

• 2 tablespoons minced fresh parsley

• 2 teaspoons salt

• 1 teaspoon dill weed

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon dried thyme

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• In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

Nutrition Facts 3/4 cup: 212 calories, 9g fat (5g saturated fat), 20mg cholesterol, 476mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 5g protein.

Tropical Fruit Salad

Ingredients

• 2 cans (8-1/4 ounces each) tropical fruit salad

• 1/2 cup pineapple or vanilla yogurt

• 1 teaspoon honey

• 1 small apple, chopped

• 1/2 cup halved fresh strawberries

• 1/2 cup halved green grapes

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• Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.

Nutrition Facts 3/4 cup: 143 calories, 0 fat (0 saturated fat), 1mg cholesterol, 23mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2-1/2 fruit.

Sparkling Peach Bellinis

Ingredients

• 3 medium peaches, halved

• 1 tablespoon honey

• 1 can (11.3 ounces) peach nectar, chilled

• 2 bottles (750 ml each) champagne or sparkling grape juice, chilled

• Ginger ale for Non- Alcoholic instead of the Sparkling wine or White Grape Juice

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Directions

• Line a baking sheet with a large piece of heavy-duty foil (about 18x12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal.

• Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth.

• Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately.

Nutrition Facts 3/4 cup: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 0 protein.