Thursday Daily, Dish for Lunch - August 27th

Apple Cider Pork Chops

Ingredients

• 2 tablespoons Extra Virgin olive oil

• 6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick

• 2 garlic clove, minced.

• 1 teaspoon honey

• 1/2 teaspoon apple pie spice

• 1/4 teaspoon dried thyme

• 1/8 teaspoon salt

• 1 cup apple cider

• 1 tablespoon plus 1 teaspoon cornstarch

• 2 tablespoons water

• Minced fresh parsley

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• In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.

• Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.

• In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.

Test Kitchen TipsMake a couple of crosswise slices just barely through the outer layer of fat, and pork chops will be less likely to curl when cooking. Use fresh pressed apple cider for an intense apple flavor in your sauce. Nutrition Facts 1 pork chop: 301 calories, 14g fat (4g saturated fat), 82mg cholesterol, 210mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 33g protein. Diabetic exchanges: 4 lean meat, 1 fat, 1/2 starch.

Hearty Salisbury Steaks

Ingredients

• 1 medium onion, finely chopped

• 1/2 cup crushed saltines (about 15 crackers)

• 1/4 cup egg substitute

• 1/2 teaspoon pepper

• 1 pound lean ground beef (90% lean)

• 1 tablespoon Extra Virgin Olive oil

• 2 cups water

• 1 envelope reduced-sodium onion soup mix

• 2 tablespoons all-purpose flour

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Directions

• In a large bowl, combine onion, saltines, egg substitute and pepper. Add beef; mix lightly but thoroughly. Shape into five patties.

• In a large skillet, heat oil over medium heat. Add patties; cook 3-4 minutes on each side or until lightly browned. Remove patties and keep warm; discard drippings.

• Combine water, soup mix and flour; stir into skillet. Bring to a boil. Return patties to skillet. Reduce heat; simmer, covered, 5-7 minutes or until meat is no longer pink. Freeze option: Freeze individual cooled steak with some gravy in an airtight container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts 1 patty with 1/4 cup gravy: 233 calories, 10g fat (3g saturated fat), 45mg cholesterol, 418mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Veggie Chowder

Ingredients

• 2 cups cubed peeled potatoes

• 2 cups reduced-sodium chicken broth

• 1 cup chopped carrots

• 1 cup chopped onion

• 1 can (14-3/4 ounces) cream-style corn

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

• 1/2 cup shredded reduced-fat cheddar cheese

• 3/4 cup sliced fresh mushrooms

• 2 tablespoons bacon bits

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Directions

• In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.

• Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.

Nutrition Facts 1 cup: 191 calories, 5g fat (2g saturated fat), 15mg cholesterol, 405mg sodium, 29g carbohydrate (10g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Gluten-Free Chili Beef Pasta

Ingredients

• 1 pound lean ground beef (90% lean)

• 2 tablespoons dried minced onion

• 2 teaspoons dried oregano

• 2 teaspoons chili powder

• 1/2 teaspoon garlic powder

• 1/8 teaspoon salt

• 3 cups tomato juice

• 2 cups water

• 1 can (6 ounces) tomato paste

• 1 teaspoon sugar

• 8 ounces uncooked gluten-free spiral pasta

• Chopped tomatoes and minced fresh oregano, optional

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Directions

• In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.

• Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with tomatoes and oregano.

Nutrition Facts 1-1/3 cups (calculated without tomatoes): 312 calories, 7g fat (2g saturated fat), 47mg cholesterol, 442mg sodium, 43g carbohydrate (8g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.

Pasta with Roasted Garlic & Tomatoes

Ingredients

• 1-1/2 pounds cherry tomatoes

• 12 garlic cloves, peeled

• 3 tablespoons olive oil

• 3 cups uncooked bow tie pasta

• 4 ounces (1/2 cup) cream cheese, softened

• 1/2 teaspoon salt

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• Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.

• Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.

• Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.

Nutrition Facts 1 cup: 441 calories, 22g fat (8g saturated fat), 32mg cholesterol, 401mg sodium, 52g carbohydrate (7g sugars, 4g fiber), 12g protein.

Garlic Mashed Red Potatoes

Ingredients

• 8 medium red potatoes, quartered

• 3 garlic cloves, peeled

• 2 tablespoons butter

• 1/2 cup fat-free milk, warmed

• 1/2 teaspoon salt

• 1/4 cup grated Parmesan cheese

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• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.

• Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Test Kitchen TipsFor fluffy results, heat milk and butter before adding to potatoes. Mash just until done. In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. If you love spuds, be sure to check out our 100 best potato recipes. Nutrition Facts 1 cup: 190 calories, 5g fat (3g saturated fat), 14mg cholesterol, 275mg sodium, 36g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Buttery Sweet Potato Casserole

Ingredients

• 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed

• 1/2 cup sugar

• 1 large egg

• 1/4 cup butter, melted

• 1/2 teaspoon ground cinnamon

• Dash salt

• TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

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• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.

• Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts 1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.

Creamy Mushroom Bow Ties

Ingredients

• 6 cups uncooked bow tie pasta

• 1 pound sliced fresh mushrooms

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons butter

• 1 package (6-1/2 ounces) garlic-herb spreadable cheese

• 1/4 cup chicken broth

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Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in butter until tender. Add spreadable cheese and broth; cook and stir until blended. Drain pasta; add to skillet and toss to coat.

Nutrition Facts 3/4 cup: 296 calories, 13g fat (8g saturated fat), 31mg cholesterol, 304mg sodium, 39g carbohydrate (2g sugars, 2g fiber), 10g protein.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Strawberry Pretzel Pie

Ingredients

• 4 cups miniature pretzels

• 6 tablespoons butter, melted

• 1/4 cup sugar

• 3/4 cup boiling water

• 1 package (6 ounces) strawberry gelatin

• 1/4 cup lemon juice

• 1 pound fresh strawberries, hulled, divided

• 2 cups heavy whipping cream, divided

• 1 jar (7 ounces) marshmallow creme

• 2/3 cup whipped cream cheese

• 2/3 cup sweetened condensed milk

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Directions

• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

• Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

• Chop half the strawberries; hull the remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow cream, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

• Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

Raspberry Pomegranate Smoothies

Ingredients

• 1-1/2 cups pomegranate juice

• 2 cups frozen unsweetened raspberries

• 1/4 cup packed brown sugar

• 2 cups low-fat vanilla frozen yogurt

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• In a blender, combine the juice, raspberries and brown sugar; cover and process until blended. Add frozen yogurt; cover and process until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 1 cup: 311 calories, 3g fat (1g saturated fat), 45mg cholesterol, 61mg sodium, 64g carbohydrate (50g sugars, 5g fiber), 10g protein.