Wednesday Lunch November 2020

Here's to a country home style meal, fills you up, leaves you happy to your feet to dance the night away mid week pick me up! Pork chops with many delicious side that are comforting to the soul. Enjoy this lovely meal with low-sodium, gluten free mostly, diabetic friendly. Its a sure winner at the table across the masses. May you be blessed this day and remember how important you are! Keep Hope alive; hope lives here in our hearts!

I love this quote apply and apply again :) Kind of like Nike and "Just do it" -

Breaded Pork Chops

Ingredients

• 1 large egg, lightly beaten

• 1/2 cup 2% milk

• 1-1/2 cups crushed saltine crackers

• 6 boneless pork loin chops (1 inch thick)

• 1/4 cup canola oil

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Directions

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.

• In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Nutrition Facts 1 pork chop: 405 calories, 22g fat (5g saturated fat), 115mg cholesterol, 233mg sodium, 14g carbohydrate (1g sugars, 0 fiber), 36g protein.

Brown Sugar Sweet Potatoes with Apples

• 12 servings

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Ingredients

• 5 pounds sweet potatoes (about 10 medium)

• 3 medium Granny Smith apples, peeled and cut into 1-inch slices

• 3/4 cup butter, cubed

• 1 cup packed brown sugar

• 2 teaspoons pumpkin pie spice

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• Peel and cut potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place potatoes and apples in a 6-qt. slow cooker. In a small saucepan, mix butter, brown sugar and pie spice. Bring to a boil over medium heat; cook until blended, 1-2 minutes. Pour over potato mixture. Cook, covered, on low until potatoes are tender, 5-6 hours.

• With a slotted spoon, remove potatoes and apples to a bowl, reserving cooking liquid. Mash potato mixture, gradually adding enough reserved cooking liquid, if necessary, to reach desired consistency.

Nutrition Facts 2/3 cup: 383 calories, 12g fat (7g saturated fat), 31mg cholesterol, 116mg sodium, 68g carbohydrate (40g sugars, 6g fiber), 3g protein.

Skillet Rolls

• 2 dozen

Read Next How to Make Homemade Ice Cream Without an Ice Cream Maker Parker House Rolls Dove Dinner Rolls

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1/4 cup warm water (110° to 115°)

• 1 cup warm buttermilk (110° to 115°)

• 1/4 cup butter, softened

• 1/4 cup sugar

• 1 teaspoon salt

• 1/4 teaspoon baking soda

• 1 large egg, room temperature

• 4 to 4-1/2 cups all-purpose flour

• 1 tablespoon cornmeal

• 1 tablespoon butter, melted

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• In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, salt, baking soda and egg. Beat until blended. Stir in enough flour to form a soft dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

• Punch dough down. Turn onto a lightly floured surface; knead for 5 minutes. Divide into 24 pieces. Shape each into a ball. Grease a 12-in. cast-iron or other ovenproof skillet and sprinkle with cornmeal. Place rolls in prepared pan. Cover and let rise until doubled, about 40 minutes.

• Drizzle butter over rolls. Bake at 375° until golden brown, 18-20 minutes. Remove from skillet to a wire rack to cool.

Nutrition Facts 1 roll: 114 calories, 3g fat (2g saturated fat), 16mg cholesterol, 149mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 3g protein.

Dried Cherry & Sausage Dressing

Ingredients

• 1 loaf (1 pound) unsliced Italian bread

• 1/4 cup cherry juice blend or unsweetened apple juice

• 1 cup dried cherries

• 1 pound bulk Italian sausage

• 2 celery ribs, chopped

• 1 medium onion, chopped

• 2 medium Granny Smith apples, chopped

• 1/2 cup chopped fresh parsley

• 1/2 cup butter, melted

• 1 teaspoon Italian seasoning

• 1 teaspoon fennel seed

• 1 teaspoon rubbed sage

• 1/2 teaspoon salt

• 1/4 teaspoon garlic

• 2 large eggs

• 2 cups chicken stock

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Directions

• Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain.

• Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat.

• Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.

Nutrition Facts 3/4 cup: 204 calories, 11g fat (5g saturated fat), 43mg cholesterol, 422mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 6g protein.

Cranberry Pineapple Salad

Ingredients

• 1-3/4 cups boiling water

• 2 packages (3 ounces each) raspberry gelatin

• 1 can (14 ounces) jellied cranberry sauce

• 1 can (8 ounces) crushed pineapple, undrained

• 3/4 cup orange juice

• 1 tablespoon lemon juice

• 1/2 cup chopped walnuts

• Lettuce leaves, optional

• Miracle Whip, optional

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• Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.

Nutrition Facts 1 piece: 149 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 2g protein.

Twice-Baked Red Potatoes

• 1 dozen

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Ingredients

• 6 large red potatoes (about 10 ounces each)

• 1/2 cup 1% milk

• 1/2 cup fat-free plain yogurt

• 3 tablespoons butter, softened

• 1-1/2 teaspoons dried parsley flakes

• 1-1/2 teaspoons garlic-herb seasoning blend

• 1 teaspoon salt

• 1/4 teaspoon garlic

• 1 cup shredded Monterey Jack cheese

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• Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.

• When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.

• Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.

Nutrition Facts 1/2 stuffed potato: 211 calories, 6g fat (4g saturated fat), 17mg cholesterol, 322mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

Marinated Mushrooms & Artichokes

Ingredients

• 2 pounds medium fresh mushrooms, halved

• 2 cans (14 ounces each) water-packed quartered artichoke hearts, drained

• 1-1/2 cups water

• 1 cup cider vinegar

• 1/2 cup olive oil

• 1 bay leaf

• 1-1/2 teaspoons salt

• 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

• 1 garlic clove, minced

• 1/2 teaspoon pepper

• 1 tablespoon minced fresh parsley

• Additional parsley

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Directions

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

Nutrition Facts 1/2 cup: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 162mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable.

Holiday Green Bean Casserole

Ingredients

• 8 cups cut fresh green beans (about 2 pounds)

• 1/2 pound sliced fresh mushrooms

• 2 tablespoons Kerrygold Salted Butter

• 2 tablespoons all-purpose flour

• 1 teaspoon dried minced onion

• 1/2 teaspoon pepper

• 1/2 cup fat-free milk

• 1 cup reduced-fat sour cream

• 1 teaspoon Worcestershire sauce

• 1-1/2 cups shredded reduced-fat Swiss cheese

• TOPPING:

• 1/3 cup slivered almonds

• 1/3 cup crushed cornflakes

• 1 tablespoon butter, melted

Directions

• Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.

• Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Stir in flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended.

• Transfer to an 11x7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top.

• Bake, uncovered, 12-16 minutes or until bubbly and heated through.

How to Freeze a Casserole Test Kitchen TipsInstead of snapping off the ends of each green bean like Grandma did, trim a bunch in seconds. Gather beans in a small pile, lining up the tips on one side. Cut off tips with a single slice using a chef’s knife. Flip the pile over and do the same on the other side. If you don't have the minced onion on hand, substitute fresh. One tablespoon of dried minced onion equals 1/4 cup minced raw onion. Fresh green beans make a great base for our favorite green bean recipes. Serve along with our favorite Christmas casseroles and classic Thanksgiving side dishes. Nutrition Facts 2/3 cup: 144 calories, 7g fat (3g saturated fat), 20mg cholesterol, 108mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Cheddar Spirals

Ingredients

• 1 package (16 ounces) spiral pasta

• 2 cups half-and-half cream

• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

• 1/2 cup butter, melted

• 4 cups shredded cheddar cheese

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Directions

• Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Test Kitchen TipsSharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese. To prevent pasta from sticking together when cooking, use a large pot and 3 qts. water for each 8 oz. pasta you plan to cook. Add 1 Tbsp. cooking oil to the water. (This also prevents boiling over.) Bring the water to a full rolling boil before stirring in the pasta. Stir several times to separate the pasta until the water returns to a boil. Check out our cheesiest recipes.

Nutrition Facts 3/4 cup: 260 calories, 19g fat (13g saturated fat), 67mg cholesterol, 415mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 10g protein.

Apple Walnut Slaw

• 12 servings

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Ingredients

• 3/4 cup Greek Vanilla honey Yogurt

• 3/4 cup buttermilk

• 4 to 5 tablespoons sugar

• 4-1/2 teaspoons lemon juice

• 3/4 teaspoon salt

• 1/4 to 1/2 teaspoon pepper

• 6 cups shredded cabbage (about 1 small head)

• 1-1/2 cups shredded carrots (2-3 medium carrots)

• 1/3 cup finely chopped red onion

• 1 cup coarsely chopped walnuts, toasted

• 3/4 cup raisins

• 2 medium apples, chopped

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• Whisk together first 6 ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples.

• Refrigerate, covered, until serving.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 3/4 cup: 233 calories, 17g fat (2g saturated fat), 2mg cholesterol, 264mg sodium, 21g carbohydrate (14g sugars, 3g fiber), 3g protein.