Wednesday Night Dinner Nov 2020 Election Day Celebration

A sure American favorite with some gourmet and good home cooking side dishes to warm your heart and soul with good food, low sodium, and healthy options for everyone. We try to cater to all of those in the house to find something or two things that they love to put a meal together and put some extra love, kindness, and blessing into it and it will have you for a great Wednesday mid week meal. You made it this far only two days left to go, keep going, keep fighting, and kick it out of your body, don't allow it to have power or control over your mind or body cancer is a living organism you can command it out of your body at anytime keep doing it enough and be cancer free it worked for me!

Creamy Celery Beef Stroganoff

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes

• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1 medium onion, chopped

• 1 jar (6 ounces) sliced mushrooms, drained

• 1 envelope onion soup mix

• 1/2 teaspoon pepper

• 1 cup sour cream

• Hot cooked noodles

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Directions

• In a 3-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

Nutrition Facts 1 cup: 405 calories, 22g fat (10g saturated fat), 125mg cholesterol, 1340mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 33g protein.

Surf ‘n’ Turf Tenderloin

Ingredients

• 1 tablespoon finely chopped onion

• 2 tablespoons olive oil, divided

• 2 tablespoons butter, divided

• 1 garlic clove, minced

• 1/4 cup beef broth

• 16 uncooked medium shrimp (about 1/2 pound), peeled and deveined

• 1 tablespoon minced fresh parsley

• 4 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)

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Directions

• In a small skillet, saute onion in 1 tablespoon oil and 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley.

• Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Set aside remaining shrimp and sauce for garnish; keep warm.

• In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium, 160°), turning once. Top with reserved shrimp and sauce.

Nutrition Facts 1 each: 403 calories, 23g fat (8g saturated fat), 152mg cholesterol, 158mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 45g protein.

Egg-Topped Avocado Toast

Ingredients

• 2 slices multigrain bread, toasted

• 2 teaspoons butter

• 1/2 medium ripe avocado, peeled and thinly sliced

• 4 thin slices tomato

• 2 thin slices red onion

• 2 large eggs

• 1/8 teaspoon seasoned salt

• 2 tablespoons shredded cheddar cheese

• 2 bacon strips, cooked and crumbled

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Directions

• Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.

• To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.

• Sprinkle eggs with seasoned salt. Top with cheese and bacon.

Test Kitchen tipsFor a buttery texture and flavor, be sure to use a ripe avocado. To speed its ripening, place it in a brown paper bag along with an apple or kiwifruit. If your avocado is ripe before you need it, refrigerate it and it'll stay at its peak a few days longer. To store leftover avocado, sprinkle the cut surface with lemon juice and wrap it tightly with plastic wrap; use within a day. If you're more comfortable cooking your egg in a skillet, sunny side up or over-easy eggs would be delicious, too! Health Tip: Skip the cheese and bacon to reduce the saturated fat and start your morning on a healthier note.

Nutrition Facts 1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.

Open-Faced Portobello Sandwiches

• 2 servings

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Ingredients

• 4 teaspoons prepared pesto

• 2 slices Italian bread (3/4 inch thick), toasted

• 3 oil-packed sun-dried tomatoes, cut into strips

• 2 slices part-skim mozzarella cheese (3/4 ounce each)

• 2 large portobello mushrooms, stems removed

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• Spread pesto on toast; top with tomatoes and cheese. Place mushrooms on a microwave-safe plate; cover with a paper towel. Microwave on high for 1 minute or until tender.

• Cut mushrooms into 1/2-in. slices; place on cheese. Cook sandwiches on high for 15-20 seconds or until cheese is melted.

Nutrition Facts 1 each: 236 calories, 11g fat (4g saturated fat), 15mg cholesterol, 382mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

Spinach Souffle Side Dish

• 6 servings

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Ingredients

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

• 1 package (8 ounces) cream cheese, cubed

• 1-1/2 cups shredded Monterey Jack cheese

• 4 large eggs, lightly beaten

• 1/4 cup butter, melted

• 1 garlic clove, minced

• 1/2 teaspoon salt

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• In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

Nutrition Facts 1/2 cup: 375 calories, 33g fat (20g saturated fat), 228mg cholesterol, 630mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 17g protein.

Grandma’s Rosemary Dinner Rolls

Ingredients

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

• 1/4 cup warm water (110° to 115°)

• 3 cups bread flour

• 2 tablespoons sugar

• 1 tablespoon minced fresh rosemary, divided

• 3/4 teaspoon salt

• 2/3 cup warm 2% milk (110° to 115°)

• 1 large egg, room temperature

• 1/4 to 1/3 cup canola oil

• EGG WASH:

• 1 large egg yolk

• 2 tablespoons 2% milk

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Directions

• In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended.

• While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft).

• Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

• Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal.

• Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

• For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts 1 roll: 194 calories, 6g fat (1g saturated fat), 32mg cholesterol, 163mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 6g protein.

Roasted Asparagus With Thyme

• 12 servings

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Ingredients

• 3 pounds fresh asparagus, trimmed

• 3 tablespoons olive oil

• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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• Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper.

• Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

Nutrition Facts 7 each: 55 calories, 4g fat (1g saturated fat), 0 cholesterol, 101mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Roasted Asparagus With Thyme

• Makes 12 servings

Read Next How to Make Homemade Ice Cream Without an Ice Cream Maker Roasted Asparagus & Tomatoes Roasted Asparagus

Ingredients

• 3 pounds fresh asparagus, trimmed

• 3 tablespoons olive oil

• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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• Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper.

• Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

Nutrition Facts 7 each: 55 calories, 4g fat (1g saturated fat), 0 cholesterol, 101mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Lemon Mushroom Orzo

Ingredients

• 1 package (16 ounces) orzo pasta

• 3 tablespoons olive oil, divided

• 3/4 pound sliced fresh mushrooms

• 3/4 cup chopped pecans, toasted

• 1/2 cup minced fresh parsley

• 1 teaspoon grated lemon zest

• 3 tablespoons lemon juice

• 1 teaspoon salt

• 1/2 teaspoon pepper

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Directions

• Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo.

• In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.

Nutrition Facts 3/4 cup: 225 calories, 9g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Brussels Sprouts with Bacon & Garlic

Ingredients

• 2 pounds fresh Brussels sprouts (about 10 cups)

• 8 bacon strips, coarsely chopped

• 3 garlic cloves, minced

• 3/4 cup chicken broth

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels.

• Add Brussels sprouts to bacon drippings; cook and stir until sprouts begin to brown lightly, 4-6 minutes. Stir in broth, salt and pepper; cook, covered, until Brussels sprouts are tender, 4-6 minutes longer. Stir in bacon mixture.

Nutrition Facts 3/4 cup: 109 calories, 8g fat (3g saturated fat), 13mg cholesterol, 300mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Cherry & Fontina Stuffed Portobellos

• 12 servings

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Ingredients

• 6 large portobello mushrooms

• 1/2 cup butter, cubed

• 1 medium onion, chopped

• 1 cup pecan halves, toasted

• 1 package (5 ounces) dried tart cherries, coarsely chopped

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon dried thyme

• 7 ounces (about 4-1/2 cups) seasoned stuffing cubes

• 1-1/2 to 2 cups chicken broth

• 1-1/2 cups shredded fontina cheese, divided

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• Preheat oven to 375°. Wipe mushroom caps clean with a damp paper towel; remove stems and gills and discard. Place caps on a foil-lined 15x10-in. baking pan.

• In a large skillet, melt butter over medium heat until it begins to brown and smell nutty. Add onion; saute until translucent, stirring occasionally. Stir in pecans, cherries and seasonings; cook and stir 3 minutes. Remove from heat.

• Combine onion mixture and stuffing cubes, tossing to coat evenly. Add 1-1/2 cups broth to onion-stuffing mixture, stirring until well mixed. Add remaining broth as needed. Stir in 1 cup cheese.

• Fill mushroom caps with stuffing until mounded, about 1 cup each. Sprinkle with remaining cheese. Bake until mushrooms are heated through and cheese is melted, 15-20 minutes. Cut in half; serve warm.

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 1/2 stuffed portobello: 301 calories, 19g fat (8g saturated fat), 37mg cholesterol, 531mg sodium, 27g carbohydrate (8g sugars, 6g fiber), 8g protein.

Parmesan Risotto

Ingredients

• 8 cups chicken broth

• 1/2 cup finely chopped onion

• 1/4 cup olive oil

• 3 cups arborio rice

• 2 garlic cloves, minced

• 1 cup dry white wine or water

• 1/2 cup shredded Parmesan cheese

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 tablespoons minced fresh parsley

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Directions

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

• Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts 3/4 cup: 260 calories, 6g fat (1g saturated fat), 2mg cholesterol, 728mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 6g protein.