DAILY MENU
The menu for the selected date is listed below. Click the "Print Menu" button to print the daily menu. Click the recipe names to view the individual recipes.
Breakfast Menu
1Baked Oatmeal
1 c Low Fat Vanilla Yogurt With 1/2 Cup Blueberries
Breakfast Calories: 471
 
Lunch Menu
1Beef Soup from the Country
1 piece Flatbread
2 slReduced Fat Cheese
1 Pear
8 oz Cranberry Juice
Lunch Calories: 520
 
Dinner Menu
1Smoked Pork Chops
1Broccoli Rabe with Raisins and Nuts
Dinner Calories: 650
 
Snack Menu
1Chocolate Holiday Apricots
8 oz Herbal Tea
Snack Calories: 272
 
Total Calories: 1913
Baked Oatmeal
INGREDIENTS
2 Cup(s) Quick Cooking Oats
3 Tablespoon(s) Brown Sugar
1/3 Cup(s) Raisins
1 Tablespoon(s)Chopped Walnut(s)
3 Tablespoon(s) Splenda® Sugar Substitute
1 Teaspoon(s)Ground Cinnamon
1 Teaspoon(s) Baking Powder
1 1/2 Cup(s) Skim Milk
2/3 Cup(s) Applesauce
1 Tablespoon(s) Margarine Melted
1 Egg(s)
Cooking Spray
SERVING SUGGESTION
Serving Size: 3/4 cup
Number of Servings: 5
NUTRITION FACTS
Calories285
Total Fat7 g
Saturated Fat1 g
Sodium162 mg
Total Carbohydrates50 g
Fiber4 g
Protein10 g
DIRECTIONS
  • Preheat oven to 375ºF.
  • Coat a 2 quart casserole dish with cooking spray, set aside.
  • In large bowl, combine all dry ingredients together (oatmeal through baking powder) and combine using a whisk to distribute all ingredients.
  • In small bowl, whisk together milk, applesauce, margarine and egg.
  • Add milk mixture to oat mixture and combine.
  • Pour into prepared casserole dish.
  • Bake for 20 minutes.
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    Beef Soup from the Country
    INGREDIENTS
    2 Pound(s) Lean Beef Soup Bones
    8 Cup(s) Water
    2 Cup(s)Low Sodium Beef Broth
    2 sprigsFresh Thyme
    3 whole Bay Leaves
    2 Tablespoon(s) Olive Oil
    2 Medium Onion(s) Chopped
    4 ribs Celery Chopped
    2 Garlic Clove(s) Pressed
    2 Cup(s)Freshly Chopped Tomato(es)
    2 Tablespoon(s) Tomato Paste
    2 LargePeeled Carrot(s) Chopped
    2Peeled Sweet Potato(es) Chopped
    2Peeled Parsnip(s) Chopped
    2 Cup(s) Shredded Napa Cabbage
    2 Cup(s)Peeled Turnip(s) Chopped
    1 Cup(s)Frozen Edamame
    1 Cup(s)Peeled Butternut Squash Cubed
    SERVING SUGGESTION
    Serving Size: 1 cup
    Number of Servings: 10
    NUTRITION FACTS
    Calories140
    Total Fat3 g
    Saturated FatN/A
    Sodium339 mg
    Total Carbohydrates22 g
    Fiber5 g
    Protein4 g
    DIRECTIONS
  • In large stock pot add soup bones, water, broth, thyme and bay leaves.  Bring to a boil, reduce heat and cover.  Simmer for 1 to 2 hours.
  • Remove pot from stove and let cool.  Strain stock through a sieve into a large bowl.
  • Remove meat from bones and shred, return to stock and discard bones and other cooked ingredients.
  • In a large Dutch oven heat olive oil over medium heat.
  • Sauté onions, celery and garlic until onions are soft and translucent, about 8 minutes.
  • Add broth mixture, tomatoes, paste, carrots and other vegetables.
  • Bring to a boil.
  • Reduce heat and let simmer (covered) for 30 minutes to bring flavors together.
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    Smoked Pork Chops
    INGREDIENTS
    3 Tablespoon(s) Olive Oil Divided
    3 Cup(s)Cherry Or Grape Tomato(es)
    1 Garlic Clove(s) Smashed
    4 (1 pound total)Smoked Pork Chops
    2 Can(s)Cannelloni Or Other White Beans Beans Drained And Rinsed
    2 Tablespoon(s) Capers
    3/4 Teaspoon(s) Thyme Leaves
    SERVING SUGGESTION
    Serving Size: 1 chop
    Number of Servings: 4
    NUTRITION FACTS
    Calories420
    Total Fat15 g
    Saturated FatN/A
    Sodium630 mg
    Total Carbohydrates34 g
    Fiber10 g
    Protein35 g
    DIRECTIONS
  • Heat 3 tablespoons oil in a 10-inch heavy skillet over medium-high heat until it shimmers.  Cook tomatoes and garlic, lightly pressing tomatoes occasionally, until tomatoes begin to burst, about 5 minutes.
  • While tomatoes cook, heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, brown pork chops on both sides, about 4 minutes total.
  • Stir beans into tomatoes along with capers, thyme, salt, and pepper to taste and cook, covered, 2 minutes.
  • Add chops and cook, covered, until heated through, about 2 minutes.
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    Broccoli Rabe with Raisins and Nuts
    INGREDIENTS
    1 Tablespoon(s) Olive Oil
    1/4 Cup(s) Pecans Chopped, (can Also Use Pine Nuts, Walnuts, Or Hazelnuts)
    1 Garlic Clove(s) Minced
    3 Pound(s)Rabe Broccoli Trimmed Of Tough Stems And Leaves
    1/3 Cup(s) Dry Sherry (not Cooking Sherry, Very High In Sodium)
    1/4 Cup(s)Golden Raisins
    SERVING SUGGESTION
    Serving Size: 1/4 of contents
    Number of Servings: 4
    NUTRITION FACTS
    Calories230
    Total Fat9 g
    Saturated FatN/A
    Sodium105 mg
    Total Carbohydrates26 g
    Fiber1 g
    Protein15 g
    DIRECTIONS
  • Heat olive oil in large skillet over medium heat.
  • Add pine nuts and toast, stirring constantly until just golden.
  • Add garlic and sauté 1 minute.
  • Add broccoli rabe, sherry and raisins, cover and cook for about 7 to10 minutes or until broccoli rabe is tender.
  •  
    Chocolate Holiday Apricots
    INGREDIENTS
    12 Hazelnuts
    24Whole Apricot(s) Dried
    12 Pistachio Nuts Shelled
    4 squares (1 ounce) White Baking Chocolate Chopped
    4 squares (1 ounce) Semi-sweet Chocolate Chopped
    SERVING SUGGESTION
    Serving Size: 1 apricot
    Number of Servings: 24 apricots
    NUTRITION FACTS
    Calories68
    Total Fat4 g
    Saturated FatN/A
    Sodium1 mg
    Total Carbohydrates8 g
    Fiber1 g
    Protein1 g
    DIRECTIONS
  • Preheat oven to 350°F.
  • Spread hazelnuts on a jelly roll pan and toast in oven for approximately 10 minutes or until lightly golden. When the hazelnuts have cooled slightly, rub lightly between paper toweling to remove their skins; discard skins.
  • Place apricots on prepared baking sheet.  Gently loosen open edge, insert a hazelnut or pistachio in center of each apricot.  Press edges together to seal.  Keep hazelnut and pistachio stuffed apricots separate.
  • Place 3 squares semi-sweet chocolate in a small microwave safe bowl.  Cover with plastic wrap.  Microwave on high for 1 minute. Stir until smooth.  Stir in remaining semi-sweet chocolate until well blended until smooth.
  • Using a fork, spear a hazelnut stuffed apricot; dip into melted semi-sweet chocolate, turning to coat completely; shake off excess chocolate by tapping fork on the edge of the bowl.  Return coated apricot to baking sheet. Repeat with remaining hazelnut-stuffed apricots.  Set aside remaining semi-sweet chocolate.
  • Repeat steps 4 and 5, substituting the white chocolate and the pistachio stuffed apricots.
  • Refrigerate coated apricots 3 hours or until the chocolate is firm.
  • Microwave remaining semi-sweet chocolate on medium for 30 seconds or until drizzling consistency. Drizzle over white chocolate coated apricots. Refrigerate on baking sheets until harden.
  • Repeat with reserved white chocolate; drizzle over semi-sweet coated apricots. Refrigerate on baking sheets until hardened.
  • Store in an airtight container in a cool, dry place for up to 1 week.

    (ADD TO A HOLIDAY SWEET TRAY)
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