Twas the day before Christmas and all through the house the cats are prowling and Pixie plays with her catnip mouse. I will spend the bulk of the day finish wrapping my niece’s presents and getting them under the tree for the kids. I’ll also start prepping for dinner tomorrow. It is the first Christmas for my niece without her Dad so I decided on a very non-traditional menu for tomorrow that includes some of her favorite dishes. Follow me below the cheeto for what our dinner will be tomorrow.
To Drink
Mulled Apple Delight
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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2 quarts apple juice
¼ cup dark brown sugar -- packed
3 whole cinnamon sticks
1 teaspoon whole cloves
3 slices ginger root -- slightly crushed
1 whole orange -- sliced unpeeled
½ teaspoon nutmeg
½ teaspoon allspice
Pour juice in a crockpot.
Stud the orange slices with the cloves.
Add the nutmeg, brown sugar, and allspice to the juice and stir to mix.
Add the cinnamon, orange, and ginger root.
Cover and heat on LOW for 2 to 5 hours.
Per Serving: 127 Calories; 1g Fat (3.7% calories from fat); 1g Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain (Starch); ½ Vegetable; 1 Fruit; 0 Fat; ½ Other Carbohydrates.
To munch on with tortilla and potato chips
Caramelized Onion Dip
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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16 ounces light sour cream
1 whole shallot -- finely minced
4 whole green onions -- white part finely minced
1 tablespoon balsamic vinegar
½ teaspoon garlic salt
¼ teaspoon white pepper
2 tablespoons olive oil
Heat olive oil in a skillet. Add shallots and green onions and cook stirring frequently until caramelized about 20 minutes. Cool.
Mix cooled onions, balsamic vinegar, garlic salt and pepper together until well blended.
Refrigerate for at least two hours or overnight to meld the flavors together.
Per Serving: 27 Calories; 2g Fat (69.0% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.
I Promised Salsa
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 medium Roma tomatoes -- seeded and diced
½ small red onion -- diced
2 whole jalapeno chili peppers -- seeded and diced
2 tablespoons lime juice -- from a fresh lime
¼ cup cilantro -- chopped
1 clove garlic -- finely minced
¼ teaspoon salt
⅛ teaspoon cumin
Mix everything together in a glass or non-reactive bowl. Cover and let set for at least an hour or longer to let the flavors meld.
Per Serving: 22 Calories; trace Fat (10.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Main dish served with rice
Korean Bulgogi
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 pounds sirloin steak, trimmed -- sliced thin
½ cup low sodium soy sauce
6 tablespoons sugar
¼ teaspoon crushed red pepper flakes
6 whole green onions -- minced fine
4 cloves garlic -- minced fine
2 tablespoons sweet sherry
1½ tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
Slice the steak into thin slices and put into a freezer bag.
Mix remaining ingredients except cornstarch together and pour over steak. Marinate the steak for 30 minutes or up to 2 hours.
Remove steak from marinade and fry in batches in a wok or large frying pan over medium high heat. Remove to a bowl.
Add remaining marinade to the frying pan and add cornstarch. Heat to boiling and stir until thickened. Pour over steak and toss to coat.
Per Serving: 432 Calories; 26g Fat (54.7% calories from fat); 30g Protein; 18g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 881mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 2½ Fat; 1 Other Carbohydrates.
Main dish for the vegetarians
Grilled Teriyaki-Ginger Portobello Mushrooms
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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½ cup low-sodium teriyaki sauce
2 teaspoons ginger root -- minced fine
4 tablespoons balsamic vinegar
12 ounces Portobello mushrooms -- sliced 1/4-inch thick or keep cap whole
Mix teriyaki sauce, ginger and balsamic vinegar together in a large Ziploc plastic bag. Add mushroom slices. Let marinate for 15 to 30 minutes.
Remove mushrooms from marinade and grill 3 to 5 minutes.
Per Serving: 36 Calories; trace Fat (5.1% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1½ Vegetable; 0 Fruit.
Salad
Mandarin Salad
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 bunch red leaf lettuce -- torn
1 small yellow bell pepper -- seeded and sliced
8 ounces water chestnuts, canned -- drained and sliced
8 ounces mushrooms -- sliced
11 ounces mandarin oranges in light syrup
1 small red onion -- sliced thin
1 tablespoon ginger root—minced fine
⅓ cup vegetable oil
3 tablespoons wine vinegar -- I use Garlic Wine Vinegar
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon no salt added tomato paste
Remove seeds and ribs of yellow bell pepper and slice into thin strips. Slice red onion into thin slices. Slice mushrooms. Tear red lettuce into bite size pieces.
Drain water chestnuts. Drain oranges saving syrup.
Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange slices together in a large salad bowl.
In a blender add juice from oranges, oil, ginger, vinegar, soy sauce, sesame oil and tomato paste. Process until smooth and ginger is finely chopped.
Either toss the salad with the dressing or serve it on the side and let people add their own.
Per Serving : 149 Calories; 10g Fat (56.7% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain (Starch); 1½ Vegetable; ½ Fruit; 2 Fat; 0 Other Carbohydrates.
Bread
Not Exactly Southern Cornbread
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 whole egg
¼ cup butter -- melted
8¼ ounces creamed corn, low calorie
½ cup light sour cream
1¼ cups yellow cornmeal
½ teaspoon salt
2 teaspoons baking powder
1 cup all-purpose flour
2 cups sharp cheddar cheese -- shredded
vegetable cooking spray
Heat oven to 350²F.
Spray an 8 or 9 inch round or square pan.
In a bowl beat egg and butter until well blended. Add corn, sour cream, cornmeal, flour, salt, baking powder, and 1 1/2 cups of cheese. Stir until thoroughly blended but don't over beat.
Pour batter into prepared pan and sprinkle the remaining ½ cup cheese over top.
Bake for 1 hour or until crust is lightly browned and a wooden pick inserted into center comes out clean.
Per Serving : 337 Calories; 17g Fat (44.2% calories from fat); 12g Protein; 35g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 504mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 2½ Fat; 0 Other Carbohydrates.
Sides
Gingered Vegetables
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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8 ounces frozen mixed vegetables
¼ cup water
1 clove garlic -- finely minced
½ small onion -- finely minced
1 teaspoon ginger root -- finely minced
1 tablespoon butter
1 tablespoon low sodium soy sauce
Melt butter in a saucepan. Add onion, garlic and ginger. Cook until softened.
Add vegetables, water, and soy sauce. Cook four to six minutes or until vegetables are cooked. Don't overcook. They should still have a crunch to them.
Per Serving: 71 Calories; 3g Fat (37.7% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 207mg Sodium. Exchanges: 2 Vegetable; ½ Fat.
Dessert
Daddy's Pfeffernüesse
Cookies: 90
Amount Measure Ingredient -- Preparation Method
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½ cup dark molasses
¼ cup honey
½ cup butter
2 whole eggs -- beaten
4 cups all-purpose flour
½ cup granulated sugar
½ cup dark brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon anise seed -- ground
½ teaspoon ginger
½ teaspoon ground allspice
½ teaspoon ground cardamom
1 cup confectioner's sugar -- sifted
In saucepan combine molasses, honey and butter. Cook and stir until butter melts. Cool to room temperature.
Stir in eggs.
Sift together all the dry ingredients except the confectioner's sugar. Add to molasses mixture; mix well.
Chill several hours or overnight.
Preheat oven to 375°F.
Shape chilled dough into 1-inch balls. Baked on greased cookie sheet for 12 minutes.
Cool; roll in confectioner's sugar.
Per Cookie: 53 Calories; 1g Fat (20.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 29mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fat; ½ Other Carbohydrates.
Chocolate, Chocolate Chip Cookies
Cookies: 48
Amount Measure Ingredient -- Preparation Method
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2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter -- softened
¾ cup cocoa powder
½ cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract -- pure
2 large eggs
18 ounces semisweet chocolate chips
¾ cup walnuts -- chopped fine
Heat oven to 350°F.
Beat butter, sugars, and vanilla extract until creamy.
Add eggs one at a time, beating until thoroughly mixed each time.
Add salt, cocoa powder, baking soda and flour. Beat until mixed.
Add chocolate chips and nuts and mix well.
Drop by teaspoonfuls onto ungreased baking sheet and bake 9 to 11 minutes.
Cool on wire rack.
Makes 48 cookies.
Per Cookie: 152 Calories; 9g Fat (47.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 55mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; 1 Other Carbohydrates.
The Nuttiest Peanut Butter Cookies
Cookies: 54
Amount Measure Ingredient -- Preparation Method
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½ cup sugar
½ cup dark brown sugar -- packed
½ cup peanut butter, chunky
1 whole egg
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract -- pure
½ cup peanuts -- chopped
½ cup butter -- room temperature
Beat butter and sugar together until light and fluffy.
Add peanut butter and egg. Beat until light and fluffy.
Add flour, baking soda, baking powder, vanilla extra, and peanuts. Mix until thoroughly combines.
Refrigerate dough for at least 3 hours.
Heat oven to 375°F.
Shape dough into 1¼ inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern.
Bake 9 to 10 minutes.
Cool for about a minute on the baking sheet and then transfer to a rack to cool completely.
Makes 54 cookies.
Per Cookie: 64 Calories; 4g Fat (50.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Fat; ½ Other Carbohydrates.
The Ultimate Ginger Cookie
Cookies: 60
Amount Measure Ingredient -- Preparation Method
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¾ cup butter -- softened
½ cup sugar
½ cup dark brown sugar -- packed
¼ cup molasses
2½ cups all-purpose flour
1 whole egg
1½ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 tablespoon ginger root -- finely minced
¼ teaspoon salt
1½ ounces crystallized ginger -- ground fine
4 tablespoons sugar
Heat oven to 350°F.
Cream butter, sugar and brown sugar until light and fluffy.
Stir in the molasses and egg.
Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystalized ginger, and ginger root.
Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart.
Bake 10 to 12 minutes.
Cool on rack.
Per Cookie: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 67mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; ½ Other Carbohydrates.
Leprechaun Fudge
Pieces: 64
Amount Measure Ingredient -- Preparation Method
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2 cups semisweet chocolate chips
14 ounces fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 cup white chocolate chips
1 tablespoon peppermint extract
6 drops green food coloring
Melt chocolate chips with scant 1-cup condensed milk in a heavy saucepan. Stir in vanilla. Pour half of the mixture into waxed paper lined 8x8 inch pan. Chill for 10 to 15 minutes. Keep remaining chocolate mixture at room temperature.
Melt vanilla chips and the rest of the condensed milk in a saucepan. Stir in peppermint extract and food coloring. Spread over chilled chocolate layer. Chill for 10 to 15 minutes.
Spread reserved chocolate mixture over the peppermint layer. Chill for 2 hours longer.
Invert into cutting board and remove waxed paper. Cut into 1-inch squares.
Per Candy: 63 Calories; 3g Fat (35.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.
Mulled Cider