After Brunch Menu for the Original Copy Officer Captains and 270,036 ocs's.

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Chocolate-Cherry Power Shake

Pour in equal parts tart cherry juice and pomegranate-flavored kefir. Add 1-2 scoops of chocolate-flavored protein powder, a handful of frozen tart cherries or cranberries, and, if you have it, baby spinach.

Chicken Alfredo Lasagna

Ingredients

• 4 ounces thinly sliced pancetta, cut into strips

• 3 ounces thinly sliced prosciutto or deli ham, cut into strips

• 3 cups shredded rotisserie chicken

• 5 tablespoons unsalted butter, cubed

• 1/4 cup all-purpose flour

• 4 cups whole milk

• 2 cups shredded Asiago cheese, divided

• 2 tablespoons minced fresh parsley, divided

• 1/4 teaspoon coarsely ground pepper

• Pinch ground nutmeg

• 9 no-cook lasagna noodles

• 1-1/2 cups shredded part-skim mozzarella cheese

• 1-1/2 cups shredded Parmesan cheese

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Directions

• In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.

• For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.

• Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.

• Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Test Kitchen TipsSwap bacon for the pancetta if you want a little smoky action in your lasagna. Mmmmmm. Rotisserie chicken keeps this dish ultra simple, but really, any leftover pulled or cubed chicken will do. Make it vegetarian by subbing 3 cups of sauteed vegetables for the meat. We like a combo of mushrooms and squash. Zucchini and butternut work well, too.

Nutrition Facts 1 piece: 421 calories, 25g fat (13g saturated fat), 99mg cholesterol, 688mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 31g protein.

Chicken Francese

Ingredients

• 1 pound boneless skinless chicken breasts

• 1 large egg, beaten

• 3/4 cup dry bread crumbs

• 3 tablespoons grated Parmesan cheese

• 1 teaspoon dried parsley flakes

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 cup olive oil

• LEMON SAUCE:

• 1 cup water

• 1/3 cup lemon juice

• 2 chicken bouillon cubes

• Lemon slices

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Directions

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.

• In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.

• For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

Nutrition Facts 1 serving: 318 calories, 19g fat (3g saturated fat), 111mg cholesterol, 806mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 27g protein.

Italian Ricotta Easter Bread

Ingredients

• 3/4 cup plain or butter-flavored shortening, room temperature

• 1-1/2 cups sugar

• 3 large eggs, room temperature

• 3 large egg yolks, room temperature

• 1 cup whole-milk ricotta cheese

• 1 teaspoon almond extract (or flavor of choice)

• 6 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 cup 2% milk

• GLAZE:

• 1-1/2 cups confectioners' sugar

• 3 tablespoons 2% milk

• 1/2 teaspoon almond extract (or flavor of choice)

• Sliced toasted almonds or assorted sprinkles

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• Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand.

• Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool.

• Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.

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 piece: 376 calories, 11g fat (4g saturated fat), 68mg cholesterol, 247mg sodium, 60g carbohydrate (28g sugars, 1g fiber), 8g protein.

Pasta with Asparagus

Ingredients

• 5 garlic cloves, minced

• 1/4 to 1/2 teaspoon crushed red pepper flakes

• 2 to 3 dashes hot pepper sauce

• 1/4 cup olive oil

• 1 tablespoon butter

• 1 pound fresh asparagus, cut into 1-1/2-inch pieces

• Salt to taste

• 1/4 teaspoon pepper

• 1/4 cup shredded Parmesan cheese

• 1/2 pound mostaccioli or elbow macaroni, cooked and drained

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Directions

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts 1 cup: 259 calories, 13g fat (3g saturated fat), 8mg cholesterol, 83mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 7g protein.

Party Shrimp

Ingredients

• 1 tablespoon olive oil

• 1-1/2 teaspoons brown sugar

• 1-1/2 teaspoons lemon juice

• 1 garlic clove, thinly sliced

• 1/2 teaspoon paprika

• 1/2 teaspoon Italian seasoning

• 1/2 teaspoon dried basil

• 1/4 teaspoon pepper

• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined

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Directions

• In a bowl or shallow dish, combine the first 8 ingredients. Add shrimp; toss to coat. Refrigerate 2 hours.

• Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side.

Watch the Video Test Kitchen TipsTo avoid rubbery shrimp (overcooking is a common pitfall in cooked shrimp recipes like this one), watch for signs they are done. The flesh will turn pink and firm. Act fast: They'll keep cooking for a minute or two outside the oven. Here's how to clean, devein and peel shrimp. With "no silverware needed" recipes such as this one, tail-on shrimp work best.

Nutrition Facts 1 shrimp: 14 calories, 0 fat (0 saturated fat), 18mg cholesterol, 18mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 2g protein.

Pasta Fagioli Soup

Ingredients

• 1/2 pound Italian turkey sausage links, casings removed, crumbled

• 1 small onion, chopped

• 1-1/2 teaspoons canola oil

• 1 garlic clove, minced

• 2 cups water

• 1 can (15-1/2 ounces) great northern beans, rinsed and drained

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 can (14-1/2 ounces) reduced-sodium chicken broth

• 3/4 cup uncooked elbow macaroni

• 1/4 teaspoon pepper

• 1 cup fresh spinach leaves, cut as desired

• 5 teaspoons shredded Parmesan cheese

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Directions

• In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.

• Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes.

• Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.

Nutrition Facts 1-1/3 cups: 228 calories, 7g fat (1g saturated fat), 29mg cholesterol, 841mg sodium, 27g carbohydrate (4g sugars, 6g fiber), 16g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Chicken Salad Caprese

Ingredients

• 2 cups shredded rotisserie chicken

• 1 pound fresh mozzarella cheese, cubed

• 2 cups grape tomatoes, halved

• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped

• 1/2 cup pitted Greek olives, thinly sliced

• 1/4 cup minced fresh basil

• 1/4 cup olive oil

• 2 garlic cloves, minced

• 1/2 teaspoon salt

• 1/2 teaspoon coarsely ground pepper

• CROSTINI:

• 2 French bread baguettes (10-1/2 ounces each)

• 4 garlic cloves

• 1/4 cup olive oil

• 1 teaspoon salt

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Directions

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving.

• Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.

Nutrition Facts 1 piece: 179 calories, 10g fat (3g saturated fat), 19mg cholesterol, 316mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 7g protein.