Christmas Lunch / Dinner Option Number 2 for Insta Cart Today for the OCOC Family!

To the Original Copy Officer Captain Family May today be a blessing to you from me since I cannot be there in person I wanted to bless you with a meal a day early so you can call insta cart. I have three or four main entrées, and salad, and vegetables, and bread to make it a semi-traditional meal. It has been a tough year and I know you have been good and I appreciate your behavior you are angels from heaven and, you will be in my heart this day. May God bless you with grace and peace knowing all good things come from God. Remember Jesus is the reason for the season. We remember the fallen soldiers and the broken-hearted may God give them the unconditional love that he alone can give to heal hearts and bring them happiness. On this valentines day know that you are loved beyond imagine. May you celebrate this day with the ones you love and who love you today and all days forward.

Marshmallow Fruit Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 3/4 cup cherry yogurt

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 jar (7 ounces) marshmallow creme

• Assorted fresh fruit

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• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

Reviews

Aunt Marion’s Fruit Salad Dessert

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.

Stilton, Bacon & Garlic Smashed Potatoes

Ingredients

• 6 garlic cloves

• 1 teaspoon olive oil

• 2 pounds small red potatoes

• 1/2 cup butter, softened

• 4 ounces cream cheese, softened

• 1/4 to 1/3 cup whole milk

• 1/2 cup Stilton cheese

• 6 bacon strips, cooked and crumbled

• Make a portion without bacon

• 3 tablespoons minced fresh parsley, divided

• 1/2 teaspoon garlic salt

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• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with oil; wrap in foil. Bake until cloves are soft, 35 minutes.

• Meanwhile, place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes.

• Unwrap garlic cloves; cool 10 minutes. Squeeze garlic from skins. Mash with a fork.

• Drain potatoes; return to pan. Coarsely mash potatoes, gradually adding butter, cream cheese, garlic and enough milk to reach desired consistency. Stir in Stilton cheese, bacon, 2 tablespoons parsley, pepper and salt. Sprinkle with remaining parsley.

Nutrition Facts 2/3 cup: 292 calories, 21g fat (12g saturated fat), 56mg cholesterol, 433mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 7g protein.

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 Garlic

• 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.

Creamed Spinach with Parmesan

Ingredients

• 4 packages (9 ounces each) fresh spinach, torn

• 2 medium onions, finely chopped

• 1 tablespoon butter

• 2 teaspoons all-purpose flour

• 1/8 teaspoon salt

• 1/8 teaspoon white pepper

• 1/3 cup 2% milk

• 1 tablespoon heavy whipping cream

• 3 tablespoons grated Parmesan cheese

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• In four batches, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted. Transfer to a large bowl; keep warm.

• In a large skillet, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Drain spinach; add sauce and toss to coat.

Nutrition Facts 1/2 cup: 74 calories, 3g fat (2g saturated fat), 8mg cholesterol, 172mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Seafood-Stuffed Salmon Fillets

Ingredients

• 1-1/2 cups cooked long grain rice

• 1 package (8 ounces) imitation crabmeat

• 2 tablespoons cream cheese, softened

• 2 tablespoons butter, melted

• 2 garlic cloves, minced

• 1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed

• 1/2 teaspoon celery seed, crushed

• 12 salmon fillets (8 ounces each and 1-1/2 inches thick)

• 3 tablespoons olive oil

• 2 teaspoons Garlic Salt

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Directions

• Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.

• Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt.

• Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Nutrition Facts 1 stuffed fillet: 454 calories, 27g fat (6g saturated fat), 123mg cholesterol, 537mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 41g protein.

White Seafood Lasagna

Ingredients

• 9 uncooked lasagna noodles

• 1 tablespoon butter

• 1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined

• 1 pound bay scallops

• 5 garlic cloves, minced

• 1/4 cup white wine

• 1 tablespoon lemon juice

• 1 pound fresh crabmeat

• CHEESE SAUCE:

• 1/4 cup butter, cubed

• 1/4 cup all-purpose flour

• 3 cups whole milk

• 1 cup shredded part-skim mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon onion salt

• Dash ground nutmeg

• RICOTTA MIXTURE:

• 1 carton (15 ounces) part-skim ricotta cheese

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1 cup shredded part-skim mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup seasoned bread crumbs

• 1 large egg, lightly beaten

• TOPPING:

• 1 cup shredded part-skim mozzarella cheese

• 1/4 cup grated Parmesan cheese

• Minced fresh parsley

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• Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.

• Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.

• Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.

• For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

• Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

• Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts 1 piece: 448 calories, 19g fat (11g saturated fat), 158mg cholesterol, 957mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 39g 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.

Traditional Holiday Stuffing

Ingredients

• 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed

• 3 celery ribs, chopped

• 1 large onion, chopped

• 2 tablespoons reduced-fat mayonnaise

• 2 tablespoons prepared mustard

• 4 teaspoons rubbed sage

• 1 tablespoon poultry seasoning

• 2 loaves (16 ounces each) day-old white bread, cubed

• 1 loaf (16 ounces) day-old whole wheat bread, cubed

• 3 large eggs, lightly beaten

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

• Chopped fresh parsley, optional

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• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning.

• Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.

• Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

Editor's Note: If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg substitute. Bake until a thermometer inserted in center of stuffing reads 165° and thermometer inserted in poultry thigh reads 180°. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing as directed in recipe. Nutrition Facts 3/4 cup: 202 calories, 6g fat (2g saturated fat), 37mg cholesterol, 572mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.

Green Bean Bundles

Ingredients

• 1 pound fresh green beans, trimmed

• 8 bacon strips, partially cooked

• 1 tablespoon finely chopped onion

• 3 tablespoons butter

• 1 tablespoon white wine vinegar

• 1 tablespoon sugar

• 1/4 teaspoon salt

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• Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400° until bacon is done, 10-15 minutes.

• In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.

Nutrition Facts 1 bundle: 186 calories, 17g fat (7g saturated fat), 27mg cholesterol, 286mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

Roasted Citrus & Herb Turkey

Ingredients

• 1/4 cup butter, softened

• 2 tablespoons Italian seasoning

• 1 turkey (14 to 16 pounds)

• 2 teaspoons salt

• 2 teaspoons pepper

• 1 large onion, quartered

• 1 medium orange, quartered

• 1 medium lemon, quartered

• 3 fresh rosemary sprigs

• 3 fresh sage sprigs

• 3 cups chicken broth, divided

• 3 to 4 tablespoons all-purpose flour

• 1/8 teaspoon browning sauce, optional

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• Preheat oven to 325°. Mix butter and Italian seasoning.

• Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together.

• Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan.

• Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

• Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

• Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Nutrition Facts 7 ounces cooked turkey with 2 tablespoons gravy: 500 calories, 24g fat (8g saturated fat), 223mg cholesterol, 653mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 64g protein.

Merry Berry Salad

Ingredients

• 1 package (10 ounces) mixed salad greens

• 1 medium red apple, diced

• 1 medium green apple, diced

• 1 cup shredded Parmesan cheese

• 1/2 cup dried cranberries

• 1/2 cup slivered almonds, toasted

• DRESSING:

• 1 cup fresh cranberries

• 1/2 cup sugar

• 1/2 cup cider vinegar

• 1/4 cup thawed apple juice concentrate

• 1 teaspoon salt

• 1 teaspoon ground mustard

• 1 teaspoon grated onion

• 1 cup canola oil

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• Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.

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 serving: 367 calories, 28g fat (3g saturated fat), 6mg cholesterol, 398mg sodium, 28g carbohydrate (22g sugars, 3g fiber), 5g protein.

Eggnog Sweet Potato Bake

Ingredients

• 3-1/2 pounds sweet potatoes (about 5 large)

• 2/3 cup eggnog

• 1/2 cup golden raisins

• 2 tablespoons sugar

• 1 teaspoon salt

• 1/4 cup all-purpose flour

• 1/4 cup quick-cooking oats

• 1/4 cup packed brown sugar

• 1/4 cup chopped pecans

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 tablespoons butter, melted

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• Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°.

• When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish.

• For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.

Herb-Crusted Prime Rib

Ingredients

• 1 large shallot, coarsely chopped

• 6 garlic cloves, quartered

• 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary

• 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano

• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

• 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage

• 2 tablespoons olive oil

• 3 teaspoons pepper

• 1 teaspoon salt

• 1 bone-in beef rib roast (4 pounds)

• SAUCE:

• 1-1/2 cups reduced-sodium beef broth

• 1 cup dry red wine or additional reduced-sodium beef broth

• 1 teaspoon butter

• 1/2 teaspoon salt

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Directions

• Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan.

• Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours.

• Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

• Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

Nutrition Facts 1/2 pound: 338 calories, 19g fat (7g saturated fat), 92mg cholesterol, 612mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 31g protein.

Strawberry Pretzel Pie

Ingredients

• 4 cups miniature pretzels

• 6 tablespoons butter, melted

• 1/4 cup sugar

• 3/4 cup boiling water

• 1 package (6 ounces) strawberry gelatin

• 1/4 cup lemon juice

• 1 pound fresh strawberries, hulled, divided

• 2 cups heavy whipping cream, divided

• 1 jar (7 ounces) marshmallow creme

• 2/3 cup whipped cream cheese

• 2/3 cup sweetened condensed milk

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• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

• Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

• Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

• Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

Cannoli Dip

Ingredients

• 1 carton (15 ounces) whole-milk ricotta cheese

• 3/4 cup confectioners' sugar

• 1 tablespoon finely chopped candied citron

• 1 tablespoon grated lime zest

• Mini ice cream sugar cones, optional

• Miniature semisweet chocolate chips, optional

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Directions

• Beat together ricotta cheese, sugar, candied citron and lime zest. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips.

Do not use a food processor to chop the citron—it could make it too fine, and its flavor is more intense with slightly larger bits.

Nutrition Facts 1/4 cup: 128 calories, 5g fat (3g saturated fat), 21mg cholesterol, 70mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 6g protein.

Maple Pecan Pie

Ingredients

• Pastry for single-crust pie

• 3 large eggs

• 1/2 cup sugar

• 1 cup maple syrup

• 3 tablespoons butter, melted

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 cups pecan halves

• Whipped cream, optional

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Directions

• Preheat oven to 375°. On a floured surface, roll out dough to fit a 9-inch pie plate; transfer crust to pie plate. Trim to 1 inch beyond rim of plate; flute edges.

• In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust.

• Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

Nutrition Facts 1 piece: 561 calories, 35g fat (12g saturated fat), 111mg cholesterol, 294mg sodium, 58g carbohydrate (38g sugars, 3g fiber), 7g protein.