Daily Dish for the Original Copy Officer Captain Family and the 180,018.

One of the best meals I have put together now awaits your tomorrow for a lunch / dinner party. Something for everyone we have healthy and we have others that you will enjoy. We have appetizers and the best of all a dessert that will leave you happy! This feast is for the Original Copy Officer Captain Family I help them make their meals with Taste of Home, I forget to put by taste of home on my web with wix so now you know. You can type the menu out and have the recipe but, it may have been changed by me because we don't do pepper, mayonnaise, or hot Mexican food or curry we don't eat that type of cuisine.

Easy Low-Fat Chili

Ingredients

• 1/4 cup chopped green pepper

• 1 medium onion, chopped

• 2 cups water, divided

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

• 1 can (15 ounces) navy beans, rinsed and drained

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

• 1 can (6 ounces) salt-free tomato paste

• 2 to 4 teaspoons chili powder

• 1 teaspoon salt, optional

• 1/2 teaspoon onion salt

Directions

• In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Nutrition Facts 1 cup: 198 calories, 1g fat (0 saturated fat), 0 cholesterol, 295mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 2 starch, 1-1/2 vegetable.

Bandito Chili Dogs - Get Nathan's Hot Dogs Kosher

Ingredients

• 1 package (1 pound) hot dogs

• 2 cans (15 ounces each) chili without beans

• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

• 1 can (4 ounces) chopped green chiles

• 10 hot dog buns, split

• 1 medium onion, chopped

• 1 to 2 cups corn chips, coarsely crushed

• 1 cup shredded cheddar cheese Directions
  

• Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours.

• Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.

Nutrition Facts 1 chili dog: 450 calories, 23g fat (10g saturated fat), 53mg cholesterol, 1442mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 19g protein.

Cheddar Chili Burgers

Ingredients

• 1 pound ground beef

• 1-1/2 teaspoons chili powder

• 1 can (15 ounces) chili with beans

• 4 hamburger buns, split and toasted

• 1/2 cup shredded cheddar cheese

• 1 can (2.8 ounces) french-fried onions

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• In a large bowl, combine beef and chili powder. Shape into 4 patties. Pan-fry, grill or broil until meat is no longer pink.

• Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops.

Nutrition Facts 1 each: 584 calories, 28g fat (12g saturated fat), 81mg cholesterol, 1081mg sodium, 46g carbohydrate (5g sugars, 5g fiber), 34g protein.

Watermelon Grape Salad

Ingredients

• 1 cup cubed seeded watermelon

• 1 cup seedless red grapes

• 2 tablespoons white grape juice

• 1/2 teaspoon finely chopped fresh tarragon

• 1/2 teaspoon honey

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• In a small bowl, combine watermelon and grapes. In another bowl, whisk the grape juice, tarragon and honey. Pour over fruit and toss to coat. Serve immediately.

Slow-Cooker Marinated Mushrooms

Ingredients

• 2 pounds medium fresh mushrooms

• 1 package (14.4 ounces) frozen pearl onions, thawed

• 4 garlic cloves, minced

• 2 cups reduced-sodium beef broth

• 1/2 cup dry red wine

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon onion salt

• 1/4 teaspoon crushed red pepper flakes

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• Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours.

• Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

Nutrition Facts 1/4 cup: 42 calories, 2g fat (0 saturated fat), 1mg cholesterol, 165mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

Makeover Fruit Pizza

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

Directions

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts 1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit

Pancetta and Mushroom-Stuffed Chicken Breast

Ingredients

• 4 slices pancetta

• 1 tablespoon olive oil

• 1 shallot, finely chopped

• 3/4 cup chopped fresh mushrooms

• 1/4 teaspoon salt, divided

• 1/4 teaspoon pepper, divided

• 4 boneless skinless chicken breast halves (6 ounces each)

• 1/2 cup prepared pesto

Directions

• Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.

• In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper.

• Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper.

• Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.

Test Kitchen tipsFor those who don't like mushrooms, substitute 1 cup baby spinach and saute with shallots. Serve over pasta tossed with pesto. Nutrition Facts 1 stuffed chicken breast half: 420 calories, 25g fat (6g saturated fat), 112mg cholesterol, 1013mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 41g protein.

Honey Cornbread

Ingredients

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1/4 cup sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs, room temperature

• 1 cup heavy whipping cream

• 1/4 cup canola oil

• 1/4 cup honey

Directions

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.

• Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts 1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.

Contest-Winning Glazed Carrot Coins

Ingredients

• 2 tablespoons butter

• 2 tablespoons brown sugar

• 2 tablespoons orange juice

• 1/4 teaspoon salt

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cinnamon

• 6 medium carrots, cut into 1/2-inch slices

Directions

• In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts 3/4 cup: 94 calories, 3g fat (2g saturated fat), 10mg cholesterol, 217mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

Beets & Greens Salad

Ingredients

• 12 cups spring mix salad greens

• 2/3 cup champagne vinaigrette

• 3 cooked red or golden beets, sliced

• 2/3 cup crumbled goat cheese

• 1/4 cup salted pumpkin seeds or pepitas

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• Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.

Nutrition Facts 1 cup: 86 calories, 6g fat (2g saturated fat), 9mg cholesterol, 284mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Caprese Salad Kabobs

Ingredients

• 24 grape tomatoes

• 12 cherry-size fresh mozzarella cheese balls

• 24 fresh basil leaves

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

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Directions

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

Sparkling White Grape Punch

Ingredients

• 1 bottle (64 ounces) white grape juice, chilled

• 1-1/2 cups white cranberry juice, chilled

• 2 liters lemon-lime soda, chilled

• Seedless red or green grapes, optional

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Directions

• Just before serving, combine juices in a 5-qt. punch bowl. Stir in soda. Add grapes if desired.

Nutrition Facts 3/4 cup: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.

Banana Brunch Punch

Ingredients

• 6 medium ripe bananas

• 1 can (12 ounces) frozen orange juice concentrate, thawed

• 3/4 cup thawed lemonade concentrate

• 3 cups warm water, divided

• 2 cups sugar, divided

• 1 can (46 ounces) pineapple juice, chilled

• 3 bottles (2 liters each) lemon-lime soda, chilled

• Orange slices, optional

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Directions

• <b>In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth. </B>

• Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid.

• One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

Nutrition Facts 3/4 cup: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.

Carmel Flan

Ingredients

• 3/4 cup sugar

• 1/4 cup water

• 1 package (8 ounces) cream cheese, softened

• 5 large eggs

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 teaspoon vanilla extract

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• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

• Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

• Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

• Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

• To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Creamy Caramel Flan Tips What is flan? Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally-inspired baking recipes.Can you overcook flan? Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.How do you store flan? You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.Is crème brulee or panna cotta the same as flan? Crème brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.What can you serve with flan? This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk. Nutrition Facts 1 slice: 345 calories, 16g fat (9g saturated fat), 140mg cholesterol, 189mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 10g protein.

Eggnog Tiramisu Trifle

Ingredients

• 12 large egg yolks

• 1-2/3 cups sugar, divided

• 2-3/4 cups water, divided

• 1/4 cup dark rum

• 1/4 cup brandy

• 1/2 teaspoon ground nutmeg

• 4 cartons (8 ounces each) mascarpone cheese

• 2 cups heavy whipping cream

• 2 teaspoons vanilla extract

• 1 cup semisweet chocolate chips

• 1 cup coffee liqueur

• 1/3 cup instant espresso powder

• 70 crisp ladyfinger cookies

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• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese.

• In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture.

• Place chocolate chips in a food processor; cover and process until finely chopped.

• In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.

Editor's Note This recipe was prepared with Alessi brand ladyfinger cookies. Nutrition Facts 3/4 cup: 554 calories, 34g fat (18g saturated fat), 231mg cholesterol, 80mg sodium, 49g carbohydrate (37g sugars, 0 fiber), 8g protein.