Daily Dish for Dinner for the Original Copy Officer Captain Family 270,036 for 3/27/21

Two Salads, and a Mexican Brunch for you to enjoy! I had fun making this menu for you; I know you will love it. New twist to things to try. Some Breakfast items to even enjoy.

Saturday dinner will have a new temperature.

Mango-Peach Smoothies

Ingredients

• 1 cup fat-free milk

• 1-1/4 cups peach yogurt

• 2-1/2 cups frozen mango chunks

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• Place all ingredients in a blender; cover and process until smooth. Serve immediately.

Nutrition Facts 1 cup: 180 calories, 1g fat (1g saturated fat), 5mg cholesterol, 71mg sodium, 39g carbohydrate (36g sugars, 3g fiber), 6g protein.

Chicken Fajita Salad

Ingredients

• 4 tablespoons extra virgin olive oil, divided

• 1/2 cup lime juice

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 pound boneless skinless chicken breasts, cut into thin strips

• 1 medium onion, cut into thin wedges

• 1 medium sweet red pepper, cut into thin strips

• ******OPTIONAL ********2 cans (4 ounces each) chopped green chiles

• 1 cup unbranched almonds, toasted

• 3 cups shredded lettuce

• 3 medium tomatoes, cut into wedges

• 1 medium ripe avocado, peeled and sliced

• 2 Cups Cheddar Cheese

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Directions

• In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.

• In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.

• Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

Nutrition Facts 1-1/2 cups: 372 calories, 26g fat (3g saturated fat), 42mg cholesterol, 203mg sodium, 16g carbohydrate (5g sugars, 6g fiber), 22g protein.

Pineapple Oatmeal

Ingredients

• 1-1/4 cups water

• 1/2 cup unsweetened pineapple juice

• 1/4 teaspoon salt

• 1 cup quick-cooking oats

• 3/4 cup unsweetened pineapple tidbits

• 1/2 cup raisins

• 2 tablespoons brown sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon vanilla extract

• 1/4 cup chopped walnuts

• Fat-free milk, optional

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Directions

• In a large saucepan, bring water, pineapple juice and salt to a boil over medium heat. Stir in oats; cook and stir for 1-2 minutes or until thickened.

• Remove from heat. Stir in pineapple, raisins, brown sugar, cinnamon and vanilla. Cover and let stand for 2-3 minutes. Sprinkle with walnuts. Serve with milk if desired.

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Nutrition Facts 3/4 cup (calculated without milk): 323 calories, 8g fat (1g saturated fat), 0 cholesterol, 210mg sodium, 61g carbohydrate (34g sugars, 5g fiber), 6g protein.

Any-Season Fruit Bowl

Ingredients

• 2 cups water

• 1-1/2 cups sugar

• 1/3 cup lime or lemon juice

• 1 teaspoon anise extract

• 1/2 teaspoon salt

• 3 oranges, peeled and sectioned

• 3 kiwifruit, peeled and sliced

• 2 grapefruit, peeled and sectioned

• 2 large apples, cubed

• 1 pint strawberries, sliced

• 1 pound green grapes

• 1 can (20 ounces) pineapple chunks, drained

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Directions

• In a medium saucepan, combine water, sugar, lime juice, anise and salt. Bring to a boil over medium heat; cook for 20 minutes, stirring occasionally. Remove from the heat; cover and refrigerate for 6 hours or overnight.

• Combine fruit in a large bowl; add dressing and toss to coat. Cover and chill for at least 1 hour.

Chorizo and Eggs Ranchero

Ingredients

• 2 flour tortillas (8 inches)

• Cooking spray

• 3/4 cup refried beans

• 4 ounces fresh chorizo

• 4 large eggs, lightly beaten

• 1/2 cup mild salsa

• 1/2 cup shredded cheddar cheese

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Directions

• Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 1-1/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely.

• Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl.

• In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half in each tortilla bowl. Wipe out skillet. Add eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute.

• Spoon eggs over beans; top with salsa. Sprinkle with cheese.

Nutrition Facts 1 Tortilla bowl: 675 calories, 37g fat (13g saturated fat), 436mg cholesterol, 1728mg sodium, 44g carbohydrate (3g sugars, 5g fiber), 37g protein.

Homemade Churros

Ingredients

• 1/2 cup water

• 1/2 cup 2% milk

• 1 tablespoon canola oil

• 1/4 teaspoon salt

• 1 cup all-purpose flour

• 1 large egg, room temperature

• 1/4 teaspoon grated lemon zest

• Additional oil for frying

• 1/2 cup sugar

• 1/4 teaspoon ground cinnamon

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Directions

• In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes.

• Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool.

• In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips.

• Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.

Nutrition Facts 1 fritter: 122 calories, 5g fat (1g saturated fat), 17mg cholesterol, 60mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 2g protein.

Mexican Rice with Poached Eggs

Ingredients

• 1 pound bulk spicy pork sausage

• 1 medium onion, diced

• 1 medium sweet red pepper, diced

• 1 to 2 seeded jalapeno peppers, minced

• 2 garlic cloves, minced

• 1 tablespoon beef base

• 2 teaspoons ground cumin

• 1 teaspoon pepper

• 1 cup uncooked long grain rice

• 2 cups water

• 6 large eggs

• 2 cup shredded sharp cheddar cheese

• Warm corn or flour tortillas (6 inches), optional

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Directions

• In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.

• Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.

• Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.

Test Kitchen tipsCutting carbs? Make sure you skip the tortilla and scoop this one-dish dinner (or brunch!) with a fork. This recipe is very versatile—feel free to add in bonus ingredients like black beans, diced red onion, avocado or roasted corn. For extra kick, top with rings of jalapeno peppers.

Nutrition Facts 1 serving: 482 calories, 28g fat (10g saturated fat), 246mg cholesterol, 998mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 22g protein.

Favorite Mexican Cornbread

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 2 tablespoons sugar

• 1 cup buttermilk

• 1 large egg, room temperature, beaten

• 1 can (8-1/4 ounces) cream-style corn

• Dash hot pepper sauce

• 1/4 cup bacon drippings, melted

• 1/4 cup chopped green onions

• 1/2 cup shredded cheddar cheese

• Honey, optional

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Directions

• Preheat oven to 400°. Combine first five ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan.

• Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.

Nutrition Facts 1 piece: 235 calories, 9g fat (5g saturated fat), 38mg cholesterol, 583mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 6g protein.

Fiesta Breakfast Bake

Ingredients

• 1 tube (16.3 ounces) refrigerated corn biscuits

• 3 cups frozen seasoning blend vegetables (about 14 ounces)

• 1-1/2 cups shredded Monterey Jack cheese

• 8 large eggs

• 3/4 cup 2% milk

• ******* OPTIONAL*******1/8 teaspoon cayenne pepper

• 1/4 teaspoon salt

• 1/4 teaspoon onion flakes

• 1/4 teaspoon ground cumin

• 1/2 cup salsa

• Fresh cilantro leaves

• Additional salsa

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Directions

• Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa.

• Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

Editor's Note: This recipe was tested with Pillsbury Grands biscuits and Pictsweet vegetables.

Nutrition Facts 1 piece: 349 calories, 18g fat (8g saturated fat), 207mg cholesterol, 823mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 15g protein.

Southwestern Eggs Benedict with Avocado Sauce

Ingredients

• 1 medium ripe avocado, peeled and cubed

• 1/2 cup water

• 1/2 cup reduced-fat sour cream

• 1/4 cup fresh cilantro leaves

• 2 tablespoons ranch salad dressing mix

• 2 tablespoons lime juice

• *******OPTIONAL**********2 tablespoons pickled jalapeno slices

• 1 garlic clove, chopped

• 1/4 teaspoon salt

• 1/8 teaspoon onion flakes

• 6 slices whole wheat bread, toasted

• 12 slices deli ham

• 6 slices Monterey Jack cheese

• 2 teaspoons Vanilla Greek Yogurt w/honey

• 6 large eggs

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Directions

• Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth.

• Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes.

• Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan.

• Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.

Nutrition Facts 1 serving: 345 calories, 19g fat (8g saturated fat), 232mg cholesterol, 1069mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 25g protein.

Brunch Ham Enchiladas

Ingredients

• 2 cups cubed fully cooked ham

• 1/2 cup chopped green onions

• 10 flour tortillas (8 inches)

• 2 cups shredded cheddar cheese, divided

• 1 tablespoon all-purpose flour

• 2 cups half-and-half cream

• 6 large eggs, lightly beaten

• 1/4 teaspoon salt

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• In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish.

• In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.

• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts 1 enchilada: 397 calories, 20g fat (10g saturated fat), 175mg cholesterol, 846mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 21g protein.

Avocado & Artichoke Pasta Salad

Ingredients

• 2 cups uncooked gemelli or spiral pasta

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

• 2 plum tomatoes, seeded and chopped

• 1 medium ripe avocado, peeled and cubed

• 1/4 cup grated Romano cheese

• DRESSING:

• 1/4 cup canola oil

• 2 tablespoons lime juice

• 1 tablespoon minced fresh cilantro

• 1-1/2 teaspoons grated lime zest

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground pepper

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Directions

• Cook pasta according to package directions. Drain; rinse with cold water.

• In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

Nutrition Facts 3/4 cup: 188 calories, 10g fat (1g saturated fat), 3mg cholesterol, 248mg sodium, 21g carbohydrate (1g sugars, 2g fiber), 6g protein.