Daily Dish for the Original Copy Officer Captain Family!

Company Potluck with one hit wonders dishes' for every single person in the original copy officer captain family.

I pulled it together for the menu breakfast treats also for you with two desserts of chocolate lovers loves

Chilled Strawberry Yogurt Soup

Ingredients

• 1 pound fresh strawberries

• 1-1/4 cups vanilla yogurt, divided

• 3 tablespoons confectioners' sugar

• 2 tablespoons orange juice concentrate

• 1/8 teaspoon almond extract or 1/2 teaspoon lemon juice

Directions

• In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.

Nutrition Facts 1 cup: 174 calories, 2g fat (1g saturated fat), 5mg cholesterol, 69mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch, 1/2 reduced-fat milk.

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Chicken & Mushroom Alfredo

Ingredients

• 4 bone-in chicken breast halves (12 to 14 ounces each), skin removed

• 2 tablespoons canola oil

• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1 cup chicken broth

• 1 small onion, chopped

• 1 jar (6 ounces) sliced mushrooms, drained

• 1/4 teaspoon garlic salt

• 1/4 teaspoon pepper

• 8 ounces fettuccine

• 1 package (8 ounces) cream cheese, softened and cubed

• Shredded Parmesan cheese, optional

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Directions

1. In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender.

2. Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Chili Tortilla Bake

Ingredients

• 1 pound extra-lean ground beef (95% lean)

• 2 cans (8 ounces each) no-salt-added tomato sauce

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

• 1 cup frozen corn

• 1 can (4 ounces) chopped green chilies

• 2 tablespoons dried minced onion

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried oregano

• 6 whole wheat tortillas (8 inches)

• 1 cup shredded reduced-fat cheddar cheese

Directions

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through.

• In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts 1 piece: 413 calories, 11g fat (4g saturated fat), 56mg cholesterol, 590mg sodium, 47g carbohydrate (8g sugars, 8g fiber), 28g protein.

Fruit-Filled French Toast Wraps

Ingredients

• 3/4 cup vanilla yogurt

• 2/3 cup sliced ripe banana

• 1 large egg

• 1/4 cup 2% milk

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 2 whole wheat tortillas (8 inches)

• 2 teaspoons butter

• 2/3 cup sliced fresh strawberries

• 2/3 cup fresh blueberries

• 1/4 cup granola

• OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola

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• In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.

• Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

Nutrition Facts 1 wrap: 399 calories, 10g fat (4g saturated fat), 72mg cholesterol, 256mg sodium, 68g carbohydrate (29g sugars, 9g fiber), 15g protein.

Stir-Fry Rice Bowl

Ingredients

• 1 tablespoon canola oil

• 2 medium carrots, julienned

• 1 medium zucchini, julienned

• 1/2 cup sliced baby portobello mushrooms

• 1 cup bean sprouts

• 1 cup fresh baby spinach

• 1 tablespoon water

• 1 tablespoon reduced-sodium soy sauce

• 1 tablespoon chili garlic sauce

• 4 large eggs

• 3 cups hot cooked brown rice

• 1 teaspoon sesame oil

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• In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.

• Place 2-3 in. of water in a large skillet with high sides. 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 water.

• Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

• Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.

Nutrition Facts 1 serving: 305 calories, 11g fat (2g saturated fat), 186mg cholesterol, 364mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

Cream of Wild Rice Soup

Ingredients

• 1 large onion, chopped

• 1 large carrot, shredded

• 1 celery rib, chopped

• 1/4 cup butter

• 1/2 cup all-purpose flour

• 8 cups reduced-sodium chicken broth

• 3 cups cooked wild rice

• 1 cup cubed cooked chicken breast

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup fat-free evaporated milk

• 1/4 cup minced chives

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1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.

Nutrition Facts 1 cup: 176 calories, 5g fat (3g saturated fat), 24mg cholesterol, 600mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Get-Up-and-Go Granola

ingredients

• 6 cups old-fashioned oats

• 1/2 cup unblanched almonds, coarsely chopped

• 1/4 cup packed brown sugar

• 1/4 cup flaxseed

• 1/4 cup olive oil

• 1/4 cup honey

• 1 tablespoon maple syrup

• 1 teaspoon apple pie spice

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla extract

• 1/2 cup dried cranberries

• 1/2 cup raisins

Directions

1. Preheat oven to 300°. In a large bowl, combine oats, almonds, brown sugar and flax. In a microwave-safe dish, whisk oil, honey, maple syrup, pie spice and salt. Microwave on high for 30-45 seconds or until heated through, stirring once. Stir in vanilla. Pour over oat mixture; toss to coat.

2. Spread evenly in a 15x10x1-in. baking pan coated with cooking spray. Bake 30-40 minutes or until golden brown, stirring every 10 minutes. Cool completely on a wire rack. Stir in cranberries and raisins. Store in an airtight container.

Nutrition Facts 1/2 cup: 255 calories, 10g fat (1g saturated fat), 0 cholesterol, 84mg sodium, 40g carbohydrate (15g sugars, 5g fiber), 7g protein.

Cappuccino Muffins

Ingredients

• espresso spread:

• 4 ounces cream cheese, cubed

• 1 tablespoon sugar

• 1/2 teaspoon instant coffee granules

• 1/2 teaspoon vanilla extract

• 1/4 cup miniature semisweet chocolate chips

• muffins:

• 2 cups all-purpose flour

• 3/4 cup sugar

• 2-1/2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 cup 2% milk

• 2 tablespoons instant coffee granules

• 1/2 cup butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

• 3/4 cup miniature semisweet chocolate chips

Directions

1. In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

2. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Nutrition Facts 1 muffin with 1 tablespoon spread: 273 calories, 14g fat (9g saturated fat), 44mg cholesterol, 261mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 4g protein.

Wild Rice Mushroom Bake

Ingredients

• 1 cup uncooked wild rice

• 2 cups boiling water

• 1 pound sliced fresh mushrooms

• 1 medium onion, chopped

• 2 tablespoons butter

• 3/4 cup uncooked long grain rice

• 1/2 cup sliced almonds

• 3 cups chicken broth

• 1-1/2 cups heavy whipping cream

• 1 teaspoon salt

• 1/8 teaspoon pepper

• 3 tablespoons grated Parmesan cheese

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• Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside.

• In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.

• Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Wild Rice Quiche

Ingredients

• 1 unbaked pastry shell (9 inches)

• 1/3 cup chopped Canadian bacon or fully cooked ham

• 1 small onion, finely chopped

• 1 tablespoon butter

• 1 cup shredded Monterey Jack cheese

• 1 cup cooked wild rice

• 3 large eggs

• 1-1/2 cups half-and-half cream

• 1/2 teaspoon salt

• Snipped parsley, optional

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• Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°.

• In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice.

• In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.

Nutrition Facts 1 piece: 307 calories, 20g fat (10g saturated fat), 127mg cholesterol, 459mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 10g protein.

Nacho Popcorn

Ingredients

• 5 quarts popped popcorn

• 1/2 cup butter, melted

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons dried parsley flakes

• 1 teaspoon garlic salt

• 1 teaspoon chili powder

• 4 to 6 drops hot pepper sauce

Directions

• Place popcorn in a large bowl. Combine remaining ingredients; drizzle over popcorn and toss until well coated.

Nutrition Facts 1 cup: 98 calories, 8g fat (3g saturated fat), 13mg cholesterol, 245mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 1g protein.

Cranberry-Walnut Brussels Sprouts

Ingredients

• 1/4 cup olive oil

• 1 pound fresh Brussels sprouts, trimmed and halved lengthwise

• 1/2 cup dried cranberries

• 2 tablespoons water

• 1/3 cup chopped walnuts

• 2 tablespoons balsamic vinegar

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Directions

• In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned.

• Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.

Nutrition Facts 3/4 cup: 281 calories, 20g fat (3g saturated fat), 0 cholesterol, 26mg sodium, 25g carbohydrate (14g sugars, 5g fiber), 5g protein.

Cranberry Sparkler

Ingredients

• 3/4 cup raspberry rum

• 1/2 cup cranberry juice

• 1/4 cup lime juice

• Ice cubes

• 3/4 cup ginger ale or lemon-lime soda, chilled

• Optional: Fresh raspberries and cranberries

Directions

• Combine rum and juices. Fill three rocks or old-fashioned glasses with ice. Divide rum mixture evenly among glasses; top each with 2 ounces ginger ale. If desired, serve with fresh raspberries and cranberries.

Nutrition Facts 1 serving: 174 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.

Corn Bread

Ingredients

• 1-1/2 cups all-purpose flour

• 3/4 cup cornmeal

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup whole milk

• 1 large egg, beaten

• 4 tablespoons butter, melted

Directions

1. Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

Semisweet Chocolate Mousse

Ingredients

• 1/4 cup semisweet chocolate chips

• 1 tablespoon water

• 1 large egg yolk, lightly beaten

• 1-1/2 teaspoons vanilla extract

• 1/2 cup heavy whipping cream

• 1 tablespoon sugar

• Optional: Whipped cream and raspberries

Directions

• In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled.

• In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

Semisweet Chocolate Mousse Tips Is it safe to eat raw eggs in chocolate mousse? No, we don’t recommend that you eat raw eggs. This chocolate mousse recipe cooks the egg yolk in the first step. When the mixture thickens, it means the egg is fully cooked.Why is my chocolate mousse not fluffy? If your mousse is not fluffy, it may be because your cream was not adequately whipped when you folded it into the chocolate mixture. Or if the mixture is too warm, it will deflate your whipped cream. To revive your chocolate mousse, try whisking it in a bowl with a large whip. Make big, exaggerated circles with the whip to work some air into the chocolate mousse. If that isn't enough to make your chocolate mousse fluffy, you can fold more whipped cream or whipped topping into it. For more tips, check out how to make mousse.What do you serve chocolate mousse in? I like to serve my chocolate mousse in clear glass dishes—bowls, sundae dishes, parfait cups or even wine glasses. Serving your mousse recipe in glass lets everyone admire the mousse’s rich color and attractive texture. These indulgent mousse dessert recipes will also look appealing in a glass dish. Research contributed by Christine Rukavena, Taste of Home Book Editor Nutrition Facts 1 cup: 367 calories, 31g fat (18g saturated fat), 188mg cholesterol, 29mg sodium, 21g carbohydrate (20g sugars, 1g fiber), 3g protein.

Chocolate Mousse Pie

Ingredients

• 1 milk chocolate candy bar with almonds (7 ounces)

• 16 large marshmallows or 1-1/2 cups miniature marshmallows

• 1/2 cup 2% milk

• 2 cups heavy whipping cream, whipped

• 1 graham cracker crust or chocolate crumb crust or pastry shell, baked (9 inches)

Directions

• In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust.

• Refrigerate for at least 3 hours. Refrigerate leftovers.

Editor's Note Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling. Nutrition Facts 1 piece: 480 calories, 36g fat (19g saturated fat), 88mg cholesterol, 174mg sodium, 37g carbohydrate (29g sugars, 2g fiber), 5g protein.