Daily Dish for the Original Copy Officer Captain Family

Chicken, and side dishes, Summer Fruit Pizza, with Punch and appetizers, a Chocolate Espresso Torte for dessert.

Tortellini with Tomato Spinach Cream Sauce

Ingredients

• 1 tablespoon olive oil

• 1 small onion, chopped

• 3 garlic cloves, minced

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

• 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)

• 1 teaspoon dried basil

• 3/4 teaspoon salt

• 1/2 teaspoon onion flakes

• 1 cup heavy whipping cream

• 1 package (19 ounces) frozen cheese tortellini

• 1/2 cup grated Parmesan cheese

Directions

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

• Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Test Kitchen tipsServe this lightly sauced pasta dish in shallow bowls. If it's not a meal unless there's meat, stir in cooked, crumbled Italian sausage toward the end of cooking. Nutrition Facts 1 cup: 404 calories, 22g fat (13g saturated fat), 80mg cholesterol, 810mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 13g protein.

Satisfying Tomato Soup

Ingredients

• 2 teaspoons canola oil

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped celery

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

• 1-1/2 cups water

• 2 teaspoons brown sugar

• 1/2 teaspoon salt

• 1/2 teaspoon dried basil

• 1/4 teaspoon dried oregano

• 1/4 teaspoon coarsely ground pepper

• Minced fresh basil, optional

Directions

• In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.

• Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Grilled Cheese Croutons:For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich. Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes. Nutrition Facts 1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Basil-Tomato Grilled Cheese

Ingredients

• 8 slices Italian bread (3/4 inch thick)

• 8 slices part-skim mozzarella cheese

• 2 large plum tomatoes, sliced

• 2 tablespoons minced fresh basil

• 2 teaspoons balsamic vinegar

• Salt and pepper to taste

• 1/4 cup olive oil

• 3 tablespoons grated Parmesan cheese

• 1/4 teaspoon garlic powder

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Directions

• On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread.

• In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich.

• In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

Nutrition Facts 1 sandwich: 467 calories, 27g fat (9g saturated fat), 34mg cholesterol, 723mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 23g protein.

In-a-Pinch Chicken & Spinach

Ingredients

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

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 package (6 ounces) fresh baby spinach

• 1 Garlic Bulb Smashed

Buy IngredientsPowered by Chicory Directions

1. Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm.

2. Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

Nutrition Facts 1 chicken breast half with 1/3 cup spinach mixture: 297 calories, 14g fat (4g saturated fat), 102mg cholesterol, 376mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.

Hard-Boiled Eggs

Ingredients

• 12 large eggs

• Cold water

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Directions

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs).

• Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate.

Nutrition Facts 1 egg: 75 calories, 5g fat (2g saturated fat), 213mg cholesterol, 63mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 medium-fat meat.

Cheddar and Chive Mashed Potatoes

Ingredients

• 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)

• 1 cup butter, cubed

• 1 cup sour cream

• 2 teaspoons salt

• 3/4 teaspoon onion flakes

• 1/2 cup heavy whipping cream

• 1-1/2 cups shredded cheddar cheese

• 1-1/2 cups shredded Monterey Jack cheese

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh chives

• TOPPINGS:

• 1 cup shredded cheddar cheese

• 1 can (6 ounces) french-fried onions

Directions

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.

• Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight.

• To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats.

• Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

Test Kitchen TipsTake care not to overbeat the potatoes; they'll go from whipped to gluey. Removing the potatoes from the fridge while the oven preheats will warm the potatoes and the dish up a bit. Putting a cold dish directly into a hot oven can cause it to crack.

Nutrition Facts 3/4 cup: 474 calories, 32g fat (18g saturated fat), 70mg cholesterol, 693mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 11g protein

Crispy Onion Chicken

Ingredients

• 1/2 cup butter, melted

• 1 tablespoon Worcestershire sauce

• 1 teaspoon ground mustard

• 1/2 teaspoon garlic salt

• 1/4 teaspoon pepper

• 1 can (6 ounces) cheddar or original French-fried onions, crushed, divided

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

Directions

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions.

• Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

Nutrition Facts 1 chicken breast half : 603 calories, 47g fat (21g saturated fat), 124mg cholesterol, 919mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 23g protein.

Mushroom & Wild Rice Soup

Ingredients

• 2-1/2 cups water

• 1 ounce dried porcini mushrooms

• 1 ounce dried shiitake mushrooms

• 3 tablespoons butter

• 1 small onion, finely chopped

• 1/2 pound sliced fresh mushrooms

• 1/2 pound sliced baby portobello mushrooms

• 3 garlic cloves, minced

• 4 cups chicken broth

• 1 package (6 ounces) long grain and wild rice mix

• 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• 1/2 cup cold water

• 4 teaspoons cornstarch

• 1 cup heavy whipping cream

Buy IngredientsPowered by Chicory Directions

• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.

• Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.

• Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.

• In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts 3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein. Recommended Video

Artichoke Mushroom Caps

Ingredients

• 3 ounces cream cheese, softened

• 1/4 cup mayonnaise

• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped

• 1/4 cup grated Parmesan cheese

• 2 tablespoons finely chopped green onion

• 20 to 25 large fresh mushrooms, stems removed

• 1/4 cup seasoned bread crumbs

• 2 teaspoons olive oil

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Directions

• In a large bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion.

• Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms.

• Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender.

Nutrition Facts 3 each: 173 calories, 15g fat (4g saturated fat), 16mg cholesterol, 251mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 4g protein.

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

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.

Summer Dessert Pizza

Ingredients

• 1/4 cup butter, softened

• 1/2 cup sugar

• 1 large egg

• 1/4 teaspoon vanilla extract

• 1/4 teaspoon lemon extract

• 1-1/4 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• GLAZE:

• 1/4 cup sugar

• 2 teaspoons cornstarch

• 1/4 cup water

• 1/4 cup orange juice

• TOPPING:

• 4 ounces cream cheese, softened

• 1/4 cup confectioners' sugar

• 1 cup whipped topping

• 1 firm banana, sliced

• 1 cup sliced fresh strawberries

• 1 can (8 ounces) mandarin oranges, drained

• 2 kiwifruit, peeled and thinly sliced

• 1/3 cup fresh blueberries

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.

• Press dough into a greased 12- to 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.

• For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.

• For topping, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator.

Test Kitchen TipsUse premade sugar cookie dough to save a bit of time. If you're in a pinch, orange marmalade works in place of the glaze. Nutrition Facts 1 piece: 176 calories, 7g fat (4g saturated fat), 29mg cholesterol, 118mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.

Rock-A-Bye Baby Punch

Ingredients

• 3 quarts raspberry sherbet, softened

• 6 liters ginger ale, chilled

Directions

• Just before serving, place sherbet in punch bowl. Add ginger ale; stir until sherbet is almost melted.

Nutrition Facts 1/2 cup: 71 calories, 1g fat (0 saturated fat), 2mg cholesterol, 20mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 0 protein.

Recommended

Chocolate Espresso-Nut Torte

Ingredients

• 5 large eggs, separated

• 1 teaspoon baking cocoa

• 1 cup hazelnuts, toasted and skins removed

• 3 tablespoons dark brown sugar

• 1/2 cup butter, softened

• 2/3 cup sugar

• 6 ounces bittersweet chocolate, melted and cooled

• 1 teaspoon instant espresso powder

• 1 teaspoon almond extract

• 1/4 teaspoon salt

• ganache:

• 6 ounces bittersweet chocolate, chopped

• 1/2 cup heavy whipping cream

• 1/2 cup finely chopped almonds, toasted

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Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside.

2. Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.

3. In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet.

4. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate.

5. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

6. Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

Nutrition Facts 1 slice: 387 calories, 32g fat (13g saturated fat), 104mg cholesterol, 118mg sodium, 28g carbohydrate (22g sugars, 4g fiber), 7g protein.