Daily Dish for the Original Copy Officer Captain Family

Pot Luck Dishes an array of food in individual salad, pasta, and main dish. Its not my best meal but, It has appetizers and a smoothie to tie it all together.

Mushroom Chicken with Wild Rice

Ingredients

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

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

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

• 1 cup sour cream

• 1/2 cup water

• 2 tablespoons sherry or chicken broth

• 1 can (7 ounces) mushroom stems and pieces, drained

• 1/2 cup grated Parmesan cheese

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1. Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice.

2. In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes.

3. Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.

Chicken and Kale Tortellini Soup

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes

• 2 garlic cloves, minced

• 1-1/2 teaspoons Italian seasoning

• 1/4 teaspoon onion flakes

• 6 cups chicken broth

• 1 package (20 ounces) refrigerated cheese tortellini

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

• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped

• 4 cups coarsely chopped fresh kale (about 2 ounces)

• Shaved Parmesan cheese, optional

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Directions

• Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink.

• Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.

Test Kitchen tipsChopped fresh spinach can be used instead of kale. Stir it in during the last few minutes of cooking. This soup is loaded with chunky ingredients. If you like yours with more broth, add an extra cup or two. Health Tip: Switch to reduced-sodium broth to save about 300mg sodium per serving.

Nutrition Facts 1-1/2 cups: 386 calories, 12g fat (4g saturated fat), 66mg cholesterol, 1185mg sodium, 43g carbohydrate (4g sugars, 4g fiber), 24g protein.

Lunch Box Pizzas

Ingredients

• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)

• 1/4 cup tomato sauce

• 1 teaspoon Italian seasoning

• 10 slices pepperoni

• 3/4 cup shredded Monterey Jack cheese

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• Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.

• Bake at 425° until golden brown, 10-15 minutes. Serve immediately or store in the refrigerator.

Nutrition Facts 1 each: 94 calories, 4g fat (2g saturated fat), 9mg cholesterol, 292mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 4g protein.

Shrimp Pomodoro

Ingredients

• 8 ounces uncooked thin spaghetti

• 1 tablespoon olive oil

• 3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined

• 2 cloves garlic, minced

• 1/4 to 1/2 teaspoon crushed red pepper flakes

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

• 10 fresh basil leaves, torn

• 1/2 teaspoon salt

• 1/8 teaspoon onion flakes

• 1/4 cup grated Parmesan cheese

Directions

• Cook spaghetti according to package directions.

• In a large skillet, heat oil over medium-high heat. Add shrimp; cook until shrimp begin to turn pink, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer.

• Add tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 2-3 minutes, stirring occasionally. Remove from heat; stir in basil, salt and pepper. Serve with spaghetti and cheese.

Nutrition Facts 3/4 cup shrimp mixture with 1 cup cooked spaghetti: 357 calories, 7g fat (2g saturated fat), 108mg cholesterol, 653mg sodium, 49g carbohydrate (5g sugars, 4g fiber), 24g protein.

Angel Hair with Chicken & Cherries

Ingredients

• 8 ounces uncooked multigrain angel hair pasta

• 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

• 1 tablespoon cornstarch

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon olive oil

• 1 package (6 ounces) fresh baby spinach

• 1/2 cup dried cherries

• 1/4 teaspoon ground nutmeg

• 1/2 cup shredded Parmesan cheese

• 1/3 cup chopped pecans, toasted

• 1/4 cup pine nuts, toasted

Directions

• Cook pasta according to package directions.

• Meanwhile, in a small bowl, toss chicken with cornstarch, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted.

• Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken mixture. Sprinkle with cheese and nuts.

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 cup pasta with 3/4 cup chicken mixture: 561 calories, 22g fat (4g saturated fat), 54mg cholesterol, 566mg sodium, 57g carbohydrate (13g sugars, 7g fiber), 36g protein.

Artichoke & Lemon Pasta

Ingredients

• 2-1/2 teaspoons salt, divided

• 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces

• 4 cups uncooked bow tie pasta (about 12 ounces)

• 3 tablespoons olive oil, divided

• 1 can (14 ounces) water-packed quartered artichoke hearts, well drained

• 2 garlic cloves, minced

• 1 cup crumbled goat cheese

• 2 tablespoons minced fresh parsley

• 1 tablespoon grated lemon zest

• 2 to 3 tablespoons lemon juice

• 1/3 cup grated Parmesan cheese

Directions

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.

• In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.

• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta.

• Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

Nutrition Facts 1-1/4 cups: 343 calories, 14g fat (5g saturated fat), 27mg cholesterol, 919mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 14g protein.

Sauteed Scallops & Shrimp Pasta

Ingredients

• 8 uncooked shrimp (16-20 per pound), peeled and deveined

• 6 sea scallops (about 12 ounces)

• 1/2 teaspoon seafood seasoning

• 3 tablespoons unsalted butter, divided

• 1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved

• 1/2 cup frozen peas, thawed

• 1/4 cup finely chopped shallots

• 1/3 cup white wine or chicken broth

• 4 ounces uncooked angel hair pasta

• 1/4 cup plus 1 tablespoon chopped fresh parsley, divided

• 2 large garlic cloves, minced

• 1/4 to 1/2 teaspoon crushed red pepper flakes

• 1/4 teaspoon salt

• 2 tablespoons grapeseed oil

Directions

• Pat shrimp and scallops dry; sprinkle with seafood seasoning.

• In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve.

• Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten.

• In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley.

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Nutrition Facts 1 serving: 733 calories, 35g fat (13g saturated fat), 210mg cholesterol, 1263mg sodium, 56g carbohydrate (3g sugars, 3g fiber), 47g protein.

Parmesan Chicken Nuggets

Ingredients

• 1/4 cup butter, melted

• 1 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon kosher salt

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• Marinara sauce, optional

Directions

• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.

• Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired. Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Nutrition Facts 6 nuggets (calculated without marinara): 191 calories, 9g fat (5g saturated fat), 67mg cholesterol, 309mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 20g protein.

Hearty Italian Salad

Ingredients

• 8 cups ready-to-serve salad greens

• 8 slices deli pastrami, cut into strips

• 2 cups cubed fully cooked ham

• 1 cup shredded Italian cheese blend

• 4 plum tomatoes, chopped

• 1/2 cup Italian salad dressing

• Seasoned salad croutons, sliced ripe olives and sliced pepperoncini

Directions

• Divide salad greens among four plates; layer with pastrami, ham, cheese and tomatoes. Drizzle with dressing. Top with croutons, olives and pepperoncini.

Weeknight Ravioli Lasagna

Ingredients

• 1 jar (24 ounces) pasta sauce

• 1 package (25 ounces) frozen meat or cheese ravioli

• 1-1/2 cups shredded part-skim mozzarella cheese

• 3 cups fresh baby spinach

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• Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally.

• Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese.

• Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts 1 cup: 344 calories, 10g fat (5g saturated fat), 26mg cholesterol, 850mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 starch, 2 medium-fat meat.

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.

Pineapple-Coconut Smoothie

Ingredients

• 1 package (16 ounces) frozen pineapple chunks

• 1 cup (8 ounces) frozen mango chunks

• 1/2 cup unsweetened finely shredded coconut

• 3 pitted dates

• 3 cups coconut milk

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• Pulse all ingredients in a blender until smooth. Serve immediately.

Nutrition Facts 1-1/4 cups: 460 calories, 33g fat (33g saturated fat), 0 cholesterol, 69mg sodium, 35g carbohydrate (24g sugars, 3g fiber), 4g protein.