Daily Dish for the Original Copy Officer Captain Family and 270,036 OCS 3/23/21 Lunch
- Katherine Victoria Vananderland
- Mar 22, 2021
- 9 min read
This is a chicken fest of food and a vegan friendly meal may it bless your bodies and bring healing to you. Enjoy a meal with fruit, also in some desert pizzas.
Ingredients
8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese
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Directions
Preheat oven to 400°. Place bacon in an ungreased 15x10x1-in. baking pan. Bake until partially cooked but not crisp, 8-10 minutes. Remove to paper towels to drain.
Place chicken in an ungreased 13x9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in 2 bacon strips, arranging bacon in a crisscross.
Bake, uncovered, until a thermometer reads 165°, 15-20 minutes. Top with cheese; bake until melted, 1 minute longer.
Nutrition Facts 1 chicken breast half: 373 calories, 18g fat (7g saturated fat), 123mg cholesterol, 821mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 47g protein.
Grilled Caesar Chicken Breasts
Ingredients
1/2 cup creamy Caesar salad dressing
3 tablespoons olive oil
3 tablespoons Dijon mustard
6 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
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Directions
In a shallow dish, combine dressing, oil, mustard and garlic. Add chicken; turn to coat. Cover and refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 7-8 minutes on each side.
Nutrition Facts 1 chicken breast half: 318 calories, 18g fat (3g saturated fat), 100mg cholesterol, 395mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 35g protein.
Ingredients
2 cups cubed cooked chicken
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 cup pineapple tidbits
2 celery ribs, chopped
1 tablespoon chopped green onion
1 tablespoon reduced-sodium soy sauce
1 can (3 ounces) chow mein noodles, divided
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Directions
Preheat oven to 350°. In a large bowl, combine the first six ingredients. Fold in 1 cup chow mein noodles.
Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining noodles. Bake, uncovered, until heated through, 20-25 minutes. If desired, top with additional green onions.
Nutrition Facts 1-1/2 cups: 335 calories, 12g fat (3g saturated fat), 65mg cholesterol, 1010mg sodium, 30g carbohydrate (10g sugars, 3g fiber), 23g protein.
Cashew Chicken with Noodles
Ingredients
8 ounces uncooked thick rice noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce
Toasted sesame seeds, optional
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Directions
Cook rice noodles according to package directions.
Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.
Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.
Nutrition Facts 1-1/2 cups: 638 calories, 26g fat (5g saturated fat), 63mg cholesterol, 870mg sodium, 68g carbohydrate (6g sugars, 3g fiber), 33g protein.
Sweet Potato-Crusted Chicken Nuggets
Ingredients
Oil for deep-fat frying
1 cup sweet potato chips
1/4 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper
1/4 teaspoon baking powder
1 tablespoon cornstarch
1 pound chicken tenderloins, cut into 1-1/2-inch pieces
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Directions
In an electric skillet or deep fryer, heat oil to 350°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish.
Mix cornstarch and remaining salt; toss with chicken. Toss with potato chip mixture, pressing gently to coat.
Fry nuggets, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels.
Test Kitchen tipsIf you're a dunker, try serving this with sweet-and-sour sauce. To reuse frying oil, cool and strain it to remove any food particles. Store, covered, in the refrigerator. Fry in small batches to maintain consistent oil temperature.
Nutrition Facts 1 serving: 308 calories, 17g fat (1g saturated fat), 56mg cholesterol, 690mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 28g protein.
Ingredients
8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese
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Directions
Cook fettuccine according to package directions.
Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce.
Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.
Nutrition Facts 1 serving: 641 calories, 47g fat (27g saturated fat), 167mg cholesterol, 895mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 28g protein.
Ingredients
4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese
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Directions
In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.
Test Kitchen TipsSwap bacon for the pancetta if you want a little smoky action in your lasagna. Mmmmmm. Rotisserie chicken keeps this dish ultra simple, but really, any leftover pulled or cubed chicken will do. Make it vegetarian by subbing 3 cups of sauteed vegetables for the meat. We like a combo of mushrooms and squash. Zucchini and butternut work well, too.
Nutrition Facts 1 piece: 421 calories, 25g fat (13g saturated fat), 99mg cholesterol, 688mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 31g protein.
Ingredients
2 teaspoons olive oil
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 medium zucchini, cut into 1/4 inch slices
3 tablespoons prepared pesto
1/4 Teaspoon of lemon juice
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Directions
In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir for 2 minutes. Add zucchini; cook and stir until vegetables are tender. Stir in pesto and lemon-pepper seasoning.
Ingredients
1 pound fresh sugar snap peas
2 teaspoons olive oil
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons sesame seeds, toasted
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Directions
In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.
Nutrition Facts 1/2 cup: 60 calories, 3g fat (0 saturated fat), 0 cholesterol, 59mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Ingredients
8 ounces uncooked whole wheat spiral pasta
1 large onion, coarsely chopped
1 large green or sweet red pepper, coarsely chopped
1 medium zucchini, halved lengthwise and sliced
1 tablespoon olive oil
1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
2 cups meatless spaghetti sauce
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Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender.
Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.
Nutrition Facts 1-1/4 cups tofu mixture with 2/3 cup pasta: 274 calories, 7g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 41g carbohydrate (9g sugars, 7g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
Lemon Garlic Mushrooms
Ingredients
1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil
3 garlic cloves, minced
Pepper to taste
1 pound large fresh mushrooms
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Directions
For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing.
Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Nutrition Facts 1 serving: 94 calories, 7g fat (1g saturated fat), 0 cholesterol, 2mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
Ingredients
1 package (12 ounces) frozen whole green beans
1-3/4 cups sliced fresh mushrooms
2 shallots, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon pepper
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Directions
Cook green beans according to package directions.
Meanwhile, in a large skillet, saute mushrooms and shallots in oil until tender. Remove from the heat. Add the green beans, salt, dill and pepper; toss to coat.
Nutrition Facts 3/4 cup: 83 calories, 4g fat (0 saturated fat), 0 cholesterol, 299mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Ingredients
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 pounds potatoes, peeled and cubed
1/2 teaspoon salt
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Directions
In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.
Nutrition Facts 3/4 cup: 160 calories, 7g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 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
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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.
Ingredients
Dough for single-crust pie
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 medium baking apples, peeled and cut into 1/2-inch slices
TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
1/4 cup butter, softened
1/4 to 1/2 cup caramel ice cream topping or caramel apple dip
Vanilla ice cream, optional
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Directions
Preheat oven to 350°. On a lightly floured surface, roll dough to fit a 12-in. pizza pan; fold under or flute edge. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover crust. Combine the first 5 topping ingredients; sprinkle over apples.
Bake until apples are tender, 35-40 minutes. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.
Test Kitchen TipsSteer clear of one-dimensional apples like Red Delicious. Look for varieties that are both tart and sweet and stay firm after baking, such as Braeburn, Granny Smith or Honeycrisp.
Make-ahead tip: In our busy photo studio, we cut apples the day before and brush with lemon lime-soda to keep them from browning.
Homemade and store-bought pie pastry work equally well in this recipe.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts 1 piece: 286 calories, 12g fat (7g saturated fat), 30mg cholesterol, 159mg sodium, 44g carbohydrate (26g sugars, 2g fiber), 3g protein.
Ingredients
CRUST:
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup cold butter
AMERICAN FLAG:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
2 cups halved fresh strawberries
1/2 cup fresh or frozen blueberries
CANADIAN FLAG:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon juice
3 cups halved fresh strawberries
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Directions
Preheat oven to 325°. In a small bowl, mix flour and confectioners' sugar. Cut in butter until crumbly. Press mixture onto a greased 12-in. pizza pan. Bake 10-15 minutes or until crust is lightly browned. Let cool.
To make an American flag, in a small bowl, beat cream cheese and sugar. Add vanilla and lemon juice, mixing until smooth. Spread 1 cup cream cheese mixture over crust. Set remaining cream cheese mixture aside.
Referring to the photo for position, arrange rows of strawberries on top of pizza to create the red stripes of a flag. Place blueberries in the upper left corner.
Cut a small hole in the tip of a food-safe plastic bag; insert a #21 star pastry tip. Fill bag with reserved cream cheese mixture. For white stripes, pipe a zigzag pattern between the rows of strawberries.
To make a Canadian flag, in a small bowl, beat cream cheese and sugar. Add vanilla and lemon juice, mixing until smooth. Spread 3/4 cup cream cheese mixture over crust. Set remaining mixture aside.
Arrange strawberries in the shape of a maple leaf on top of the pizza.
Cut a small hole in the tip of a food-safe plastic bag; insert a #5 round pastry tip. Fill bag with reserved cream cheese mixture. Pipe veins on maple leaf.
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