Daily Dish for the Original Copy Officer Captain Family and the 180,018 O.C.O.C Sophisticates

An Italian meal today for your afternoon lunch some favorites and even have a nice strawberry crunch dessert.

May it fill you up and bless your body and heal you head to toe.

Fast Italian Grilled Cheese

Ingredients

• 8 fresh basil leaves

• 8 thin tomato slices

• 4 slices provolone cheese

• 4 slices Italian bread (1/4 inch thick)

• 2 tablespoons prepared Italian salad dressing

Directions

• Layer the basil, tomato and cheese on two slices of bread. Top with remaining bread. Brush outsides of sandwiches with salad dressing. Grill, uncovered, over medium heat for 3-4 minutes on each side or until cheese is melted.

Nutrition Facts 1 each: 394 calories, 23g fat (11g saturated fat), 39mg cholesterol, 1022mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 19g 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.

Mushroom-Beef Spaghetti Sauce

Ingredients

• 1 pound lean ground beef (90% lean)

• 1/2 pound sliced fresh mushrooms

• 1 small onion, chopped

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

• 1 can (12 ounces) tomato paste

• 1 can (8 ounces) tomato sauce

• 1 cup reduced-sodium beef broth

• 2 tablespoons dried parsley flakes

• 1 tablespoon brown sugar

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/4 teaspoon pepper

• Hot cooked whole wheat spaghetti

• Shredded Parmesan cheese, optional

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Directions

1. In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.

2. Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.

Nutrition Facts 1/2 cup: 115 calories, 3g fat (1g saturated fat), 19mg cholesterol, 493mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.

Italian Mushrooms

Ingredients

• 1 pound medium fresh mushrooms

• 1 large onion, sliced

• 1/2 cup butter, melted

• 1 envelope Italian salad dressing mix

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Directions

• In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

Nutrition Facts 1/2 cup: 99 calories, 8g fat (5g saturated fat), 20mg cholesterol, 281mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 3g protein.

Bruschetta Chicken Wraps

Ingredients

• 2 plum tomatoes, finely chopped (about 1 cup)

• 1 cup fresh baby spinach, coarsely chopped

• 1/4 cup finely chopped red onion

• 1 tablespoon shredded Parmesan or Romano cheese

• 1 tablespoon minced fresh basil

• 1 teaspoon olive oil

• 1 teaspoon balsamic vinegar

• 1/8 teaspoon plus 1/4 teaspoon pepper, divided

• Dash garlic powder

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

• 1/2 teaspoon salt

• 2 ounces fresh mozzarella cheese, cut into 4 slices

• 4 whole wheat tortillas (8 inches)

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• In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and dash of garlic powder.

• Lightly oil grill rack. Sprinkle chicken with salt and remaining pepper; place on grill rack. Grill, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 165°.

• Top each chicken breast with 1 cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill tortillas over medium heat 20-30 seconds or until heated through.

• Place chicken on center of each tortilla; top with about 1/4 cup tomato mixture. Fold bottom of tortilla over filling; fold both sides to close.

Nutrition Facts 1 wrap: 330 calories, 10g fat (3g saturated fat), 75mg cholesterol, 569mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Mini Italian Biscuits

Ingredients

• 2 cups biscuit/baking mix

• 1/2 cup finely shredded cheddar cheese

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 2/3 cup 2% milk

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• In a large bowl, combine the biscuit mix, cheese, garlic powder, oregano and basil. Stir in milk just until moistened.

• Drop by rounded teaspoonfuls onto a lightly greased baking sheet. Bake at 450° for 7-8 minutes or until golden brown. Serve warm.

Nutrition Facts 1 each: 36 calories, 2g fat (1g saturated fat), 2mg cholesterol, 96mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.

Slow-Cooked French Onion Soup

Ingredients

• 2 tablespoons butter, cubed

• 2 large sweet onions, halved and thinly sliced

• 1 large red onion, halved and thinly sliced

• 1/2 teaspoon coarsely ground pepper

• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted

• 3 cups water

• 3/4 cup white wine or regular-strength beef broth

• 2 fresh thyme sprigs

• 1 fresh parsley sprig, optional

• 1 bay leaf

• 2 teaspoons Worcestershire sauce

• 16 slices French bread (1/4 inch thick)

• 3/4 cup shredded Gruyere or Swiss cheese

Directions

• Place butter in a 5-qt. slow cooker. Top with sweet and red onions; sprinkle with pepper. Cook, covered, on low until onions are tender, 5-6 hours.

• Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavors are blended, 2-3 hours. Remove herb sprigs and bay leaf.

• To serve, preheat broiler. Place bread on a baking sheet; broil 4 in. from heat until lightly toasted, 1-2 minutes per side. Top bread with cheese; broil until cheese is melted, 1-2 minutes. Divide soup among eight bowls; top with cheese toasts and serve immediately.

Test Kitchen tipsGruyere cheese is delicious in this recipe—its sweet, nutty flavor goes well with the oniony broth, and it melts wonderfully. Toasting the bread with cheese separately, instead of broiling on top of the soup in crocks, prevents the underside of the bread from becoming soggy.

Nutrition Facts 1 serving: 157 calories, 7g fat (4g saturated fat), 19mg cholesterol, 706mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 7g protein.

Strawberry Pretzel Pie

Ingredients

• 4 cups miniature pretzels

• 6 tablespoons butter, melted

• 1/4 cup sugar

• 3/4 cup boiling water

• 1 package (6 ounces) strawberry gelatin

• 1/4 cup lemon juice

• 1 pound fresh strawberries, hulled, divided

• 2 cups heavy whipping cream, divided

• 1 jar (7 ounces) marshmallow creme

• 2/3 cup whipped cream cheese

• 2/3 cup sweetened condensed milk

Directions

• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

• Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

• Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

• Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

Aunt Marion’s Fruit Salad Dessert

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

Directions

• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.

Aunt Frances’ Lemonade

Ingredients

• 5 lemons

• 5 limes

• 5 oranges

• 3 quarts water

• 1-1/2 to 2 cups sugar

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• Squeeze the juice from 4 each of the lemons, limes and oranges; pour into a gallon container.

• Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to the juice mixture; mix well. Store in the refrigerator. Serve over ice with fruit slices.

Nutrition Facts 1 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 0 protein.