Daily Dish for the Original Copy Officer Captain Family chicken and seafood options with appetizers

There are two meals in one here one for chicken and one for seafood split them up one for lunch and one for dinner; enjoy I had fun making this meal today. I updated the photos so you have pictures for the recepies.

Chicken Piccata

Ingredients

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

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

• 1/4 cup butter, cubed

• 1/4 cup white wine or chicken broth

• 1 tablespoon lemon juice

• Minced fresh parsley, optional

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Directions

• In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess.

• In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.

Lemon juice in this zesty marinade is an acid, which breaks down the tough proteins in the pork and helps to tenderize it.

Here are 100+ chicken recipes to make for dinner tonight.

Nutrition Facts

1 chicken breast half with about 1 tablespoon sauce: 265 calories, 14g fat (8g saturated fat), 93mg cholesterol, 442mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 24g protein.

Shrimp Piccata

Ingredients

• 1/2 pound uncooked angel hair pasta

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons olive oil

• 1 pound uncooked large shrimp, peeled and deveined

• 1 teaspoon dried oregano

• 1/8 teaspoon salt

• 1 cup chicken broth

• 1 cup white wine or additional chicken broth

• 4 teaspoons cornstarch

• 1/3 cup lemon juice

• 1/4 cup capers, drained

• 3 tablespoons minced fresh parsley

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Directions

• Cook pasta according to package directions.

• Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp, oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

• Drain pasta. AdQuick Chicken Piccatad the pasta, lemon juice, capers and parsley to the skillet; toss to coat.

Nutrition Facts

1-1/2 cups: 295 calories, 9g fat (1g saturated fat), 139mg cholesterol, 715mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Bacon-Wrapped Asparagus

Ingredients

• 10 fresh asparagus spears, trimmed

• Cooking spray

• 1/8 teaspoon pepper

• 5 bacon strips, halved lengthwise

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Directions

• Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.

• Grill, uncovered, over medium heat until bacon is crisp, 4-6 minutes on each side. Discard toothpicks.

Test Kitchen TipsI always fry 2 lbs. or more of bacon at a time, drain the slices well, then freeze them. The slices don’t stick together, so it’s easy to remove a few from the bag for a sandwich or to crumble for a recipe.

For the ultimate flavor, use fresh produce when it’s in season. In spring, that means asparagus, peas, artichokes and fennel. In summer, eggplant, arugula, summer squash and tomatoes shine. Fall’s finest? Butternut squash, Brussels sprouts and carrots, to name a few.

Check out 28 flavorful asparagus recipes to make tonight.

Nutrition Facts

5 pieces : 120 calories, 8g fat (3g saturated fat), 21mg cholesterol, 372mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.

Makeover Rigatoni with Bacon and Asparagus

Ingredients

• 1 pound fresh asparagus, trimmed and coarsely chopped

• 1 package (16 ounces) rigatoni

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 2/3 cup half-and-half cream

• 1/2 cup shredded part-skim mozzarella cheese

• 8 bacon strips, cooked and crumbled

• 1/4 cup minced fresh parsley

• 1/2 teaspoon salt

• 1/8 teaspoon onion flakes

• 1/4 cup grated Parmigiano-Reggiano cheese

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Directions

• Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry.

• Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted.

• Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.

Nutrition Facts

1-1/4 cups: 345 calories, 13g fat (6g saturated fat), 32mg cholesterol, 428mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 15g protein.

Makeover Fruit Pizza

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

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Directions

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts

1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Buttery Almond Green Beans

Ingredients

• 2 pounds fresh green beans, trimmed

• 2 cups water

• 1 envelope onion soup mix

• 2/3 cup slivered almonds, toasted

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon paprika

• 6 tablespoons butter, melted

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Directions

• In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15-20 minutes.

• In a small bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat.

Nutrition Facts

3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Chive Garlic Bread

Ingredients

• 1/4 cup butter, softened

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced chives

• 1 garlic clove, minced

• 1 loaf (1 pound) French bread, cut into 1-inch slices

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Directions

• In a small bowl, combine the butter, cheese, chives and garlic; spread on one side of each slice of bread. Wrap in a large piece of heavy-duty foil; seal tightly. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts

1 slice: 145 calories, 5g fat (3g saturated fat), 12mg cholesterol, 300mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video

Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers.

Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts

1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g 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

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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.

Oven-Fried Fish Nuggets

Ingredients

• 1/3 cup seasoned bread crumbs

• 1/3 cup crushed cornflakes

• 3 tablespoons grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1-1/2 pounds cod fillets, cut into 1-inch cubes

• Butter-flavored cooking spray

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Directions

• In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.

Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

• Freeze option: Cover and freeze unbaked fish nuggets on a waxed paper-lined baking sheet until firm. Transfer to a resealable freezer container; return to freezer. To use, preheat oven to 375°. Bake nuggets on a rack on a greased baking sheet 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts

9 piece: 171 calories, 2g fat (1g saturated fat), 66mg cholesterol, 415mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Yogurt & Honey Fruit Cups

Ingredients

• 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

• 3/4 cup mandarin orange, vanilla or lemon yogurt

• 1 tablespoon honey

• 1/2 teaspoon grated orange zest

• 1/4 teaspoon almond extract

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Directions

• Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

Nutrition Facts

3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.

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

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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.