Daily Dish for the Original Copy Officer Captain Family Sunday Lunch / Dinner...a few favorites

Strawberry Salad with Poppy Seed Dressing

Ingredients

• 1/4 cup sugar

• 1/3 cup slivered almonds

• 1 bunch romaine, torn (about 8 cups)

• 1 small onion, halved and thinly sliced

• 2 cups halved fresh strawberries

• DRESSING:

• 1/4 cup Vanilla Greek Honey Yogurt

• 2 tablespoons sugar

• 1 tablespoon sour cream

• 1 tablespoon 2% milk

• 2-1/4 teaspoons cider vinegar

• 1-1/2 teaspoons poppy seeds

Directions

• Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.

• Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.

Health Tip: Turn this potluck salad into something heartier. Grill 2 pounds boneless skinless chicken breasts, slice and add to the salad for 10 main dish servings. Nutrition Facts 3/4 cup: 110 calories, 6g fat (1g saturated fat), 1mg cholesterol, 33mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Marinated Olive & Cheese Ring

Ingredients

• 1 package (8 ounces) cream cheese, cold

• 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices

• 1/3 cup pimiento-stuffed olives

• 1/3 cup pitted Greek olives

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 2 garlic cloves, minced

• 1 jar (2 ounces) pimiento strips, drained and chopped

• Toasted French bread baguette slices

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• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.

• In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

Test Kitchen TipsThis stylish appetizer is super adaptable. Any cheeses will work in place of the cream cheese and sharp cheddar. Just keep the overall weight the same. For more variety, fold thin slices of deli cuts such as pepperoni and salami in half and tuck them between the cheese slices. Nutrition Facts 1 serving (calculated without baguette): 168 calories, 16g fat (7g saturated fat), 34mg cholesterol, 260mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

Best Lasagna

Ingredients

• 9 lasagna noodles

• 1-1/4 pounds bulk Italian sausage

• 3/4 pound ground beef

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes

• 2 cans (6 ounces each) tomato paste

• 2/3 cup water

• 2 to 3 tablespoons sugar

• 3 tablespoons plus 1/4 cup minced fresh parsley, divided

• 2 teaspoons dried basil

• 3/4 teaspoon fennel seed

• 3/4 teaspoon salt, divided

• 1/4 teaspoon coarsely ground pepper

• 1 large egg, lightly beaten

• 1 carton (15 ounces) ricotta cheese

• 4 cups shredded part-skim mozzarella cheese

• 3/4 cup grated Parmesan cheese

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Directions

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

• Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

• In a small bowl, mix egg, ricotta cheese and remaining parsley and salt.

• Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).

• Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Lasagna Tips What side dishes go with lasagna? A simple side salad is a classic side for lasagna, as well as garlic bread.Is lasagna better with ricotta or cottage cheese? It's a personal preference! Some prefer the richness and creaminess of ricotta cheese, while others like the lower-in-fat cottage cheese option that is chunkier due to the curds. Try our traditional lasagna for the perfect combo of both. Be sure to check out our secret tricks to making the best lasagna ever.Why is my lasagna watery? To avoid watery lasagna, make sure your lasagna noodles are drained properly before layering. Once they are cooked and drained, do not rinse with water but immediately place in a single layer on a lightly oiled tray. Not rinsing in water will allow the sauce to cling to the starches on the noodle. If using cottage cheese, drain it for an hour or so before using. Simmer the sauce for at least 30 minutes uncovered to allow excess water to evaporate. Also, uncover the lasagna during the last 25 minutes of baking to release any extra moisture in the pan.

Nutrition Facts 1 piece: 519 calories, 27g fat (13g saturated fat), 109mg cholesterol, 1013mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 35g protein.

Buttery Grilled Shrimp

Ingredients

• 1/2 cup butter, melted

• 3 tablespoons lemon juice

• 2 teaspoons chili powder

• 1 teaspoon ground ginger

• 1/4 teaspoon salt

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

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• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers.

• Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

Nutrition Facts 1 skewer: 201 calories, 13g fat (8g saturated fat), 168mg cholesterol, 295mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein.

Baked Parmesan Broccoli

Ingredients

• 4 bunches broccoli, cut into florets

• 6 tablespoons butter, divided

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1/4 cup all-purpose flour

• 2 cups 2% milk

• 1 large egg yolk, beaten

• 1 cup grated Parmesan cheese

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1/2 cup seasoned bread crumbs

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Directions

1. Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli.

2. Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.

3. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli.

4. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.

5. Bake, uncovered, 15-18 minutes or until heated through.

Nutrition Facts 3/4 cup: 191 calories, 10g fat (5g saturated fat), 41mg cholesterol, 388mg sodium, 19g carbohydrate (7g sugars, 6g fiber), 11g protein.

Creamy Cavatappi & Cheese

Ingredients

• 6 cups uncooked cavatappi or spiral pasta

• 3 garlic cloves, minced

• 1/3 cup butter

• 1/4 cup all-purpose flour

• 1 tablespoon Vanilla Greek Yogurt w/ Honey

• 4 cups 2% milk

• 6 cups shredded sharp cheddar cheese

• 1 cup cubed Velveeta

• 3 green onions, chopped

• TOPPINGS:

• 1/2 cup panko bread crumbs

• 3 thick-sliced bacon strips, cooked and coarsley crumbled

• 1 tablespoon butter, melted

• 1 green onion, chopped

• Coarsely ground pepper, optional

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Directions

• Cook cavatappi according to package directions.

• Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.

• Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.

• Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.

• Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

Cavatappi & Cheese Tips What is cavatappi? Cavatappi is a thick, hallow, corkscrew shaped pasta.What can I use instead of cavatappi? An easy substitute for cavatappi pasta is elbow macaroni!What goes well with cavatappi? Several dishes would go well with cavatappi. The cheesy, creamy dish pairs perfectly with side dishes like a mixed green salad or simple side such as garlic broccoli. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Greek Roasted Chicken and Potatoes

Ingredients

• 1 roasting chicken (6 to 7 pounds)

• Salt and pepper to taste

• 2 to 3 teaspoons dried oregano, divided

• 4 to 6 baking potatoes, peeled and quartered

• 1/4 cup butter, melted

• 3 tablespoons lemon juice

• 3/4 cup chicken broth

Directions

• Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan.

• Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings.

• Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Nutrition Facts 8 ounce-weight: 425 calories, 24g fat (8g saturated fat), 120mg cholesterol, 214mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 36g protein.

Chicken Piccata with Lemon Sauce

Ingredients

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

• 1/2 cup egg substitute

• 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided

• 5 tablespoons lemon juice, divided

• 3 garlic cloves, minced

• 1/8 teaspoon hot pepper sauce

• 1/2 cup all-purpose flour

• 1/2 cup grated Parmesan cheese

• 1/4 cup minced fresh parsley

• 1/2 teaspoon salt

• 3 teaspoons olive oil, divided

• 2 tablespoons butter

Directions

• Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.

• In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.

• In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

Test Kitchen TipsIn Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. Go for freshly squeezed lemon juice when preparing this summery sipper. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor. Check out 100 of our best chicken dinner recipes you should be making tonight. Nutrition Facts 1 chicken breast half: 232 calories, 9g fat (4g saturated fat), 75mg cholesterol, 346mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2

Kale Salad

Ingredients

• 10 cups sliced kale (about 1 bunch)

• 1 medium apple, thinly sliced

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 cup crumbled feta cheese

• 1/4 cup salted pumpkin seeds or pepitas

Directions

1. Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, 2-3 minutes; stir in apple.

2. In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.

Nutrition Facts 1-1/4 cups: 113 calories, 9g fat (2g saturated fat), 2mg cholesterol, 381mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1/2 starch.

Rosemary Roasted Baby Carrots

Ingredients

• 2 pounds fresh baby carrots

• 2 tablespoons olive oil

• 4 teaspoons brown sugar

• 2 garlic cloves, minced

• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

• 1/2 teaspoon salt

• 1/2 teaspoon onion powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon pepper

• 2 green onions, thinly sliced

Directions

• Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat.

• Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.

Nutrition Facts 3/4 cup: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Asparagus ‘n’ Shrimp with Angel Hair

Ingredients

• 3 ounces uncooked angel hair pasta

• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined

• 1/4 teaspoon salt

• 1/8 teaspoon crushed onion flakes

• 2 tablespoons olive oil, divided

• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces

• 1/2 cup sliced fresh mushrooms

• 1/4 cup chopped seeded tomato, peeled

• 4 garlic cloves, minced

• 2 teaspoons chopped green onion

• 1/2 cup white wine or chicken broth

• 1-1/2 teaspoons minced fresh basil

• 1-1/2 teaspoons minced fresh oregano

• 1-1/2 teaspoons minced fresh parsley

• 1-1/2 teaspoons minced fresh thyme

• 1/4 cup grated Parmesan cheese

• Lemon wedges

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Directions

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.

• In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.

• Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Test Kitchen TipsTo keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). There’s nothing like fresh pasta. The process may seem intimidating, but it’s actually very easy to do! All you need is a little time. To get a jump on it, make dough 2 to 3 days in advance and store in the refrigerator until you are ready to roll it out. Check out 75 of our best pasta recipes.

Nutrition Facts 1-3/4 cups: 488 calories, 19g fat (4g saturated fat), 132mg cholesterol, 584mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein.

Salmon with Balsamic-Honey Glaze

• 8 servings

Read Next Our Baking Pros Found the Best Chocolate Chips for Cookies and More Grapefruit-Gremolata Salmon Walnut and Oat-Crusted Salmon

Ingredients

• 1/2 cup balsamic vinegar

• 2 tablespoons white wine or chicken broth

• 2 tablespoons garlic

• 2 tablespoons honey

• 5 garlic cloves, minced

• 1 tablespoon olive oil

• 8 salmon fillets (6 ounces each)

• 1/2 teaspoon salt

• 1/2 teaspoon onion flakes

• 1 tablespoon minced fresh oregano

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• Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened.

• Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano.

• Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.

Tip: to check for doneness, insert a fork at an angle into the thickest portion of the salmon and gently part the meat. When it's opaque and flakes into sections, it's cooked completely. Nutrition Facts 1 fillet: 319 calories, 17g fat (3g saturated fat), 85mg cholesterol, 323mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

Fruit Medley Salad

Ingredients

• 1 can (11 ounces) mandarin oranges, drained

• 1 can (8-1/4 ounces) sliced peaches, drained

• 1 can (8 ounces) pineapple chunks, drained

• 1 cup miniature marshmallows

• 4 ounces cream cheese, softened

• 1/2 cup plain yogurt

• 1/4 cup sugar

Directions

• In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.

Champagne Party Punch

Ingredients

• 1 cup sugar

• 1 cup water

• 2 cups unsweetened apple juice

• 2 cups unsweetened pineapple juice

• 1/2 cup lemon juice

• 1/3 cup thawed orange juice concentrate

• 1/4 cup lime juice

• 2 cups ice cubes

• 1 quart ginger ale, chilled

• 1 bottle (750 ml) champagne, chilled

Directions

1. In a large pitcher, combine sugar and water; stir until sugar is dissolved. Add the apple juice, pineapple juice, lemon juice, orange juice concentrate and lime juice. Refrigerate until serving.

2. Just before serving, pour into a punch bowl and add ice cubes. Slowly add ginger ale and champagne.

Nutrition Facts 3/4 cup: 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 0 protein.

Three-Layer Chocolate Ganache Cake

Ingredients

• 4 cups all-purpose flour

• 2-1/4 cups sugar

• 3/4 cup baking cocoa

• 4 teaspoons baking soda

• 2-1/4 cups mayonnaise

• 2-1/4 cups brewed coffee, cold

• 1-1/2 teaspoons vanilla extract

• FILLING:

• 1 cup sugar

• 2 tablespoons cornstarch

• 1 cup 2% milk

• 2 teaspoons vanilla extract

• 1 cup butter, softened

• 3/4 cup miniature semisweet chocolate chips

• GANACHE:

• 8 ounces semisweet chocolate, chopped

• 2 cups heavy whipping cream

• 1 teaspoon vanilla extract

• GLAZE:

• 8 ounces semisweet chocolate, chopped

• 3/4 cup heavy whipping cream

• 1/4 cup butter, cubed

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• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

• For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips.

• For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat).

• Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

Test Kitchen tipTo create the unique "naked cake" look on the outside of the cake, spread a layer of frosting around the outside thin enough to leave the layers exposed. Save the leftover ganache for another use, such as a dip for strawberries. Nutrition Facts 1 slice: 970 calories, 65g fat (30g saturated fat), 88mg cholesterol, 607mg sodium, 81g carbohydrate (53g sugars, 3g fiber), 8g protein.