Daily Dish for Today Lunch for the Original Copy Officer Captain Family and OCS OF 270,036

Lunch on the fly, sorry on the delay I have an apt. today at 2:15pm to 3pm otherwise we will do cbt packet and menus for tommorow.

Pork Chops 'n' Pierogi

Ingredients

• 8 frozen potato and onion pierogi

• 2 bone-in pork loin chops (3/4 inch thick)

• 1/2 teaspoon salt, divided

• 1/2 teaspoon pepper, divided

• 4 tablespoons butter, divided

• 1 medium sweet onion, sliced and separated into rings

• 1 medium Golden Delicious apple, cut into 1/4-inch slices

• 1/4 cup sugar

• 1/4 cup cider vinegar

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Directions

• Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.

• In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

Nutrition Facts 1 serving: 730 calories, 33g fat (18g saturated fat), 154mg cholesterol, 1207mg sodium, 72g carbohydrate (45g sugars, 5g fiber), 36g protein.

Denver Omelet Salad

Ingredients

• 8 cups fresh baby spinach

• 1 cup chopped tomatoes

• 2 tablespoons olive oil, divided

• 1-1/2 cups chopped fully cooked ham

• 1 small onion, chopped

• 1 small green pepper, chopped

• 4 large eggs

• Salt and pepper to taste

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Directions

• Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.

• In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

Test Kitchen tipJust about any omelet can be turned into a salad. It's time to get creative.

Nutrition Facts 1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

Almond-Bacon Cheese Crostini

Ingredients

• 1 French bread baguette (1 pound), cut into 36 slices

• 2 cups shredded Monterey Jack cheese

• 2/3 cup mayonnaise

• 1/2 cup sliced almonds, toasted

• 6 bacon strips, cooked and crumbled

• 1 green onion, chopped

• Dash salt

• Additional toasted almonds, optional

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Directions

• Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes.

• Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.

Nutrition Facts 1 each: 120 calories, 8g fat (2g saturated fat), 8mg cholesterol, 160mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein.

Antipasto Kabobs

Ingredients

1 package (9 ounces) refrigerated cheese tortellini

• 40 pimiento-stuffed olives

• 40 large pitted ripe olives

• 3/4 cup Italian salad dressing

• 40 thin slices pepperoni

• 20 thin slices hard salami, halved

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Directions

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.

• Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

Nutrition Facts 1 kabob: 66 calories, 5g fat (1g saturated fat), 9mg cholesterol, 315mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

Marinated Mozzarella

Ingredients

• 1/3 cup olive oil

• 1 tablespoon chopped oil-packed sun-dried tomatoes

• 1 tablespoon minced fresh parsley

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon dried basil

• 1 teaspoon minced chives

• 1/4 teaspoon garlic powder

• 1 pound cubed part-skim mozzarella cheese

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Directions

• In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

Nutrition Facts 1/4 cup: 203 calories, 16g fat (7g saturated fat), 24mg cholesterol, 242mg sodium, 2g carbohydrate (trace sugars, trace fiber), 12g 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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• 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. Recommended Video Reviews Log in to rate AVERAGE RATING:

• NH-rescue Dec 14, 2018 Luscious fruit dessert! And so pretty! Make sure you press the cookie crumb crust together well on the pan. Can substitute other fruits in season. Don't feel like you have to use all the glaze if you have very sweet or very juicy fruit on the pie.

• tohusername May 17, 2018 So healthy!

• jlswain Jun 9, 2013 No comment left

• skoal1 Jun 8, 2013 No comment left

• 3peeps Aug 2, 2012 Great makeover for a dessert we eat a lot in the summer. The crust appeared to not hold together well, so I may change amount next time, but when it was cut it all stayed together! Family said they liked this one better than the previous recipe that used a whole sugar cookie mix as crust! A keeper!

• dfausnacht Apr 8, 2012 I prefer a bit of a more pastry-like, less crumbly crust, but a good recipe.

• kmk87 Jan 26, 2012 I absolutely love this recipe and have made it countless times! I personally prefer it without the glaze, I think it makes it taste much more fresh. Also, I like to load it with all types of fresh fruit.

• ozeemo Sep 6, 2011 I made this for a housewarming party and before I knew it there were just crumbs on the tray. I got so many compliments; so simple and yet an amazing treat!

• Holmescsh Jun 16, 2011 I have made this several times. It makes a spectular looking dessert. Guests always ask for the recipe. In order to make the crust easier to manage, I increase the ingredients by half (less make-over). I use in-season/on-hand fruit and have used orange juice to supplement the pineapple for my favorite results.

• LRobb Apr 4, 2011 Just me again, I did write out the glaze with too much cornstarch. Best bet is to experiment a little bit. Approx 4 tablespoons of cornstarch with appropriate amount of water to make it work is the best. Sorry about that mix up.

Mocha Baked Alaskas

Ingredients

• 8 ounces semisweet chocolate, chopped

• 1 cup heavy whipping cream

• 1 loaf (10-3/4 ounces) frozen pound cake, thawed

• 1/4 cup strong brewed coffee

• 3 cups coffee ice cream

• 6 large egg whites

• 1 cup sugar

• 1/2 teaspoon cream of tartar

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

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Directions

• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until completely cooled, about 1 hour.

• Meanwhile, slice pound cake horizontally into three layers. Cut cake into six 3-in. circles; brush tops with coffee (save remaining cake for another use).

• Line six jumbo muffin cups with foil liners. Spoon ice cream into each. Top with ganache, spreading evenly. Place cake, coffee side down, over ganache, pressing gently. Cover and freeze until firm, about 3 hours.

• In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg white mixture reaches 160°, about 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved.

• Invert layered cakes onto an ungreased foil-lined baking sheet; remove foil liners. Immediately spread meringue over cakes, sealing to cover completely.

• Heat with a kitchen torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.