Dinner 4/13/21 for the Original Copy Officer Captain Family and OCS of 270,036 OCS.

Today, is the best day to live it out to its max it out here is a healthy simple Easter belated dinner of gluten free foods it will be healthy, happy, and hearty for you to enjoy tonight. Invite Jerry and Roxanne for dinner tonight see if they are up to it and some Minneapolis police to discuss that case or Bloomington, Mn cause that's Minneapolis also.

Gluten-Free Strawberry Rhubarb Cream

Ingredients

• 1/2 cup chopped fresh or frozen rhubarb

• 2 tablespoons plus 1-1/2 teaspoons sugar, divided

• 1-1/2 teaspoons water

• 1/2 cup sliced fresh strawberries

• 1/3 cup heavy whipping cream, whipped

• Additional sliced fresh strawberries, optional

Buy IngredientsPowered by Chicory

Directions

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature.

• Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

Editor's Note If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts 1/2 cup: 217 calories, 15g fat (9g saturated fat), 45mg cholesterol, 13mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 2g protein.

Two-Tone Baked Potatoes

Ingredients

• 6 medium russet potatoes (about 8 ounces each)

• 6 medium sweet potatoes (about 8 ounces each)

• 2/3 cup sour cream, divided

• 1/3 cup 2% milk

• 3/4 cup shredded cheddar cheese

• 4 tablespoons minced fresh chives, divided

• 1-1/2 teaspoons salt, divided

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°.

• When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt.

• Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt.

• Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.

Nutrition Facts 1 stuffed potato: 237 calories, 5g fat (3g saturated fat), 11mg cholesterol, 365mg sodium, 42g carbohydrate (11g sugars, 5g fiber), 6g protein.

Overnight Layered Lettuce Salad

Ingredients

• 1 medium head iceberg lettuce, torn

• 1 medium green pepper, chopped

• 1 small sweet red pepper, chopped

• 1 medium onion, sliced and separated into rings

• 2 cups frozen peas (about 10 ounces)

• 1 cup mayonnaise

• 2 tablespoons sugar

• 1 cup shredded cheddar cheese

• 12 bacon strips, cooked and crumbled

• 3/4 cup dried cranberries

Buy IngredientsPowered by Chicory

Directions

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.

• Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts 1 cup: 206 calories, 16g fat (4g saturated fat), 19mg cholesterol, 250mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein.

Gluten-Free Citrus-Herb Roast Chicken

Ingredients

• 6 garlic cloves

• 1 roasting chicken (6 to 7 pounds)

• 3 pounds baby red potatoes, halved

• 6 medium carrots, halved lengthwise and cut into 1-inch pieces

• 4 fresh thyme sprigs

• 4 fresh dill sprigs

• 2 fresh rosemary sprigs

• 1 medium lemon

• 1 small navel orange

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 3 cups chicken broth, warmed

• 6 green onions, cut into 2-inch pieces

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.

• Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.

• Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)

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

Nutrition Facts 7 ounces cooked chicken with 1-1/4 cups vegetables: 561 calories, 24g fat (7g saturated fat), 136mg cholesterol, 826mg sodium, 39g carbohydrate (5g sugars, 5g fiber), 47g protein.

Parmesan Asparagus

Ingredients

• 4 pounds fresh asparagus, trimmed

• 1/4 pound butter, melted

• 2 cups shredded Parmesan cheese

• 1/2 teaspoon pepper

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain.

• Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.

Nutrition Facts 6 ounce-weight: 107 calories, 8g fat (5g saturated fat), 20mg cholesterol, 273mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 7g protein.

Elegant White Chocolate Mousse

Ingredients

• 12 ounces white baking chocolate, coarsely chopped

• 2 cups heavy whipping cream, divided

• 1 tablespoon confectioners' sugar

• 1 teaspoon vanilla extract

• Mixed fresh berries, optional

Buy IngredientsPowered by Chicory

Directions

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature.

• In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream.

• Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.

Nutrition Facts 1/2 cup: 422 calories, 34g fat (23g saturated fat), 68mg cholesterol, 47mg sodium, 30g carbohydrate (30g sugars, 0 fiber), 5g protein.