Dinner 4/24/21 for the Original Copy Officer Captain Family of 270,036 OCS
- Katherine Victoria Vananderland
- Apr 22, 2021
- 5 min read
We are two days ahead and I am happy now that we are able to plan for meals. Today, I want you to write down five reasons for living a full life. After you do that make a post it and put it by your mirror and read them in the morning to give your life purpose and meaning. You matter, You are Important, You have talent, and You are limitless to the greatness you can create.
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Ingredients
1/2 teaspoon cumin seeds
1/4 cup chopped tomato
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
SALAD:
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup thinly sliced radishes
1/4 cup crumbled feta cheese
3 tablespoons chopped walnuts
3 cups spring mix salad greens
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Directions
For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper.
In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.
Nutrition Facts 1 serving: 492 calories, 38g fat (6g saturated fat), 8mg cholesterol, 619mg sodium, 30g carbohydrate (7g sugars, 9g fiber), 12g protein.
Portobello Gnocchi Salad
Ingredients
1 package (16 ounces) potato gnocchi
2 tablespoons plus 1/3 cup olive oil, divided
1/2 pound sliced baby portobello mushrooms
3 teaspoons lemon juice
3 large plum tomatoes, seeded and chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (5 ounces) fresh baby arugula or fresh baby spinach, coarsely chopped
1/2 cup pitted Greek olives, cut in half
1/3 cup minced fresh parsley
2 tablespoons capers, drained and chopped
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts, toasted
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Directions
In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil until lightly browned, 6-8 minutes, turning once. Remove from the skillet; cool slightly.
In the same skillet, saute mushrooms in 1 tablespoon oil until tender. Place mushrooms and gnocchi in a serving bowl. Add lemon juice and remaining oil; gently toss to coat.
Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon zest, salt and pepper; toss to combine. Garnish with cheese and walnuts.
Editor's Note Look for potato gnocchi in the pasta or frozen foods section. Nutrition Facts 3/4 cup: 204 calories, 12g fat (2g saturated fat), 5mg cholesterol, 425mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
My family loves chicken, and I'm always trying new ways to prepare it. This golden-brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. —Charlotte Smith, McDonald, Pennsylvania
Ingredients
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (6 ounces) cheddar or original French-fried onions, crushed, divided
4 boneless skinless chicken breast halves (4 ounces each)
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Directions
In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions.
Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts 1 chicken breast half : 603 calories, 47g fat (21g saturated fat), 124mg cholesterol, 919mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 23g protein.
My father and husband love bourbon flavor, so I add it to tangy wings air-fried in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia
Ingredients
1/2 cup peach preserves
1 tablespoon brown sugar
1 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons white vinegar
2 tablespoons bourbon
1 teaspoon cornstarch
1-1/2 teaspoons water
2 pounds chicken wings
Directions
Preheat air fryer to 400°. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into preserves mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/4 cup sauce for serving.
Using a sharp knife, cut through the 2 joints on each chicken wing; discard wing tips. In batches, place wing pieces in a single layer on greased tray in air-fryer basket. Cook 6 minutes; turn and brush with preserves mixture. Cook until browned and juices run clear, 6-8 minutes longer. Serve wings immediately with reserved sauce.
Test Kitchen tipIn our testing, we have found cook times vary dramatically between brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.
Nutrition Facts 1 piece with about 1/2 teaspoon sauce: 79 calories, 3g fat (1g saturated fat), 15mg cholesterol, 47mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.
Spread a little sunshine with this easy salad. Just four ingredients drizzled with Orange Yogurt Dressing and you have a light lunch or a pretty side to serve with dinner. —James Schend, Taste of Home Deputy Editor
Ingredients
3 medium oranges, peeled and sectioned
2 medium ripe avocados, peeled and sliced
1/4 cup toasted pine nuts
2 teaspoons minced fresh rosemary
Orange Yogurt Dressing
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Directions
Arrange oranges and avocados on a platter; sprinkle with pine nuts and rosemary. Drizzle dressing over salad. Serve immediately.
Nutrition Facts 1/2 cup: 135 calories, 11g fat (1g saturated fat), 3mg cholesterol, 129mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic exchanges: 2 fat, 1/2 fruit.
Wild Rice Soup I took the Beef out to make it Vegetarian
Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. —Marilyn Chesbrough, Wautoma, Wisconsin
Ingredients
1/2 teaspoon Italian seasoning
6 cups water, divided
2 large onions, chopped
3 celery ribs, chopped
1 cup uncooked wild rice
2 teaspoons beef bouillon granules
1/2 teaspoon garlic flakes
1/4 teaspoon onion flakes
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
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Directions
In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil.
Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.
Nutrition Facts 1 cup: 166 calories, 6g fat (2g saturated fat), 26mg cholesterol, 372mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 11g protein.
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