Dinner 4/5/21 For Original Copy Officer Captains and 270,036 OCS.
- Katherine Victoria Vananderland
- Apr 4, 2021
- 7 min read
Favorites from the younger crowd, split up meals with main dishes, and some side dishes. This meal didn't work out the way I wanted it to but, we can make it into mini meals with an entrée and a side dish. I will make a better meal next time this one just didn't turn out the way I wanted it to. I hope you can find solo dishes that you enjoy and make that a main dish for dinner. Add vegetables, salads, and fruit, and some garlic toast to pull it together. I lost my concentration on this meal. Sending you Blessings and prayer that God would make a way for us to be blessed with no cancer anymore.
Ingredients
1 pound beef top sirloin steak, cut into 1-inch cubes
1 teaspoon steak seasoning
1 medium sweet red pepper, cut into 1-inch chunks
6 ounces focaccia bread, cut into 1-inch cubes
1 medium onion, cut into 1-inch chunks
1 tablespoon olive oil
3 slices provolone cheese, cut into strips
2 cups deli coleslaw
1/2 cup chopped walnuts
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Directions
Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil.
Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Top with cheese; grill 1-2 minutes longer or until cheese is melted.
In a small bowl, combine coleslaw and walnuts. Serve with kabobs.
Nutrition Facts 1 kabob with 1/2 cup coleslaw: 597 calories, 33g fat (6g saturated fat), 83mg cholesterol, 729mg sodium, 45g carbohydrate (17g sugars, 5g fiber), 32g protein.
Ingredients
1 package (16 ounces) potato gnocchi
1 pound ground chicken
1/2 cup chopped onion
2 tablespoons olive oil
1 jar (26 ounces) spaghetti sauce
1/4 teaspoon salt
1/4 to 1/2 teaspoon dried oregano
Shredded Parmesan cheese, optional
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Directions
Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes.
Drain gnocchi; gently stir into skillet. Garnish servings with cheese if desired.
Editor's Note
Look for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts 1-1/2 cups (calculated without cheese): 598 calories, 24g fat (6g saturated fat), 88mg cholesterol, 1632mg sodium, 66g carbohydrate (19g sugars, 6g fiber), 30g protein.
Chicken Tortellini in Cream Sauce
Ingredients
1 package (19 ounces) frozen cheese tortellini
1 cup fresh broccoli florets
1 garlic clove, minced
2 tablespoons butter
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups cubed cooked chicken breast
Minced fresh basil, optional
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Directions
In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through.
Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired
Ingredients
1 large egg, lightly beaten
1/2 cup crushed saltines (about 10 crackers)
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 pound ground beef
1/2 pound bulk pork sausage
1/4 cup plus 2 tablespoons all-purpose flour, divided
2-1/2 cups reduced-sodium beef broth, divided
Hot mashed potatoes
Minced fresh parsley, optional
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Directions
Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly.
In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes.
Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.
Nutrition Facts 1 serving: 348 calories, 21g fat (7g saturated fat), 115mg cholesterol, 846mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 21g protein.
Ingredients
Oil for deep-fat frying
1 cup sweet potato chips
1/4 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper
1/4 teaspoon baking powder
1 tablespoon cornstarch
1 pound chicken tenderloins, cut into 1-1/2-inch pieces
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Directions
In an electric skillet or deep fryer, heat oil to 350°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish.
Mix cornstarch and remaining salt; toss with chicken. Toss with potato chip mixture, pressing gently to coat.
Fry nuggets, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels.
Test Kitchen tipsIf you're a dunker, try serving this with sweet-and-sour sauce. To reuse frying oil, cool and strain it to remove any food particles. Store, covered, in the refrigerator. Fry in small batches to maintain consistent oil temperature.
Nutrition Facts 1 serving: 308 calories, 17g fat (1g saturated fat), 56mg cholesterol, 690mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 28g protein.
Ingredients
1 package (16 ounces) small pasta shells
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/4 teaspoon salt
4 cups 2% milk
2 cups shredded sharp white cheddar cheese
2 cups shredded Manchego or additional white cheddar cheese
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Directions
In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts 1 cup: 650 calories, 35g fat (22g saturated fat), 101mg cholesterol, 607mg sodium, 55g carbohydrate (8g sugars, 2g fiber), 27g protein.
Ingredients
2 cups uncooked whole wheat spiral pasta
1/2 pound boneless skinless chicken breasts, cubed * optional*
3 tablespoons butter, divided
1 medium zucchini, chopped
1/4 cup chopped onion
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
3/4 pound process cheese (Velveeta), cubed
1/2 teaspoon Italian seasoning
TOPPING:
1 cup dry whole wheat bread crumbs
3 tablespoons butter, melted
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
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Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken.
Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.
Nutrition Facts 1-1/4 cups: 849 calories, 50g fat (30g saturated fat), 190mg cholesterol, 1582mg sodium, 60g carbohydrate (12g sugars, 7g fiber), 39g protein.
Ingredients
1/2 pound Italian turkey sausage links, casings removed
1/2 cup chopped green pepper
1 shallot, chopped
1 cup water-packed artichoke hearts, rinsed, drained and chopped
1 cup chopped fresh broccoli
1/3 cup sun-dried tomatoes (not packed in oil), chopped
6 large eggs
6 large egg whites
3 tablespoons fat-free milk
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon garlic
1/3 cup crumbled feta cheese
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Directions
Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes.
In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta.
Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts 1 piece: 179 calories, 9g fat (3g saturated fat), 229mg cholesterol, 435mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.
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.
Ingredients
4 packages (3 ounces each) assorted flavored gelatin
6 envelopes unflavored gelatin, divided
5-3/4 cups boiling water, divided
1 can (14 ounces) sweetened condensed milk
1/4 cup cold water
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Directions
In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.
In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.
Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.
Nutrition Facts 1 piece: 25 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.
Ingredients
2 ounces cream cheese, softened
4 teaspoons sugar
2/3 cup whipped topping
1-1/2 cups mixed fresh berries
Additional whipped topping, optional
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Directions
In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.
In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts 1 parfait: 146 calories, 4g fat (4g saturated fat), 0 cholesterol, 1mg sodium, 25g carbohydrate (21g sugars, 3g fiber), 1g protein.
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