Dinner 4/9/21 for the Original Copy Officer Captain Family and 270,036 OCS.

https://www.tasteofhome.com/collection/mediterranean-diet-appetizers/

Marinated Almond-Stuffed Olives

Ingredients

• 1 cup blanched almonds, toasted

• 3 cans (6 ounces each) pitted ripe olives, drained

• 3 jars (7 ounces each) pimiento-stuffed olives, undrained

• 1/2 cup white balsamic vinegar

• 1/2 cup dry red wine

• 1/2 cup canola oil

• 1 medium garlic clove, minced

• 1/2 teaspoon sugar

• 1 teaspoon dried oregano

• 1 teaspoon pepper

• 1/2 teaspoon dill weed

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried parsley flakes

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Directions

• Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.

Nutrition Facts 1/4 cup: 78 calories, 7g fat (0 saturated fat), 0 cholesterol, 455mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 1g protein.

Garlicky Herbed Shrimp

Ingredients

• 2 pounds uncooked jumbo shrimp, peeled and deveined

• 5 garlic cloves, minced

• 2 green onions, chopped

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground mustard

• 1/4 teaspoon seasoned salt

• 1/4 teaspoon crushed red pepper flakes

• 1/8 teaspoon pepper

• 1/2 cup butter, divided

• 1/4 cup lemon juice

• 2 tablespoons minced fresh parsley

• 1 tablespoon minced fresh tarragon

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Directions

• In a large bowl, combine the first 8 ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir until shrimp turn pink, 4-5 minutes. Transfer to a clean bowl.

• Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs.

Nutrition Facts 1 shrimp: 46 calories, 3g fat (2g saturated fat), 37mg cholesterol, 61mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1/2 fat.

Provencal Bean Salad

Ingredients

• 3/4 pound fresh green beans, trimmed

• 3/4 pound fresh wax beans, trimmed

• 1 pound grape tomatoes, halved

• 1 can (15 ounces) cannellini beans, rinsed and drained

• 1/2 cup pitted Greek olives

• 1/2 cup reduced-fat mayonnaise

• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1/2 teaspoon salt

• Dash pepper

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• In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.

• Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

Nutrition Facts 3/4 cup: 102 calories, 5g fat (1g saturated fat), 4mg cholesterol, 321mg sodium, 12g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

The Rest of the Menu is: Taste of Home Isn't working today.

Chicken Tenders

Mac and Cheese

Green Beans

Caesar Salad

Stuffed Mushrooms

Marinated Mozzarella

Fruit Pizza