Dinner For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/19/21

A meal that is great for a Saturday individual portions or put them all together for the full meal. Sending you prayers to

keep going, keep your smile, don't let nothing steel your joy. You might want to put a dessert with this meal to top it off. May God be your light, salvation, and strength to make it one more week!

Grilled Chicken Salad with Blueberry Vinaigrette

We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine

Ingredients

• 2 boneless skinless chicken breast halves (6 ounces each)

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• VINAIGRETTE:

• 1/4 cup olive oil

• 1/4 cup blueberry preserves

• 2 tablespoons balsamic vinegar

• 2 tablespoons maple syrup

• 1/4 teaspoon ground mustard

• 1/8 teaspoon salt

• Dash pepper

• SALADS:

• 1 package (10 ounces) ready-to-serve salad greens

• 1 cup fresh blueberries

• 1/2 cup canned mandarin oranges

• 1 cup crumbled goat cheese

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Directions

• Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.

• Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.

• Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

Nutrition Facts 1 serving: 455 calories, 26g fat (7g saturated fat), 82mg cholesterol, 460mg sodium, 36g carbohydrate (27g sugars, 4g fiber), 24g protein.

TASTE OF HOME

Grilled Caprese Quesadillas

Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania

Ingredients

• 4 whole wheat tortillas (8 inches)

• 6 ounces fresh mozzarella cheese, sliced

• 2 medium tomatoes, sliced and patted dry

• 1/3 cup julienned fresh basil

• 1/4 cup pitted Greek olives, chopped

• Freshly ground pepper to taste

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Directions

• Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close.

• Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.

Nutrition Facts 1 serving: 535 calories, 25g fat (13g saturated fat), 67mg cholesterol, 665mg sodium, 52g carbohydrate (5g sugars, 8g fiber), 25g protein.

Open-Faced Chicken Avocado Burgers

To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and top with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. —Lisa Hundley, Aberdeen, North Carolina.

Ingredients

• 1 tablespoon lemon juice

• 1/4 teaspoon Worcestershire sauce

• 1/2 medium ripe avocado, peeled

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 4 green onions, coarsely chopped

• 1/2 teaspoon salt

• 1/2 teaspoon cayenne pepper

• BURGERS:

• 1/4 cup shredded Parmesan cheese

• 2 tablespoons prepared pesto

• 3 garlic cloves, minced

• 1/4 teaspoon salt

• 1 pound ground chicken

• 4 tablespoons olive oil, divided

• 1/2 pound fresh mozzarella cheese, cut into 4 slices

• 4 slices Italian bread (3/4 inch thick)

• 2 cups fresh arugula or baby spinach

• 8 slices tomato

• 1/4 teaspoon dried basil

• 1/4 teaspoon garlic salt

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Directions

• In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties.

• In a large skillet over medium heat, cook burgers in 2 tablespoons oil until a thermometer reads 165° and juices run clear, 5-7 minutes on each side . Top with cheese; cover and cook 1 minute longer.

• Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat until toasted, 1-2 minutes on each side.

• Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.

Nutrition Facts 1 burger: 723 calories, 55g fat (17g saturated fat), 136mg cholesterol, 849mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 35g protein.

Eggplant Parmesan

We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska

Ingredients

• 2 tablespoons olive oil

• 1 garlic clove, minced

• 1 small eggplant, peeled and cut into 1/4-inch slices

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 1 tablespoon grated Parmesan cheese

• 1 medium tomato, thinly sliced

• 1/2 cup shredded mozzarella cheese

• Additional basil, optional

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Directions

• Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack.

• Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.

Nutrition Facts 1 serving: 275 calories, 21g fat (6g saturated fat), 24mg cholesterol, 164mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 9g protein.