Dinner for the Original Copy Officer Captain Family and 270,036 OCS 4/17/21 Sunday, Amen.

Use these words to inspire you for tonight may blessings be with you forever and healing of your body. A great vegetarian meal for you to enjoy the simplicity of food be blessed to your bodies.

Almond Strawberry Salad

Ingredients

• 3 cups fresh baby spinach

• 1/2 cup sliced fresh strawberries

• 1/4 cup honey-roasted sliced almonds

• 1 tablespoon cider vinegar

• 1 tablespoon honey

• 1-1/2 teaspoons sugar

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Directions

• Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.

Nutrition Facts 3/4 cup: 75 calories, 4g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Mushroom Marsala with Barley

Ingredients

• 1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks

• 1 cup thinly sliced shallots

• 3 tablespoons olive oil

• 1/2 teaspoon minced fresh thyme

• 3/4 cup Marsala wine, divided

• 3 tablespoons reduced-fat sour cream

• 2 tablespoons all-purpose flour

• 1-1/2 teaspoons grated lemon zest

• 1/4 teaspoon salt

• 1/4 cup crumbled goat cheese

• 1/4 cup minced fresh parsley

• 2-1/2 cups cooked barley

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Directions

• In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender.

• Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.

Test Kitchen tipsMarsala is an Italian wine fortified with alcohol. Its distinctive flavor is found in many Italian desserts, entrees and side dishes. You can substitute red or white wine, beer or broth for the Marsala. Be prepared: This will change the flavor dramatically. When fresh wild mushrooms are in season, swap in a medley of them for the baby portobellos.

Nutrition Facts 3/4 cup: 235 calories, 9g fat (2g saturated fat), 7mg cholesterol, 139mg sodium, 31g carbohydrate (6g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

Cranberry-Walnut Brussels Sprouts

Ingredients

• 1/4 cup olive oil

• 1 pound fresh Brussels sprouts, trimmed and halved lengthwise

• 1/2 cup dried cranberries

• 2 tablespoons water

• 1/3 cup chopped walnuts

• 2 tablespoons balsamic vinegar

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• In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned.

• Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.

Nutrition Facts 3/4 cup: 281 calories, 20g fat (3g saturated fat), 0 cholesterol, 26mg sodium, 25g carbohydrate (14g sugars, 5g fiber), 5g protein.

Michigan Cherry Salad

Ingredients

• 7 ounces fresh baby spinach (about 9 cups)

• 3 ounces spring mix salad greens (about 5 cups)

• 1 large apple, chopped

• 1/2 cup coarsely chopped pecans, toasted

• 1/2 cup dried cherries

• 1/4 cup crumbled Gorgonzola cheese

• 1/4 cup fresh raspberries

• 1/4 cup red wine vinegar

• 3 tablespoons cider vinegar

• 3 tablespoons cherry preserves

• 1 tablespoon sugar

• 2 tablespoons olive oil

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Directions

• In a large bowl, combine the first 6 ingredients.

• Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1-1/2 cups: 172 calories, 10g fat (2g saturated fat), 3mg cholesterol, 78mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.

Pina Colada Fruit Salad

Ingredients

• 1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed

• 1/2 cup sugar

• 1/2 cup pineapple-orange juice

• 1/8 teaspoon almond extract

• 1/8 teaspoon coconut extract

• 1-1/2 cups green grapes

• 1-1/2 cups seedless red grapes

• 1-1/2 cups fresh blueberries

• 1-1/2 cups halved fresh strawberries

• 1 can (8 ounces) pineapple chunks, drained

• 1/2 cup fresh raspberries

• Thinly sliced fresh mint, optional

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Directions

• For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing.

• Refrigerate, covered, until serving. If desired, top with mint.

Test Kitchen TipsFor an instant tropical smoothie, puree leftovers with a touch of yogurt. This looks and tastes fab garnished with toasted coconut.

Nutrition Facts 3/4 cup: 225 calories, 2g fat (1g saturated fat), 0 cholesterol, 17mg sodium, 53g carbohydrate (49g sugars, 2g fiber), 1g protein.

Roasted Green Vegetable Medley

Ingredients

• 1 pound fresh green beans, trimmed and cut into 2-inch pieces

• 4 cups fresh broccoli florets

• 10 small fresh mushrooms, halved

• 8 fresh Brussels sprouts, halved

• 2 medium carrots, cut into 1/4-inch slices

• 1 medium onion, halved and sliced

• 3 to 5 garlic cloves, thinly sliced

• 4 tablespoons olive oil, divided

• 1/2 cup grated Parmesan cheese

• 3 tablespoons julienned fresh basil leaves, optional

• 2 tablespoons minced fresh parsley

• 1 tablespoon grated lemon zest

• 2 tablespoons lemon juice

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray.

• Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts 1 serving: 109 calories, 7g fat (1g saturated fat), 3mg cholesterol, 96mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Chicken Wild Rice Soup

Ingredients

• 2 quarts chicken broth

• 1/2 pound fresh mushrooms, chopped

• 1 cup finely chopped celery

• 1 cup shredded carrots

• 1/2 cup finely chopped onion

• 1 teaspoon chicken bouillon granules

• 1 teaspoon dried parsley flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dried thyme

• 1/4 cup butter, cubed

• 1/4 cup all-purpose flour

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1/2 cup dry white wine or additional chicken broth

• 3 cups cooked wild rice

• 2 cups cubed cooked chicken

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Directions

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

• In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts 1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

Wild Rice-Stuffed Pork Loin

• 1 whole boneless pork loin roast (4 pounds), trimmed

• 1 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon pepper

• 2 cups wild rice, cooked and drained

• 1-1/2 cups coarsely chopped dried apricots

• 1 cup chopped onion

• 3/4 cup finely chopped celery

• 3/4 cup minced fresh parsley

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon dried thyme

• 1/2 cup chicken broth

• 10 bacon strips

• Apricot preserves, optional

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Directions

• To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness.

• Sprinkle with salt, garlic powder and pepper.

• In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside.

• Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes.

• Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts 1 serving: 436 calories, 20g fat (7g saturated fat), 109mg cholesterol, 547mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 41g protein.